Jerusalem: A Cookbook

<!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Template>Normal.dotm</o:Template> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>526</o:Words> <o:Characters>3002</o:Characters> <o:Company>University of Michigan</o:Company> <o:Lines>25</o:Lines> <o:Paragraphs>6</o:Paragraphs> <o:CharactersWithSpaces>3686</o:CharactersWithSpaces> <o:Version>12.0</o:Version> </o:DocumentProperties> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:TrackMoves>false</w:TrackMoves> <w:TrackFormatting/> <w:PunctuationKerning/> <w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing> <w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:DontGrowAutofit/> <w:DontAutofitConstrainedTables/> <w:DontVertAlignInTxbx/> </w:Compatibility> </w:WordDocument></xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="276"> </w:LatentStyles></xml><![endif]--> <!--[if gte mso 10]><style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style><![endif]--> <!--StartFragment--> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Z1FJT7wUG6fMhFFq9dzp8CD5Oglf2aEimH0vwMl6hA7U4dj6gijlKibbigxklOuxHIaFbVOEAYTvC2Wo9BwP0IXaVwi0-73tH08vgcfeYbOGtqIdn3yk3LjWMMclHsNLajVOaV5AyZ88/s1600/jerusalem1827.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Z1FJT7wUG6fMhFFq9dzp8CD5Oglf2aEimH0vwMl6hA7U4dj6gijlKibbigxklOuxHIaFbVOEAYTvC2Wo9BwP0IXaVwi0-73tH08vgcfeYbOGtqIdn3yk3LjWMMclHsNLajVOaV5AyZ88/s200/jerusalem1827.jpg" width="150" /></a></div><div class="MsoNormal">Yotam Ottolenghi, an Israeli Jew, and Sami Tamimi, an Israeli Arab, work together at Ottolenghi’s restaurant in London. Their recently-published cookbook presents the foods of their native city: Jerusalem. They describe the era of their childhood as a much more peacful and harmonious time than the present, and hope for peace which they think might come through a shared love of hummus. I wish they would prove to be right.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">The book is beautiful. Abundant photos illustrate a variety of Jerusalem city scenes, restaurant interiors just as I remember them from past trips, and totally appetizing recipe presentations. Narratives about the foods and the relationships (often troubled) between the many communities mingle with the recipes.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">One recipe particularly appealed to me because its ingredients are so perfect for a winter dinner in the frozen north -- though thanks to a perturbed upper atmosphere, Jerusalem has received far more snow this year than my home Ann Arbor, Michigan. I made the recipe this afternoon, and we ate it for dinner -- fresh fennel, clementines, and chicken marinated and roasted with a delicious sauce. Anise-flavored liqueur and fennel seeds, along with the chicken and produce, emphasize the flavor of the fresh fennel bulbs. The recipe calls for Arak, an anise liqueur made in Beiruit, Lebanon; or Ouzo, the Greek version; or Pernod an anise-flavored French apéritif. I chose Pernod.</div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1cy4yQHGgNWePkW8G9XBgBQ69nUpJYuvQ7r4xSy3RuocIHFXUygPYtrGBj1Vks6FxXGRu7ab3j4mhLxzdXgVAntRVpkggVSfbE9ENUNFS56TRt5d6trxPvXBd-HdzZOiYjvapwzHUaor/s1600/jerusalem1821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1cy4yQHGgNWePkW8G9XBgBQ69nUpJYuvQ7r4xSy3RuocIHFXUygPYtrGBj1Vks6FxXGRu7ab3j4mhLxzdXgVAntRVpkggVSfbE9ENUNFS56TRt5d6trxPvXBd-HdzZOiYjvapwzHUaor/s400/jerusalem1821.jpg" width="400" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Here’s the chicken recipe as I made it.