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It’s blueberry season in Texas

Meredith

Posted on May 28, 2012

I have been neglecting to share too many goodies with you.  Work and house have interfered with important communicae involving homemade grapefruit curd slathered on whole grain shortbread with bits of carrot and apple baked inside.  Zucchini casserole with just the right crispy top.  Each are worthy of an entry and will get their day in the blog sun. But then blueberry season just came at me out of nowhere.  And the thing is, Texas blueberries are here one minute and gone the next.  So I got a whole bunch of them, and after eating a little in my breakfast all week long, I figured out what to do with them. I knew this recipe was a winner as soon as I read it. …

Categories: recipes, vegetarian

Tagged: blueberry, buttermilk, dessert, food, lemon, low sugar, recipe, tart, texas

4 Comments

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charcuterie

Meredith

Posted on May 13, 2012

Chorizo is a big deal here in South Texas.  The regional version is a more laid back sausage than its Spanish ancestor, but it packs a punch.  Although it comes in a casing, it is usually cooked like a ground meat broken up, and quite greasy.  Unlike Spanish chorizo, it is not cured or dried.  It is a common breakfast food served mixed in with scrambled eggs, or with refried beans in a flour tortilla, or with breakfast potatoes on the side.  It adds a spicy vinegary flavor, and is usually deep orange-red and full of chili powder, cumin, and garlic. Tlacuache loves the chorizo from the San Manuel chorizo factory on I-37 South (between San Antonio and McAllen).  He says he prefers it…

Categories: recipes

Tagged: charcuterie, chorizo verde, food, pork, recipes, sausage

1 Comment

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A long-time coming

Meredith

Posted on May 11, 2012

This salad has been a long-time coming.  It is  inspired by a salad I bought at the Central Market deli last fall, containing kale, cranberries, almonds, and sometimes candied ginger and pumpkin seeds.  Yes, sometimes they change the ingredients (maybe they too knew the salad was on the verge of perfection, but not quite there).  But the dressing is usually consistent: a delightful orange juice vinaigrette with shallots. What is so great about this salad is that it is not raw kale the way you might imagine: tough, fibrous, stringy.  Also, unlike most fancy fresh green salads, you can make this ahead of time– in fact you can make it, and dress it, and eat it for a couple of days– and it wont…

Categories: recipes, vegetarian

Tagged: carrot salad, food, kale, orange vinaigrette, pineapple, pumpkin seeds, recipes, salad, shallots, vegetarian

2 Comments

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