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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Grilling, Miscellaneous sides, on September 7th, 2007.

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My friend, Sue, another of my friends who is a very good cook, served this sauce one night several years ago when we dined at their home. It was served as a major condiment on pork chops, I believe. And was it ever good! She told me the recipe came from a cookbook she’d purchased after hearing Lynne Rossetto Kasper talk about it on NPR. I tried to find the recipe online, but had no success at all. So, of course, I had to go buy the book too. Amazon being my good friend, it took no time at all to get it. I enjoyed reading it, The Italian Country Table, all on its own. The author includes lots of fun little stories about the different dishes, about the foodstuffs of Italy, and hundreds of little cooking tips. The sub-title of the book is: Home Cooking from Italy’s Farmhouse Kitchens.

The recipe suggests this can be served with almost any grilled meat. It would be wonderful with grilled Italian sausages, over chicken, or even served as a side to a pork roast. It has a jammy consistency. In fact, Kasper even mentions it in the recipe write-up, that’s it’s more like tomato jam than a tomato sauce. So, this isn’t a sauce for pouring over pasta. This is a tart and sweet reduced (side) sauce that will mound high on a spoon because it’s so thick and goes WITH a protein. Or maybe grilled onions. Or grilled portobello mushrooms. And one of the best things is that this sauce will keep for several weeks. The recipe indicates a week or so, but I’ve kept this much longer than that with no problem. You could also freeze it in small quantities too. I always double this recipe because we use it on lots of different things. Being this is the end of tomato season, you probably could make this with fresh tomatoes too; it just so happens that the author uses canned ones.
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Siciliana Sauce

Recipe From: The Italian Country Table, by Lynne Rossetto Kasper
Servings: 4-6
COOK’S NOTES: Sweet, tangy and tart all at the same time. Absolutely the best using San tomatoes from Italy.Spread this on grilled lamb or tuna, thick slices of grilled onions or portobello mushrooms. Or, daub it on bruschetta.

1 tablespoon extra virgin olive oil
1/2 medium onion — minced
1 1/2 inches rosemary sprig salt and pepper — to taste
3 tablespoons sugar
1/8 teaspoon oregano
1/4 teaspoon dried basil zest of one large orange
1 large garlic clove — minced
1/2 cup red wine vinegar
1 cup canned tomatoes — drained, generous cup

1. In a 10-inch skillet, heat the oil over medium-high heat. Add the onion, rosemary and a generous sprinkling of salt and pepper. Saute until the onion begins to color, then add the sugar. Stir with a wooden spatula as sugar melts and bubbles (taking care not to burn), the finally turns pale amber, while the onions remain light-colored. 2. Immediately add the herbs, zest and garlic. Standing back to avoid splatters, quickly add the vinegar. Stir and boil down until the vinegar is a glaze, coating the onion and barely covering the bottom of the pan. Continue to scrape down the sides, to bring the developing glaze back into the sauce. Watch for burning.
3. Stir in tomatoes, crushing them with your hands as they go into the pan. Boil, scraping down the sides and stirring, until the sauce is almost sizzling in its own juices. It should be a thick jam that mounds on a spoon. Finish seasoning with a few grinds of black pepper, turn out of the pan and cool. Serve at room temperature or warm. Store covered in the refrigerator.
Per Serving: 62 Calories; 2g Fat (32.8% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 61mg Sodium.

Posted in Miscellaneous sides, Salads, on August 1st, 2007.

pepp-pecans
I suppose seasoned and/or sugared nuts have been around for a long time. Nut companies surely try to devise any way they can to entice us to buy more of their product. And I’ve tasted a variety of caramelized nuts, either walnuts or pecans, that go onto different dishes, most often salads. I’ve even tried the packaged ones from the grocery store. Didn’t like them. Too sweet.

So when Cathy Thomas, the Food Editor of our local daily newspaper, The Orange County Register, gave a cooking class at Sur la Table several years ago, I signed up. I’ve taken several of her classes – she’s fun and entertaining. She even leads food tours in our local Vietnamese community a couple of times a year. I’ve done that too.

