morsels & sauces

In this  Cook Your Books  series, I have chosen 15 books to read in 2017 based on somewhat arbitrarily chosen categories. My theory (bogus it might turn out to be) is that all 15 of these books will somehow connect to food. And I plan to write about that food.   It turns out that these entries are a sort of long-form blog-post. So settle in.  This tenth installment is  a book of essays. In this aspect of the challenge, I really did think about choosing a wonderful Wendell Berry collection, but I knew there was an essay on food in that collection, so that seemed to be stacking the deck in my favor. So I went for something that seemed less obviously connected to food.  And I am going to admit, there were a few moments of panic that I would be making peanut butter and jelly sandwiches to pack on the trail. In Terry Tempest Williams' latest collection of essays The Hour of Land: A Personal Topography of America's National Parks , she explore...

Adapted from Cookbook #50: Local Flavors   (2002)       I ordered this book used from amazon; thus, no dust jacket. Recipe:  Parsnip Galette with Greens       Prior to this evening, my only experience with parsnips was Christmas Eve in Wales in 1994.   I had saved six months of paychecks from the pizza joint where I was flipping pies, and I purchased my first trans-Atlantic flight to visit my then boyfriend who was studying at the University of Swansea.  On Day One of a three-week trip, he broke up with me.  I told him that this was a poor decision on his part, as I planned to spend the next twenty days in Wales and he was going to show me around.     That winter of 1994, I was a vegetarian (as I have mentioned ad nauseam in this blog).  The now ex-boyfriend's family was Welsh, and that Christmas Eve, we spent the day with his cousins in Swansea and then, I think, w...