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What's your favorite comfort food
Comments (15)This thread reminded me of a time long ago, a cold, foggy, drizzly day in early May, in Bar Harbor. Thoroughly chilled from camping out and walking around slick Acadian rocks, late morning, we walked into a small restaurant on Main Street, ordered coffee and chose a table near the fireplace to warm up. The restaurant was nearly empty, being between breakfast and lunch times. On the menu was New England Clam Chowder, sounded good and warm and filling, so we each ordered a bowl. Enjoying the coffee and warmth, some time went by. Had some more coffee. We certainly had nowhere to go that would be better. Finally the waitress arrived with our chowder, apologizing for the delay. She explained that the chef had to shuck the clams and prepare the broth. When I looked down to my bowl, I was amazed to see it chock full of fresh long neck Ipswich clams, you know...the ones with the succulent bellies and chewy necks...surrounded by the creamiest, buttery ambrosia of a broth...not thick or starchy, but just thick enough to coat the spoon. Small chunks of potato, onions and parsley just accented the dozen or so whole tender clams lazing in the steaming bowl. That's real clam chowder. Well worth the wait. In fact I've waited maybe 30 years, ordered clam chowder many times at many restaurants since, but have never had anything even close to that experience. Thanks for bringing back that memory....See MoreShare your favorite dehydrated food recipes
Comments (10)I use a lot of dehydrated produce in a lot of recipes. Like last night there was dehydrated corn, kale, and wild chives in the potato and ham chowder. A few nights ago I made stuffed shells, and the tomato sauce had a heap of dehydrated quartered tomatoes and dehydrated sliced mushrooms in it. I always have dehydrated celery and carrots in the house so I have the stuff on hand for mire poix for whenever I need it without having to use up my fresh produce. When onions go on sale for super cheap, I run a few days worth or minced onions and usually have a few quarts in the pantry- right now I've run myself down to the last couple handfuls in the pantry to prep up for restocking onions soon. Herbs of course too, we use heaps of fresh and dried herbs around here. I do up tomatoes sliced, quartered, or halved depending on the kind and size. They get powdered up for instant tomato sauces and pastes, and left in bigger pieces to stew up in soups, stews, and sauces. Summer squashes get grated and dried up- used in all sorts of stuff like soups, casseroles, stews, or even rehydrated for zucchini breads. Winter squashes get cooked, pureed, and dehydrated on jelly sheets till crispy dry- then made into squash flour for baking- it is wonderful in quick breads and hearty breads- you simply replace some of the flour with squash flour. Actually you can make flour out of pretty much any pleasing combination of produce- add veggie kick to any breads, or make tasty veggie crackers. Sometimes I'll grate winter squash raw and it can get added into soups, stews, or sprinkled on pizza like cheese. I do this with sweet potatoes too- we love garlic, spinach, sweet potato, and mushroom pizzas with either white or tomato sauce. Dried and minced/powdered, you can make your own seasoning mixes, dip and dressing mixes, dry vegetable broth mix, and more. For recipes that use the green beans, try looking for it under "leather britches" recipes. Leather britches is what the old timers called the green beans they would hang on strings to dry out and eat up during the winter. I use them mostly in soups and stews, and a couple casseroles. Peppers can be dried up- I tend to do them either in rings, halved, or quartered depending on the size, but I never leave them whole. They are great for additions to all sorts of foods, or ground up into spice powders. If you have a smoker, you can smoke them before drying them too :)...See MoreWeek 105 - Share your favorite comfort food and memories
Comments (31)Yum to everything mentioned! I am waiting for my husband to get home with takeout, and this thread it not helping my patience! My comfort food is usually something warm and soft. Soup. Mashed potatoes. No specific recipe -- I think I tended to eat things that were warm and easy on the throat when I was sick, and that temperature/texture is what defined comfort food for me. I'm not sure that this is quite the same thing as comfort food, but I also get a warm, family sort of feeling from sharing fresh fruit. Stems from my father's immense delight at purchasing fruit/hearing that we enjoyed eating it. His family was quite poor growing up and could not afford much fresh food, so my whole life, my dad's always been immensely pleased to see his family eat well. Drives my mom bananas (pun intended) because she thinks he spends to much on food, but it makes him SO happy. The fruit basket at my parents' house is probably the best stocked in the country. Since that was normal for me growing up, I also always have fresh fruit in my house, and my husband is usually so delighted to help me eat anything I've washed/cut up. It's all very homey....See More"Fluff" post: what is your favorite candle scent?
Comments (43)Unscented. I have gone to battery powered candles for the most part. Don't care for fake smells like apple, vanilla, and such anyway, especially in candles. I have to hustle past the candle section in Bed Bath and Beyond as it's awful to me. I do have a few jar candles that were given to me that I like. Can't remember the fragrances at the moment and I'm not home, but they are clean scented. I burn them occasionally in the kitchen when cooking something with a strong odor (fish, Brussels sprouts for example) and it helps....See More- 6 years ago
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