But this particular class she prepared some kind of salad with THESE nuts. The only thing I remember about the salad is that it had sliced pears and blue cheese crumbles in it. But I’ll tell you, my taste buds were all over these nuts. You know the word addicting. Addiction: at dictionary.com it’s explained as the state of being enslaved to a habit or practice or to something that is psychologically or physically habit-forming.Oh my. That’s me with these nuts. If you can stay out of the nuts, you’re a better person than I am.

I’ve made them dozens and DOZENS of times. I usually start out with the original recipe size, thinking oh, these will be enough to last for several salads. DH loves them too. We’ll enjoy having these for a week or so. WRONG. After I’ve made them I have to taste them to make sure they’re not too hot (what kind of lame reasoning is that for snacking?) Usually I’m cooking other things, making the salad. You know, the usual kitchen detail for any dinner. One more nut. Set the table. Another nut. Maybe two. Start the vegetable. Another nut. Measure out the 1/4 cup I think is appropriate for the salad and leave the rest to continue to rest on the foil. Another nut. And so it goes. I think you’ve got the picture.These are not overly sweet, although they surely do have some sugar in them. The pepper is what’s a bit different. Addicting. Spicy. Lovely. And I highly recommend you double the recipe!
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Files: MasterCook 5+ and MasterCook 14 (click link to open in MC – 14 contains photo)

Peppered Pecans

Recipe: Cathy Thomas, Food Editor of the Orange County Register
Servings: 8

1/4 cup sugar
1 teaspoon kosher salt
1 teaspoon ground pepper — coarsely ground
1 cup pecan halves

1. Place a baking sheet or jelly roll pan next to your range before you start.
2. In a small bowl combine sugar, salt and pepper, and stir to combine.
3. Heat a large wok or heavy skillet over high heat. Add pecans and toss until pecans are warm, about 1 minute.
4. Sprinkle pecans with HALF of the sugar mixture and toss until the sugar melts. Add remaining sugar mixture and toss again until sugar melts, then IMMEDIATELY pour out onto the baking sheet. Spread nuts out and allow to cool. These will keep, stored in a plastic bag, for about 3-4 weeks. (They’ll never last that long.)
Per Serving: 115 Calories; 9g Fat (67.4% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 235mg Sodium.

Posted in Fish, Grilling, Miscellaneous sides, on July 19th, 2007.


Romesco Sauce is not your normal run-of-the-mill sauce. It contains some different ingredients. It keeps for weeks and weeks. I always seem to have leftovers of the sauce, so use it on grilled vegetables, even some plain grilled chicken too.

This is from one of Nicole Aloni‘s cookbooks, and was demonstrated at a cooking class she taught several years ago. I loved the combination of textures in this dish. I’d never had bread croutons threaded onto a grilled skewer of anything until this dish was served to me. But I liked it. You don’t want to use bread that will become hard and inedible, so think about that as you’re choosing the bread. In other words, an already firm chunk of sourdough with a very firm crust isn’t going to get any less chewy if you grill it. So, you need to use a softer crumb – like an Italian loaf or a soft type of baguette. I rarely buy grocery store French bread for just this reason – they’re more like white nothingness than a “real” baguette, but for the grilled crouton, it may just be perfect. And, you wouldn’t want to serve bread or another carb with this, either. By the way, Nicole now has a blog, so if you click here, you can take a look.

The Romesco sauce has a Catalan (Spain) origin. I thought it was Italian, but no. I finally found a bit of info about it:

  • This Catalan tomato sauce is traditionally served with fish and shellfish but it is also ideal to serve as a dipping sauce. Authentic recipes are made with dried romesco chiles, which have a sweet and hot flavor. Unfortunately they are difficult to obtain outside Spain.
  • What’s unique about Romesco is its use of almonds as a thickener, and flavor enhancer. It adds a lot, although you’ll have a hard time picking out the almond flavor once it’s incorporated into the intense red pepper-base. It’s not difficult to make and it keeps for awhile. I love it on hearty vegetables as leftovers too.

