i’ve got 26 books and one french film out on loan. this is just some of what’s at home…
Aesthetics & Intuition…
Why didn’t anyone tell me about The Well-Dressed Home? I know I probably wasn’t listening or was taking a blogosphere timeout. But, really, couldn’t you have hit me over the head or something? It’s on the wishlist (♥: Mommy!) and this will be the second time it’s come home with me for an extended stay. I spotted Life’s Too Short To Fold Fitted Sheets during a Chronicle Books search of the LAPL catalog. I don’t like to fold much, so this might be the “Do Less” manifesto I haven’t been looking for.
Winter’s Got Me Thinking About The Hog And Hearty Cooking…
I have a confession to make: I have pork fat in the freezer. No meat, just fat. I got kinda excited when I saw it in the store. I cut up some and threw it in the pot with onions, garlic, bay leaves and dried black beans. Hello, Ecstasy. Glad you could join me. So, I’m thinking about the pork. No, beef or chicken or other critters. (♥:Eeeek!) And what did I get from the library? Um, Pork & Sons, The Country Cooking of Ireland and River Cottage Cookbook.
It’s going to be a bit River Cottage-y around here for a while. The Bread Handbook looks to be an interesting read. Reading, yes. Doing, I don’t know. I haven’t even made biscuit bread in ages. So love the simple beauty of Gavin Kingcome’s photographs. The Meat book and Preserves handbook are in the Holds Queue.
Return Engagements and Explorations…
All too frequently, time passes too quickly and I don’t have enough of it to go in deep on books that at first glance seem right up my alley. Will definitely be spending some quality time with Tamasin Day-Lewis’ Supper for a Song.
I thought I’d revisit Baked while I wait in the queue for the new book.
I live in LA, yet most of my Latin American influenced cooking is based on flavors from the Caribbean. To be completely honest, I’m not all that adventurous when it comes to real Mexican food. I know I’m starting small with Antojitos, but I gotta start somewhere.
Ummm…
Another Confession: I got a little squeamish cutting up the pork fat. I think the tide is too easily turned. The pictures of all the meat in different states of being isn’t really helping. Where my beets at?
N♥