</div><h1>Ottolenghi and Tamimi’s Roasted Chicken with Clementines</h1><h2>Ingredients</h2><div class="MsoNormal">6.5 Tbsp (100 ml) Pernod </div><div class="MsoNormal">4 Tbsp olive oil</div><div class="MsoNormal">3 Tbsp freshly squeezed orange juice</div><div class="MsoNormal">3 Tbsp freshly squeezed lemon juice</div><div class="MsoNormal">2 Tbsp mustard (I used Dijon, orig. calls for mustard with seeds)</div><div class="MsoNormal">3 Tbsp brown sugar</div><div class="MsoNormal">2.5 tsp salt</div><div class="MsoNormal">1.5 tsp fresh-ground black pepper</div><div class="MsoNormal">2 medium fennel bulbs (1 lb) trimmed & cut in 6 to 8 wedges</div><div class="MsoNormal">1 chicken cut in 8 to 10 pieces</div><div class="MsoNormal">4 clementines (skin included) cut in ¼ inch slices</div><div class="MsoNormal">1 Tbsp thyme leaves</div><div class="MsoNormal">2.5 tsp fennel seeds, lightly crushed</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Chopped flat-leaf parsley as a garnish</div><div class="MsoNormal"><br /></div><h2>Method</h2><div class="MsoNormal">Mix first eight ingredients together. Whisk well to make marinade. </div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FbWBOVwSSBMZyJZfshe03wZCJkHBRYkkc0cAvdtoe0tmeoBSgfpm-E6aKwi7wj6Qp5xmPkZy00B_jV7IcAYFeDgRyT4O8bClsoV4qjRiaCocx64mRMbhkoLJqkIrAJyMQxe3lSs4OIma/s1600/jerusalem.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FbWBOVwSSBMZyJZfshe03wZCJkHBRYkkc0cAvdtoe0tmeoBSgfpm-E6aKwi7wj6Qp5xmPkZy00B_jV7IcAYFeDgRyT4O8bClsoV4qjRiaCocx64mRMbhkoLJqkIrAJyMQxe3lSs4OIma/s200/jerusalem.JPG" width="150" /></a></div><div class="MsoNormal">In large bowl place marinade and all other ingredients except parsley garnish. Combine well with your hands. Optional: marinate for several hours or overnight. I did so for around 4 hours.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Preheat oven to 475 degrees F. Place chicken skin-side up and all other ingredients in a single layer in a large roasting pan (around 12 by 14.5 inches).  Place in preheated oven and roast for 35 minutes. At this point, my chicken was cooked through but pale -- to obtain the color shown in the book’s photo, I put it under the broiler for another 5 minutes to get really brown. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">Remove chicken, fruit, and vegetables from pan to a serving dish, and boil down the sauce a bit. I put the sauce in a separate serving bowl from the chicken, though the recipe says just pour it over the chicken. Garnish with parsley.</div><h1>Side Dishes</h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMI9DPpK1I76MKTxpQamkrZH9xxxxnalMs6rnYyCL0Xjd8zuz9J0_8pnRQalZ6UT8YNTsu81Sm4kIeghqEWOcqphFbFiumRYcSbLVv9tJS98k13WNeHppdLJya2llI1MZeB5tbQcE1FK0/s1600/jerusalem1823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMI9DPpK1I76MKTxpQamkrZH9xxxxnalMs6rnYyCL0Xjd8zuz9J0_8pnRQalZ6UT8YNTsu81Sm4kIeghqEWOcqphFbFiumRYcSbLVv9tJS98k13WNeHppdLJya2llI1MZeB5tbQcE1FK0/s320/jerusalem1823.jpg" width="320" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal">I tried a couple of other recipes from the cookbook for tonight’s dinner as well. I made a spicy carrot dish, which I believe I once ate in a restaurant in Tel Aviv where our cousin Janet took us. It contains carrots (serendipity: I was making stock from the chicken trimmings so I cooked the carrots in the stock), fried onion, sugar, cider vinegar, and a spice blend called Pilpelchuma (recipe in the condiment section). The carrots are served with arugula.</div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUjEm9AqWL-aSNAfI_8dCIEQPWie4dt8KNNBpcXWDkGkvW0gcW0ucnuKH_vl7Mz1X9UaG4W-zqpcJGv4bq2LiipJmrPEWWU-bG7GZq9Wd6QqkV3OB7z_xU3Oqi_gRImCd9KBznsqXw_Zf/s1600/jerusalem1817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUjEm9AqWL-aSNAfI_8dCIEQPWie4dt8KNNBpcXWDkGkvW0gcW0ucnuKH_vl7Mz1X9UaG4W-zqpcJGv4bq2LiipJmrPEWWU-bG7GZq9Wd6QqkV3OB7z_xU3Oqi_gRImCd9KBznsqXw_Zf/s320/jerusalem1817.jpg" width="320" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal">I also served some cucumbers with Greek yogurt sprinkled with some newly-bought zaatar spice blend, and I put out some mixed Mediterranean olives since I have never been to an Israeli restaurant that didn’t serve some olives.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">I just love this cookbook!</div><!--EndFragment-->

