26 thoughts on “Slowpoke: Mr. & Mrs. Perkins Go Gift Shopping”
Got it, Fe! As soon as I realized that both ginger and garlic began with a “g,” I made the substitution.
I knew what you meant, I do the same thing all the time: it’s what I meant, not what I typed! 😉
Yes, Fe – you’ve caused me to reconsider, once again, attempting to succeed with an apartment patio garden. If I start planning now, perhaps by spring I willl understand how to plant tomatoes etc to in small sunny pots-only space such that they thrive.
Thx!
Brendan:
Typo corrected to say “peel GINGER”, instead of “peel garlic”.
See below, though I think you know already.
Thanks Fe! Duly copied, and contemplating this on chicken with rice. Mmmm…
This thread (which I just happened upon) is a happy foodie balm right now. Thank you.
I third (fourth? fifth?) a PW food blog. Looking at food in a different manner as we all seem to would add a great aspect missing from most food-ish publications.
Oh, I’m with Amanda on a PW Food Blog. I’ve been annoyed ever since Food TV bought RecipeZaar, messed with the format, and now it takes forever to navigate.
Jinspace and Carrie, email sent w/ recipe and warning. If anyone else wants it, email me at jannkinz@prodigy.net.
Fe, thanks for the ginger salt recipe. Should be good with the Christmas turkey, along with the infamous Mama Stamberg’s Cranberry Relish (raw cranberries, raw onion, sugar, sour cream and horseradish).
JannKinz
Great! Thanks so much Fe. xx
Amanda:
I’m with you about a food section for the PW blog. I’d be happy to contribute.
jinspace:
The book is called: “Making It: Radical Home Ec for a Post-Consumer World”.
8 tbs. fresh ginger, minced fine (use a knife – Cuisinart makes a muck of things)
1 TBS sea salt (or more, to taste)
1 bunch scallions, (chopped fine – white & green leaves)
1 c. canola, avocado, or grapeseed oil
Peel ginger before mincing. Dice scallions very fine. Throw sea salt into jar, add oil, ginger, scallions. Use it up! Go easy on the salt, adding more if the mixture is too much of one or the other (ginger or scallion). You want the mix to hold together as a sauce, added sparingly to your chicken, rice or fish.
Enjoy!
Me too! me too! (ginger salt). What a delicious thread!
I concur with Amanda! Fe’s ginger salt sounds delicious. As I’ve gotten older I’ve become a bit of a foodie, ‘slow foodie’ that is. There is nothing quite like a well-prepared meal that you’ve cooked yourself.
ok, we really do need to start up a food/cooking section to this blog.
fe – ginger salt? mind sharing the proportions & process, please? though it sounds pretty straightforward. thanks!
Jen – You see the hilarious truth and nail it every time 🙂
Jann – I would love your recipe, booze and all, and I thank you for offering it. It sounds divine. I’m at amateau144@yahoo.com
Fe – would you share the title of that book? Sounds like we have the same niece.
Carrie,
I’ll email the recipes (which makes about 8 mini-loaves, not 50), and the “warning.” Even though it’s a recipe that used prepared foods (ie, jarred mincemeat and condensed milk), it’s adaptable to better ingredients.
JannKinz
Speaking of food gifts, I’m making jars of ginger salt: a concoction of finely minced ginger, scallions, sea salt and canola oil that’s absolutely the best thing on steamed or boiled poultry or fish, or just plain steamed rice. Also putting down some basil pesto, garlic-ginger sauce for soup or rice, and a chimichurri.
My friends love my cooking, and I’m glad to oblige. They are busy artists, often out of town on tour, so anything to make home life a little easier is much appreciated.
Brendan:
The lack of packaging is a particularly nice touch!!
Excellent! Len’s eloquent post says it all. Thanks!
Years ago I would dry/candy fruit/peel then bake into a rich yeast bread for holiday gifts. Might have to resurrect that tradition!
