Cabbage. Unstuffed.

I always appreciate cabbage rolls or stuffed cabbage, when offered to me in meat-free format, but I don't think I would ever take the time to produce them at home. Of course, Martha Stewart channels her inner Pole and makes it look so very easy, but I think I would just make a mess.

I was delighted to find a recipe for Unstuffed Sweet and Sour Cabbage in the latest issue of Gourmet magazine. It takes the basic idea and flavors of a stuffed cabbage, but simplifies the concept into an easy, weeknight meal. Basically, you quarter the cabbage and cook until it's tender. In the meantime, you prepare a tomato sauce with vinegar, dried cranberries and brown sugar. Add the cooked cabbage and simmer.

It really was the perfect meal for a chilly fall evening in Indiana. I chopped the leftover pieces and am going to thin the sauce with the little broth for cabbage soup the second time around. Of course, I used veggie crumbles instead of the mentioned ground meats, but it was still very yummy.

Saveur Breakfast

I always enjoy Saveur magazine, it's so different than most of the food magazines on the newsstand. While I love Bon Appetit and Food & Wine, they tend to focus on the hot new chefs, restaurants and food trends sweeping the notion. Saveur focuses on a 'world of cuisines,' looking at flavors and traditions across cultures. They feature recipes from home cooks the world over and there is always something delicious, plus lots of food information, between the pages.

The current issue is all about breakfast. There are wonderful articles on traditional morning foods that run from pho to noodles to eggs cooked in all manner. Reader, you already know about my obsession with eggs. Treat yourself by picking up this issue with the very compelling cover. Better yet, get yourself a subscription.

Mangez!

Lakehouse Tex-Mexicana

Labor Day at the Monahan Compound in Holland, MI was restful and a lot of fun, as always. I did some reading, card playing, swimming, walking, talking, joking, chatting and, of course, cooking. We ate like kings and queens because there were (too) many delicious things, including:

Sean's Passion Fruit Cocktail

1. Caramel brownies from Peggy
2. Tracy's Asian slaw
3. A wonderful meal of farmer's market treats prepared by Margaret and her crew
4. More M&Ms than anyone should eat
5. Blueberry Buckle
6. John's chipotle almonds
7. Ice cream from moi (I drove this year, so got to pack the ice cream maker. I think everyone was pleased.)
8. Sean's delicious, fruity and potent cocktails
9. Katie's guacamole and margaritas.

Avocado Enchiladas

The list could go on and on and on. John and I prepared a Tex-Mex inspired meal for Sunday evening and it was a lot of fun. We started with chips and salsa along with some little nibblies I constructed from cantaloupe and cucumber. For the main course, we had avocado enchiladas (John will share the recipe later, natch.) and a taco bar with three different fillings. Each was delicious, but after I kept thinking about the very simple mole. I guess John was too, because on the way home at the same moment, we both said, "I wonder if it freezes?" Dessert, well-deserved, was a tres leches birthday cake for Margaret.

Recipe: Spicy Lime Cucumber and Cantaloupe
I had been reading some articles about what people all over the world do with melon, and got the idea of combining my favorite melon with the crisp, green flavor of cucumber. It's simple, light and is the perfect thing to stimulate the palate before a wonderful Latin meal.
  • 1 medium-sized cantaloupe
  • 2 English cucumbers, peeled, cut in half lengthwise and seeded
  • 2 large or 3 medium limes
  • kosher or coarse salt
  • chili powder
  • toothpicks
  1. Cut the cantaloupe into thick slices, then into 1 to 1 1/2 inch chunks.
  2. Cut the cucumber into large, haphazard slices.
  3. Assemble the cantaloupe and cucumber with toothpicks, one piece of each per toothpick.
  4. Mix together (enough) salt with (enough) chili powder. I would say, 1 tbsp. of salt and add 1 tsp. of chili powder. Taste and add more chili powder if you like.
  5. Cut the limes in half and squeeze juice over fruit. Sprinkle with chili-salt and serve.

