sobelle: (Default)
[personal profile] sobelle
Okay, so I have a flat tire and can't get it fixed until... well... sometime later than now... so I'll just post about food...

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My son and S.O. visited...and offered to cook... she is the genuine article when it comes to Mexican cuisine and I was thrilled to watch her cook... the pix don't do justice to the food but I can guarantee that it was all fantastic!

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They also made Sangria (and here again, I missed all the fresh fruit to be had in California)

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He was the preparations side of their chefdom... they really enjoy cooking together... it was sweet to watch them.

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That's enough for food pix... but here's an excellent food blog

http://www.tastespotting.com/

Date: 2007-10-13 05:19 pm (UTC)
ext_1356: (Default)
From: [identity profile] sobelle.livejournal.com
Oh yeah! Would you care to share the recipe? I'm sure I can get the paste (probably on line) although perhaps I have it already in the form of Thai "sour soup base mix" that I bought at the local Asian food shop... Nuoc Me Chua... even though I suspect is the Name Brand... I really like the way it sounds :)

I think my present locale precludes the tropical needs of the Tamarind unfortunately... I googled and found this site http://www.seedman.com/fruit.htm which was very interesting... I already have PawPaw trees, no fruit yet... but we have surprising and deadly frosts/freezes here. I have a clumping bamboo plant 'alphonse karr' bambusa multiplex that's hardy to 18F and since we got down to 10F this past spring... AND it's in a pot, I have to bring it indoors... so it's very good that I have a high ceiling!

I miss the west coast because I could have so many tropicals... not to say there isn't a plethora of botanic diversity back here... just not the plethora I want :)

Re: refried beans... the best ones are made with lard... (homer simpson voice: mmmmmmmmm lard) NOT health food! but dayum! they sure are good!

Date: 2007-10-13 06:57 pm (UTC)
From: (Anonymous)
This is the recipe I used- online here: www.2sparrows.org/blog/2005/11/28/samosas/
It's actually called a tamarind mint chutney. I can't remember if we had the black salt. Or the jaggery.
We made the same samosas on this page too - including the wraps. They were so stubborn, every time we rolled out the dough it would contract back into a tiny little circle. It took us forever to get them to stay big enough to fill. But they were delicious. Madhur Jaffery's recipes are very good.
R.

Date: 2007-10-13 07:10 pm (UTC)
ext_1356: (Default)
From: [identity profile] sobelle.livejournal.com
Thank you!

I've been finding so many great cooking blogs lately... it's sad tho... I don't like cooking just for me... actually, I don't like cooking all that much but I LOVE eating...

::sigh::

Is a problem...

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sobelle

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