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One of the toughest things about this job is staying inspired.

One would think this would be no problem in the age of blogging and Pinterest, food aggregator websites, and Feedly, but I think I've reached my personal saturation point with Internet media. I am no longer inspired. I'm just overwhelmed.

We've finally had our first "rain event" in Portland since moving here. We're all thinking about raincoats and galoshes and umbrellas and steeling ourselves for the months ahead. I also completely forgot that my winter clothes were in storage until just now.

We're all trying to be better these days about what we eat. Or if we're not trying, our better selves are thinking about it, or we at least know what we should be doing. One of the blessings and curses of the Information Age is that it's harder to be ignorant about things like that.

I first made a variation on this recipe several years ago, and, as many wonderful recipes begin their lives, this didn't start as a recipe of any sort. It started out as an attempt to use up some leftovers and things I had lying around. I call this the "I Really Don't Want To Go To The Grocery Store" method of cooking.

We're crossing over that great divide between summer and fall. Of course, judging from the heat wave we've been having the past few days, you'd never know it, but we're headed that way. Honest.

Here's to summer. Maybe you went fishing. Maybe you swam in a large body of water or a swimming pool, or maybe you just stood in a stream letting cold water rush over your feet.

Maybe you rented a cabin in the woods or a rundown beach house. Maybe you backpacked or day hiked or wandered aimlessly around your neighborhood.

I feel as though this recipe has been knocking around in my brain for some time now. Years, in fact. This was the first dish I ever made for my then-boyfriend, now-husband, John. I was out to impress--there's no doubt about that. And while I won't go so far as to say that this dish solidified our relationship, I will say it certainly didn't hurt a thing.

 

Generally, I find cooking to be a simple, fun task that I get to engage in almost every day simply because I have to eat. I know many people do not feel this way and approach it like radioactive material, cooking only when necessary and even then with the aid of a great many semi-prepared foods at the ready.

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Joy of Cooking App for iPad and iPhone

After three years of collaborative effort with our friends at Culinate and Scribner, it is our pleasure to introduce the Joy of Cooking for iPad and iPhone! Please check out this full-featured, digital version of the 2006 edition. In addition to the recipes and indispensable reference information our readers know and love, the app has many features that are brand new to JOY:

  • Built-in recipe timers (you can have multiple timers going simultaneously)
  • Search for and filter recipes by key word, ingredient, cuisine, season, technique, diet, and more
  • Create shopping lists from within the app
  • Convert any recipe to metric automatically
  • Give voice commands or have recipe steps spoken to you
  • Create menus in the app
  • Share recipes from within the app
  • Color photography

Truly a JOY for the 21st century! Download by directing your browser to www.joyofcookingapp.com. Don't forget to review the app!