Recipe Fiction

Recipe Hello Reader, I've got no cheeky descriptions or clickbait for you- just some pictures of my latest recipe posts and a reminder to feed the wolf that protects the weak and fights for freedom. Get the Tuna Salad Recipe here Get the Cilantro Cod Recipe Here Fiction untitled verse The tongue of the serpent and the tongue of the dog meet, fork and spoon, opposites but the same, welded together by myth and a desire to see heaven dangling like diamonds from the hand of a god. God of rain,...

Issue #5 Recipe roasted hazelnuts with rosemary and olive oil Hello Reader, In high school the yearbook committee raised funds by selling candy grams- I don’t remember if they were chocolates or roses or balloons or carnations and candy hearts but I do remember that they were delivered during 4th period, the one before lunch. My fourth period class was, what was called at the time “home economics”, and that class was teaming with popular kids- cheerleaders, football players, the girl that was...

Issue #4 Recipe Hello Reader, Today I'm serving a drink I call Empathy, because it's better than drinking alone. Actually it's a roundup of my favorite hot drinks Get the Recipes here Fiction Dorothy’s Curse (Which, like the Spanish Flu that was not Spanish, is named after Dorothy who did not do the cursing) I curse you to grow a heart. To always be courageous. To find home. I curse you to get a brain. It is beautiful and awful to be so cursed- like parched soil that becomes a flood. To be so...

Issue #5 Recipe Hello Reader, Writing a “non recipe” recipe takes me longer (especially for a drink) than if I offered no choices. This Michelada is no exception-how much heat, how much salty, how much tomato or Clamato or V8, these things are a matter of opinion. When I make Micheladas or Bloody Marys at home mine has less salt and heat than the Misters'- that ginormous salty rim on the photo is for him. I rediscovered the Michelada a few years ago when visiting Las Vegas- so perfect on a...

Issue #4 Recipe click the pic to take you to the rhubarb recipe round up Hello Reader, There has been a bit of a delay as I thought about what purpose this newsletter serves- my tag line for recipe fiction is “stories told here.” and I want this newsletter to reflect that. So I’m going to try and add a little bit more story behind the recipes. But, just like on the site, if you just want the recipe click the picture and you will be able to skip the story. While it’s not quite rhubarb season...

Issue #3 Recipe Hello Reader, I set out to write about simple syrups and it turned out to be not that simple- the syrups are. One part water one part sugar (or honey) add herbs (like the pea shoots from last week’s mocktail) or spices (like the cardamom pods used to make the coffee cardamom lemon mocktail shown above) or fruits and veggies (like the jalapeño lime simple syrup linked below) What turned out to be not so simple was creating a post about using those simple syrups in something...

Issue #2 Recipe Hello Reader, Today's recipe is a mocktail (if you abide by that word) or a pea shoot infused simple syrup spring sipper if you prefer. You can follow the recipe for the drink or make up the simple syrup and do with it what you will. Even a teaspoon in fizzy water adds a nice note, like a fancy seltzer or lightly sweet soda. It also pairs well with London dry gin (that recipe will be coming this weekend ;) Get the Recipe here Fiction Again no fiction this week. Instead I offer...

Issue #1 Recipe Hello Reader, I know, it's been awhile. You might not even remember subscribing to this email list but you did. This week's recipe is a redo/ reshoot of one from the archives. These tender and crispy shrimp cakes are made with sustainable North Atlantic or Oregon Shrimp, baked instead fried, and topped with a bright citrus aioli. Get the Recipe for Baked Panko Crusted Shrimp Cakes here Fiction Okay, so not really fiction, but for those of you who want more than just the...