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Posts tagged “whole grain”

Elevated

Meredith

Posted on December 11, 2012

When it came to Christmas cookies in my family, there were traditions upheld out of the sheer belief that we needn’t make any new cookies because the ones we made year after year had risen to the top of the cookie food chain, and were clearly superior to all other cookies, hence their being elevated to a Christmas cookie, from just an any-old-time-of-year cookie.  Some of these cookies required a good deal of extra labor, but they were not overly complex endeavors.  In fact, what made them so impressive was their simplicity.  The end result is something that requires work, but is deceptively elegant in ingredients and flavors. Last year, tsp’s first Christmas season, I introduced you to the greatest cookie recipe ever devised, and it…

Categories: recipes, vegetarian

Tagged: apple, baking, cardamom, carrot, christmas, cookie cutter, cookies, dessert, food, holiday, recipe, semolina, shortbread, whole grain

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Magnificent

Meredith

Posted on December 21, 2011

In San Antonio, we eat flour tortillas, as previously noted.  This is because when refined (or de-germed) flour was invented during the industrial revolution, it flooded the market as a cheap grain with a long– too long– shelf life.  The original Mexican tortilla is a corn cake.  I live about a mile from the oldest gristmill in Texas (Mission San Jose), which predates white flour by about 150 years. I also live near the C. H. Guenther Mill, where workers have been on strike since last spring.  But clearly this is the type of strike that has few plays in the playbook– pretty depressing considering their union reps make almost six figures and yet dont seem to know what a fight-back looks like even if it came served…

Categories: recipes, vegetarian, Where food comes from

Tagged: amaranth, aztecs, flour tortillas, food, food industry, mill workers, recipes, salsa, san antonio, strikes, watermelon radish, whole grain

7 Comments

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harmonious ginger peach whole grain muffins

Meredith

Posted on August 9, 2011

The hill country peaches have been so good this year.  I bought another basketfull at the farmers market, and though they were small, they were super ripe and tasty.  They had to be eaten pronto.  Seemed like the perfect opportunity to make a couple batches of the Ginger Peach muffins in Good to the Grain.  After reading the recipe a few times, I realized there was only a couple slices of peach on top of each muffin, and none on the inside.  Based on the amount of fresh ginger and crystalized ginger, I knew I needed more peach in mine.  So after some experimenting, I have figured out the best way to make this adjustment. I like ginger, but I like it more harmonized…

Categories: recipes, vegetarian

Tagged: ginger, ginger peach muffins, good to the grain, kim boyce, muffins, oats, peaches, whole grain

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the rustic south texas empanada, crypto-jews, chic whole grains

Meredith

Posted on August 8, 2011

I have never had some kind of life-changing epiphany about food or life while eating some special bite of something, some mind-blowing morsel that made me quit my job or move across country.  Perhaps this means they will never make a movie about this blog– thank goodness.  I think we have enough emotional eating happening on every commercial break, so I wont bore you with that here. I am trying to make this blog both useful (to those who want to cook– and some of you have been following and cooking what I post– which is awesome!), as well as a place I can explore what food means in terms of where flavors come from, how they meet up with other flavors, and how cooking is…

Categories: restaurants, travel, vegetarian, Where food comes from

Tagged: crypto-jews, el sol bakery, marines bakery, pumpkin empanadas, semitas, south texas, whole grain

6 Comments

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