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Thu Dec 02 2004 15:05 PST (Leonard Richardson) Vaguely Remembered Mashed Sweet Potatoes: I guess I should post this since I already got a request for it. This is the recipe for mashed sweet potatoes mentioned in the Salon article. It's based on an ATK recipe but the requestor couldn't find the recipe on the ATK site for whatever reason, and mine's a little different anyway. It's really simple, so here it is in 1-2-3-4 form:

Dump everything in a pot. Cover and cook for about 30 minutes, stirring frequently. Mash and serve with pepper.

I have a nonstick pot, so even though I was lazy about stirring and some of the potato slices got burned on the surface, it just enhanced the flavor with Maillard reaction products. Laziness wins again!

I remember the ATK recipe using white sugar instead of brown. I'm sure they tested it both ways but using white sugar with sweet potatoes just seems wrong to me.

Thu Dec 02 2004 16:05 PST (News You Can Bruise) Vaguely Remembered Mashed Sweet Potatoes: I guess I should post this since I already got a request for it. This is the recipe for mashed sweet potatoes mentioned in the Salon article. It's based on an ATK recipe but the requestor couldn't find the recipe on the ATK site for whatever reason, and mine's a little different anyway. It's really simple, so here it is in 1-2-3-4 form:

Dump everything in a pot. Cover and cook for about 30 minutes, stirring frequently. Mash and serve with pepper.

I have a nonstick pot, so even though I was lazy about stirring and some of the potato slices got burned on the surface, it just enhanced the flavor with Maillard reaction products. Laziness wins again!

I remember the ATK recipe using white sugar instead of brown. I'm sure they tested it both ways but using white sugar with sweet potatoes just seems wrong to me.

Thu Dec 02 2004 18:05 EST (Leonard Richardson) Vaguely Remembered Mashed Sweet Potatoes: I guess I should post this since I already got a request for it. This is the recipe for mashed sweet potatoes mentioned in the Salon article. It's based on an ATK recipe but the requestor couldn't find the recipe on the ATK site for whatever reason, and mine's a little different anyway. It's really simple, so here it is in 1-2-3-4 form:

Dump everything in a pot. Cover and cook for about 30 minutes, stirring frequently. Mash and serve with pepper.

I have a nonstick pot, so even though I was lazy about stirring and some of the potato slices got burned on the surface, it just enhanced the flavor with Maillard reaction products. Laziness wins again!

I remember the ATK recipe using white sugar instead of brown. I'm sure they tested it both ways but using white sugar with sweet potatoes just seems wrong to me.

Thu Dec 02 2004 23:05 PST (Leonard Richardson) Vaguely Remembered Mashed Sweet Potatoes: I guess I should post this since I already got a request for it. This is the recipe for mashed sweet potatoes mentioned in the Salon article. It's based on an ATK recipe but the requestor couldn't find the recipe on the ATK site for whatever reason, and mine's a little different anyway. It's really simple, so here it is in 1-2-3-4 form:

Dump everything in a pot. Cover and cook for about 30 minutes, stirring frequently. Mash and serve with pepper.

I have a nonstick pot, so even though I was lazy about stirring and some of the potato slices got burned on the surface, it just enhanced the flavor with Maillard reaction products. Laziness wins again!

I remember the ATK recipe using white sugar instead of brown. I'm sure they tested it both ways but using white sugar with sweet potatoes just seems wrong to me.

Fri Dec 03 2004 19:52 PST (Leonard Richardson) Brownie Mania: More generally, recipe mania. Sumana asked me to type up this recipe for a friend at work, so I might as well share it with you. This is my the brownie recipe that lives in my head and makes pretty good brownies. In its composition it is based on recipes on the backs of baking chocolate boxes and in my box of family recipes. The procedure for baking them so you don't have to cut them in the pan comes from Alton Brown. In its combination of disparate parts it is my own invention.

Ingredients

Procedure

Preheat the oven to 350 degrees. Cut some parchment paper to fix a 9x13 pan including up the sides. Put the parchment paper inside the pan; I use butter spray on the pan to make the paper stick.

Sift together the dry ingredients and set them aside.

In a large bowl over a pot of boiling water (double boiler style), melt the butter and baking chocolate. Once it's melted, remove from the heat and stir in the sugars. Stir in the eggs, one at a time, then the vanilla and the mystery ingredient (about which more anon).

Finally, fold in the dry ingredients. Add a batch of half to a third of the dry ingredients to the batter, and mix to combine. Repeat until it's all in there. Don't stir this more than you have to or the flour will get glutinous and you'll have a cake. If you want nuts, put them in now.

Pour the batter into the paper-lined pan, spread it out, and bake it for 30 minutes (use toothpick test to see when it's done). Once it's done you can grab the parchment paper and just pull it out of the pan and put it on a cooling rack. Once it cools you can cut it up with a knife or pizza cutter, without having to worry about cutting within the pan.

These are good as is, but if you like marshmallows you can do what Alison wrote about, and put mini marshmallows on top of a brownie, then broil it for a minute or two.

So, about the mystery ingredient. This is where you can turn "brownies" into "x brownies" by adding to the batter a small amount of something strongly flavored. I like a teaspoon of mint extract, or a couple tablespoons of peanut butter warmed in the microwave, or some espresso powder. When I was much younger I liked to put chocolate chips in the brownies I made, but now that seems kind of gauche.

Fri Dec 03 2004 22:52 EST (Leonard Richardson) Brownie Mania: More generally, recipe mania. Sumana asked me to type up this recipe for a friend at work, so I might as well share it with you. This is my the brownie recipe that lives in my head and makes pretty good brownies. In its composition it is based on recipes on the backs of baking chocolate boxes and in my box of family recipes. The procedure for baking them so you don't have to cut them in the pan comes from Alton Brown. In its combination of disparate parts it is my own invention.

Ingredients

Procedure

Preheat the oven to 350 degrees. Cut some parchment paper to fix a 9x13 pan including up the sides. Put the parchment paper inside the pan; I use butter spray on the pan to make the paper stick.

Sift together the dry ingredients and set them aside.

In a large bowl over a pot of boiling water (double boiler style), melt the butter and baking chocolate. Once it's melted, remove from the heat and stir in the sugars. Stir in the eggs, one at a time, then the vanilla and the mystery ingredient (about which more anon).

Finally, fold in the dry ingredients. Add a batch of half to a third of the dry ingredients to the batter, and mix to combine. Repeat until it's all in there. Don't stir this more than you have to or the flour will get glutinous and you'll have a cake. If you want nuts, put them in now.

