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Let’s get one thing straight right now: I love you, Sisterhood. For that reason, and that reason alone (like there could be a more compelling one?), I’m going to share with you what amounts to pretty much the easiest path I’ve ever traveled to some significant Hatch yum. And lo I . . . → Read More: Hatch Chicken (Tostadas, Tacos, Enchiladas, Salads, Whatevsies) It’s gray and rainy and a little chilly today. In other words: beautiful. And in other words: soup weather. Beautiful slighty (and by slightly I mean: slightly) spicy soup weather. And I promised you some recipes using Hatch green chiles. I didn’t promise simple. But? BONUS. Easy. Easy, easy. Really easy. An easy that is . . . → Read More: Hatch! Taco Soup When posting about the roasting (I want to stop there on account of the rhyming) I forgot to mention the peeling process. And seein’ashow that will come up in the Hatch recipes, it probably warrants a little more info here. Some people are pre-freeze peelers. So far, me: post-freeze. After thawing the peppers, . . . → Read More: Peelapeppa, Diceapeppa, Loveapeppa Hatch Chiles. BOOM. I just changed your life. Unless you already knew about them. In which case: why were you holding out on me about these available-once-a-year, about half-as-hot-as-a-jalapeno peppers? (I forgive you. Please don’t do it again.) * * * * * Last August and September I experimented with a couple . . . → Read More: There’s a Hatch for That  13 comments - (Comments are closed)  The Other Such Kitchen, The Other Valley Girl, There's a Hatch for That Today has been all about the season (the current one–not the October one or the one before that). All about 26 pounds of Roma tomatoes, 4.5 pounds of jalapenos, 4 pounds of onions, 20 cans of Rotel, several bunches of cilantro, salt, pepper, lime juice, brown sugar, and minced garlic. All about twenty-two . . . → Read More: ‘Tis the Season I was in the kitchen all day yesterday. Except for when I wasn’t. But mostly I was. Mincing, chopping, slicing, shredding, roasting, melting, stuffing, rolling. Drooling. And? Juicing. Turns out I have a lime juicer (squeezer?) thing. I didn’t realize (or remember?) I even had it, which . . . → Read More: Bury Me with The Beans from 2003 Liz is no Lucy. And as a result? Neither was I. The oven door (and everything else in the area) remained intact through the first-ever Other Such Kitchen bread-making. The bread was amazingly easy. And amazingly delicious. And, not-so-amazingly, half gone by the end of the evening. . . . → Read More: You Need No-Knead Bread Everything I know about making bread comes from I Love Lucy and from my friend Liz. I haven’t even asked Google about bread-making. Just Lucy and Liz. All I need. And so, way I see it: there are two possible outcomes here. Two drastically different possible outcomes. Only one of them edible . . . → Read More: I’ll Either Be Buttering The Crumbs Or Shopping For a New Oven Door Yesterday evening I sustained a heinous injury to the second toe on my left foot in what shall hereafter be referred to as The Mower Incident. There is some household debate about whether or not I will lose the nail (and I’m rather surprised he’s arguing the point with me, considering I skipped . . . → Read More: Tequila-Lime Chicken Toe with a Splash of Bum 4 comments - (Comments are closed) Other Such It-ness, The Other Such Kitchen, The Other Valley Girl The friend that I blame/credit with getting me involved in my bootcamping addiction also shared a fabulous recipe with me a few weeks ago, during that 14-day Fitness Challenge plus Clean Eating thing. (Sidenote–I’ve read many definitions of “clean eating” so here’s the foundation of what I mean when I use that: fresh . . . → Read More: OSK – Clean Eating: Sweet, Sour & Spicy Chicken |
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