I’ll Make It Myself: “Kitchen Library – 2012.11.26”
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L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Travel, ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
Thanksgiving Part 2 (at a friend’s house) went smashingly! I made Naturally Ella‘s Twice-Baked Butternut Squash (with quinoa and Gorgonzola) as the vegetarian main dish. With the exception of the turkey, which was expertly cooked by the hosts, all the other dishes were vegetarian: mac & cheese made with Cougar Cheese, a sharp canned cheese from Washington State (glorious); vegetarian cranberry-mushroom stuffing; fresh green-bean casseroles; vegetarian bean gumbo (spicy!); root vegetable purée; bourbon cranberry sauce made with reconstituted dried cranberries (and arcane magicks); and lots of pie: pecan, pumpkin, and chocolate.
I’ll Make It Myself!: “Cornbread”
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L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Travel, ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
Are you guys sick of kabocha and kabocha purée yet? I never am*, but let’s change it up a bit today.
My first encounter with a vegetarian cookbook of any sort was my dad’s copy of Anna Thomas‘s The Vegetarian Epicure, a memento of a few months in the ’70s when he dabbled in meatless cooking. I have no recollection of my dad (or my mom) ever using VE for anything but the cornbread recipe that we brought with us to every Thanksgiving dinner. I find vintage (sorry, parents) cookbooks really fascinating from a social-history standpoint, so perhaps I’ll peruse the book again when I’m home next.
I’ll Make It Myself!: How to Bake Cookies in the Oven Range and Mini Oatmeal-Raisin Cookies Recipe
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L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Travel (formerly The Art of Japan: Kanazawa & Discover Kanazawa), ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to jetwit [at] jetwit.com.
Food homesickness is the plague of not just expats but those who move from region to region– for example, Homesick Texan is a food blog about recreating Texan/TexMex cuisine in New York. The way the author writes about food memories and the problems recreating beloved foods when you can’t always find ingredients really resonates with me as a foodie and expat.
Last week, one of my friends from language school who has also moved to Japan for work commented that he would kill for a decent oatmeal raisin cookie.
I’ll Make It Myself!: “Oatmeal Sandwich Bread (Bread Revolution Series)”
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L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Travel (formerly The Art of Japan: Kanazawa & Discover Kanazawa), ze also writes I’ll Make It Myself!, a blog about food culture in Japan, and curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan.
New Rice Cooker Chronicles submissions always welcome. Just e-mail it to L.M. at jetwit [at] jetwit.com.
Can we just take a minute to fist-pump here?
I’ve made sandwiches on bagels and sandwiches in pitas, but how about sandwiches on bread?
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