Jerusalem: A Cookbook

Yotam Ottolenghi, an Israeli Jew, and Sami Tamimi, an Israeli Arab, work together at Ottolenghi’s restaurant in London. Their recently-...

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Hooray for Ellen and Alec!

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jLXf4A_YQ3hvs094aGXai-GtrHvdPLG-gwf3f7P7HSxfCUwVihPpZAngUjK5wj0bKOZ_QNYrqBjleMK_F5liyK4_e-2DXXfzCeIrf1rEjdrLsaburQXx6bb53Lfwft4bREVVmGpDGa9U/s1600/chili0023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jLXf4A_YQ3hvs094aGXai-GtrHvdPLG-gwf3f7P7HSxfCUwVihPpZAngUjK5wj0bKOZ_QNYrqBjleMK_F5liyK4_e-2DXXfzCeIrf1rEjdrLsaburQXx6bb53Lfwft4bREVVmGpDGa9U/s640/chili0023.jpg" width="640" /></a></div><br />Dinner tonight: Alec and Ellen's Award-Winning Chili, made according to their recipe, using their special Texas chili seasoning mix. I'm so glad to have more of this great spice blend. As shown in the photo, I also made cornbread (using a New York Times recipe) and a salad of avocado and grapefruit sections from TEXAS grapefruits.<br /><br />I followed the recipe carefully -- it makes enough for 8 or 10 servings, but I only warmed up enough for the two of us. As instructed I did not put any beans in it!<br /><br />Link to first post on Texas Red: http://regional-food.blogspot.com/2006/11/texas-red.html

Hooray for Ellen and Alec!

Dinner tonight: Alec and Ellen's Award-Winning Chili, made according to their recipe, using their special Texas chili seasoning mix. I&#...

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And later, a movie...

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNur5XKCYZ3TZOMLDqFAkeQzlF9c8L89hXbraMtqRiCPjr6exOnuLPIYtgpCrV_LickW7Caa7ecFbrvGUq1nTzZC1ZfF0xr3wFG0jFCm6LHVqSWHAtfqJqPZkrHTgy8wgOSBofZW96ElQ2/s1600/christmas1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNur5XKCYZ3TZOMLDqFAkeQzlF9c8L89hXbraMtqRiCPjr6exOnuLPIYtgpCrV_LickW7Caa7ecFbrvGUq1nTzZC1ZfF0xr3wFG0jFCm6LHVqSWHAtfqJqPZkrHTgy8wgOSBofZW96ElQ2/s400/christmas1.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6VGpm2wO6hi8yCemrZl3Orb2KxqxEW7Cfz-rLIjdWgZ0hy4gLVxqCEK7zLMUY7CxKABx5bD6EtdsS_rJbLTPQcEeRcS1s76-0xovudXGbH7nTmX5iADcI1C_g6bT6ke4R1tLHZC9xQzU/s1600/christmas2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6VGpm2wO6hi8yCemrZl3Orb2KxqxEW7Cfz-rLIjdWgZ0hy4gLVxqCEK7zLMUY7CxKABx5bD6EtdsS_rJbLTPQcEeRcS1s76-0xovudXGbH7nTmX5iADcI1C_g6bT6ke4R1tLHZC9xQzU/s400/christmas2.jpg" width="400" /></a></div><br /><div style="text-align: center;">Jay and Ruby</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsMYrr0UWL0zGiobdF1595Ts6PGDaSJnhHGo0Tln7WfzctS0D-V4UMzZtqqBZFH8HSzBKL6km1lPltbtQmCMk1jZ-UWBhCuuwCpY9p8NJ_mp9046zBfHF-JNPJazDTUN2kk8yGHZQTrEw/s1600/christmas3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsMYrr0UWL0zGiobdF1595Ts6PGDaSJnhHGo0Tln7WfzctS0D-V4UMzZtqqBZFH8HSzBKL6km1lPltbtQmCMk1jZ-UWBhCuuwCpY9p8NJ_mp9046zBfHF-JNPJazDTUN2kk8yGHZQTrEw/s400/christmas3.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitYm9vKB4-V0EfbsncjedIbVUYBzgfGam26qKSHoQ_2FPXpPwrKtwqx3HqpYtH8jTVwdWXbdAvh3MvFGPHOKKj8DAyUCie9MT1ril-EUIEu7HykJtapRydiQ5Cy7qUWZRIG0xNuF7eAUsD/s1600/christmas4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitYm9vKB4-V0EfbsncjedIbVUYBzgfGam26qKSHoQ_2FPXpPwrKtwqx3HqpYtH8jTVwdWXbdAvh3MvFGPHOKKj8DAyUCie9MT1ril-EUIEu7HykJtapRydiQ5Cy7qUWZRIG0xNuF7eAUsD/s400/christmas4.jpg" width="400" /></a></div><br />Other things we selected from the dim-sum carts: potstickers, pork buns, almond and mango pudding, three kinds of shrimp dumplings, red-cooked pork, cucumbers in vinegar, sticky rice. Things we wished we could have eaten too: greens, chicken feet, lots of other kinds of dumplings...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjA3gEZu_9HpgwE_iCjBt4WW_b-P-mKTyfXMQYdsp4LYIPksavIRReXHTC-3QLswOwAurYIjgYvmfHoqRgvLQU8JuSrtRUAywrCvovPMKOyB9BK3U5t_7PTWcrYqlG_sCsbHbpvt0-olP/s1600/christmas6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjA3gEZu_9HpgwE_iCjBt4WW_b-P-mKTyfXMQYdsp4LYIPksavIRReXHTC-3QLswOwAurYIjgYvmfHoqRgvLQU8JuSrtRUAywrCvovPMKOyB9BK3U5t_7PTWcrYqlG_sCsbHbpvt0-olP/s640/christmas6.jpg" width="456" /></a></div><br />LuLu's Chinese seafood restaurant near Olivette, Mo. Note that the dragon's eye is a Christmas light.