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Grilled Shrimp and Bread Skewers with Romesco Sauce

Recipe: Nicole Aloni, author and caterer
Servings: 8
COOK’S NOTES: You want to eat some of the sauce with every bite, so you can drizzle more sauce on top of each skewer. Using a regular bamboo skewer, you’ll want to serve each person two skewers. And, except for grilling the skewers, everything can be done up to 2 days ahead.

Serving Ideas: You can make a main dish of this by grilling some zucchini, asparagus and red onion before you grill the shrimp. Leftover sauce can be used on top of a white grilled fish or green beans. The sauce will keep for several weeks.

2 1/2 pounds shrimp — peeled, deveined, raw
1 whole French bread — baguette (see instructions)
1/2 cup slivered almonds
4 large garlic cloves
4 whole red bell peppers
1/4 cup sherry vinegar
1 teaspoon cayenne
1/2 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
lemon juice to garnish

1. PEPPERS: You can use bottled bell peppers (four 7-oz.jars), or roast your own: Core and seed the peppers, drizzle with olive oil and bake in a 325° oven for about an hour. Remove the skins and save all the juice and oil as part of the peppers.
2. BREAD: Cut 3 thin slices of bread and set aside. Cut remaining bread into 1 1/2 inch cubes and set aside.
3. Heat a large skillet over medium heat. Add almonds and move briskly around pan to toast. Remove and add 2 T. olive oil, then add the sliced bread and toast until golden brown, then remove and set aside.
4. Add the almonds to a food processor and pulse to grind. Add the 3 bread slices, garlic, bell peppers, vinegar and cayenne pepper; puree until smooth. With the machine running add the larger quantity of oil and process until incorporated and slightly thickened. Add salt to taste. Sauce can be prepared ahead (2-3 days ahead is best) and refrigerated.
5. SHRIMP: Preheat grill or grill pan to medium high. Onto water-soaked bamboo skewers alternate shrimp and bread cubes. Lay these on a large sheet pan and drizzle each layer with olive oil and salt and pepper. Grill for 2-3 minutes per side, until shrimp are bright pink and firm.
6. SERVING: Pool the Romesco sauce on each plate and set 2 or 3 skewers across the sauce. Add a squeeze of lemon juice to each skewer.
Per Serving: 528 Calories; 26g Fat (44.3% calories from fat); 36g Protein; 37g Carbohydrate; 4g Dietary Fiber; 216mg Cholesterol; 558mg Sodium.

Posted in Desserts, Miscellaneous sides, on July 14th, 2007.


As a confirmed chocoholic, I know my chocolate. And chocolate sauces. I don’t buy ready-made. Why bother to buy it when you can make it so easily? Maybe twice a year I make this sauce, my favorite, Regal Chocolate Sauce, and when it’s gone, it’s gone. When the grandkids visit I sometimes buy the Hershey’s squirt bottle, which they love. But, this sauce is far and away my favorite.

Year ago I was in a Newcomer’s Club, and the group decided to publish a cookbook of members’ recipes. A couple of my recipes are in the book, plus this one, from a friend I made in the club. Over the years I’ve tried several of variations. The Los Angeles Times did an in-depth investigation into home made chocolate sauces some years ago and I tried a couple of them. Nope. Didn’t measure up in my book. I have tried recipes using heavy cream, a lot more butter, corn syrup instead of sugar, and various types of chocolate including milk. A friend shared her mother-in-law’s coveted recipe. Nope. Not that one, either. Why do I bother to try all these others? I have the best recipe already. It’s incredibly easy. What I like about it is that it doesn’t get chalky as it ages in the refrigerator. And you can make it in the microwave in a Pyrex measuring bowl, or heat it on the range if you want to have more control. You never want to overcook pure chocolate. Then pour it into a glass container, cool and refrigerate. Then when I need it, I merely remove the lid and heat briefly – very briefly – in the microwave, until it’s just thin enough to pour and you’re done.