Pour the batter into the paper-lined pan, spread it out, and bake it for 30 minutes (use toothpick test to see when it's done). Once it's done you can grab the parchment paper and just pull it out of the pan and put it on a cooling rack. Once it cools you can cut it up with a knife or pizza cutter, without having to worry about cutting within the pan.

These are good as is, but if you like marshmallows you can do what Alison wrote about, and put mini marshmallows on top of a brownie, then broil it for a minute or two.

So, about the mystery ingredient. This is where you can turn "brownies" into "x brownies" by adding to the batter a small amount of something strongly flavored. I like a teaspoon of mint extract, or a couple tablespoons of peanut butter warmed in the microwave, or some espresso powder. When I was much younger I liked to put chocolate chips in the brownies I made, but now that seems kind of gauche.

Sat Dec 04 2004 03:52 PST (Leonard Richardson) Brownie Mania: More generally, recipe mania. Sumana asked me to type up this recipe for a friend at work, so I might as well share it with you. This is my the brownie recipe that lives in my head and makes pretty good brownies. In its composition it is based on recipes on the backs of baking chocolate boxes and in my box of family recipes. The procedure for baking them so you don't have to cut them in the pan comes from Alton Brown. In its combination of disparate parts it is my own invention.

Ingredients

Procedure

Preheat the oven to 350 degrees. Cut some parchment paper to fix a 9x13 pan including up the sides. Put the parchment paper inside the pan; I use butter spray on the pan to make the paper stick.

Sift together the dry ingredients and set them aside.

In a large bowl over a pot of boiling water (double boiler style), melt the butter and baking chocolate. Once it's melted, remove from the heat and stir in the sugars. Stir in the eggs, one at a time, then the vanilla and the mystery ingredient (about which more anon).

Finally, fold in the dry ingredients. Add a batch of half to a third of the dry ingredients to the batter, and mix to combine. Repeat until it's all in there. Don't stir this more than you have to or the flour will get glutinous and you'll have a cake. If you want nuts, put them in now.

Pour the batter into the paper-lined pan, spread it out, and bake it for 30 minutes (use toothpick test to see when it's done). Once it's done you can grab the parchment paper and just pull it out of the pan and put it on a cooling rack. Once it cools you can cut it up with a knife or pizza cutter, without having to worry about cutting within the pan.

These are good as is, but if you like marshmallows you can do what Alison wrote about, and put mini marshmallows on top of a brownie, then broil it for a minute or two.

So, about the mystery ingredient. This is where you can turn "brownies" into "x brownies" by adding to the batter a small amount of something strongly flavored. I like a teaspoon of mint extract, or a couple tablespoons of peanut butter warmed in the microwave, or some espresso powder. When I was much younger I liked to put chocolate chips in the brownies I made, but now that seems kind of gauche.

Sat Dec 04 2004 15:34 PST (Leonard Richardson) Melon Baller Melon Balls: More dang recipes. Why not? I just got a melon baller from Sur La Table thanks to a gift card I got for my birthday (thanks, Andrew/Claudia) and it's great. Now, no melon is safe from my circular scalpel. I made the following recipe and tried to sell them to Sumana as "fake Dippin' Dots". She didn't buy it, but the liked the results. It is a simple yet ritzy appetizer, at least if my notions as to what is 'ritzy' are accurate, which they probably aren't.

Ingredients

Procedure

Cut the canteloupe in half, remove the seeds, and take the melon baller to it. Whee! Put the canteloupe balls on a cooling rack and put the cooling rack on a parchment-paper-lined sheet pan. Sprinkle sugar over them and put the sheet pan in the freezer for at least half an hour. (Note: the cooling rack and sheet pan are just a thing I made up so the canteloupe balls won't come out embedded in frozen canteloupe juice. You can just put them in a bowl but it'll get a little messy. Maybe you could set something up with a strainer over a bowl.)

So flavor #1 is the canteloupe. Flavor #2 is the pepper and flavor #3 is the balsamic vinegar. The important events in the life of any given canteloupe ball are a) being formed from the primordial canteloupe; b) having a toothpick jabbed into it; c) being frozen; d) being rolled in pepper; e) being dipped in balsamic vinegar; f) being eaten. How exactly you put them together depends on the scenario. The constraints are that you want the canteloupe to be as cold as possible when eaten, and that I don't think balsamic vinegar will freeze well.

For a party scenario you might do it a-b-d-c-e-f, providing a dish of vinegar for people to dip the canteloupe in. Or if it turns out balsamic vinegar freezes well, you could do it a-b-e-d-c-f and omit the need for a separate dish of vinegar.

The way I eat it is a-c-b-d-e-f, reusing the same toothpick for every canteloupe ball. Also, I'm usually standing over the kitchen counter while I'm doing it. Even though I got good at cooking, I'm still a slob.

This is a controversial recipe, and not all people accept it. Sumana does not like the cracked pepper, and thinks it should be omitted from the recipe. This might argue for a party-time preparation of a-b-c-d-e-f, providing a dish of cracked pepper as well as one of vinegar, so as to satisfy picky people like her.

Note about balsamic vinegar: the best kind is the generic brand sold at Whole Foods, which is really good and really cheap. Also, you can make balsamic vinegar taste twice as expensive by putting it in a saucepan and reducing it by half. I learn things from cooking shows and give you the important bits.

Sat Dec 04 2004 18:34 EST (Leonard Richardson) Melon Baller Melon Balls: More dang recipes. Why not? I just got a melon baller from Sur La Table thanks to a gift card I got for my birthday (thanks, Andrew/Claudia) and it's great. Now, no melon is safe from my circular scalpel. I made the following recipe and tried to sell them to Sumana as "fake Dippin' Dots". She didn't buy it, but the liked the results. It is a simple yet ritzy appetizer, at least if my notions as to what is 'ritzy' are accurate, which they probably aren't.

Ingredients

Procedure

Cut the canteloupe in half, remove the seeds, and take the melon baller to it. Whee! Put the canteloupe balls on a cooling rack and put the cooling rack on a parchment-paper-lined sheet pan. Sprinkle sugar over them and put the sheet pan in the freezer for at least half an hour. (Note: the cooling rack and sheet pan are just a thing I made up so the canteloupe balls won't come out embedded in frozen canteloupe juice. You can just put them in a bowl but it'll get a little messy. Maybe you could set something up with a strainer over a bowl.)