And later, a movie...

Jay and Ruby Other things we selected from the dim-sum carts: potstickers, pork buns, almond and mango pudding, three kinds of shrimp dumpli...

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Tequila!

I am reading <i>Tequila! A Natural and Cultural History</i> by Ana G. Valenzuela-Zapata and Gary Paul Nabhan. Science and poetic description combine beautifully as the author describes the taxonomy of the agave plant used in the beverage, its long history beginning in prehistoric Mexico, and the lives and traditions of the Mexican agricultural workers who plant, cultivate, and harvest the agave crop. Valenzuela-Zapata describes their hard physical labor and the taxing heat and aridity of the fields, the simple meals they cook and eat while working, and their "quixotic" oral tradition.<br /><br />"Mescaleros are forever spinning yarns about mescal -- the plant and the spirit -- while working in fields or resting in the nearby shade, and while jiving on the street corner or drinking in the cantina on the village plaza," writes the author. "They keep up their running commentary while bolting for cover during a sudden downpour, or cursing the sun as it bakes the plants they have tended for seasons." (p. 31)<br /><br />The labor continues in the distilleries where huge harvested "pinas" are roasted and their liquid fermented, possibly with sugar, into a variety of tequilas. The lore continues, backward and forward in time, in many traditions of eating and drinking the fruit of this very widespread plant.<br /><br />Two images kept recurring in  my mind. One was of a worker taking care of huge agave plants at Lotus Land, an eccentric botanical garden in Santa Barbara that I visited in 2003; you can see the large pine-cone-like agave bulb similar to that used to make tequila:<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMi40OfqYJ46Ub_Pb6k0yU-F89G0zce3PwcvF_FV1Ra7h-T4Fko5f8NJsbsRAqjtAfsXyc6RW4SKX7lxMubxWmFTJD0D93mLmBU3fUZhByjJDKfOdgnKv9kXHzzdN4FZlDv5fTXhGF-DU_/s1600/114_1403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMi40OfqYJ46Ub_Pb6k0yU-F89G0zce3PwcvF_FV1Ra7h-T4Fko5f8NJsbsRAqjtAfsXyc6RW4SKX7lxMubxWmFTJD0D93mLmBU3fUZhByjJDKfOdgnKv9kXHzzdN4FZlDv5fTXhGF-DU_/s400/114_1403.JPG" width="400" /></a></div><br />The second image is of Mayahuel, Aztec goddess of agave, mentioned at various points in the book:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUwFnllBjcnhBYZnvPy8d-hi-w_SWnLLNdXbIjVChCIgDLJCFPvfwQ8K3DiyxbZ1HXG_y7Y53wnuH3eNF16c8NwN8YkLuDP_uA9pZNfDlZfboRY8jWFMack4n7fCL1yOdQ_MfHrO_qMUu/s1600/mayahuel-goddess.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUwFnllBjcnhBYZnvPy8d-hi-w_SWnLLNdXbIjVChCIgDLJCFPvfwQ8K3DiyxbZ1HXG_y7Y53wnuH3eNF16c8NwN8YkLuDP_uA9pZNfDlZfboRY8jWFMack4n7fCL1yOdQ_MfHrO_qMUu/s640/mayahuel-goddess.jpg" width="640" /></a></div><br />I'm looking forward to a lively discussion of the book in my culinary book club next week.

