« Tea and Toast Part II- Banh Me | Main | White Peaches and Basil Preserves »

May 28, 2005

Comments

your daughter

The John Thorne article on toast is in Pot on the Fire. It's one of my favorites.

Lindy

Aha. I don't own that one. Must have read it in the newsletter.

Ana

I prefer my toast soggy dripping with butter. And any kind of jam will go nicely. Pity it does interfere with your waist circumference.

I like yur blog and you're off to a good start. I have your daughter's blog in my list of "must reads" and I'm glad she tipped us on to you.

Laurel

I like your blog and appreciate your daughter mentioning it. I remember canning with my Mom and Nanny as a child. It was very hot in our summer and because of that and a big family we did large batches. I seem to remember that as the season passed and things cooled off, the batches got smaller. I can't say they were better because to my child's mind, they were all spectacular. I especially loved Nanny's clear red current jelly. Rhubarb and ginger was a close second. Mom has plums in season right now and wants me to do something with them so maybe we'll get out the jars and try some new small approaches.

Lindy

Actually, Laurel, my daughter and I are thinking maybe of doing a joint bulk-type jelly-making session to make multiple batches of green apple jelly this summer. We thought we might put up a bunch, divide it up and later use it to make various Christine Ferber-like preserves on our own.

Your family jam making sounds so pleasant. When the delightful redfox was a young one at home, we used to disintegrate rapidly while trying to put up the Christmas tree together each year. Hot jam would seem to have potential in that direction. But we do seem to mostly cook together pretty harmoniously, and we're big girls now.

Rob Drimmie

Just now, five minutes, I had toast with butter and cracked black pepper. I'd been thinking about it since yesterday afternoon when I caught up with the site so far and all that anticipation couldn't even compare to the payoff.

I am restraining myself from finishing the loaf in a flurry of warm buttery hot consumption, and looking forward to tomorrow morning, when I have buttered toast with freshly cracked black pepper again.

Thank you!

Lindy

Glad you tried it, Rob. You may find it good with all different sorts of bread, in different ways.

Lynn

Toast with pepper sounds so delicious, but I am trying to lose weight and haven't had buttered toast in quite a while. I came up with a wonderful substitute: pepper on your oatmeal or cream of rye (my current favorite)! There is no need for sugar on the cereal and with a cup of tea for breakfast it is divine. I also like to put pepper on a fruit salad.

Lindy

Sounds excellent. I do tend to add pepper alot. Pepper on strawberries with a little balsamic vinegar is particularly nice.( I want to try making it into a jam. )
I have not had cream of rye cereal, and am interested. Is this something which appears on supermarket shelves, and I have just missed, I wonder? Or a specialty store item? I love the flavor of rye bread, but am particularly attached to the caraway seed aspect, which, I guess, wouldn't do with cereal.
I will try some pepper on my oatmeal next time.

Lynn

I buy Roman Meal brand cream of rye at my local health food store. It comes in a round box with a plastic lid just like oatmeal. They also sell rye flakes in the bulk section. They take longer to cook. I'll try them next. I'm still working on my first box of cream of rye. Your blog continues to be wonderful. I think we definitely have the same food sensibility. The cauliflower pasta dish sounds fabulous and so easy. I'm sending the link to my son, a senior in college and sharing a house with other students for the first time.

heather

I have the book, "The Agony of the Leaves", and it introduced me to the sublime pleasure of "peppertoast", which I enjoy regularly with a nice pot of assam. Love the blog, will be stalking it often!!!!

lindy

Thanks heather, glad you'll be around. Just had some excellent Russian Caravan tea at The Cafe at the Frick.It's the first place I've been in a long time that makes its tea with loose tea, in a pot, and provides a strainer. (The best part being that I'm not the one who cleans up the pot.) Yum.

heather

Hi Lindy,
Must have been such a treat. I am all thrilled to bitsies because yesterday I found a lovely cast iron/enamel teapot with a basket infuser for a great price. Sure, I was supposed to be school shopping with my youngest, but heck, Mom needs a treat here and there to keep on keeping on, no?!! Love T.J. Maxx for just that reason!!! Your tomato post came just in time, btw, as I am dealing with an embarassment of tomatoes from my litle backyard garden. I'm looking forward to trying the soup tomorrow.

Evelyn

re: tea...i've been a tasseophile and past tea-shop girl for a while: regarding the aforementioned cast iron/enamel pots, also known as tetsubin, you can find them wholesale from the Kotobuki company much cheaper than in specialty shops. While they are the best way to brew, I got a little plastic brewer from Teavana that I use at work that makes a lovely cup (or two) and while it uses loose tea, the mess is at a minimum. Nothing like fresh hot vithanakande. :)

The comments to this entry are closed.

My Photo
Blog powered by Typepad

June 2009

Sun Mon Tue Wed Thu Fri Sat
  1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30        

Protected

contact me at: lindystoast at gmail dot com

Check it Out Here