So flavor #1 is the canteloupe. Flavor #2 is the pepper and flavor #3 is the balsamic vinegar. The important events in the life of any given canteloupe ball are a) being formed from the primordial canteloupe; b) having a toothpick jabbed into it; c) being frozen; d) being rolled in pepper; e) being dipped in balsamic vinegar; f) being eaten. How exactly you put them together depends on the scenario. The constraints are that you want the canteloupe to be as cold as possible when eaten, and that I don't think balsamic vinegar will freeze well.

For a party scenario you might do it a-b-d-c-e-f, providing a dish of vinegar for people to dip the canteloupe in. Or if it turns out balsamic vinegar freezes well, you could do it a-b-e-d-c-f and omit the need for a separate dish of vinegar.

The way I eat it is a-c-b-d-e-f, reusing the same toothpick for every canteloupe ball. Also, I'm usually standing over the kitchen counter while I'm doing it. Even though I got good at cooking, I'm still a slob.

This is a controversial recipe, and not all people accept it. Sumana does not like the cracked pepper, and thinks it should be omitted from the recipe. This might argue for a party-time preparation of a-b-c-d-e-f, providing a dish of cracked pepper as well as one of vinegar, so as to satisfy picky people like her.

Note about balsamic vinegar: the best kind is the generic brand sold at Whole Foods, which is really good and really cheap. Also, you can make balsamic vinegar taste twice as expensive by putting it in a saucepan and reducing it by half. I learn things from cooking shows and give you the important bits.

Sat Dec 04 2004 23:34 PST (Leonard Richardson) Melon Baller Melon Balls: More dang recipes. Why not? I just got a melon baller from Sur Le Table thanks to a gift card I got for my birthday (thanks, Andrew/Claudia) and it's great. Now, no melon is safe from my circular scalpel. I made the following recipe and tried to sell them to Sumana as "fake Dippin' Dots". She didn't buy it. However, it is a simple yet ritzy appetizer, at least if my notions as to what is 'ritzy' are accurate, which they probably aren't.

Ingredients

Procedure

Cut the cantelope in half, remove the seeds, and take the melon baller to it. Whee! Put the cantelope balls on a cooling rack and put the cooling rack on a parchment-paper-lined sheet pan. Sprinkle sugar over them and put the sheet pan in the freezer for at least half an hour. (Note: the cooling rack and sheet pan are just a thing I made up so the cantelope balls won't come out embedded in frozen cantelope juice. You can just put them in a bowl but it'll get a little messy. Maybe you could set something up with a strainer over a bowl.)

So flavor #1 is the cantelope. Flavor #2 is the pepper and flavor #3 is the balsamic vinegar. The important events in the life of any given cantelope ball are a) being formed from the primordial cantelope; b) having a toothpick jabbed into it; c) being frozen; d) being rolled in pepper; e) being dipped in balsamic vinegar; f) being eaten. How exactly you put them together depends on the scenario. The constraints are that you want the cantelope to be as cold as possible when eaten, and that I don't think balsamic vinegar will freeze well.

For a party scenario you might do it a-b-d-c-e-f, providing a dish of vinegar for people to dip the cantelope in. Or if it turns out balsamic vinegar freezes well, you could do it a-b-e-d-c-f and omit the need for a separate dish of vinegar.

The way I eat it is a-c-b-d-e-f, reusing the same toothpick for every cantelope ball. Also, I'm usually standing over the kitchen counter while I'm doing it. Even though I got good at cooking, I'm still a slob.

This is a controversial recipe, and not all people accept it. Sumana does not like the cracked pepper, and thinks it should be omitted from the recipe. This might argue for a party-time preparation of a-b-c-d-e-f, providing a dish of cracked pepper as well as one of vinegar, so as to satisfy picky people like her.

Note about balsamic vinegar: the best kind is the generic brand sold at Whole Foods, which is really good and really cheap. Also, you can make balsamic vinegar taste twice as expensive by putting it in a saucepan and reducing it by half. I learn things from cooking shows and give you the important bits.

Sat Dec 04 2004 23:34 PST (Leonard Richardson) Melon Baller Melon Balls: More dang recipes. Why not? I just got a melon baller from Sur La Table thanks to a gift card I got for my birthday (thanks, Andrew/Claudia) and it's great. Now, no melon is safe from my circular scalpel. I made the following recipe and tried to sell them to Sumana as "fake Dippin' Dots". She didn't buy it, but the liked the results. It is a simple yet ritzy appetizer, at least if my notions as to what is 'ritzy' are accurate, which they probably aren't.

Ingredients

Procedure

Cut the canteloupe in half, remove the seeds, and take the melon baller to it. Whee! Put the canteloupe balls on a cooling rack and put the cooling rack on a parchment-paper-lined sheet pan. Sprinkle sugar over them and put the sheet pan in the freezer for at least half an hour. (Note: the cooling rack and sheet pan are just a thing I made up so the canteloupe balls won't come out embedded in frozen canteloupe juice. You can just put them in a bowl but it'll get a little messy. Maybe you could set something up with a strainer over a bowl.)

So flavor #1 is the canteloupe. Flavor #2 is the pepper and flavor #3 is the balsamic vinegar. The important events in the life of any given canteloupe ball are a) being formed from the primordial canteloupe; b) having a toothpick jabbed into it; c) being frozen; d) being rolled in pepper; e) being dipped in balsamic vinegar; f) being eaten. How exactly you put them together depends on the scenario. The constraints are that you want the canteloupe to be as cold as possible when eaten, and that I don't think balsamic vinegar will freeze well.

For a party scenario you might do it a-b-d-c-e-f, providing a dish of vinegar for people to dip the canteloupe in. Or if it turns out balsamic vinegar freezes well, you could do it a-b-e-d-c-f and omit the need for a separate dish of vinegar.

The way I eat it is a-c-b-d-e-f, reusing the same toothpick for every canteloupe ball. Also, I'm usually standing over the kitchen counter while I'm doing it. Even though I got good at cooking, I'm still a slob.

This is a controversial recipe, and not all people accept it. Sumana does not like the cracked pepper, and thinks it should be omitted from the recipe. This might argue for a party-time preparation of a-b-c-d-e-f, providing a dish of cracked pepper as well as one of vinegar, so as to satisfy picky people like her.

Note about balsamic vinegar: the best kind is the generic brand sold at Whole Foods, which is really good and really cheap. Also, you can make balsamic vinegar taste twice as expensive by putting it in a saucepan and reducing it by half. I learn things from cooking shows and give you the important bits.

Sat Dec 04 2004 23:34 PST (Leonard Richardson) Melon Baller Melon Balls: More dang recipes. Why not? I just got a melon baller from Sur La Table thanks to a gift card I got for my birthday (thanks, Andrew/Claudia) and it's great. Now, no melon is safe from my circular scalpel. I made the following recipe and tried to sell them to Sumana as "fake Dippin' Dots". She didn't buy it, but the liked the results. It is a simple yet ritzy appetizer, at least if my notions as to what is 'ritzy' are accurate, which they probably aren't.

Ingredients

Procedure

Cut the canteloupe in half, remove the seeds, and take the melon baller to it. Whee! Put the canteloupe balls on a cooling rack and put the cooling rack on a parchment-paper-lined sheet pan. Sprinkle sugar over them and put the sheet pan in the freezer for at least half an hour. (Note: the cooling rack and sheet pan are just a thing I made up so the canteloupe balls won't come out embedded in frozen canteloupe juice. You can just put them in a bowl but it'll get a little messy. Maybe you could set something up with a strainer over a bowl.)

So flavor #1 is the canteloupe. Flavor #2 is the pepper and flavor #3 is the balsamic vinegar. The important events in the life of any given canteloupe ball are a) being formed from the primordial canteloupe; b) having a toothpick jabbed into it; c) being frozen; d) being rolled in pepper; e) being dipped in balsamic vinegar; f) being eaten. How exactly you put them together depends on the scenario. The constraints are that you want the canteloupe to be as cold as possible when eaten, and that I don't think balsamic vinegar will freeze well.

For a party scenario you might do it a-b-d-c-e-f, providing a dish of vinegar for people to dip the canteloupe in. Or if it turns out balsamic vinegar freezes well, you could do it a-b-e-d-c-f and omit the need for a separate dish of vinegar.

The way I eat it is a-c-b-d-e-f, reusing the same toothpick for every canteloupe ball. Also, I'm usually standing over the kitchen counter while I'm doing it. Even though I got good at cooking, I'm still a slob.

This is a controversial recipe, and not all people accept it. Sumana does not like the cracked pepper, and thinks it should be omitted from the recipe. This might argue for a party-time preparation of a-b-c-d-e-f, providing a dish of cracked pepper as well as one of vinegar, so as to satisfy picky people like her.

Note about balsamic vinegar: the best kind is the generic brand sold at Whole Foods, which is really good and really cheap. Also, you can make balsamic vinegar taste twice as expensive by putting it in a saucepan and reducing it by half. I learn things from cooking shows and give you the important bits.

Sat Dec 04 2004 23:34 PST (Leonard Richardson) Melon Baller Melon Balls: More dang recipes. Why not? I just got a melon baller from Sur La Table thanks to a gift card I got for my birthday (thanks, Andrew/Claudia) and it's great. Now, no melon is safe from my circular scalpel. I made the following recipe and tried to sell them to Sumana as "fake Dippin' Dots". She didn't buy it, but the liked the results. It is a simple yet ritzy appetizer, at least if my notions as to what is 'ritzy' are accurate, which they probably aren't.

Ingredients

Procedure

Cut the canteloupe in half, remove the seeds, and take the melon baller to it. Whee! Put the canteloupe balls on a cooling rack and put the cooling rack on a parchment-paper-lined sheet pan. Sprinkle sugar over them and put the sheet pan in the freezer for at least half an hour. (Note: the cooling rack and sheet pan are just a thing I made up so the canteloupe balls won't come out embedded in frozen canteloupe juice. You can just put them in a bowl but it'll get a little messy. Maybe you could set something up with a strainer over a bowl.)

So flavor #1 is the canteloupe. Flavor #2 is the pepper and flavor #3 is the balsamic vinegar. The important events in the life of any given canteloupe ball are a) being formed from the primordial canteloupe; b) having a toothpick jabbed into it; c) being frozen; d) being rolled in pepper; e) being dipped in balsamic vinegar; f) being eaten. How exactly you put them together depends on the scenario. The constraints are that you want the canteloupe to be as cold as possible when eaten, and that I don't think balsamic vinegar will freeze well.

For a party scenario you might do it a-b-d-c-e-f, providing a dish of vinegar for people to dip the canteloupe in. Or if it turns out balsamic vinegar freezes well, you could do it a-b-e-d-c-f and omit the need for a separate dish of vinegar.

The way I eat it is a-c-b-d-e-f, reusing the same toothpick for every canteloupe ball. Also, I'm usually standing over the kitchen counter while I'm doing it. Even though I got good at cooking, I'm still a slob.

This is a controversial recipe, and not all people accept it. Sumana does not like the cracked pepper, and thinks it should be omitted from the recipe. This might argue for a party-time preparation of a-b-c-d-e-f, providing a dish of cracked pepper as well as one of vinegar, so as to satisfy picky people like her.

Note about balsamic vinegar: the best kind is the generic brand sold at Whole Foods, which is really good and really cheap. Also, you can make balsamic vinegar taste twice as expensive by putting it in a saucepan and reducing it by half. I learn things from cooking shows and give you the important bits.

Sat Dec 04 2004 23:34 PST (Leonard Richardson) Melon Baller Melon Balls: More dang recipes. Why not? I just got a melon baller from Sur La Table thanks to a gift card I got for my birthday (thanks, Andrew/Claudia) and it's great. Now, no melon is safe from my circular scalpel. I made the following recipe and tried to sell them to Sumana as "fake Dippin' Dots". She didn't buy it, but the liked the results. It is a simple yet ritzy appetizer, at least if my notions as to what is 'ritzy' are accurate, which they probably aren't.

Ingredients

Procedure

Cut the canteloupe in half, remove the seeds, and take the melon baller to it. Whee! Put the canteloupe balls on a cooling rack and put the cooling rack on a parchment-paper-lined sheet pan. Sprinkle sugar over them and put the sheet pan in the freezer for at least half an hour. (Note: the cooling rack and sheet pan are just a thing I made up so the canteloupe balls won't come out embedded in frozen canteloupe juice. You can just put them in a bowl but it'll get a little messy. Maybe you could set something up with a strainer over a bowl.)

So flavor #1 is the canteloupe. Flavor #2 is the pepper and flavor #3 is the balsamic vinegar. The important events in the life of any given canteloupe ball are a) being formed from the primordial canteloupe; b) having a toothpick jabbed into it; c) being frozen; d) being rolled in pepper; e) being dipped in balsamic vinegar; f) being eaten. How exactly you put them together depends on the scenario. The constraints are that you want the canteloupe to be as cold as possible when eaten, and that I don't think balsamic vinegar will freeze well.

For a party scenario you might do it a-b-d-c-e-f, providing a dish of vinegar for people to dip the canteloupe in. Or if it turns out balsamic vinegar freezes well, you could do it a-b-e-d-c-f and omit the need for a separate dish of vinegar.

The way I eat it is a-c-b-d-e-f, reusing the same toothpick for every canteloupe ball. Also, I'm usually standing over the kitchen counter while I'm doing it. Even though I got good at cooking, I'm still a slob.

This is a controversial recipe, and not all people accept it. Sumana does not like the cracked pepper, and thinks it should be omitted from the recipe. This might argue for a party-time preparation of a-b-c-d-e-f, providing a dish of cracked pepper as well as one of vinegar, so as to satisfy picky people like her.

Note about balsamic vinegar: the best kind is the generic brand sold at Whole Foods, which is really good and really cheap. Also, you can make balsamic vinegar taste twice as expensive by putting it in a saucepan and reducing it by half. I learn things from cooking shows and give you the important bits.

Sat Dec 04 2004 23:34 PST (Leonard Richardson) Melon Baller Melon Balls: More dang recipes. Why not? I just got a melon baller from Sur La Table thanks to a gift card I got for my birthday (thanks, Andrew/Claudia) and it's great. Now, no melon is safe from my circular scalpel. I made the following recipe and tried to sell them to Sumana as "fake Dippin' Dots". She didn't buy it, but the liked the results. It is a simple yet ritzy appetizer, at least if my notions as to what is 'ritzy' are accurate, which they probably aren't.

Ingredients

Procedure

Cut the canteloupe in half, remove the seeds, and take the melon baller to it. Whee! Put the canteloupe balls on a cooling rack and put the cooling rack on a parchment-paper-lined sheet pan. Sprinkle sugar over them and put the sheet pan in the freezer for at least half an hour. (Note: the cooling rack and sheet pan are just a thing I made up so the canteloupe balls won't come out embedded in frozen canteloupe juice. You can just put them in a bowl but it'll get a little messy. Maybe you could set something up with a strainer over a bowl.)

So flavor #1 is the canteloupe. Flavor #2 is the pepper and flavor #3 is the balsamic vinegar. The important events in the life of any given canteloupe ball are a) being formed from the primordial canteloupe; b) having a toothpick jabbed into it; c) being frozen; d) being rolled in pepper; e) being dipped in balsamic vinegar; f) being eaten. How exactly you put them together depends on the scenario. The constraints are that you want the canteloupe to be as cold as possible when eaten, and that I don't think balsamic vinegar will freeze well.

For a party scenario you might do it a-b-d-c-e-f, providing a dish of vinegar for people to dip the canteloupe in. Or if it turns out balsamic vinegar freezes well, you could do it a-b-e-d-c-f and omit the need for a separate dish of vinegar.

The way I eat it is a-c-b-d-e-f, reusing the same toothpick for every canteloupe ball. Also, I'm usually standing over the kitchen counter while I'm doing it. Even though I got good at cooking, I'm still a slob.

This is a controversial recipe, and not all people accept it. Sumana does not like the cracked pepper, and thinks it should be omitted from the recipe. This might argue for a party-time preparation of a-b-c-d-e-f, providing a dish of cracked pepper as well as one of vinegar, so as to satisfy picky people like her.

Note about balsamic vinegar: the best kind is the generic brand sold at Whole Foods, which is really good and really cheap. Also, you can make balsamic vinegar taste twice as expensive by putting it in a saucepan and reducing it by half. I learn things from cooking shows and give you the important bits.

Sat Dec 04 2004 23:34 PST (Leonard Richardson) Melon Baller Melon Balls: More dang recipes. Why not? I just got a melon baller from Sur La Table thanks to a gift card I got for my birthday (thanks, Andrew/Claudia) and it's great. Now, no melon is safe from my circular scalpel. I made the following recipe and tried to sell them to Sumana as "fake Dippin' Dots". She didn't buy it, but the liked the results. It is a simple yet ritzy appetizer, at least if my notions as to what is 'ritzy' are accurate, which they probably aren't.

Ingredients

Procedure

Cut the canteloupe in half, remove the seeds, and take the melon baller to it. Whee! Put the canteloupe balls on a cooling rack and put the cooling rack on a parchment-paper-lined sheet pan. Sprinkle sugar over them and put the sheet pan in the freezer for at least half an hour. (Note: the cooling rack and sheet pan are just a thing I made up so the canteloupe balls won't come out embedded in frozen canteloupe juice. You can just put them in a bowl but it'll get a little messy. Maybe you could set something up with a strainer over a bowl.)

So flavor #1 is the canteloupe. Flavor #2 is the pepper and flavor #3 is the balsamic vinegar. The important events in the life of any given canteloupe ball are a) being formed from the primordial canteloupe; b) having a toothpick jabbed into it; c) being frozen; d) being rolled in pepper; e) being dipped in balsamic vinegar; f) being eaten. How exactly you put them together depends on the scenario. The constraints are that you want the canteloupe to be as cold as possible when eaten, and that I don't think balsamic vinegar will freeze well.

For a party scenario you might do it a-b-d-c-e-f, providing a dish of vinegar for people to dip the canteloupe in. Or if it turns out balsamic vinegar freezes well, you could do it a-b-e-d-c-f and omit the need for a separate dish of vinegar.

The way I eat it is a-c-b-d-e-f, reusing the same toothpick for every canteloupe ball. Also, I'm usually standing over the kitchen counter while I'm doing it. Even though I got good at cooking, I'm still a slob.

This is a controversial recipe, and not all people accept it. Sumana does not like the cracked pepper, and thinks it should be omitted from the recipe. This might argue for a party-time preparation of a-b-c-d-e-f, providing a dish of cracked pepper as well as one of vinegar, so as to satisfy picky people like her.

Note about balsamic vinegar: the best kind is the generic brand sold at Whole Foods, which is really good and really cheap. Also, you can make balsamic vinegar taste twice as expensive by putting it in a saucepan and reducing it by half. I learn things from cooking shows and give you the important bits.

Sat Dec 04 2004 23:34 PST (Leonard Richardson) Melon Baller Melon Balls: More dang recipes. Why not? I just got a melon baller from Sur La Table thanks to a gift card I got for my birthday (thanks, Andrew/Claudia) and it's great. Now, no melon is safe from my circular scalpel. I made the following recipe and tried to sell them to Sumana as "fake Dippin' Dots". She didn't buy it, but the liked the results. It is a simple yet ritzy appetizer, at least if my notions as to what is 'ritzy' are accurate, which they probably aren't.

Ingredients

Procedure

Cut the canteloupe in half, remove the seeds, and take the melon baller to it. Whee! Put the canteloupe balls on a cooling rack and put the cooling rack on a parchment-paper-lined sheet pan. Sprinkle sugar over them and put the sheet pan in the freezer for at least half an hour. (Note: the cooling rack and sheet pan are just a thing I made up so the canteloupe balls won't come out embedded in frozen canteloupe juice. You can just put them in a bowl but it'll get a little messy. Maybe you could set something up with a strainer over a bowl.)

So flavor #1 is the canteloupe. Flavor #2 is the pepper and flavor #3 is the balsamic vinegar. The important events in the life of any given canteloupe ball are a) being formed from the primordial canteloupe; b) having a toothpick jabbed into it; c) being frozen; d) being rolled in pepper; e) being dipped in balsamic vinegar; f) being eaten. How exactly you put them together depends on the scenario. The constraints are that you want the canteloupe to be as cold as possible when eaten, and that I don't think balsamic vinegar will freeze well.

For a party scenario you might do it a-b-d-c-e-f, providing a dish of vinegar for people to dip the canteloupe in. Or if it turns out balsamic vinegar freezes well, you could do it a-b-e-d-c-f and omit the need for a separate dish of vinegar.

The way I eat it is a-c-b-d-e-f, reusing the same toothpick for every canteloupe ball. Also, I'm usually standing over the kitchen counter while I'm doing it. Even though I got good at cooking, I'm still a slob.

This is a controversial recipe, and not all people accept it. Sumana does not like the cracked pepper, and thinks it should be omitted from the recipe. This might argue for a party-time preparation of a-b-c-d-e-f, providing a dish of cracked pepper as well as one of vinegar, so as to satisfy picky people like her.

Note about balsamic vinegar: the best kind is the generic brand sold at Whole Foods, which is really good and really cheap. Also, you can make balsamic vinegar taste twice as expensive by putting it in a saucepan and reducing it by half. I learn things from cooking shows and give you the important bits.

Sat Dec 04 2004 23:34 PST (Leonard Richardson) Melon Baller Melon Balls: More dang recipes. Why not? I just got a melon baller from Sur La Table thanks to a gift card I got for my birthday (thanks, Andrew/Claudia) and it's great. Now, no melon is safe from my circular scalpel. I made the following recipe and tried to sell them to Sumana as "fake Dippin' Dots". She didn't buy it, but the liked the results. It is a simple yet ritzy appetizer, at least if my notions as to what is 'ritzy' are accurate, which they probably aren't.

Ingredients

Procedure

Cut the canteloupe in half, remove the seeds, and take the melon baller to it. Whee! Put the canteloupe balls on a cooling rack and put the cooling rack on a parchment-paper-lined sheet pan. Sprinkle sugar over them and put the sheet pan in the freezer for at least half an hour. (Note: the cooling rack and sheet pan are just a thing I made up so the canteloupe balls won't come out embedded in frozen canteloupe juice. You can just put them in a bowl but it'll get a little messy. Maybe you could set something up with a strainer over a bowl.)

So flavor #1 is the canteloupe. Flavor #2 is the pepper and flavor #3 is the balsamic vinegar. The important events in the life of any given canteloupe ball are a) being formed from the primordial canteloupe; b) having a toothpick jabbed into it; c) being frozen; d) being rolled in pepper; e) being dipped in balsamic vinegar; f) being eaten. How exactly you put them together depends on the scenario. The constraints are that you want the canteloupe to be as cold as possible when eaten, and that I don't think balsamic vinegar will freeze well.

For a party scenario you might do it a-b-d-c-e-f, providing a dish of vinegar for people to dip the canteloupe in. Or if it turns out balsamic vinegar freezes well, you could do it a-b-e-d-c-f and omit the need for a separate dish of vinegar.

The way I eat it is a-c-b-d-e-f, reusing the same toothpick for every canteloupe ball. Also, I'm usually standing over the kitchen counter while I'm doing it. Even though I got good at cooking, I'm still a slob.

This is a controversial recipe, and not all people accept it. Sumana does not like the cracked pepper, and thinks it should be omitted from the recipe. This might argue for a party-time preparation of a-b-c-d-e-f, providing a dish of cracked pepper as well as one of vinegar, so as to satisfy picky people like her.

Note about balsamic vinegar: the best kind is the generic brand sold at Whole Foods, which is really good and really cheap. Also, you can make balsamic vinegar taste twice as expensive by putting it in a saucepan and reducing it by half. I learn things from cooking shows and give you the important bits.

Sat Dec 04 2004 23:34 PST (Leonard Richardson) Melon Baller Melon Balls: More dang recipes. Why not? I just got a melon baller from Sur La Table thanks to a gift card I got for my birthday (thanks, Andrew/Claudia) and it's great. Now, no melon is safe from my circular scalpel. I made the following recipe and tried to sell them to Sumana as "fake Dippin' Dots". She didn't buy it, but the liked the results. It is a simple yet ritzy appetizer, at least if my notions as to what is 'ritzy' are accurate, which they probably aren't.

Ingredients

Procedure

Cut the canteloupe in half, remove the seeds, and take the melon baller to it. Whee! Put the canteloupe balls on a cooling rack and put the cooling rack on a parchment-paper-lined sheet pan. Sprinkle sugar over them and put the sheet pan in the freezer for at least half an hour. (Note: the cooling rack and sheet pan are just a thing I made up so the canteloupe balls won't come out embedded in frozen canteloupe juice. You can just put them in a bowl but it'll get a little messy. Maybe you could set something up with a strainer over a bowl.)

So flavor #1 is the canteloupe. Flavor #2 is the pepper and flavor #3 is the balsamic vinegar. The important events in the life of any given canteloupe ball are a) being formed from the primordial canteloupe; b) having a toothpick jabbed into it; c) being frozen; d) being rolled in pepper; e) being dipped in balsamic vinegar; f) being eaten. How exactly you put them together depends on the scenario. The constraints are that you want the canteloupe to be as cold as possible when eaten, and that I don't think balsamic vinegar will freeze well.

For a party scenario you might do it a-b-d-c-e-f, providing a dish of vinegar for people to dip the canteloupe in. Or if it turns out balsamic vinegar freezes well, you could do it a-b-e-d-c-f and omit the need for a separate dish of vinegar.

The way I eat it is a-c-b-d-e-f, reusing the same toothpick for every canteloupe ball. Also, I'm usually standing over the kitchen counter while I'm doing it. Even though I got good at cooking, I'm still a slob.