Recipe: Black Bean Mole with Seitan
Mole is one of the traditional sauces of Mexico. It has as many interpretations as there are cooks in the kitchen. This one goes together simply, but is still delicious. You could use it over any type of protein. Simply prepare each separately and then combine until heated through. Does it freeze beautifully? I'll let you know. This recipe is from Emeril, believe it or don't.
  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon sesame seeds
  • 2 tablespoons pure ground Pasilla chili powder
  • 1 cup cooked black beans (rinsed if using canned)
  • 1 cup chopped tomatoes
  • 1 cup vegetable stock
  • 1 teaspoon honey
  • 1/4 cup cilantro leaves, loosely packed
  • 2 teaspoons lime juice
  • 2 tablespoons butter
  • Salt and pepper

In a small skillet, toast the cumin seeds, oregano, sesame seeds, and chili powder, stirring constantly for 3 minutes, and then place in a blender. Add the beans, tomatoes, vegetable stock, honey, cilantro, lime, butter, and salt and pepper to taste. Puree until smooth. Now transfer the mole to a medium saucepan and heat until it thickens, about 5 minutes. Cook seitan, tofu, or whatever separately, then add to the sauce.

Recipe: Black Bean Salad or Taco Filling
This could be a simple salad or a scrumptious taco filling. The addition of pineapple gives it a new, tropical flavor and sets it apart from your everyday black bean salads.
  • 2 cans black beans, drained, about 30 ounces
  • 1 (15-ounce) can corn, drained
  • 2 Roma tomatoes, diced
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1/4 cup diced green onions
  • 1/4 cup diced pineapple
  • 1 tablespoon chopped cilantro leaves
  • 1 jalapeno, seeded and minced
  • 4 tablespoons sherry vinegar
  • Juice of 1/2 lime
  • 3 tablespoons honey
  • 1 tablespoons salt
  • 1 teaspoon black pepper
  • Pinch ground cumin
Mix all of the ingredients together, then chill to let the flavors meld. Serve with corn tortillas, or just alone with the chips on the side.

Recipe: Potatoes Rajas (aka potatoes with onions and roasted red peppers in a creamy, cheesy sauce)
Did you get that? Potatoes AND onions AND roasted red peppers in a CREAMY, CHEESY SAUCE. Yes, it's as good as it sounds. Perfect in a corn tortilla, you could serve this just as a side if you wanted. Likewise, the rajas would be fine sans potato with a big bag of chips. I am picturing it now: me, sofa, rajas and chips. Perfection.
  • 3 medium boiling potatoes, peeled and cut into 1/2-inch dice
  • 4 cups creamy rajas, recipe follows

Bring a medium saucepan of salted water to a boil and cook the potatoes until just tender, being careful not to overcook, 6 to 8 minutes. Drain, pat dry and spread in a single layer on a tray to cool. When ready to serve, heat the rajas in a medium saucepan over medium low heat, stirring frequently, just to heat through. Add the potatoes and stir occasionally until heated through. For potato and rajas tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack 2 tortillas and layer with the potato rajas mixture. Top with Salsa Fresca and an avocado slice and serve.

CREAMY RAJAS

  • 1/2 cup olive oil
  • 2 medium onions, halved and cut in 1/4-inch slices, lengthwise
  • 1 16 oz jar roasted red pepper, drained and patted dry, sliced into thin slices.
  • 1 cup heavy cream
  • 3/4 cup grated Manchego or Monterey Jack cheese
  • 2/3 cup grated Cotija, Romano or Parmesan cheese

In a large skillet heat the oil over medium heat. Saute the onions with the salt and pepper until they begin to wilt and brown, 8 to 10 minutes. Stir in the julienned red peppers. Pour in the heavy cream, bring to a boil and reduce to a simmer. Cook 4 minutes or until the cream begins to thicken. Stir in the grated cheeses and remove from the heat. Serve immediately.

Recipe: Tres Leches Cake
This recipe is simple, direct and constructed in a traditional manner: egg yolks and sugar are mixed together, whipped eggs whites and flour are folded in and the baked cake is doused with a mixture of milks. Topped with whipped cream, what could be better? Rosa said it was as good as her grandmother's, which is the ultimate compliment in my book.
  • Unsalted butter, room temperature, for baking dish
  • 6 large eggs, separated
  • 1 cup sugar
  • 1 cup all-purpose flour, sifted
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 cup whole milk
  • 1 1/2 cups heavy cream
  • 1 tablespoon confectioners' sugar
Preheat oven to 325°. Butter a 9-by-13-inch baking dish. In a mixing bowl, beat eggs yolks and sugar on high speed until light and fluffy. In another bowl, beat egg whites to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Gently fold in flour (do not overmix).

Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Using a small knife, scrape skin from top of cake; discard. Cool cake for 20 minutes.

In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to one day.

To serve, prepare topping: In a mixing bowl, whip heavy cream with sugar to soft peaks. Chill cake and cut into squares; serve topped with whipped cream.


Mangez!

Mexican't

I have always enjoyed Mexican food, but after living in Austin for almost three years, I have become an unapologetic Mexican food snob. In Terre Haute, there are a couple choices and I have tried one of them. It's passable, and they have pretty good chips. But, it isn't...what I wanted. I want choices. I want excellent Tex-Mex with delicious rajas queso. I want Interior Mexican. And of course, dear reader, you know I want breakfast tacos.

Weekend before last, on a rainy Chicago evening, I went to a El Mariachi with Michael and Ryan, just down the street from their place. First of all, excellent salsa. Second, guacamole prepared at table (We didn't get it, but next time we will.). Third, vegetarian TAMALES, delicious, a little cheese. Spicy.

I want to go back and try the plantain enchiladas and all of the other treats they serve. It isn't down the street from my place, but it is still good to know it's there and that I can embrace my snobbery. And munch on chips. Oh! And the mango margarita was perfect and boozy, served with a little umbrella.

Bit o' Britain

Stacia, who works a little for me at the Swope, is now managing the reopened Bit of Britain. It's a little place downtown serving soups, sandwiches, homemade bread and all sorts of British treats. I was one of their first patrons during their week of soft opening, and enjoyed a wonderful lunch. I had a delicious pot of tea with a little sugar from the cute little sugar bowl on the table. I also had a tomato bisque, thickened with a little rice, and for dessert...chocolate, espresso trifle. It was all delicious, but the trifle was like a grown-up ho-ho in a bowl.

Children of the (Broom)corn

Weekend before last, I finally had the opportunity to visit friends in Arcola, IL and celebrate the broomcorn from which all goodness flows. Mitchell and Danette were along for the ride, and we got to visit the broom tent, watch the parade, partake in fine festival food, see the Amish in town for the holiday and spend some time sipping beers with semi-friendly ex-hippie bikers. Of course, the real mission of the trip was the opportunity to observe the Monahan in its natural habitat, and I'm happy to share my notes and observations with you here.

The domesticated Monahan is often observed in the city of Chicago or vacationing on shores of Lake Michigan in Holland, MI. But, it's natural boundaries, which extend from throughout lower Illinois, have long been known and written about in the well-documented book, Monahans of America, The Greater and Lesser Tribes by Dr. C. R. Eatelies. However, beyond the publications of Dr. Eatelies and documentary done by the Maysles, few have had the opportunity to view and observe the Monahan at close quarters in its native Arcola, IL.

Some interesting facts about the Monahan:
1. It is known to gather its large families together several times during the year for major events, especially the Broomcorn Festival.
2. The Monahan adores the broom corn and has been known to decorate house and home with it, and even person.
3. The Monahan is not territorial, and gathers around itself people who might be consider a part of the tribe. These are welcomed fully by the Monahan, who share both victuals, lair and beds with said extended family members.
4. The Monahan is also an excellent guide and can provide all of the details of the land to those who might visit, pointing out site, people and experiences of note.
5. The dress of the Monahan is colorful and they are easily distracted by bright, shiny objects or even dull, plastic blue tokens. The favor green above all other colors and have no care for matching colors or patterns in any conventional way. Indeed, when members of the tribe first move to more civilized areas, they are often mistaken by locals for itinerant bands of roving clowns.
6. The children wear large hats until they reach the age of ten, at which point they take part in the hat removal ceremony and are considered adults members of the tribe.

There is so much to say, but truly the pictures do speak for themselves:

The hippie memorial

Lemon shake-ups!

The history of the broomcorn in the Broom Tent, a la Colleen

A lovely model of the historic Broomcorn Palace

Me and Margaret

One of the many, many beauty queens. A small suggestion for most of the others: short skirts don't work when you are sitting on the backseat of a convertible

Flag corps with brooms

Giant donuts!

