I’m very curious about the return of Molly’s sense of smell. To what does she attribute this? I, too, lost my sense of smell when my nerves were severed in a fall and skull fracture when I was 21. The neurologists told me “cranial nerves don’t regenerate” and that was that. I remember tasting my favorite caesar salad after the accident and wondering why it tasted like cardboard. My sense of smell returned slowly, and I’ve never understood how or why. I, too, am a passionate cook and, just this week, came down with a terrible cold and my first experience w/asthma. I haven’t been able to smell anything for a week now, but this morning caught a very faint whiff of a lemon ginger muffin. I’m once again hoping for a full recovery.
I usually use a combo of one apple on the soft, sweet side and another that maintains its shape and is more tart, core them, but don’t peel them and cut them in fat slices and put them in a pot with a lid. No liquid necessary and within 30 minutes they’ve perfumed the house and are pink and soft. I smush them with a wooden spoon and they’re ready to be eaten. We love the peels mixed in with the pulp. Another apple that’s good cooked down on its own is the Golden Delicious.
I have a similar “sauce” in my refrigerator at almost all times. I mix a 16 oz. container of labna with crushed garlic, lemon juice, s & p, grated cucumber, mint and olive oil and then put it all back in the container (of course there’s “extr” so we eat a small bowlful almost immediately). It’s good on fish, with meats, eggs, beans, chips, on sprouted bread w/smoked salmon and capers. It’s our go-to condiment.
I’ve been baking the same pumpkin bread for almost 30 years from a recipe that came w/my Cuisinart food processor. It’s fabulously moist from oil and maple syrup with a lovely small-crumbed texture. I decided to walk on the wild side and try this recipe because the intro made it sound so good. Perhaps if I’d never made my old stand-by I would have liked this one well enough. But I’d have kept looking for a better recipe. There was nothing thrilling about this bread.
I’m a big smoothie fan and have been whipping them up for decades. I started with a Cuisinart blender that was wonderful and, when it died, I decided to splurge and bought the KitchenAid which I’d seen everyone on tv using. The bananas emerged from their whirl in chunks. I gave up on it and brought it back and bought a Waring (sorry, VitaMix in any incarnation is out of my league and over-the-top decadent for my usage). Everything I put in it blends thoroughly. My smoothies consist of yogurt, banana, juices and other fruits. And I’ve whipped up a lot of veggies and sauces, too, all beautifully. I wonder if the Waring user who wrote in is using enough liquid.
I’m sure your recipe is quite delicious, but I’ve always wondered why smoothie recipes are more complex than I feel they need to be. For 20+ years, I’ve been throwing a ripe banana, a big blob of plain, lofat (and now organic) yogurt, a glug of whatever juice I have in the fridge that seems compatible, and sometimes another fruit that’s seasonal, like peach, berries, mango into the blender and whirring it till it’s smooth. Nothing needs to be frozen. It tastes great and I feel very healthy for having drunk it.
llondon has not yet posted.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything