Experimental cooking can be a source of deep joy--or agony--depending on how it turns out. The perfect meal shared with a good companion puts me in a deliciously good mood. But unhealthy, un-tasty, untimely meals put me in a frump. This is my quest for good foods and good moods.
Showing posts with label Joe. Show all posts
Showing posts with label Joe. Show all posts
Wednesday, November 12, 2008
Hananoki or Hanoiko?
Thursday, October 16, 2008
Tuesday, October 07, 2008
Stephen is 7 weeks, Joe is 33 years
Saturday, December 01, 2007
Pumpkin pie for breakfast
And lunch.

So, did you know you could make pumpkin pie without condensed milk and even without tofu? Or that you could put it in a chocolate graham cracker crust?
That's what Joe did for me Thursday night. He used the ugly squash custard recipe, substituting canned pumpkin for the squash. It was probably about 2 cups pumpkin.
I know the ready-made graham cracker crusts are supposed to be for no-bake pies. But as long as the filling is liquidy enough, they come out great in the oven. This one had a fudgy-brownie like consistency on the bottom. Delish!
So, did you know you could make pumpkin pie without condensed milk and even without tofu? Or that you could put it in a chocolate graham cracker crust?
That's what Joe did for me Thursday night. He used the ugly squash custard recipe, substituting canned pumpkin for the squash. It was probably about 2 cups pumpkin.
I know the ready-made graham cracker crusts are supposed to be for no-bake pies. But as long as the filling is liquidy enough, they come out great in the oven. This one had a fudgy-brownie like consistency on the bottom. Delish!
Monday, July 23, 2007
garden marinara & pea fritters
Joe's been messing up the kitchen again ;-) This time he made marinara sauce with the garden tomatoes Brenden and Jennifer gave us. AND purple hull pea fritters from the bounty out back. They were similar to falafal but without the cumin.
Believe it or not, there's an actual Web site devoted to the wonders of the purple hull pea. Of all the recipes, fritters looked the most promising.
fresh parsley
1/2 an onion
ground red pepper
2 eggs
Drop by spoonfuls into hot oil. Turn when the first side turns golden. Drain on paper towels. I ate mine with ketchup. Joe had his with hot sauce.
They were very tasty, but the house still smells of fried stuff.
Sunday, May 06, 2007
Joe's column
Runners come in all forms, as seen Saturday
NASHVILLE, Tenn. — My ego wasn’t deflated by losing to my little brother. Jack “B. Nimble” Parrino finished Nashville’s Country Music Half-Marathon in 1 hour, 45 minutes and 28 seconds. I came across the line at 1:55:14. Jack walked part of his race. Big brother was running the whole time. But defeat in sibling rivalry is easily dealt with.
“I can still bench more than you, punk.” A change of subject and I’m good again. What really knocked my wind out was the stampede of runners who bounded past me on the 13.1-mile course.
First, there was the elderly gentleman:
“Scuse me, fella, comin through.”
Then the guy on his cell phone:
“Hold on a sec, honey, I’ve got to get past this dead spot here.”
The teenager in braces:
“Like OK, Mr. So-and-So. This is like the fast lane.”
The woman old enough to be my mother:
“You need to change your underwear, don’t you?”
One dude dug my sense of fashion:
“Hey bro, love the T-shirt. How do you like mine?”
I looked down at the number 2659 pinned to my T-shirt.
It should have been 2,867 for all the runners who finished ahead of me. So many people passed me along the way I began to make a study of them. Footracers come in an amazing range of body types. Sure, there were plenty of prototypes with gangly limbs and bony cheeks. But there was also the jiggly-thighed, multi-chinned anti-type.
One runner was so pudgy that I momentarily believed the course had taken a detour through funhouse mirrors. That butterball passed me too.
I didn’t see any sumo wrestlers but they might have caught me too if the race was 15 miles.
Two brutes with linebackers’ shoulders nearly sandwiched me on their way by. Their hurry was understandable given the curvaceous brunettes who jogged past a minute earlier.
Some bodies were hard to make out because of a costume. One girl ran the entire 13.1 miles dressed like a giant pita chip. A valiant effort saved me from losing to her.
There is one other runner I remember passing. At 8 miles, I spotted a towering figure lumbering slowly down the middle of the street.
As I pulled up alongside and glanced up at him, I realized I was shoulder to Shoulder with football great Eddie George.
Eddie, the former Ohio State University and Tennessee Titans running back, tuned me out until I shouted “Go Buckeyes.”
He flashed a quick smile and turned his attention back to the road. I smiled too and trotted ahead, resisting the urge to strike a Heisman pose.
JOE PARRINO is a staff writer for the Kentucky New Era. He can be reached by telephone at 887-3239 or by e-mail at jparrino@kentuckynewera.com.
Monday, April 30, 2007
Marathon munchies
Friday, April 20, 2007
Joe made lunch!
Meatballs
2 lbs ground round
2 cups bread crumbs
2 tsp garlic salt
1 tsp oregano
1 tsp parsely flakes
1/2 cup grated Romano cheese
2 eggs
Preheat oven to 350. Sprinkle meat with garlic salt. Add bread crumbs mixed with cheese and seasonings. Sprinkle a few drops of water on mixture, add beaten eggs. Mix thoroughly. Form into balls. Bake on cookie sheet 15-20 minutes. Drain on paper towels. Simmer in sauce at least 30 minutes, stirring occasionally.
Thursday, November 16, 2006
Thanksgiving at the New Era
Today was our KNE Thanksgiving lunch. I borrowed Joe's camera to take these cool pics at the table. It was kind of a depth of field experiment. Pictured is my plate: green beens, mini potato, two kinds of stuffing, black bean salsa, corn, turkey, ham, pasta, collard
greens... I cleaned my plate! Reminded me a little of Thanksgiving Wong style (see food column below).Ah, he notices me.
Monday, October 23, 2006
Pumpkin Dolma
An unauthentic version

I stuffed this little pie pumpkin, loosely following a recipe in a cookbook geared toward teachers doing a diversity unit. It's one of my favorite cookbooks... bought when Joe and I were teaching at Kuei Shan. I remember making hummus for one of my gifted classes and they kept saying it needed sugar. Those crazy taiwanese... always gotta turn beans into dessert.
Anyhow. Dolma is something stuffed. It could be a vegetable or fruit (or grape leaves in the Greek version). I don't know how often the Turks or Armenians stuff pumpkins, but most of the dolma recipes I found on the web were savory (except this one.) The recipe in my book was sweet... so I decided to make it both.
Pumpkin Dolma
1 cup cooked rice
1 1/2 small granny smiths, peeled and cubed
6 turkey sausage links, cut into tiny pieces
handful of raisins and crasins
1 heaping spoon brown sugar
several shakes salt
3 Tbs toasted pinenuts
1 tsp oil
several shakes pumpkin pie spice
Book says to bake at 350 for 2 hours. Sheesh. It'll be bedtime before it's ready.

I stuffed this little pie pumpkin, loosely following a recipe in a cookbook geared toward teachers doing a diversity unit. It's one of my favorite cookbooks... bought when Joe and I were teaching at Kuei Shan. I remember making hummus for one of my gifted classes and they kept saying it needed sugar. Those crazy taiwanese... always gotta turn beans into dessert.
Anyhow. Dolma is something stuffed. It could be a vegetable or fruit (or grape leaves in the Greek version). I don't know how often the Turks or Armenians stuff pumpkins, but most of the dolma recipes I found on the web were savory (except this one.) The recipe in my book was sweet... so I decided to make it both.
Pumpkin Dolma
1 cup cooked rice
1 1/2 small granny smiths, peeled and cubed
6 turkey sausage links, cut into tiny pieces
handful of raisins and crasins
1 heaping spoon brown sugar
several shakes salt
3 Tbs toasted pinenuts
1 tsp oil
several shakes pumpkin pie spice
Book says to bake at 350 for 2 hours. Sheesh. It'll be bedtime before it's ready.
Tuesday, October 10, 2006
And one more thing...

