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Ravioli With a Cherry (Tomato) On Top

A couple of important things are going on here at your favorite Underground. First, the garden’s producing mounds of lovely chiles and cherry tomatoes. Indeed, we’re finally far enough ahead that we’re sharing fresh veggies with all our friends who aren’t hiding from already being buried in little red menaces. With six cherry tomato plants, […]

Saint Basil’s Green; It’s Not Just for Breakfast Anymore

This entry is part of a series, Pepper Jelly Chronicles»

One more pepper jelly and then we’re done (for a while, at least). Today I made jalapeño jelly, using a dozen fresh chiles and two medium green bell peppers. Nothing much special, although I added one interesting ingredient: Fresh basil from the garden.

I decided […]

Pepper Jelly Update: Anybody Got a Gas Mask I Can Borrow?

This entry is part of a series, Pepper Jelly Chronicles»

We recently reported on the Underground’s latest exploits in kitchen coliseum, wherein we basically reinvented the staid and hackneyed red pepper jelly. As promised, we made other colors of pepper jelly than red this time…

For the orange pepper jelly, I had two orange bell […]

Beans, Beans, the Magical Fruit; Cook’em Right!

Maybe you think you know how to cook pinto beans? Well, here’s a video that begs to differ with you (maybe)…

Here’s the recipe contents:

8 cups water
2 smoked ham hocks
1 medium onion, chopped (she used white, I’d use yellow)
1 pound dried pinto beans
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1-2 […]

It’s a Bird, It’s a Plane, It’s Pitta Pizzulata!

Pizza may have come from almost anywhere in the Old World, it appears. Many cultures have had flat breads for centuries, and putting other food on a flat, edible surface is a natural step to take. The first documented pizza seems to be from about 1889, although it was made in a place called […]

I’m Not Here Right Now; But If I Were, I’d be Eating…

I just went back to school.

Not to get a degree; I got more of those than I need. And my teaching is over (at least for now).

This time, it was to launch daughterperson on her college career.

It only seems like yesterday she was eating her birthday cake. Her first birthday, I mean. And now she’s […]

Smoke and Fire: A Special Salsa

(Just one quick post and then we’ll be back to Iyer’s “660 Curries.” This post is in honor of my research team at Texas Lutheran University; it’s been a great summer!)

I’ve had salsas of all kinds over the years, growing up in Texas. I always enjoy the roasted ones the best. Some people don’t try […]