Does buying my brother a pasta server (you know, one of those toothy things) count as cheap home-ec gifting? No packaging, and it’s already delivered… 🙂
Brendan:
During my gluten days, I was also partial to a good pannetone. Great as French toast and its like fluffy Irish soda bread when you toast it in a conventional toaster.
We’re on our way to a free-form discussion on radical home-ec ideas for the holidays: only these are as traditional as what our great-grandparents did with little money and a lot of heart.
I dislike “bought” fruitcake, but home-made is the best and not at all like the stereotype. Done right, it’s da bomb!
Jann,
Yes! Please share the recipe but if you prefer using e-mail, mine is carecare7atmsndotcom.
When I used to indulge in alcoholic beverages, I made a “drunken” fruitcake that used mincemeat, and was literally “loaded” with dates, figs, almonds, walnuts, pecans, candied fruit that had been soaked for two days in equal parts bourbon, rum and brandy. They came with printed warnings to keep away from open flames, not to feed to children, no smoking around the fruitcakes, and other admonitions.
I usually made about fifty mini-loaves to give as gifts, and toted them around in my car in the week before Christmas. The fumes from the alcohol laden little loaves was so strong it made my eyes burn when driving, and it was possible to get a contact high. I’m certain that if the cops ever stopped me I would have been arrested for carrying open intoxicants. But, damn, it was good fruitcake even if the ingredients were not exactly “organic”.
I think I’ll opt for the emtpy box routine. No wrapping or bows.
Thanks for the laughing memories of two full days of preparing and baking fruitcake, while drinking egg nog with lots of rum.
JannKinz
PS: If anyone wants the recipe (including the original non-alcoholic version) let me know.
Actually, I went to the local eco-friendly store and purchased a book on radical home economics: my niece who knits, sews, gardens and cooks will love it.
The fruitcake it IS!!!
Dearest Jen Sorensen: What a rare artist you are, working in broad strokes yet including every pertinent detail. Most importantly, you are truly funny.
Got it, Fe! As soon as I realized that both ginger and garlic began with a “g,” I made the substitution.
I knew what you meant, I do the same thing all the time: it’s what I meant, not what I typed! 😉
Yes, Fe – you’ve caused me to reconsider, once again, attempting to succeed with an apartment patio garden. If I start planning now, perhaps by spring I willl understand how to plant tomatoes etc to in small sunny pots-only space such that they thrive.
Thx!
Brendan:
Typo corrected to say “peel GINGER”, instead of “peel garlic”.
See below, though I think you know already.
Thanks Fe! Duly copied, and contemplating this on chicken with rice. Mmmm…
This thread (which I just happened upon) is a happy foodie balm right now. Thank you.
I third (fourth? fifth?) a PW food blog. Looking at food in a different manner as we all seem to would add a great aspect missing from most food-ish publications.
Oh, I’m with Amanda on a PW Food Blog. I’ve been annoyed ever since Food TV bought RecipeZaar, messed with the format, and now it takes forever to navigate.
Jinspace and Carrie, email sent w/ recipe and warning. If anyone else wants it, email me at jannkinz@prodigy.net.
Fe, thanks for the ginger salt recipe. Should be good with the Christmas turkey, along with the infamous Mama Stamberg’s Cranberry Relish (raw cranberries, raw onion, sugar, sour cream and horseradish).
JannKinz
Great! Thanks so much Fe. xx
Amanda:
I’m with you about a food section for the PW blog. I’d be happy to contribute.
jinspace:
The book is called: “Making It: Radical Home Ec for a Post-Consumer World”.
Here’s the link at Amazon:
http://www.amazon.com/Making-Radical-Home-Post-Consumer-World/dp/1605294624
GINGER SALT
For an 8 oz jar:
8 tbs. fresh ginger, minced fine (use a knife – Cuisinart makes a muck of things)
1 TBS sea salt (or more, to taste)
1 bunch scallions, (chopped fine – white & green leaves)
1 c. canola, avocado, or grapeseed oil
Peel ginger before mincing. Dice scallions very fine. Throw sea salt into jar, add oil, ginger, scallions. Use it up! Go easy on the salt, adding more if the mixture is too much of one or the other (ginger or scallion). You want the mix to hold together as a sauce, added sparingly to your chicken, rice or fish.
