Feed Us Back: Comments of the Week
– Don’t let anyone ever tell you ESers don’t know what to do with their fruit. All your recipe suggestions are worth reading, but I like Martha‘s:
Tarts, pies, buckles, cobblers, slumps, claufoutis, sorbets, ice creams, semifreddos – so many options! My favorite for a taste of summer in January are jams & preserves which are great for using up super ripe/verge of spoiling fruit and are actually pretty simple to make. When all else fails, toss just about any fruit in a blender with some ice and a healthy glug of tequila…done and done.
Erica has an even more to-the-point summary:
fruit + booze is as timeless a combo as hookers + sailors.
– And Karen reaches back to our hummus post to toss a secret our way:
I just found this and it looks like a winner… I’m going to try it. I just made my hummus with warm beans and that may be my mistake according to this story (recipe included!) Surprise secret ingredient makes for sublime hummus.
Cold beans! Who would have thought? Back to the hummus test kitchen…
is baking soda that secret ingredient?!?! weird!