The Blue Bear

...myself, I suppose–but you know what I mean.) Still, fifty years is a long time, even for polyester fun fur, so Blue Bear is disintegrating. In the end, I suppose, time decides things for us this way. But I made things worse by washing him. His head and one arm came loose, revealing that he’d been stuffed with strange scraps and lumps of polyester wadding of different colors. His body material is so fragile at this point I can’t even consider tryi...

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Loquat season is here!

...t the fruit is best on trees which are not completely ignored. This is the time of year when the fruit comes ripe, and it’s always kind of an exciting time because the loquats bridge the “fruit gap” between winter citrus and stone fruit. The thing about loquats is that they are really suited only for fresh eating. And I mean fresh off the tree–they don’t keep long after they’ve been picked, which is why they never appear in stores. We’ve tried to...

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2014, a Year in Comments: Plant Thievery, Loquats, Breakfast Cerial and the Apocalypse

...particular blog post gets is often inversely proportional to the amount of time it took to write. Kelly and I will sometimes spend hours agonizing over a blog post that gets just a few comments. Other times, a post dashed off in ten minutes will touch off a spirited discussion. This is not to say that a post that gets comments is any better or more popular than one that does not. Some posts, I suppose, are just more worthy of commenting. And we’re...

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How to Make Stock

...s are full of flavor. Save them! Put them in the freezer if you don’t have time to make stock at the moment. Making fish stock is pretty much like making chicken stock with a carcass. Gather all the fish bits or shells you have and add them to the basic ingredients for veg stock. Skip the mushrooms and potatoes, though. Maybe add a little more onion. Parsley goes well with fish, so try to use that if you can. A bit of thyme is also very nice. Whit...

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Lila Downs Video Showing Tortilla Making in Oaxaca

...ngeles Bread Bakers sent me a link to this music video that shows tortilla making in Oaxaca. The song is “Palomo Del Comalito” (Dove of the Comalito) by Lila Downs. Note the huge corn tortillas, proof of the regional diversity of Mexican cuisine (and one of the many details I got wrong in my tortilla press post–thanks for the corrections Gloria). Lyrics in English after the jump. The beautiful people of this land Grind corn A miracle of their hand...

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