This past New Year’s Eve, we had (as we often do) a number of friends over for dinner to ring in the new year. I had intended to post the menu, photos, and some recipes long before now, but life has been a bit hectic in our neck of the woods, with multiple projects with looming deadlines on my desk, so I apologize for my sporadic attention to this blog.
A reader just commented that the link to the Butternut Squash Soup recipe wasn’t functioning and bemoaned the recipe’s not being available. Until I am able to figure out what happened, I thought I’d repost the recipe here and now, since it’s the perfect season to enjoy this savory, filling soup.
Several of you have written or commented on the blogs asking how low carb our Thanksgiving dinner will be. The answer is…somewhat. While we try to hold the line where we can, from its inception, Thanksgiving has been a feasting holiday and day set aside to give thanks for the bounty we’ve been blessed to enjoy. So, enjoy we do, within reason.
There was an article by the AP’s Katie Moriarity in yesterday’s paper about Halloween Cocktails that I found intriguing. I’ve posted before about the resurgence of specialty cocktails (particularly martinis) that swept the nation with the success of Sex and the City. And the beat goes on.
We love to cook out on the grill, which we can do year round when we’re at our place in Santa Barbara. However, we divide our time between the balmy California Central Coast and the alpine mountains surrounding Lake Tahoe, where grilling is usually a summer pastime. Once Labor Day passes, temperatures begin to drop and the snow on the distant peaks across the lake begins to deepen.
Thanks to the miracle that is the world wide web, our blogs reach people in all parts of the globe. Just the other day, for example, a reader from India wrote telling us that she had purchased our book Protein Power and was persuaded by it to commit to the diet to lose weight and improve her health. She loved the book, but wrote to point up what she felt was a glaring omission: no recipes in sync with her native Indian cuisine, particularly traditional Indian breakfast and lunch fare.
Day after tomorrow, July 4, we Americans–most of us at least–will gather together in backyards and parks, on beaches and boardwalks, in small groups and giant crowds to celebrate our nation’s birthday with fireworks and music and, most of all, food.
We were having a friend over for dinner a few weeks ago for a simple steak cookout. Usually I opt for ease on these occasions and roast squash or asparagus on the grill while I’m cooking the steaks. This night, however, I had a buzz on to have something a little different, something cheesy and comforting, something more starch like. And for some reason, my thoughts turned to cous cous.
I use fresh mint quite often in cooking, for making minted vinegar for lamb chops, adding to salad dressings, throwing together a chopped herb coating for grilled or roasted chicken, fish, or meat. So I always have a pot of mint growing near my herb garden. I say near not in because mint is so rapacious, it will gobble up any herb garden it’s planted in.
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