Notes From Marinda
I’m very excited to begin publishing articles and would love for you to return in the future to see my new blogs.
Prepping for Thanksgiving . . . with Ease
Are you daunted by the looming Thanksgiving holiday dinner? How to get everything ready for the family and friends that will be descending on Thursday? Is it possible to be relaxed in your planning and preparation? Can you really enjoy the day? Yes! Try following these steps and suggestions and see if you can ease up on the stress and have more fun.
Tomato Pie
I made this recipe in July and have been wanting to make it again it was so good. I had lots of tomatoes then and I made two pies at the same time so I could share with friends over the holiday.
Spicy Tomato Jam
I had a bowl full of tomatoes. I wanted to make tomato pie again but did not have all the ingredients. (Recipe to follow shortly!) However, I did have everything I needed to make tomato jam.
Award Winning Dessert
I host an Academy Awards Party every year. Everyone brings an hors d’oeuvre to share and I provide dinner and dessert. Just a few weeks ago there was a recipe in the SF Chronicle that looked too delicious not to make. Pavlova – meringue with lemon curd and winter citrus.
Butternut Squash Parsnip Puree
I created this recipe when my daughter was a baby and was starting to eat solid food. This was something she and everyone else could have at Thanksgiving. It has since been required at every Thanksgiving with the men especially requesting it. It’s a very simple recipe – and you get two different dishes from it, which is why I always triple the recipe.
Canning Time
It used to be 4th of July when I would make apricot jam – starting back in the 70’s. With the drought in California, the fruit has ripened earlier in the last few years. Now it’s the beginning of June for ripe apricots.
Start at the End
If you haven’t heard of Yotam Ottolenghi, you’ve missed the last 6 years of news and the many cookbooks he has put out inspired by his restaurants in London –
Mincemeat Pie
This pie was required eating at Thanksgiving and Christmas when I grew up. Here’s the recipe to make the pie. I made a gluten free crust.
Making Candied Fruit Peel
After making candied citron twice, I found making candied orange and lemon peel easier. (I’ll share the recipe for candied citron in another post.) It’s not hard, it just takes some time. I made the candied orange peel and lemon peel in an afternoon. It needs to dry overnight and then it ready for use the next day.