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Finding mexican chorizo was my grocery-store adventure for the week.  They had all the spanish chorizo I could ever want (note: must put paella on my "to cook" list) but nothing labeled mexican chorizo.  No matter, I asked the deli man.  He had never heard of mexican chorizo, but picked up almost each type of sausage telling me, "This one is delicious."  I tried to describe to him what made chorizo mexican.  He scratched his head and shrugged and again pointed to almost ...

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This isn't the first time we've smashed potatoes and then fried them.  And it definitely won't be the last.  I justified my repeat decadent smashing-and-frying saying, "These have lemon in them and I've never tried them with lemon."  It was enough.     And it was enough.  Enough of a good thing to have Nate and I lingering at the table, slowly eating just one more potato until the plate was bare save for crumbs.  And then, and then! Nate had the audacity to try...

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While we are on the subject of dishes that I have been withholding since I spent time at my mom's house, I might as well confess to this one as well.  Perfectly cooked chicken enfolded in creamy avocado and tangy, crunchy, bright pomegranates.  Wonderful.   I've withheld it so long that I can only cross my fingers and hope that pomegranates are still at Stanley's Fruit Market in time for you to make this.    Chicken Paillards with Avocado and Pomegranate Salsa Originally...

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It's absolutely disgusting that I haven't shared these rolls with you til now.  Just disgusting.  Because they are utterly and totally my kind of delicious.   Here's the background.  Last November, as in over three months ago, Canaan and I took a somewhat impromptu trip out to Idaho to visit my parents, sister and her son, JoJo.  As I always do at my parents', after unpacking my bags and settling Canaan in for a nap I pulled out all of the cooking magazines my mom has re...

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I love cheese.  Almost any cheese.  If you offer me a hunk of plain cheese I'll surely savor it.   But when I involve cheese and other people, it's fun to do something a little different than a wedge of brie on a plate.  I like to offer cheese choices.  Which means that I like to have an arsenal of flavorful, fast, fuss-free cheese recipes.  My spicy and herby manchego bites, my sweet combination of fig preserves, blue cheese and pecans and many more.  (Maybe t...

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Stir-fry is generally not my thing.  Half the battle is in the fact that I find rice utterly boring to eat.  The other half of the battle might be that Nate is not a big fan of soy sauce.  If we're going to willingly eat stir-fry, it almost always involves noodles instead of rice.  And the good crunch of a nut is added incentive.   I don't even generally eat red peppers and yet this caught my interest.  I guess those cashews got to me and then I imagined how delicio...

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$3 each at the Logan Square Farmer's Market on a Sunday morning in Chicago     $.55 and twice as big on a Saturday morning from the Cyrano Bakery three blocks from us in Quito   4 comments...

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So we're packing up our house.  Again.  All of it this time.  Every last spatula, boot, and shampoo.  In a bag.  On an airplane.  Our place is chaos.  I've given up on the clumps of obscure papers and paperwork littering our table and coffee table.  Supposedly my husband knows what each pile is.  I've given up on clean floors or kitchen or three balanced meals.   But amidst the chaos and clutter we're also at a point where we are having to ask people to come to us.  We just don't have...

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Tried and true are not my style.  Sticking with tradition never sounds fun to me.  There are very few recipes that I don't flirt well with change.     But creme brulee.  Classic, simple.  It's one original that's good until the last scrape every time.  Every time.     Christmas in Idaho, 2010. Add new comment...

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New Year's Eve is tomorrow which means lots of parties, a later bed time for most, fun drinks, good food, and a giant, overrated ball drop.   New Year's food often consists of a lot of finger foods and appetizers.  My husband's dream food.  So you're invited to one of these parties and trying to figure out what to take that it will be different from the same old, same old cheeseball or pigs in a blanket.     Well here you go:  brussels sprouts.   Seriously?  Brussels sprouts?  The veget...

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