Once again, I’m cracking open my favorite cookbook from 1979. Today’s drink is the Spanish Martini from Carlos n’ Charlie’s. The original Carlos ‘n Charlie’s was in Los Angeles, but now it’s a chain of Mexican-themed restaurants located in tourist towns. The majority of them are in Mexican resort towns. Weird. But the most famousContinue reading Benson & Hedges 100’s Presents Drink Recipes from 100 of the Greatest Bars: Spanish Martini (1979)
food
Yinz remember my friend Jenny in the UK? She’s the super-cool girl who runs Silver Screen Suppers and wrote a bunch of books: She is currently working on a sequel to Murder, She Cooked (a book of recipes from celebrities who appeared on the Angela Lansbury show) and asked me to do a recipe testContinue reading Tippi Hedrin’s Lobster “Mirin” and Golden Potato Salad (1970)
We face a potential global food crisis, and no one is secure until everyone is secure. By George Monbiot, published in the Guardian 16th March 2025 I hate to sound like a prepper, but I feel bound to confess that over the past month I’ve been stockpiling food. I think, if you can, you should […]
Full disclosure: I made this dish literally one year ago. No lie. 3/11/24 is scribbled at the top of my notes. Thankfully, I took notes. Otherwise, I’d have absolutely nothing to say. The goal was for DiS at 7:15. I assembled the beef patties the night before. At 5:30, I started the bread pudding. IContinue reading 212. Teriyaki Beef in Bacon
It’s National Chocolate Mint Day! At least, according to one of the many “National Day” or “National Food Holiday” websites. I should probably pick one and stick to it. My reference used to be Foodimentary. But the site no longer exists. Oh, there’s a book! *1 minute later* OK, I just bought the book. It’llContinue reading 2-in-1 International Recipe Card Collection: Mocha Mint (1977)
1 dressed muskrat, 1 to 1½ lbs1 tbsp salt1 qt water¼ cup flour2 tsp salt¼ tsp pepper⅛ tsp red pepper¼ cup shorteningPaprika1 large onion, sliced, 1 cup¾ cup water Wipe muskrat with damp cloth, pick off any hair. Separate hind from fore quarters by cutting across back and just below ribs. Fit into a glass […]
I don’t know what inspired this flash of productivity, but I made this dinner in 2 evenings back-to-back with 194. Individual Meat Loaves. This moment of achievement was in 2024, so I don’t remember this knocking my socks off. Speaking of knocking (get it–Knockwurst?) I used brats instead. I don’t understand a hot potato salad.Continue reading 193. Hot German Potato Salad with Knockwurst
Today is National Corn Chip Day, so here is a tasty dish that’s perfect to scarf down with a bag of Tostitos. Mr. Sauce got this cookbook for me as a little present last year because: Baltimore. I don’t know what year this is from, but based the cover on the inclusion of recipes suchContinue reading The Potters’ Guild of Baltimore Cookbook: Lynn Perlin’s Taco Dip
2 beef shank bones (1 to 1½ pounds)3 quarts water2 tablespoons salt1 pound lean ground beef1 egg1 tablespoon flour1 small clove garlic, crushed½ medium onion, finely chopped1 medium tomato, peeled and finely chopped1 teaspoon salt½ teaspoon white pepper½ cup tomato sauce1 small onion, sliced1 medium carrot, shredded½ package frozen peas1 stalk celery (leaves included), sliced1½ […]
I like the idea of an individual meatloaf. I LOVE the idea of an individual, cheese-stuffed meatloaf. American cheese ensconced in ground beef is vaguely reminiscent of the Juicy Lucy–a cheeseburger with the cheese IN the burger. There are two rival bars in Twin Cities, both of which claim to have invented the JuicyContinue reading 194. Individual Meat Loaves