A sense of humor is a beautiful thing....
Especially when a box shows up at your door step - a box that is filled with culinary oddities. Compliments of one brother & sister-in-law with a quirky sense of humor. Fortunately, the recipient of the box is equally as, if not more, quirky.
Like Vermont Curry. What the heck is Vermont Curry? (I read the back of the box and it apparently has nothing to do with the state that lies an hour East of me).
Dried squid - which I am told is a favorite of cats... And somewhat creepy looking.
Ramen noodle wheat crackers. Say whaaatttt?
|The Christmas Box - dried squid, spaetzle noodles and ramen noodle wheat crackers. What more could a girl ask for?|
|"Modern Guide to Better Meals" - the complete guide to meal planning & religious holiday food observances... |
That is if you lived in the 1940's.
Now, I am not sure what I am ever going to do with that dried squid, but the garlic sesame seeds were a fairly simple "dip your toe into the water" kind of challenge... Green beans were sauteed and coated in a soy-miso glaze and dusted with a coating of sesame seeds.
Paired along side a main course of Seitan Skewers with Chimichurri Citrus Herb Sauce, it made for refreshing meal in the midst of all the "holiday heavies".
Miso-Sesame Green Beans
Adapted from Mark Bittman's The Best Recipes in the World
1 1/2 pounds Green Beans - trimmed, blanched, drained and dried
1 tablespoon honey
2 Tablespoons Miso Paste (white, preferably)
1 Tablespoon Shoyu or other organic soy sauce
1 teaspoon sesame oil
2 tablespoons sesame seeds
Grapeseed oil, for cooking
Whisk together honey, miso paste and shoyu in a small bowl. Set aside.
Heat large saute pan over medium high heat. When hot, add grapeseed oil to lightly coat bottom of pan. Add beans and lightly saute until just starting to pick up color. Transfer to serving bowl. Toss heated beans with miso sauce & sesame oil. Sprinkle with sesame seeds. Serve warm or at room temperature.
On another note, Laurie from "Food is Beautiful" was kind enough to pass a Liebster Blog award my way. Laurie is a fellow FFwD blogger, who approaches her cooking adventures with pragmatism and sense of humor... Both great traits to have in the finicky kitchen world.
- Thank the person who nominated you and link back to them.
- List your top five picks (who have less than 200 followers) and link to them, telling a bit about each one. Leave a comment on their blogs to let them know you've nominated them.
Here are a few of the sites I regularly
A healthy dose of wit combined with good food & great photography make the musings of SoupAddict a favorite read. Plus, her grammar is usually impeccable. This world needs more people with stellar command of the English language.
When I need tempting recipes served up with a healthy dose of snark, I turn to Sis. Boom. [Blog]. Now that he is all famous on the interwebs, I can say that I knew him way back when...
Another blog that I have come to appreciate as a source for unique food ideas is Create Amazing Meals. Susan punctuates her menus with recaps of her travels - sigh.
I appreciate the way that Teresa of One Wet Foot intermingles social issues with write-ups on food. Her love of food combined with her love of British Columbia inspire me to think more about my community and the role I play in it.
And to round out this list, one other blogs that is a frequent read is Cookbook Immersion Project. As someone who owns more cookbooks than I ought to, I admire her tenacity and bravery in trying out some of those recipes.
I could totally double or triple this list. Sigh.
P.S. I am totally going to figure out what to do with that dried squid. Totally.
P.P.S. When did using double spaces after periods become such a crime? Apparently, even though the double-space was pounded into my very being being is now a heinous act of typography. I am trying to correct the error of my ways; but Mother of Pearl, it is hard to undo a 20+ year old habit.
P.P.P.S. Just kidding. I didn't really have another random thought. Okay, that just turned into a random thought, didn't it?