As everyone knows, last night was the much anticipated election for the United States. I had to work till 9pm and when I came home, The General was already installed in front of the TV with Doritos and there was a bit of a party atmosphere in the air, as I tore off my coat and settled in to watch the results turn over in companionable silence. To me, it felt historically important, exciting; in all likelihood, we would be witnessing the first woman to be elected President.
I have a long and complicated history with ribs.
As a child, and then growing up, I wouldn’t even taste them having been deeply traumatized by the sight of slavering people in restaurants (albeit not fine restaurants) sucking and chawing away at bones with red sauce running down their chins and a shiny, 1980s lip gloss look about their entire personage afterwards.
Plus, these were actually ribs and guess what they looked like? Yes! Ribs! Gack!
As someone who often likens their own eating habits to that of the Gentle Brontosaurus (“Only tender young shoots and veggies for me please”) I actually do eat meat but I am very particular about it, which is an important precursor to this recipe.
Because these are, the ribs that even I will eat and enjoy – if somewhat guiltily.
Men, generally, seem to love these by the way and make no bones about it, if you’ll pardon the pun. Continue reading
If you have an immoderate supply of cranberries in your freezer that taunt you each time you open the door, this is for you!
Here’s a Cranberry Bread that is never dry and has a satiny citrus glaze that melts in your mouth.
This is the kind of recipe that often appears in church basements or rummage sales but no one will tell you how to make it.
Incidentally, I like to chop the cranberries very finely indeed but I do this by hand as the food processor is a bit over zealous and you can end up
with cranberry spread very quickly; however, if you prefer, take a chance – but watch carefully as you pulse …
2 cups sifted unbleached flour
1 cup sugar
1 1/2 tsp. baking powder
1/4 cup butter
1/2 tsp. baking soda
1 tsp. salt
1 tsp. grated orange peel
3/4 cup orange juice
3 cups finely diced cranberries
- Sift flour, sugar, baking powder and baking soda, salt into a large bowl and then cut in butter till crumbly.
- Add egg, orange peel and orange juice all at once and combine till mixture is just moist.
- Fold in cranberries. Do not be over-mixing at this point.
- Bake at 350 F for 1 hour OR 1 hour and ten minutes, if top does not seem done.
- When still just slightly warm, pour a glaze made with the juice of a lemon (or an orange if you’ve still got one hanging about!) and about 3/4 to 1 cup sifted icing sugar.(The glaze should be stiff enough to run down the sides but not watery.)
- Serve with strong tea or good coffee. Freezes brilliantly.
I don’t care for the commercial grade, overly hefty cinnamon buns.
It’s what my mum would call “too much of a muchness.”
It’s just not okay to me when a bun looks as though it’s been carved away in the style of a Chicago Deep Dish pizza; it’s too much on the plate, the icing texture is reminiscent of toothpaste and no matter how tantalizing the smell is at the time, ultimately, there will be disappointment and a broken plastic fork.
If you can relate to any of this, you will be very happy with the following recipe. Continue reading