I mentioned earlier that my brother received 22 pounds of tamales for Christmas. I asked him to take a picture. He did not comply.
While it's not unusual for grocery stores produce departments to sell pre-prepped shish kabobs and stew mixes, it does seem that Whole Foods has been upping the ante lately.
In addition to items mentioned above, the market now has large bins with pre-cut onions, peppers, broccoli, as well as a potato and leek soup mix (pictured at top).
Buying this sort of thing has always struck me as expensive and a mark of someone too lazy to use a knife. I have to say, though, the Thai Stir Fry Mix has changed my mind.
About a year ago I received an envelope from Cooking Club of America. As best as I can describe it, you join and get to test cooking products. (For a real eye-opener, type it into your Google prompt for suggested searches.)
Since I'm not much of a joiner anyway, I tossed contents of the envelope, except for this bowl scraper.
One of the great abominations for foodies is the non-essential one-function tool, but as you can clearly see the Cooking Club of America cleverly sidesteps this. This bowl scraper not only scrapes bowls, it measure pasta.
Which brings me to something else taking up space in my kitchen drawer ...
Or, more precisely lime-chili seasoning on pork rinds? I can't imagine it helps.
I spotted these at City Market.
Just before the holidays, Pam suggested we check out City Market.
I hemmed and hawed. Given that the market is located at South Main and Union, I thought parking would be impossible. But we managed to secure a spot in a garage for a mere $1.
One of the things I hope to do this year — though I wouldn't call it a resolution exactly — is to get rid of some of the neglected items taking up space in my kitchen drawers and cabinets. For instance, I have two pizza cutters — one large, one small. I believe I used one of them to try to open the painted-shut windows at my house, but which one was it? ...
This, however, I will easily toss, because I can't remember what it went with and I'm not exactly sure what it does. Frankly, I can't positively say you cook with it.
It's some sort of filter, I guess, and it has a dial that can be set, mysteriously to either J, F, M, A, M, J, J, A, S, O, N, or D.
What is it? Is it vital?
Among the standouts of meals I ate in 2010:
1. Vegetarian Pan Bagnet from the summer menu at the Brushmark. Easily the most creative sandwich I had all year. It was a mix of egg, onion, tomatoes, olive oil, red wine vinegar, and tapenade. What intrigued me was the hint of sweetness. The bread was terrific, and the accompanying fries even better.