This is a controversial recipe, and not all people accept it. Sumana does not like the cracked pepper, and thinks it should be omitted from the recipe. This might argue for a party-time preparation of a-b-c-d-e-f, providing a dish of cracked pepper as well as one of vinegar, so as to satisfy picky people like her.

Note about balsamic vinegar: the best kind is the generic brand sold at Whole Foods, which is really good and really cheap. Also, you can make balsamic vinegar taste twice as expensive by putting it in a saucepan and reducing it by half. I learn things from cooking shows and give you the important bits.

Sat Dec 04 2004 23:34 PST (Leonard Richardson) Melon Baller Melon Balls: More dang recipes. Why not? I just got a melon baller from Sur La Table thanks to a gift card I got for my birthday (thanks, Andrew/Claudia) and it's great. Now, no melon is safe from my circular scalpel. I made the following recipe and tried to sell them to Sumana as "fake Dippin' Dots". She didn't buy it, but the liked the results. It is a simple yet ritzy appetizer, at least if my notions as to what is 'ritzy' are accurate, which they probably aren't.

Ingredients

Procedure

Cut the canteloupe in half, remove the seeds, and take the melon baller to it. Whee! Put the canteloupe balls on a cooling rack and put the cooling rack on a parchment-paper-lined sheet pan. Sprinkle sugar over them and put the sheet pan in the freezer for at least half an hour. (Note: the cooling rack and sheet pan are just a thing I made up so the canteloupe balls won't come out embedded in frozen canteloupe juice. You can just put them in a bowl but it'll get a little messy. Maybe you could set something up with a strainer over a bowl.)

So flavor #1 is the canteloupe. Flavor #2 is the pepper and flavor #3 is the balsamic vinegar. The important events in the life of any given canteloupe ball are a) being formed from the primordial canteloupe; b) having a toothpick jabbed into it; c) being frozen; d) being rolled in pepper; e) being dipped in balsamic vinegar; f) being eaten. How exactly you put them together depends on the scenario. The constraints are that you want the canteloupe to be as cold as possible when eaten, and that I don't think balsamic vinegar will freeze well.

For a party scenario you might do it a-b-d-c-e-f, providing a dish of vinegar for people to dip the canteloupe in. Or if it turns out balsamic vinegar freezes well, you could do it a-b-e-d-c-f and omit the need for a separate dish of vinegar.

The way I eat it is a-c-b-d-e-f, reusing the same toothpick for every canteloupe ball. Also, I'm usually standing over the kitchen counter while I'm doing it. Even though I got good at cooking, I'm still a slob.

This is a controversial recipe, and not all people accept it. Sumana does not like the cracked pepper, and thinks it should be omitted from the recipe. This might argue for a party-time preparation of a-b-c-d-e-f, providing a dish of cracked pepper as well as one of vinegar, so as to satisfy picky people like her.

Note about balsamic vinegar: the best kind is the generic brand sold at Whole Foods, which is really good and really cheap. Also, you can make balsamic vinegar taste twice as expensive by putting it in a saucepan and reducing it by half. I learn things from cooking shows and give you the important bits.

Sat Dec 04 2004 23:34 PST (Leonard Richardson) Melon Baller Melon Balls: More dang recipes. Why not? I just got a melon baller from Sur La Table thanks to a gift card I got for my birthday (thanks, Andrew/Claudia) and it's great. Now, no melon is safe from my circular scalpel. I made the following recipe and tried to sell them to Sumana as "fake Dippin' Dots". She didn't buy it, but the liked the results. It is a simple yet ritzy appetizer, at least if my notions as to what is 'ritzy' are accurate, which they probably aren't.

Ingredients

Procedure

Cut the canteloupe in half, remove the seeds, and take the melon baller to it. Whee! Put the canteloupe balls on a cooling rack and put the cooling rack on a parchment-paper-lined sheet pan. Sprinkle sugar over them and put the sheet pan in the freezer for at least half an hour. (Note: the cooling rack and sheet pan are just a thing I made up so the canteloupe balls won't come out embedded in frozen canteloupe juice. You can just put them in a bowl but it'll get a little messy. Maybe you could set something up with a strainer over a bowl.)

So flavor #1 is the canteloupe. Flavor #2 is the pepper and flavor #3 is the balsamic vinegar. The important events in the life of any given canteloupe ball are a) being formed from the primordial canteloupe; b) having a toothpick jabbed into it; c) being frozen; d) being rolled in pepper; e) being dipped in balsamic vinegar; f) being eaten. How exactly you put them together depends on the scenario. The constraints are that you want the canteloupe to be as cold as possible when eaten, and that I don't think balsamic vinegar will freeze well.

For a party scenario you might do it a-b-d-c-e-f, providing a dish of vinegar for people to dip the canteloupe in. Or if it turns out balsamic vinegar freezes well, you could do it a-b-e-d-c-f and omit the need for a separate dish of vinegar.

The way I eat it is a-c-b-d-e-f, reusing the same toothpick for every canteloupe ball. Also, I'm usually standing over the kitchen counter while I'm doing it. Even though I got good at cooking, I'm still a slob.

This is a controversial recipe, and not all people accept it. Sumana does not like the cracked pepper, and thinks it should be omitted from the recipe. This might argue for a party-time preparation of a-b-c-d-e-f, providing a dish of cracked pepper as well as one of vinegar, so as to satisfy picky people like her.

Note about balsamic vinegar: the best kind is the generic brand sold at Whole Foods, which is really good and really cheap. Also, you can make balsamic vinegar taste twice as expensive by putting it in a saucepan and reducing it by half. I learn things from cooking shows and give you the important bits.

Sat Dec 04 2004 23:34 PST (Leonard Richardson) Melon Baller Melon Balls: More dang recipes. Why not? I just got a melon baller from Sur La Table thanks to a gift card I got for my birthday (thanks, Andrew/Claudia) and it's great. Now, no melon is safe from my circular scalpel. I made the following recipe and tried to sell them to Sumana as "fake Dippin' Dots". She didn't buy it, but the liked the results. It is a simple yet ritzy appetizer, at least if my notions as to what is 'ritzy' are accurate, which they probably aren't.

Ingredients

Procedure

Cut the canteloupe in half, remove the seeds, and take the melon baller to it. Whee! Put the canteloupe balls on a cooling rack and put the cooling rack on a parchment-paper-lined sheet pan. Sprinkle sugar over them and put the sheet pan in the freezer for at least half an hour. (Note: the cooling rack and sheet pan are just a thing I made up so the canteloupe balls won't come out embedded in frozen canteloupe juice. You can just put them in a bowl but it'll get a little messy. Maybe you could set something up with a strainer over a bowl.)