Tequila!

I am reading Tequila! A Natural and Cultural History by Ana G. Valenzuela-Zapata and Gary Paul Nabhan. Science and poetic description combi...

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Turkey Sushi

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVVOHb00E6KhCuGl8ZqX0M-pJwmHcXhPrW8ZWlFdzBfFPV5IETrWroUB_0oPSF8coSmGIMqBcvQ6dhOdlsX7q1n46eft0nMNFQh99Jso0DnOOHgg7EjgAEER1CXqaEjs2hzClbHXJDtPk/s1600/turkeysushi1615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVVOHb00E6KhCuGl8ZqX0M-pJwmHcXhPrW8ZWlFdzBfFPV5IETrWroUB_0oPSF8coSmGIMqBcvQ6dhOdlsX7q1n46eft0nMNFQh99Jso0DnOOHgg7EjgAEER1CXqaEjs2hzClbHXJDtPk/s640/turkeysushi1615.jpg" width="640" /></a></div><br />For lunch, we couldn't go out for sushi since we still had a lot of turkey and other leftovers from Thanksgiving dinner. So I made Thanksgiving sushi, as illustrated above. Then we got in the car and drove from Lafayette to Ann Arbor where we are safely home. We have no leftovers here so maybe we'll have fish sushi or some other not so Thanksgiving-y dinner.

Turkey Sushi

For lunch, we couldn't go out for sushi since we still had a lot of turkey and other leftovers from Thanksgiving dinner. So I made Thank...

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Fresh Eggs

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNcVpdE2yyRzNw_3IMamNIJo5t7hyfodzCjdtSaIMTY9gOT-RVhrvR-ZO6UkzUtsdAMzckoVFMIFaCeO4hDdopyVw-YIZEMp_0b2j46NAj91uqWyQQjNGX2d6lJoGRKx5-YX3sDZkCcGB/s1600/IMG_1608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNcVpdE2yyRzNw_3IMamNIJo5t7hyfodzCjdtSaIMTY9gOT-RVhrvR-ZO6UkzUtsdAMzckoVFMIFaCeO4hDdopyVw-YIZEMp_0b2j46NAj91uqWyQQjNGX2d6lJoGRKx5-YX3sDZkCcGB/s320/IMG_1608.JPG" width="320" /></a></div><br />The whitish green eggs are from a hen named Jello and the brown eggs are from a hen named Marguerite. Jello and Marguerite and another hen all live in the back yard of our neighbors, who gave us these wonderful eggs. We brought them along for our Thanksgiving visit to Lafayette.<br /><br />When I cracked them open, I could see how fresh they looked:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhxeUpKamASvMQcIfxh6aMC9zPmMw7mrDsGJgdEFAWVOEyDNfBujaIXv9-v4NBMg-eCOxomgkvb_dqyeiayNOmI_KLV5gCq5zbqQ9P1YHyKUfuSDRxxjaZpM4gERu9UliIhZiPkM59Jnc/s1600/IMG_1610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhxeUpKamASvMQcIfxh6aMC9zPmMw7mrDsGJgdEFAWVOEyDNfBujaIXv9-v4NBMg-eCOxomgkvb_dqyeiayNOmI_KLV5gCq5zbqQ9P1YHyKUfuSDRxxjaZpM4gERu9UliIhZiPkM59Jnc/s320/IMG_1610.JPG" width="320" /></a></div><br />I made them into a tortilla espanola, that is, a potato omelet.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN38fIR1n7lKmtmATvXXaPPXNeCUcxKyGA_QEryz5g3PgPtiMV7sBeWIHQM6145ch4YrawyjJbOA8tJA1wTRXbBjO_YkRurdw6s7vKYrpAXPz59LbwcSQUwVrz-KI7qywMBnYthPEThy0c/s1600/IMG_1613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN38fIR1n7lKmtmATvXXaPPXNeCUcxKyGA_QEryz5g3PgPtiMV7sBeWIHQM6145ch4YrawyjJbOA8tJA1wTRXbBjO_YkRurdw6s7vKYrpAXPz59LbwcSQUwVrz-KI7qywMBnYthPEThy0c/s320/IMG_1613.JPG" width="320" /></a></div><br />We have eaten it all! We are thankful to our neighbors for the lovely eggs.