And real donuts!!

Monahans on parade

The world famous Lawn Rangers--a true site to behold

A new use for those old bathtubs

Fried treats. Ugh. Mangez?

Dessert?

Ryan purchased this package of sweets at the convenience store in his building: some sort of butter cookie topped with pink and white coconut covered marshmallows. Not pour moi, merci.

Garbanzo Beans, Chickpea or Ceci Beans

Whatever you call them, garbanzo beans are one of the best things the legume family has to offer. They are wonderful cooked in a variety of ways and have so much versatility, you could eat them everyday of the week and never get bored. That's why, when asked what food I would take to a desert island, I reply, "garbanzos." Stewed, fried, mashed, mixed or pounded into flour, these little gems would provide an endless array of choices on my little, lonely island. They appear on bYb all the time, so you know I ain't lying.

Mark Bittman has a good idea for what do with these little guys in his column for the NYTimes last week.

Happy Birthday!

It's true.... bigYELLOWbowl is four today! Can you believe how this little, baby blog has grown? And changed?*

To celebrate, we're throwing a big bash with Jell-O (birthday cake is so passé.), so bring your friends and serve yourself.

Mangez!



*Of course, post after clever post and we have still not been recognized as a 'blog of note' by Blogger. I think a letter of protest is in order. Will you draft it?

A Foodie Moves On

The Austin-American Statesman reports that Dale Rice is leaving the paper to teach journalism at Texas A&M. I had the pleasure of dining out with Mr. Rice one evening, at a restaurant where he was actually known by the owner, which was usually not the case. Like most restaurant reviewers, Mr. Rice continued the subterfuge of the secret review alive and well, with one or two exceptions including Asti Trattoria--one of my favorite places to entertain guests of the Blanton. In any case, that night we enjoyed all kinds of treats from the kitchen, only because we were dining with a person of such import. It was a fun night and glimpse into the life of a restaurant reviewer.

Bottle Shock!

I expected Bottle Shock to be an enjoyable retelling of the Judgment of Paris, the wine tasting event that brought true notoriety to American wine, and it was. But, it was also more: a clever and exciting romp through mid-70s Napa Valley, the movie is a wonderful illustration of the indomitable American spirit. What ever happened to the indomitable American spirit anyways?

You'll enjoy the movie, I'm sure of it. I did.

(And I love the poster...)

Cherchez!

Pan-fried Deviled Eggs

Eggs. Good or bad for you? The debate rages on, but like everything else I'm sure the answer is moderation. A recent study said that men shouldn't eat more than seven eggs per week and that those who did would have problems as they got older. But does that count eggs in baked goods? And how does one quantify that amount? One cinnamon roll contains .35 egg?

I admit, I've probably been eating a few more eggs than I normally would. In the first place, eggs are simple to prepare when it's just you, and the possibilities are endless. I've also had a busy couple of weeks and have been stopping for breakfast on the way to work at the aforementioned Boo's. And eating eggs. And egg sandwiches. This morning, it was one egg over medium and a cinnamon roll. (One of the best cinnamon rolls around, I might add.) So I guess I had 1.35 eggs for breakfast? Who knows. The point is, I love eggs. It's probably the real reason I couldn't be a vegan, even though I usually say it's ice cream. In reality, I think I could get by on soy dream, sorbets and the lot. But, I'm not sure I could get by without eggs.

A few posts back, I mentioned Lynn Rosetto Kasper's inspirational chapter on eggs. So inspirational that it jazzed-up my tired pasta. But I kept thinking about what she did to those stuffed eggs. And then I read another article somewhere that mentioned the same idea: pan-fried stuffed eggs.

This isn't so much a recipe, as it is an thought of what to do with eggs. Perhaps you have some leftover deviled eggs from a party? I would find that hard to believe, personally, as I have never been to a party where there were leftover deviled eggs. In fact, at parties we used to have in Kansas, Molly would count the deviled eggs and determine how many would be allotted per person. It's really the only fair thing to do. I digress.

IF you had some leftover deviled eggs, or IF you bought some at the market and wanted to make yourself a quick lunch or dinner, this is a wonderful thing to do with them.