I’ve even tried the recipe using Scharffen Berger chocolate, and Valrhona too. They are good, and you can certainly substitute them for the German chocolate. What is it about the German chocolate? I’d forgotten what was unique about it:

  • German’s Chocolate dates back to 1852, when an American named Sam German created a sweet baking chocolate bar for the Baker’s Chocolate Company. This new chocolate had sugar added to it, as a convenience for bakers. But that all important apostrophe and “s” were soon dropped from “German’s.” In 1828, Dutch chocolate maker C. J. Van Houten invented the cocoa press. This machine squeezed cocoa butter out of the beans and treated the cocoa with an alkalizing agent to improve the color and flavor. The process became known as “dutching,” and cocoa processed this way is called Dutch chocolate.

So, Dutch chocolate, because of the use of an alkalizing agent is a milder form of chocolate. I’m a dark chocolate fan, so it’s interesting that I prefer the milder chocolate in this sauce. And speaking of Dutch chocolate, you may not have heard about this fabulous liqueur, Vermeer Dutch Cream. It’s very similar to Bailey’s, but it’s chocolate based rather than coffee/chocolate. It is made with Dutch chocolate. You have to seek out a retailer for it, as it’s a bit hard to find. It would make a great gift to a friend who is a chocoholic, or try it yourself. (As with Bailey’s, you should keep it refrigerated, and shake it up each time you intend to use it.) Note that the bottle has a Vermeer painting on the front The Girl with the Pearl Earring, the one that inspired Tracy Chevalier to write the novel about her (wonderful book, by the way, if you haven’t read it). Here’s a photo of the bottle, at left.

So, back to chocolate sauce – try my Regal Chocolate Sauce. You can use any form of chocolate you like. Try it on a little bit of good-quality vanilla ice cream with a few toasted almonds on top. Oh yes. (Photo at bottom from Vermeer Dutch Cream’s website.)

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Regal Chocolate Sauce

Recipe from a friend I met in the 1970’s
Servings: 6
COOK’S NOTES: It keeps in the refrigerator for months, and is easy to reheat (at medium power setting) in the microwave.

4 ounces German chocolate squares
3 tablespoons water
1/4 cup sugar
1 tablespoon butter
1 dash salt
1/4 teaspoon vanilla

In a heavy-bottomed saucepan, combine chocolate, water, sugar and salt. Cook and stir over low heat until sauce is smooth. Remove from heat and stir in butter and vanilla. Serve hot or cold over ice cream. Makes 3/4 cup.
Per Serving: 144 Calories; 9g Fat (48.7% calories from fat); 1g Protein; 20g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 65mg Sodium.

Posted in Miscellaneous sides, on May 17th, 2007.

Remember a couple of weeks ago when I wrote up the Stacked Enchiladas? They had these crispy, crunchy onions as a garnish with drizzled Mexican crema? Well, the Stacked Enchiladas are long gone, but I’d put the remains of these onions in a little plastic baggie in the refrigerator. You know how sometimes you poke around in there and find all kinds of gems? Maybe moldy gems. Perhaps something unidentifiable? And then, perhaps some tasty gems when you’re trying to throw together something in a hurry, and it doesn’t LOOK like there’s anything in the darned thing? This was lunch yesterday – Dave and I shared this one sandwich. It was some wonderful Citterio rosemary ham from Trader Joe’s, a little smear of Best Foods mayo, some pale ale mustard, sliced vine-ripened tomatoes, a few thin slices of avocado, a good grinding of freshly ground black pepper, and then I topped it with the vinegary red onions and some feathery leaf lettuce. Lo and behold – a magnificent sandwich. It’s the crunch that is the lure for me. I’ll make these again just for other dishes. I used some of the onions in a tuna salad sandwich a week or so ago, which were also delicious, and still had some left. These aren’t nibbling onions – they’re far too sour, vinegar-y (just like they’re supposed to be) but laced on a sandwich they’re sensational. Here’s a repeat of just the onions.

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Vinegary Red Onions

1 whole red onion, peeled, thinly sliced
3/4 cup rice wine vinegar
Place onions in a medium skillet. Add vinegar and bring to a boil over high heat, stirring occasionally, about 2-3 minutes. Remove from heat and let stand until cool, stirring often. Add salt to taste. Serve immediately, or cover and refrigerate up to 3 days. Serve with a slotted spoon. Note: obviously these keep far longer than 3 days. It’s been 2 weeks and counting.

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