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delicate, spicy, and ancient

Meredith

Posted on October 17, 2011

I come bearing many gifts to make up for my lack of blogging.  I really do think about coming here everyday, but alas, it is hard to find the time, what with all the working and cooking.  So here is a sort of buffet from last week: Stuffed Squash, Chili, and Piloncillo cake.  I didnt eat these together, but they have a certain warm fall feeling running through them. Stuffed Squash The squash is Delicata, an heirloom variety, and my favorite of all squashes.  It is grown here in Texas, and also pretty much every other state I have lived in– Oregon, New York, California.  It is long and skinny, and much easier to cut than a big Butternut.  The flesh is creamy, and mild…

Categories: recipes, vegetarian

Tagged: amaranth flour, chili, chipotle in adobo, decolonize wallstreet, delicata squash, piloncillo cake, recipes, venison

6 Comments

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local box

Meredith

Posted on October 9, 2011

In the spring it is pretty easy to get a large variety of local produce at HEB  (for those not familiar, South Texas has one grocery chain that dominates, with the exception of a Whole Foods, and a few Walmarts.)  But the rest of the year, we are lucky to find anything other than cabbage, onions, mushrooms, and melon.  Even at the fancy pants Central Market HEB, about 95% of their food is from California.  I asked their cheese guy to show me any local cheeses in their huge cheese section, and he says “There just really arent a lot of local cheesemakers.”  I don’t know what is worse, not having more than one local cheese on hand, or lying about why.   This problem is…

Categories: recipes, Where food comes from

Tagged: chicken, greenlings, heb, local food, sweet potato greens

0 Comments

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The RGV

Meredith

Posted on October 2, 2011

We just came back from another successful visit to the Rio Grande Valley—and quite a tour it was—Edinburg, Elsa, Weslaco, Harlingen, La Feria. We visited some of Tlacuache’s ancestors—recent and ancient. We pawed pumpkin empanadas, breakfast tacos, and other portable homemade goods. The outside of the empanadas in La Feria were lighter than any others I have had, so very tearable, and the filling was the most pumpkiny and least sweet. It was intense, earthy, and delightful. The food of South Texas and the region of the border known as the Rio Grande Valley, (RGV or just “The Valley” to locals) is a regional cuisine best understood by forgetting most of what you have ever heard about Tex-Mex. The term has been widely misused,…

Categories: restaurants, travel, Where food comes from

Tagged: austin, breakfast tacos, chorizo, empanadas, flour tortillas, harlingen, la feria, marines bakery, pumpkin, rio grande valley, san antonio, stripes, tex-mex, weslaco

4 Comments

  

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