I had a chance to go to Dorchester. Work related.
For this, the most ancestral of homes, the place the Patriarch was raised and identified as being from. Not matter how many years we lived in Pembroke, he would still say he was from Dorchester.
Besides, the place is in the midst of another resurgence. Places get that every 80 years or so. It’s a deep breath away from being – dare I say it? – Hipster. Or whatever will follow hipster, because in 2 years it will no longer hip to be hipster, so whatever we call what follows.
And then to lunch.
Local 149, South Boston
On the menu was deep fried mac and cheese….
Lots of deliciousness….
You’re gonna wanna try this! Porky toast…BBQ pulled pork on ciabatta, herb cream cheese, sunny side up 🍳 #local149 #southie #brunch #sundayfunday #voteforpedro
Pulled pork AND Toast??? Could this be like the Reese’s Cup – two great tastes that taste great together?
I didn’t even notice the eggs until the plate was sitting in front of me.photo from Local 149 instagram
How to re-create this at home?????
Sister Trish added slow cooker pulled pork to the Christmas Feasting at her house last year…..
which makes it the perfect time to introduce the clan to Porky Toast.
And I just like saying the words:
I supplied Sis with a Butt. There was Butt discussion.
I got Pirate Spread to sub in/ totally improve on the herb cream cheese.
Pirate Spread: A spicy, sweet spread made with Salty Sea Feta, sundried tomatoes, rosemary, cayenne pepper and olive oil. Its boldness makes it a perfect match for grilled meats, veggie pizza or oven fries.
Then I got some onion rolls, split them and toasted them
I got to spend Christmas Day saying, “Porky Toast”
Time to wrap the pressies…
but first – where’s the TAPE?????
Wrapping paper, tags., working pen to write the names on the tags…..
Add TAPE to the list
Time to run the errands
I could get the cheap and easy disposable roll….
But here’s a dispenser….
So I’ll be wrapping all the presents with magic….Christmas magic.
My cousin Jeanne sent me a Christmas card – nice, but that’s not the magic part.
As I pulled the mail out of my mailbox (this may be more properly a letterbox..)
One envelope had a giant blue question mark on it.
It was only AFTER I had opened it and read it and double checked that I had her most up to date address, that I noticed.
It had been sent to my old address
I moved last year, so not so bad.
But not to the last address….the one before that.
The ten years ago address
And yet here it was at the right place, right on time.
When I started this blog – three years ago today – I hadn’t even registered that it was the day after the Winter Solstice – the day the light GROWS
Each day will be longer, each night shorter – more light, less darkness.
here comes the sun
detail from Johann Georg Sturm’s 1796 Deutschlands Flora in Abbildungen
When you realize that you have six pounds of parsnips, and the odd roast turkey carcass and the freezer needs defrosting (because the freezer is old enough to be NOT frost-free) and the weather is also not frost-free….time to make some soup.
You work in a kitchen, sometimes you make soup.
I’ve had some great soup gurus – early on Anna Thomas…
There are also the ethnic soups that are shades of my childhood, what we ate and what we talked about…
Barbara Kafka has a soup book called, “Soup : A Way of Life”.
Not to be confused with
But I digress….
But most of the time I make soup by assembling the likely ingredients – in some cases the Most Likely ingredients – and then think about how they go together, and what needs to be added to make them one soup and not a bunch of leftovers.The soupness helps to bring things together, but the right accent can make things great.
There’s also the internet …..
Most of the parsnip soup recipes called for milk or cream, and there are allergy issues with dairy AND it would mean a trip to the store….and wants to go to the store for ONE THING? And who comes back from the store with one thing?????.
But the internet had quite a few vegan veggie soups, many of which included cashews, which bring up nut issues ….but also, I had NO cashews and then I would have to go to the store for one thing….back to that.
Then there were a raft of soup recipes where the roots were roasted and pureed.
Pureeing….there’s no blender in the kitchen, but boiling the roasted roots in broth makes mashing a really possibility.
Parsnips are peeled and cut. The better part of a head of garlic, peeled. All the veggies tossed with some olive oil, salt and pepper. Put in a hot oven til fork tender, 350° oven about an hour, fork very tender.
Cool and save.
Soup Day morning, add 5 quarts broth made from the turkey carcass and a big sprig of rosemary. Bring to a boil.
Simmer for an hour, mash the parsnips to thicken it up. Taste and adjust seasonings. Bring to a bowl.
Makes 15 servings.
Rare Iron Pie Crimper/jag with Whale-Tail Handle and 1794 Large Cent Wheel, American, first half 19th century, with notched border and distinctive semi-circular tail reminiscent of a whale’s tail, the wheel composed of an altered American 1794 large cent with depiction of Lady Liberty. Typical wear. L 5 1/2″.
Sometimes I choose what to write. Sometimes it chooses me.I’ve had lots of pie events lately, so pie has been on my brain. Pie, pie accessories, pie recipes….I was going to write about pie jags….or cookies….or some combination thereof….
pie jags lead to just plain jag….
A dish of rice and beans.
I didn’t know about jag until I moved to Plymouth, where it is so common to be customary on any sort of potluck table. Sometimes with beans, sometimes with pease, sometimes with linguica or other tube meat – always hits the spot.
Paula Peters wrote about it years ago in the Cape Cod Times Finding the Recipe for jag and more recently Paula Marcoux wrote about Jagacida for edible South Shore and South Coast Magazine. And here’s a wordpress blogger who writes of three generations of jag
I have rice, and an onion, and beans instead of pease…..and a pot to cook it in and some smoked paprika. Time to put on the rice and beans.
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