In re-reading the last line of my most recent post, I realized the some of you might be thinking that I intend to combine recipes for the marinated mushrooms and ginger preserves together. Well, no, that's not quite what I meant. What I meant was that I'll be looking at recipes for each and combining the elements that I like into one recipe for each product. There, thanks for letting me clear that up.

Must run. I'm on a deadline today and am making the most of my son's naptime hours to get some work done. Also, since the in-laws are coming for Easter weekend I've got to figure out some meals and stuff. Be back next week.

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One of the things I miss about living in the Philly 'burbs is going to Marita's Cantina for some chiles rellenos. For some reason, I liked this dish better there than anywhere else and I'm now resolved to figure out how to make it at home. Marita's used a blue corn crust and a delicious verde sauce (for which they would not give me the recipe, even though I explained that I had eaten there several times a month for years and would now be moving away) and, mark my words, I will figure this out. In the meantime, I've roasted some poblanos since they were on sale at the Giant. You know how to roast peppers, right? Just blacken them on all sides over a gas burner, on the grill or under the broiler. When they're all nice and black and blistered, put them in a paper bag and close up the bag until the peppers cool off. Then brush off the blackened skins, pull away the stem and seeds and there you have it - delicious roasted peppers. I usually freeze what I can't use right away by laying them flat on a cookie sheet sprayed with veggie spray. When they're frozen through I'll put them in a freezer bag and pull them out individually when I want to add them to a salsa or use them in some other dish.


On the canning front, I will be making the marinated mushroom melange as soon as I can find mushrooms at a decent price. The price at my local Whole Foods was ruinous and I didn't want to have to tell my son that he can't go to the college of his choice because I canned some 'shrooms when he was two years old, so I'll defer that particular activity for a bit. However, I'm no longer so anxious to get moving on the mushrooms because (and this probably helped me say "no" to the prices at the Whole Foods) because I've come upon a recipe for ginger preserves and I simply cannot live without trying this. I love, love, love ginger. Ginger soy sauce helped me through my not-fun, not-glowing-with-the-fullness-of-life pregnancy (well, that, coke classic and Taco Bell) and lately my idea of heaven is a warm ginger beer. And, even though Whole Foods let me down in the mushroom department, it was redeemed somewhat by the availability of ginger ice cream.


Anyway, so that's the agenda. Marinated mushrooms and ginger preserves. I'll be on the lookout for some recipes to combine and will post the results here (along with the recipes, if it all works out). In the meantime, peace.

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The vacation plans are finalized and the deposit on the rental is due in six days. Roughly four months until my next vacation. I'm both exhilerated and nervous since, as I think I've made clear, my vacation track record is not exactly stellar. Still, I'm determined to prevent a self-fulfulling prophecy and will push all thoughts of ruined vacations out of my head starting...now. There, I feel much better. I have every confidence that our trip, along with nine friends and their assorted children, to Harbor Island, South Carolina will be great.


In other news, I finally made the pickled carrots the other day. This time I mixed it up a little (wild woman!) and made carrot coins instead of sticks. I figured that a different shape would be nice in a relish tray if so many of the other pickly things are sticks (you know, asparagus and green beans and stuff like that) . As my sister said, "oooh, very fancy!" At first, I was thinking that it was kind of a cop out, not to put all the carrots into sticks (five pounds' worth), but then she pointed out that in her house canning is a two-person job, with both she and her husband having their own special jobs. I can't be expected to do all the work, she pointed out, so resorting to the labor-saving food processor and making carrot coins isn't a cop out at all. Sometimes having sisters can be so great, like when they tell you your laziness is completely understandable and nothing to be ashamed of.


I'm still plotting my next canning episode. I'm thinking that I might try the Marinated Mushroom Melange from Edon Waycott's faboo Preserving the Taste. It's out of print now, but maybe you can pick up a copy at the soon to be late, lamented Half.com.


If you have been following the news from Iraq you can't help but be struck by the incredible footage of people trying to carry on life in their bombed out cities. I'm always astonished by the capacity for humans to get on with things and I'm particularly impressed by the news of mothers becoming absolute she-bears in order to protect and feed their children. I pray I never have to find out if I'm made of the same tough stuff as my Iraqi mothering colleagues. These women have my eternal respect. As I was making the carrot coins the other day, I reflected on those moms and my incredible abundance. Five pounds of carrots, a decent kitchen, and an hour of peace. On the back end, several quarts of canned carrots, to be put away until celebration or lack of money (or both) dictate that they should be opened. I can as a hobby and an indulgence, one that may or may not save money (depending upon one's real need for things like pumpkin butter and mango jam). Still, I'm aware that I'm feeding my family and doing one small thing to protect against harder times. Since the husband of one of my canning sisters just lost his job and now they're plotting to move 400 hundred miles from where they live now, this has been made even more clear to me on a small picture scale. Whether the trouble is 12,000 miles or just a couple states away, I'm beginning to feel that my impulse for food preservation is more like a deal with the universe. If I promise to keep the hot water bath boiling and the shelves stocked, will you promise to keep us safe?

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