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Welcome to Sunday All Day Brunch. This is an open topic thread so help yourself to the goodies and sit a spell and let us know what is on your mind and what is new in your life. Today I am thinking about spices.

Last night I took a couple of hours and made a bunch of sauces for my niece and her family. They are struggling like many Americans and I stopped by Chef’s Mart and got a 6½ pound can of tomato sauce and a 6½ pound can of diced fire roasted tomatoes. A large onion, some garlic cloves, celery, salt, pepper, and wine and I came up with a huge pot of basic sauce. I then took three cups at a time and add other spices and things turning the sauces into Tex-Mex, Stir Fry, Teriyaki, Cajun, Chili, BBQ, Sesame Ginger, and Italian. Two big bags of pasta and they are set for meals for quite a while. I also whipped up a batch of curry sauce. The recipes are here if you are interested.

I always loved my Mom’s spice cabinet. It was given to her many years ago when I was engaged to a guy from Texas. He bought it for her. It hung on her wall for years. It was never used and when I moved in she suggested that I put my spices there. I have a second spice rack because I use so many spices in my cooking. I have a third rack that has the overflow of spices. I will keep the two main racks filled from the third. It is one of my favorite kitchen tasks to fill up the spices as I use them. The spices smell so good.

Right now my house smells of tomato, ginger, and curry. There is nothing like the smell of spices to make a house feel so good to be in. Spices are a comforting smell.


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Comment Preferences

  •  Cookies (12+ / 0-)

    "A dreamer is one who can only find his way by moonlight, and his punishment is that he sees the dawn before the rest of the world." Oscar Wilde

    by michelewln on Sun Oct 14, 2012 at 07:34:53 AM PDT

  •  Dead People (4+ / 0-)

    I thought I'd spice things up this morning by talking about dead people:

    Ancient Ireland: Dead People

  •  for some great Spice (3+ / 0-)
    Recommended by:
    Ojibwa, michelewln, arizonablue

    I personally know chefs who by from here.

    You can mail order if not close to a store.

    •  Love, love, LOVE Penzeys! (3+ / 0-)
      Recommended by:
      arizonablue, michelewln, Ojibwa

      They just opened a store in my area, and it's worth the drive down and battling through the mall to get the best bay leaves, the best oregano, and some of the best rubs and spices for grilling (both beef and seafood) that I've ever had. They've made my stew, spaghetti sauce, and chili recipes even more flavorful!

      "If you're going to go down with the ship, make it a submarine." - Wayne Shorter

      by Oliver Tiger on Sun Oct 14, 2012 at 09:45:02 AM PDT

      [ Parent ]

  •  In the land of Norwegian "white food" (3+ / 0-)
    Recommended by:
    michelewln, arizonablue, Ojibwa

    I'm an oddity - or used to be - with my racks of spices.  When we put in my new cabinets I FINALLY got the space I needed.  One rack nearest the stovetop holds those I use in the food produced on the stovetop, one rack that is built into a cabinet door holds the baking spices.  Next to it is the shelf for the frequently accessed salts, peppers, etc.  I find I rarely have to toss old spices now because they are handy.

    Just give me a good patch of dirt and I'll show you growth and well-being!

    by kfred on Sun Oct 14, 2012 at 09:02:09 AM PDT

  •  This is a good recipe including turmeric. (3+ / 0-)
    Recommended by:
    arizonablue, michelewln, Ojibwa

    Lemondrop Melon Chicken by ~Windthin on deviantART

    So, recently we tried a Kandy lemondrop melon for the first time. So-called because it really does taste very strongly like a lemondrop, or at least very lemony, it is delicious, and it got me to thinking about what one could do with it as a substitute for lemon in its traditional roles. This is what came from that:

    Place a 10 lb bag of chicken leg quarters with liquids into a 2.5 gallon sealable bag. Cut one Kandy lemondrop melon in half, remove seeds, and use a melon spoon to scoop fruit out into large bowl in pieces. Try to get as much as possible and pour melon chunks and juice into bag. Add 1 tbsp kosher salt, 1 tbsp ground yellow turmeric, 1/2 cup So-Delicious unsweetened coconut milk, 1/4 cup strong peach wine, and 1 cup water. Seal, mix by turning back over and over and shaking lightly, place in a large bowl and marinate for 12 to 16 hours.

    Preheat oven to 375 F. Oil bottom and sides of large, oblong, ridge-bottomed roasting pan (w/ lid) with mixture of olive and corn oil. Spread 2 cups rice across bottom, add chicken and liquids, arranging chicken into layers with skin side up. Add 2 cups water, then sprinkle with 1 tsp orange peel and 2 tsp basil. Cover, cook for 90 minutes.

    There was a surprising amount of liquid in the pan when this was done; not a bad thing, as I can easily re-use it in another dish. I think most of it came from the chicken and the melon, and in the future I'd probably add less water to this. On the other hand, it DID cook up deliciously, with the chicken practically falling off the bones, wonderfully flavored, and the rice, tinted by the turmeric, just as flavorful. You might see a few chunks of melon here also; they were amazing, their flavor much milder after cooking and reminding me of really good sweet squash.

    As you can see, we had this with a glass of the wonderful, strong local peach wine that went into it.

  •  You can't have a brunch w/o music (3+ / 0-)
    Recommended by:
    arizonablue, michelewln, Ojibwa

    And since my attempt to get a local-news open thread going on Sunday mornings seems to have fallen flat, here's some tasty jazz to spice up your day:

    Miles Davis - ESP

    Dave Douglas Brass Ecstacy - United Front

    Dexter Gordon - Homecoming: Live at the Village Vanguard

    Tierney Sutton Band - Unsung Heroes

    Pat Metheny Group - American Garage

    Still stoked from my trip to Maine, so I'm making Seafood Chowder (w/ shrimp, scallops, and calamari rings) in the crock pot. And as for this guy:

    Discuss. :)

    "If you're going to go down with the ship, make it a submarine." - Wayne Shorter

    by Oliver Tiger on Sun Oct 14, 2012 at 09:52:51 AM PDT

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