Enjoy!
Me too! me too! (ginger salt). What a delicious thread!
I concur with Amanda! Fe’s ginger salt sounds delicious. As I’ve gotten older I’ve become a bit of a foodie, ‘slow foodie’ that is. There is nothing quite like a well-prepared meal that you’ve cooked yourself.
ok, we really do need to start up a food/cooking section to this blog.
fe – ginger salt? mind sharing the proportions & process, please? though it sounds pretty straightforward. thanks!
Jen – You see the hilarious truth and nail it every time 🙂
Jann – I would love your recipe, booze and all, and I thank you for offering it. It sounds divine. I’m at amateau144@yahoo.com
Fe – would you share the title of that book? Sounds like we have the same niece.
Carrie,
I’ll email the recipes (which makes about 8 mini-loaves, not 50), and the “warning.” Even though it’s a recipe that used prepared foods (ie, jarred mincemeat and condensed milk), it’s adaptable to better ingredients.
JannKinz
Speaking of food gifts, I’m making jars of ginger salt: a concoction of finely minced ginger, scallions, sea salt and canola oil that’s absolutely the best thing on steamed or boiled poultry or fish, or just plain steamed rice. Also putting down some basil pesto, garlic-ginger sauce for soup or rice, and a chimichurri.
My friends love my cooking, and I’m glad to oblige. They are busy artists, often out of town on tour, so anything to make home life a little easier is much appreciated.
Brendan:
The lack of packaging is a particularly nice touch!!
Excellent! Len’s eloquent post says it all. Thanks!
Years ago I would dry/candy fruit/peel then bake into a rich yeast bread for holiday gifts. Might have to resurrect that tradition!
Does buying my brother a pasta server (you know, one of those toothy things) count as cheap home-ec gifting? No packaging, and it’s already delivered… 🙂
Brendan:
During my gluten days, I was also partial to a good pannetone. Great as French toast and its like fluffy Irish soda bread when you toast it in a conventional toaster.
We’re on our way to a free-form discussion on radical home-ec ideas for the holidays: only these are as traditional as what our great-grandparents did with little money and a lot of heart.
I dislike “bought” fruitcake, but home-made is the best and not at all like the stereotype. Done right, it’s da bomb!
Jann,
Yes! Please share the recipe but if you prefer using e-mail, mine is carecare7atmsndotcom.
When I used to indulge in alcoholic beverages, I made a “drunken” fruitcake that used mincemeat, and was literally “loaded” with dates, figs, almonds, walnuts, pecans, candied fruit that had been soaked for two days in equal parts bourbon, rum and brandy. They came with printed warnings to keep away from open flames, not to feed to children, no smoking around the fruitcakes, and other admonitions.
I usually made about fifty mini-loaves to give as gifts, and toted them around in my car in the week before Christmas. The fumes from the alcohol laden little loaves was so strong it made my eyes burn when driving, and it was possible to get a contact high. I’m certain that if the cops ever stopped me I would have been arrested for carrying open intoxicants. But, damn, it was good fruitcake even if the ingredients were not exactly “organic”.
I think I’ll opt for the emtpy box routine. No wrapping or bows.
Thanks for the laughing memories of two full days of preparing and baking fruitcake, while drinking egg nog with lots of rum.
JannKinz
PS: If anyone wants the recipe (including the original non-alcoholic version) let me know.
Actually, I went to the local eco-friendly store and purchased a book on radical home economics: my niece who knits, sews, gardens and cooks will love it.
The fruitcake it IS!!!
Dearest Jen Sorensen: What a rare artist you are, working in broad strokes yet including every pertinent detail. Most importantly, you are truly funny.