23 February Thursday

Cooking for occasions. It´s time, yes. This week, the cooking has been simple-another pot of chili, and a big bowl of coleslaw. Coleslaw, now there´s a thing. I don´t know anyone that doesn´t like coleslaw, but it is always a presumed side to American BBQ and etc. When was the last time you said to your loved ones ¨Let´s get some coleslaw tonight!!¨ or ¨I´m in the mood for coleslaw, who´s down?¨ Probably never. But when a mountain of slaw appears on the table, look out. Guests will crowd the buffet, and you are lucky to get out with your own life. I myself can enjoy a serving as a main course. It comes in many varieties, Southern, Asian, Russian, etc. all of which are delicious. I did the ole´Traditional one with cabbage, carrot, onion, mayo, sour cream, Dijon mustard, and apple cider vinegar.

Next thing- a request for homemade cabbage rolls and pierogis. That will be this weekend, in addition to the now multiple requests for Hot Cross Buns. That´s right, it´s also Hot Cross Bun time, Lent. Hot Cross Buns are one of the recipes I´ve developed myself over the years. My special buns are filled with raisins, currants, candied orange peel, clove, and nutmeg. I ¨wash¨ them with simple syrup and make the crosses with Royal Icing. Also, always make them with bread flour for a chewier bun. These good. Real good.

Finally, Oscar season. I am bringing back my little party, making dishes that are featured/eaten/discussed in the nominated movies. The person(s) who pair the dish(es) with the movie(s) win(s). What do you win(s)? Nothing. Just be happy and proud of yourself for being so attentive and having a strong memory for small details. Wouldn´t that be wonderful?

OK, stay tuned, there is some good stuff a´comin.