Recipe?: Pan-fried Deviled Eggs
Serves one
1. Take three deviled eggs and scrape the top portion of the filling into a small bowl.
2. Add enough vinegar, a dash of salt, a little garlic and a few twists of the pepper mill: whisk to blend. Slowly whisk in a little olive oil and taste. Adjust flavoring.
3. Meanwhile, heat a small pan with olive oil. When warm, place eggs in the pan cut side down. Fry until warm and slightly brown. Turn and fry opposite side until it begins to brown.
4. Toss enough salad greens with the dressing, top with the eggs and enjoy.

This give you wonderful eggs with a little bit of crust to them, the filling warm and runny. I added some sliced, baked tofu to mine. You could add:
Croutons
Fake bacon bits or slices (I had some bac-un bits I should have used!)
Diced tomato
Avocado
Whatever else you might have that would be good in a salad, but keep it simple.

Mangez!

Brownies

Everyone knows how strongly the writers at bYb feel about chocolate, because we write and talk about it all the time. We have made 175 posts in nearly four years, 31 of them mentioning chocolate in one form or another. Chocolate cookies, chocolate pie, bars of chocolate, candy, caramel, and brownies. Remember the infamous brownie war between Kathrine Hepburn and Lady Bird Johnson? That was vicious. But there is a new contender: Nick Malgieri's "Supernatural" Brownies.

In the Classic column of the most recent issue of Saveur, Dana Bowen gives a history and some theories on what makes a brownie great. She also presents three recipes: Krystal's Espresso Brownies; Katherine Hepburn's Brownies; and Nick's "Supernatural" Brownies. Well, you all know we tested Kate's against Ladybird's last year (There was no clear winner, but preference seems distinctly drawn along the Mason-Dixon line.) and I'm sorry to sound prejudice, but I'm just not sure I trust a person named Krystal when it comes to brownies. Cut-offs and canned beer, yes. Brownies, no. But Nick is the author of Chocolate: From Simple Cookies to Extravagant Showstoppers, so I felt like I should give his recipe a try. And supernatural? I mean, he didn't seem to base it on Alice B. Toklas' recipe, so I wasn't sure of the reference.

But they are. Supernatural that is. Transcendental. Dense, chocolaty and moist. Everyone at work agreed and I think that Nick may even be ready to take on Kate and Ladybird in that big brownie bake-off in the sky.

Recipe: Nick's "Supernatural" Brownies
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional. (I made without nuts.)

Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a big yellow bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Makes 15 large or 24 small brownies.

Pimento Cheese

I was visiting with my friend Sherry Dailey, who is on the Swope Board and happens to be from Texas. I'm not sure where our conversation was going, but somehow pimento cheese spread came up and I was lamenting the fact that these Yankee grocery stores do not carry it. (Of course, I could make my own, but I've been feeling lazy.) Sherry was sure that Baesler's Market stocked their own, but I had looked there and not found it. So sweet, she stopped at Baesler's and was able to track down the pimento cheese, which apparently they keep hidden. With the assistance of her clues, I'm sure to find it next time.

I hadn't had lunch, so I walked to my apartment and made a delicious pimento cheese sandwich. Thank you Sherry!

See this post for my favorite recipe for pimento cheese spread.

Mangez!

Betty Crocker's Cooking Calendar

Sunday afternoon I went to St. Mary-of-the-Woods for their annual book sale. I couldn't resist! There wasn't a lot I wanted, but I did find a copy of Betty Crocker's Cooking Calendar: A Year-Round Guide to Meal Planning with Recipes and Menus. It has a letter from Betty at the beginning (You know she's Santa Claus' half-sister, don't you?) and was illustrated by Gloria Kamen and Alice Golden.

I don't own a copy of this book and don't remember seeing one before. But, it has what I love most in a cookbook:
1. Amazing, delicious recipes?
2. A celebrity chef?
3. Kitchen tips and hints?

Oh, it has all of those things, but more importantly it has delightful illustrations. I could not resist. Each month, every day there are ideas and recipes, plus drawings which are so assuring. They simply say, "your family will love this and love you for preparing it." And isn't that what cooking is all about?

Mangez!

