I sat through the first half of dinner at the Cheesecake Factory mentally penning a scathing post about how much I hate the Cheesecake Factory – eating overpriced food in the dim light surrounded by lots of overweight white people with poor taste – and then my endive salad and calamari came and I decided that the food was okay. I guess when I was twelve or thirteen my idea of a great restaurant was Red Lobster, so I can hardly judge Bella’s taste.
My stomach hurts. It feels like I might be gorging myself back to my old weight.
Thank you Maya for explaining the brining conundrum! I bet you also have a good recipe for dairy-free pumpkin pie? All of us Asians sitting around the table = lots of lactose intolerance.
I’d like to share my favorite cranberry sauce recipe from my friend Nu.
12 oz fresh cranberries
1 granny smith apple (peeled, cored, and diced)
1 3/4 c water
1 1/4 c sugar
1/4 tsp salt
1/2 tsp ground cinnamin
1/4 tsp ground cloves
1. Sort cranberries.
2. Combine berries, apple, water, sugar, cinn. and cloves.
3. Med- high heat. Bring to a boil.
4. Simmer gently, partially covered, until thickened – apple is tender and berries have burst – about 15-20 minutes.