Here's a post from Joe:
I thought they put me at the front of the raft because of my superior paddling skills. Turns out, it was that my 5'11'' frame was the best splash shield available.
It's amazing that a whitewater virgin can ride the same rapids that are used for Olympic competition. The Ocoee River, 2 to 3 hours north of Atlanta, was the site of the canoeing and kayaking events during the '96 Olympics.
This baby has class-5 rapids, one level short of a deadly rating. We hit a class-4 almost as soon as we launched.
"This one is called 'Grumpy' because if you fall out here, you're going to be grumpy the rest of the way," said our guide Nicki.
Nicki had this way of making grown men shake in their water booties. Her build was slight. Her voice as youthful as a student driver's.
But when she said "one forward" or "take a break," you listened. There was no question as to who was master and commander of our six-man galley.
The five mile course took about three hours to complete. We rumbled through rapids with such names as Double Suck, Diamond Splitter and Broken Nose but not all of the river was so life-threatening.
There were some lazy, drifting stretches where my father-in-law Brad and I abandoned ship.The water was chilly like the fall air. The trees on each bank dropped on us as we floated alongside the raft. It was one of those "forget your troubles" moments.
Eventually, the early stages of hypothermia convinced us to get back in the boat. MOre boulder collisions and 360 spins followed. There are few rushes as exhilirating as feeling out of control and knowing that a drop is coming up.
The trip was essentially over when we got our biggest scare of all. The boat pitched steeply on one side jarring most of us from our positions. At that disoriented moment, the raft pitched again, only in the opposite direction.
The see-saw action was enough to send Brad-Dad completely overboard. Another of crew members would have gone swimming to if not for her left foot wedged under one of the seats.
We quickly spotted Brad-Dad bobbing back to the surface about 10 feet behind us. He got sucked underwater once more by an undertow. But he remembered Nicki saying it was best to relax, curl up in a ball and let the rapids spit you out. He soon emerged again, a little startled but clear-headed enough to swim back to the boat.
Ironically, I was the only one who came away from the trip with a significant injury: a lacerated right hand.
It didn't happen while diving in to rescue a dad in distress. It also wasn't the result of paddle-to-paddle combat with a rival raft. No, I cut my hand when stepping out of the boat on the bank. No applause please.
Sunday, October 08, 2006
Getting outta town
Friday, October 06, 2006
Happy Birthday, Huz
Monday, September 11, 2006
Food Quiz #4
Sunday, September 10, 2006
Powwow
Powwow PigoutJoe and I split some pumpkin fry bread with honey. I've heard about the nutritional deficit of fry bread... but it was actually less oily than funnel cakes. Plus it was PUMPKIN!

The event was at the Trail of Tears Park, behind the New Era where we work. The annual Powwow is a kind of a native American expo. They have lots of native knick-knacks for sale, lots of incense burning and lots of entertainment.
Matt was covering the event, Joe and I were just there to enjoy.Sunday, August 13, 2006
Evins Mill Food

Joe surprised me with a weekend to central Tennessee... A little town called Smithville is home to the Evins Mill Retreat. We stayed at the B&B which was actually a B&B&D because our "culinary package" included dinners, a cooking class and an herb garden tour. I think you can tell this was an anniversary weekend designed just for me:

Breakfast buffet, eaten on a second-story veranda. Eggs made to order with chopped veggies and fresh pepper and the mini scones were a nice touch. I didn't finish my pancake though.

Joe enjoyed cinnamon apples on his pancakes. But, he said, they still weren't as good as mine.

Here's where we ate our morning meals and the hors d'oeurves. Like Fried Green Heirloom Tomatoes: Yum! Now I finally feel initiated into Southern eating.

I almost finished mine before I remembered to take a photo. While we were enjoying our first FGTs another guest told us that he's also had them coated in cracker crumbs. I liked the cornmeal's hearty crunch though. And the tomatoes were firm and lemony.

Is it breakfast or dessert? Evins Mill staff were very conscientious of my dairy intolerance. The first night we arrived they prepared my wild rice soup, grapefruit salad,prawns and sweet potatoes without any milk or butter. The sweet potatoes were whipped and studded with fresh tender thyme leaves. I squeezed fresh lemon on them too. It's definitely a combination I'm going to pursue in my own kitchen. OK but I had a point. On the menu for dessert was Caramel Orange Bread Pudding. You can't really take the milk out of that, so I got a stawberry shortcake made with puff pastry and strawberries with honey and mint leaves. It was so yummy. Then this morning I saw the same ingredients reincarnated (minus the mint) into these iced puff churros with strawberry topping.
Subscribe to:
Posts (Atom)