Pasta and Eggs


The other night I made a delicious pasta dressed with garbanzo beans, lemons and roasted broccoli. But, as I got out the fourth and final helping for dinner, I was feeling a little was bored. I happen to be reading Lynn Rosetto Kasper's new cookbook, The Splendid Table's How to Eat Supper. The Splendid Table is Kasper's NPR radio program on food and cooking, a wealth of tips and ideas. Of course, the idea of a public radio program on cooking has the makings for parody (Remember Alec Bladwin and his Schweaty Balls on SNL in the early 90s?), but Kasper has the personality and experience to pull the program off in an authentic way.

One of the chapters in the book is on eggs and is filled with wonderful ideas like pan-fried deviled eggs and salad with potato and hard cooked eggs. Reading the recipes and looking at the photos made me hungry for eggs, and as I looked at my plate of leftover pasta thought it might taste better topped with an egg fried in olive oil. I was right.

Recipe: Pasta with Broccoli, Garbanzo Beans and Lemon

1 16 oz can garbanzo beans, rinsed and drained
1 large lemon
Olive oil (flavored with citrus is you have it)
1 large head of broccoli
12 oz of tubish pasta such at ziti
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Heat the oven to 400 degrees. While it warms, wash the broccoli and cut into small florets. Toss in a baking pan with 2 tbsp. Of olive oil, some salt and a little pepper. Roast in the oven until done, 12 to 15 minutes.

Meanwhile, heat water to boiling and cook pasta according to package directions.

In a big yellow bowl, place the garbanzo beans and 1 to 2 tbsp of olive oil. Grate the lemon zest directly into the bowl, then juice the lemon and add. Using a fork or potato masher, coarsely mash the beans and oil into a thick, chunky paste. Reserve 1/2 cup of the pasta water, then drain the pasta. Add the water to thin the beans, then add pasta, tossing to coat. Add the Parmesan cheese in small amounts, tossing with each addition so it is well mixed and doesn't clump into the pasta. Toss in the cooked broccoli, taste and season with salt and pepper. Enjoy. Makes 4 servings.

(Top with a fried egg, if you wish.)

Mangez!

TJ


While in Indy, I also stopped by my beloved Trader Joe's--the place that almost makes up for the loss of Central Market. Almost.

I know I've mentioned it before, but Trader Joe's is a chain of small grocery stores that sells speciality items, many of their own production. You never quite know what you'll find, because they are always retiring past favorites while introducing new ones. You vote with your pocketbook. This is frustrating to some, but I try and approach it as an opportunity to be open to the gifts on the universe. In this case: delicious, edible gifts.

Jessie takes the other path and has spent days cursing the name of Trader Joe's to the heavens, pouring ash and bramble on their grocery bags and enacting symbols of vengeance as she drives past their store. And its all my fault.

Those of you who helped me celebrate my birthday this year will remember the lovely and delicious champagne bar, where we had assorted liqueurs and mixers to make a variety of fizzy cocktails. One of those choices was preserved hibiscus flowers: anemone like blossoms that floated to the bottom of the glass, adding flavor and color, plus a little snack at the end of your drink. Jessie was going to do something similar for her graduate thesis exhibition opening and I suggested the hibiscus flowers, which she remembered they stocked at Trader Joe's. But not that day. Not for her party. There was cursing and weeping and wailing, much like the end of days. Luckily, I told Jessie she could find some at Whole Foods, which she did, so the day was saved. But not her patronage of Trader Joe's. And, the problem was exacerbated during my visit to Madison and our trip to the store, where what did she find? You guessed it: preserved hibiscus flowers. Reader, I swear she grabbed the bag of petite petals, threw them on the ground and began to stomp upon them, all the while uttering phrases not heard since the trials at Salem over three hundred years ago. She had to be forcibly restrained and escorted from the store by the manager and her husband, babbling to herself all the while. Thankfully, in Madison not a single person took any notice at all.

Today, as I passed the dried fruit section, I spotted a bag of hibiscus flowers and, thinking of Jessie, made a sign to ward off evil. I then happily bought dried Bartlett pears instead.

What else I got:
Their excellent chocolate
Organic brown sugar
King Arthur's flour
(I'm making brownies tomorrow.)
Tortellini
Precooked brown rice
Precooked beluga lentils
Pomegranate soda
Cider
Citrus body wash
Natural peppermint toothpaste with fluoride (half the price of Tom's.)

Mangez!