I sat through the first half of dinner at the Cheesecake Factory mentally penning a scathing post about how much I hate the Cheesecake Factory – eating overpriced food in the dim light surrounded by lots of overweight white people with poor taste – and then my endive salad and calamari came and I decided that the food was okay. I guess when I was twelve or thirteen my idea of a great restaurant was Red Lobster, so I can hardly judge Bella’s taste.<\/p>\n
My stomach hurts. It feels like I might be gorging myself back to my old weight.
\nThank you Maya for explaining the brining conundrum! I bet you also have a good recipe for dairy-free pumpkin pie? All of us Asians sitting around the table = lots of lactose intolerance.<\/p>\n
I’d like to share my favorite cranberry sauce recipe from my friend Nu.<\/p>\n
12 oz fresh cranberries<\/p>\n
1 granny smith apple (peeled, cored, and diced)<\/p>\n
1 3\/4 c water<\/p>\n
1 1\/4 c sugar<\/p>\n
1\/4 tsp salt<\/p>\n
1\/2 tsp ground cinnamin<\/p>\n
1\/4 tsp ground cloves<\/p>\n
1. Sort cranberries.<\/p>\n
2. Combine berries, apple, water, sugar, cinn. and cloves.<\/p>\n
3. Med- high heat. Bring to a boil.<\/p>\n
4. Simmer gently, partially covered, until thickened – apple is tender and berries have burst – about 15-20 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
I sat through the first half of dinner at the Cheesecake Factory mentally penning a scathing post about how much I hate the Cheesecake Factory – eating overpriced food in the dim light surrounded by lots of overweight white people … Continue reading