Fresh Eggs

The whitish green eggs are from a hen named Jello and the brown eggs are from a hen named Marguerite. Jello and Marguerite and another hen a...

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Dinner!

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcemCsnBw4mMasvHiEvWrUNFwb1dXp38s5JR2QQbw34_jurbI75zzV7jE4pPgciqu1WREz722-N35Q8oE4XoovGuz0o0rcskTBWMV_WeB5ihLRBNWBpPqspKujzp_sxEfNTksEh_jeoEwW/s1600/IMG_1595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcemCsnBw4mMasvHiEvWrUNFwb1dXp38s5JR2QQbw34_jurbI75zzV7jE4pPgciqu1WREz722-N35Q8oE4XoovGuz0o0rcskTBWMV_WeB5ihLRBNWBpPqspKujzp_sxEfNTksEh_jeoEwW/s400/IMG_1595.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_jjpLwSchEevtOiHVMw1L1Yy9XfNgs8xvB95SqfYMKMeyMsE-ASn2mtqZL_JPBsVdk4O1GL3g-Rjgeeyeo6KOZx5bHMO0kLhPJu9zbgflxieZWSjWCESdHjSgwGF654gEOPo5R3KIpp1/s1600/IMG_1592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_jjpLwSchEevtOiHVMw1L1Yy9XfNgs8xvB95SqfYMKMeyMsE-ASn2mtqZL_JPBsVdk4O1GL3g-Rjgeeyeo6KOZx5bHMO0kLhPJu9zbgflxieZWSjWCESdHjSgwGF654gEOPo5R3KIpp1/s400/IMG_1592.JPG" width="400" /></a></div><br /><div style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Turkey, cranberry sauce, plum chutney, and several vegetables</span></i></div><div style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCrojtKi5C1gMz8d_KiZOX4IZW6UfWBlEbS9GZDnf4VVfP0gs9OQ-AP7MP98nTlmEXlYJgQjYzUvOoMecZ9tziGujlwVAHn2_klP6OHkbAdW4hgB2MY7RluBT2e-bIWhcHgO7YMT1QSmm/s1600/IMG_1599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCrojtKi5C1gMz8d_KiZOX4IZW6UfWBlEbS9GZDnf4VVfP0gs9OQ-AP7MP98nTlmEXlYJgQjYzUvOoMecZ9tziGujlwVAHn2_klP6OHkbAdW4hgB2MY7RluBT2e-bIWhcHgO7YMT1QSmm/s640/IMG_1599.JPG" width="640" /></a></div><div style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></i></div><div style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ready to eat...</span></i></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV1jdp1KkIrk54iPcaVIVLtdqvHX67gV8KjkSK_cRnfBiFAWHLigwgAOHClpYKRflclDq3z3xznvavOr_hP_fb6tYhFRMgJ43dt2QNkLyeyd1PQtRqrS-AXin4tdiMJxNwip5NCoM4OTQ8/s1600/IMG_1601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV1jdp1KkIrk54iPcaVIVLtdqvHX67gV8KjkSK_cRnfBiFAWHLigwgAOHClpYKRflclDq3z3xznvavOr_hP_fb6tYhFRMgJ43dt2QNkLyeyd1PQtRqrS-AXin4tdiMJxNwip5NCoM4OTQ8/s400/IMG_1601.JPG" width="400" /></a></div><br /><div style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Apple pie, chocolate pie, cranberry bread</i></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDHBqQgC9PL7bGW4xa-INIOQDIVufFhiZVw8PAy0Jp52nJmbKisbt1RKTDAJeqWERW6QgSMaonhRd3o7-VCl5mTI_HDdiEcmkN7d5c1wLXrBAaxq4Poas3XJSlllXdpLDDfdLEfCqHFFf/s1600/IMG_1587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDHBqQgC9PL7bGW4xa-INIOQDIVufFhiZVw8PAy0Jp52nJmbKisbt1RKTDAJeqWERW6QgSMaonhRd3o7-VCl5mTI_HDdiEcmkN7d5c1wLXrBAaxq4Poas3XJSlllXdpLDDfdLEfCqHFFf/s400/IMG_1587.JPG" width="400" /></a></div><br /><div style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Our turkey centerpiece</i></span></div>

Dinner!

Turkey, cranberry sauce, plum chutney, and several vegetables Ready to eat... Apple pie, chocolate pie, cranberry bread Our turkey centerpiece

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