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Showing posts from March, 2013

Refrigerator Pickled Beets

So we all know that a "food desert" is a place without ready access to fresh vegetables, fruits and other healthy foods. But does the "calendar place" that is March ever feel like a food desert to you too? It's not really winter any more, at least not here in eastern Missouri, even if the forecast is for snow. And it's not really spring either, even if daffodils are blooming on the south-facing exposures. Likewise, our tastebuds are so ready for the lightness that is spring, even as our bodies still crave the cozy sweaters of wintry comfort foods. My answer? Bridge foods, the foods that help us cross from one season to the next, especially the long climb from winter to spring. And – please don't shoot me on this one – I turn to canned beets. They're cheap, they're easy and frankly, I think they're good, at least when submerged in pickling brine for at least a day. And I'm surprised by how much people like them! For the last two Easters, …

Irish Spiced Fruitcake

Irish Spiced Fruitcake is definitely NOT your grandma's fruitcake. It's packed with dried fruit and warm spices, I like it simple and plain or with a smear of Brown Sugar Lemon Curd. I just knew I’d love this fruitcake.It conjures memories of my English-born grandfather’s cousins Lyla and Vic who after six decades of marriage, still giggled about their wedding day.“Poor pensioners” they called themselves. Their home was a small flat on the outskirts of London with a miniature rose garden and a front room with two chairs, a sofa and the telly. Just that, no more. Morning ablutions were simple, aided by a slip of soap, toothbrushes and a travel-size tube of paste. Vic’s well-worn shaving brush and tarnished razor sat nearby. Just that, no more.Savers and scrimpers, Vic and Lyla managed long visits to Canada and the U.S. at least twice and made their way to southern Europe too, seeking out holiday sun.When we published a family cookbook in 2002, Lyla shared her recipe for Dundee D…