So flavor #1 is the canteloupe. Flavor #2 is the pepper and flavor #3 is the balsamic vinegar. The important events in the life of any given canteloupe ball are a) being formed from the primordial canteloupe; b) having a toothpick jabbed into it; c) being frozen; d) being rolled in pepper; e) being dipped in balsamic vinegar; f) being eaten. How exactly you put them together depends on the scenario. The constraints are that you want the canteloupe to be as cold as possible when eaten, and that I don't think balsamic vinegar will freeze well.

For a party scenario you might do it a-b-d-c-e-f, providing a dish of vinegar for people to dip the canteloupe in. Or if it turns out balsamic vinegar freezes well, you could do it a-b-e-d-c-f and omit the need for a separate dish of vinegar.

The way I eat it is a-c-b-d-e-f, reusing the same toothpick for every canteloupe ball. Also, I'm usually standing over the kitchen counter while I'm doing it. Even though I got good at cooking, I'm still a slob.

This is a controversial recipe, and not all people accept it. Sumana does not like the cracked pepper, and thinks it should be omitted from the recipe. This might argue for a party-time preparation of a-b-c-d-e-f, providing a dish of cracked pepper as well as one of vinegar, so as to satisfy picky people like her.

Note about balsamic vinegar: the best kind is the generic brand sold at Whole Foods, which is really good and really cheap. Also, you can make balsamic vinegar taste twice as expensive by putting it in a saucepan and reducing it by half. I learn things from cooking shows and give you the important bits.

Sat Dec 04 2004 23:34 PST (Leonard Richardson) Melon Baller Melon Balls: More dang recipes. Why not? I just got a melon baller from Sur La Table thanks to a gift card I got for my birthday (thanks, Andrew/Claudia) and it's great. Now, no melon is safe from my circular scalpel. I made the following recipe and tried to sell them to Sumana as "fake Dippin' Dots". She didn't buy it, but the liked the results. It is a simple yet ritzy appetizer, at least if my notions as to what is 'ritzy' are accurate, which they probably aren't.

Ingredients

Procedure

Cut the canteloupe in half, remove the seeds, and take the melon baller to it. Whee! Put the canteloupe balls on a cooling rack and put the cooling rack on a parchment-paper-lined sheet pan. Sprinkle sugar over them and put the sheet pan in the freezer for at least half an hour. (Note: the cooling rack and sheet pan are just a thing I made up so the canteloupe balls won't come out embedded in frozen canteloupe juice. You can just put them in a bowl but it'll get a little messy. Maybe you could set something up with a strainer over a bowl.)

So flavor #1 is the canteloupe. Flavor #2 is the pepper and flavor #3 is the balsamic vinegar. The important events in the life of any given canteloupe ball are a) being formed from the primordial canteloupe; b) having a toothpick jabbed into it; c) being frozen; d) being rolled in pepper; e) being dipped in balsamic vinegar; f) being eaten. How exactly you put them together depends on the scenario. The constraints are that you want the canteloupe to be as cold as possible when eaten, and that I don't think balsamic vinegar will freeze well.

For a party scenario you might do it a-b-d-c-e-f, providing a dish of vinegar for people to dip the canteloupe in. Or if it turns out balsamic vinegar freezes well, you could do it a-b-e-d-c-f and omit the need for a separate dish of vinegar.

The way I eat it is a-c-b-d-e-f, reusing the same toothpick for every canteloupe ball. Also, I'm usually standing over the kitchen counter while I'm doing it. Even though I got good at cooking, I'm still a slob.

This is a controversial recipe, and not all people accept it. Sumana does not like the cracked pepper, and thinks it should be omitted from the recipe. This might argue for a party-time preparation of a-b-c-d-e-f, providing a dish of cracked pepper as well as one of vinegar, so as to satisfy picky people like her.

Note about balsamic vinegar: the best kind is the generic brand sold at Whole Foods, which is really good and really cheap. Also, you can make balsamic vinegar taste twice as expensive by putting it in a saucepan and reducing it by half. I learn things from cooking shows and give you the important bits.

Fri Dec 10 2004 19:39 PST (Leonard Richardson) Sickbed Soup: This is an incredibly easy soup that you can make when you're sick. I made it up when Sumana was sick and then tried it myself when I was sick earlier this week. The general idea comes from my mother. It's actually cheaper than most canned soup nowadays.

Ingredients

Procedure

Dump everything except the lime/hot stuff into a pot and heat until it boils. Simmer until the noodles are soft. Pour into a bowl and add lime/hot stuff until it's hot enough to clear your sinuses. The microorganisms won't know what hit them!

If you're not sick you might be able to think about adding some other stuff, like chopped parsley or random spices.

Fri Dec 10 2004 22:39 EST (Leonard Richardson) Sickbed Soup: This is an incredibly easy soup that you can make when you're sick. I made it up when Sumana was sick and then tried it myself when I was sick earlier this week. The general idea comes from my mother. It's actually cheaper than most canned soup nowadays.

Ingredients

Procedure

Dump everything except the lime/hot stuff into a pot and heat until it boils. Simmer until the noodles are soft. Pour into a bowl and add lime/hot stuff until it's hot enough to clear your sinuses. The microorganisms won't know what hit them!

If you're not sick you might be able to think about adding some other stuff, like chopped parsley or random spices.

Sat Dec 18 2004 09:30 PST (Susanna Chadwick) Orange Peanut Ginger Glazed Chicken: I thought I would get around to posting this recipe, since we have used it twice now and it's very yummy and easy.

1/3 c. orange juice
1/4 c. peanut butter
1 T. grated ginger
some peanut pieces

Slowly stir orange juice into peanut butter until it is creamy. Add ginger. Dip chicken into sauce and then roll in peanuts (or if you are too lazy to chop up the peanuts, just sprinkle them on top). Bake at 400° for 25-35 minutes, or at 375° for 20 minutes if you have a hyperactive oven like ours. Serve with rice. Yum!

Sat Dec 18 2004 12:30 EST (Susanna Chadwick) Orange Peanut Ginger Glazed Chicken: I thought I would get around to posting this recipe, since we have used it twice now and it's very yummy and easy.

1/3 c. orange juice
1/4 c. peanut butter
1 T. grated ginger
some peanut pieces

Slowly stir orange juice into peanut butter until it is creamy. Add ginger. Dip chicken into sauce and then roll in peanuts (or if you are too lazy to chop up the peanuts, just sprinkle them on top). Bake at 400° for 25-35 minutes, or at 375° for 20 minutes if you have a hyperactive oven like ours. Serve with rice. Yum!

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