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Snowing, 6:30 am
The snow flies today after lurking in
the dark and bruised sky of yesterday. All day we heard horror stories and
cancelations fell like boulders in a rock slide. However, we sat in a pocket
free from the ice and storms, waiting our turn. It is 16 degrees this morning,
just right for wrapping up in a flannel robe, hugging a warm tea mug, and
cradling a good book!
The cold weather also invites using
the oven. The day is perfect for making nuts that will be gifts or snacks this
month. I made numerous batches, including a new Mexican Walnut. Now the house
smells of garlic and Worchester sauce, cinnamon and sugar, chili powder and
cumin; the house feels warm and homey.
DH’s mom did not use much spice in
her cooking. Salt was the big taste and some cinnamon. At my house, nutmeg,
allspice, and cardamom were winter smells. Black pepper was used as liberally
as salt. Black pepper sat on the table for shaking over cottage cheese and
anything that did not have enough kick. Mom’s soups and chili meant cumin,
chili powder, paprika. I do not remember any saffron or curry being used,
however.
DH does not like spice. Over the
years I have lead him to some new tastes, but put too much herb or real taste
to a dish and I hear: This is too spicy! Now when we were dating, my dad always
kept a huge jar of HOT Polish sausages on the counter top. DH loved those. Dad
would razz me every morning when he got up and saw how many sausages were
missing after Dad had gone to bed early the night before. “For someone who does
not like spice, that boy sure can put away Polish sausage!”
The warm kitchen and the pages of
Adriana Trigianai’s newest book, THE
SUPREME MACRONIC COMPANY, reminds me of the frozen raviolis I still have from
October’s visit to The Hill in St. Louis. Yum…I feel an Italian lunch coming
on!
3 comments:
I love nutmeg in creamed spinach. I love fresh basil in lots of things. Cinnamon in hot chocolate is delicious.
I'm like you, Claudia. I like things with flavor, with some spice.
Thanks. Your post brought back some memories...
Oh,Claudia, I'm a spice girl. The hotter the better for me.
Love Mexican food and cuisine from India, Thailand and Vietnam, too!
These days our house smells like gingerbread houses. Have made four so far, pieces for two more and dough for the last two is in the refridge.
Love curry, too.
Storming out. Happy to be blessedly home. Susan
We're big with spices here. Sea salt and a pepper mill stay on the table, and I add spices to a lot of things. Scrambled eggs get seasoned with Italian seasons or curry powder; I add cinnamon to chicken and turkey soup (yum!). Sounds like you had a very busy time of it in your kitchen, Claudia, scenting up your house with those yummy spices.
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