I’m in that same area, although I usually say “I’m near Arlington Wine and Spirits.” That little store has everything!
I wish there were more restaurants in this area, although Benchmark Pizzeria has livened things up substantially. Especially since they started making homemade pasta.
Thanks! I too use tomato paste (had good luck with the Trader Joe’s organic brand). Mine is pretty similar to yours but I also add a wee bit of molasses, some mustard powder, Hungarian sweet paprika, powdered ginger the tiniest pinch of cinnamon. I like the spiciness of it but think I will try for more simplicity next batch I make.
OMG if you didn’t just tell me I wouldn’t have put that together!! Tricky!!
I felt I needed a “fresh start”…perhaps I ruffled a few feathers on the “other” site, so I decided I would pick a new unique name that should throw people off of who I was vs. who I am. I also altered my avatar as an extra precaution. Can never be too safe.
Funny, I too wanted a “change” with this new site, so I came up with a new name as well. Unlike you I don’t want to give up my previous identity for privacy reasons. I’m glad we are all here now and I enjoy living my “new” life here.
(ETA** Obviously I didn’t realize the stacking order of posts/replies on this site, so while it seems like I’ve lost my mind and simply repeating myself after my response to SteveR, this is actually in response to StoneSoup further up thread. While you might not know my based on my new handle, I promise you I am not insane)
I’m in the Inland Empire, Palm Springs to be exact. Food writing and methodologies are my thing, but I’m liable to weigh in anywhere. Regional American foods are my specialty - you want to know the difference between ponhaus and scrapple, or
cold shape and headcheese, I’m the one to ask.
My best food experience lately has been having to put my imagination to the test, as I’ve been working at a company that turns out 700+ meals a day on a very limited budget. In general my all-time best food experience was realizing that I could make a living doing what I love: Cooking and writing about food.
On Chowhound, I went by mamachef. I’m so happy to see a lot of familiar names here!! Hoping that this community is as real, and vibrant and fun.
Baking bread. It’s my recent passion thanks to the Great British Bake off
The first time I went to Brittany, a friend who knew the area well said “it’s a good job you’re cycling, to work all the great food off”. He wasn’t wrong, great seafood, crepes, pastries, biscuits, cider…yum.
Some of my happiest memories involve cooking with my mum and grandmother. I always spend Christmas Eve afternoon cooking with the carol concert from Kings on the radio, as always used to.
Any story or memory of cooking with grandparents always makes me smile. I too learned to cook from my grandmother who lived with us, so many of my earliest memories of being around her apron strings just trying to help in some way.