:: Thrums :: » recipe http://www.timethrums.com/blog life with needles and thread Thu, 29 Jul 2010 23:47:53 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 recommendation: Texas Caviarhttp://www.timethrums.com/blog/2010/05/recommendation-texas-caviar/?utm_source=rss&utm_medium=rss&utm_campaign=recommendation-texas-caviar http://www.timethrums.com/blog/2010/05/recommendation-texas-caviar/#comments Sat, 29 May 2010 16:46:58 +0000 Lori http://www.timethrums.com/blog/?p=582 recommendation: Texas CaviarI used to maintain a food blog, and had a lot of fun doing it. This salad, or dip, or whatever you want to call it, was always a favorite of the blog visitors, few of whom had ever heard of it. At room temperature, it's tangy and spicy and fresh and meaty (from the blackeyed peas) and limey and hot and you think this is the last bite, but you just have to have one more. I present you: Texas caviar. Read more..]]> I used to maintain a , and had a lot of fun doing it. This , or , or whatever you want to call it, was always a favorite of the visitors, few of whom had ever heard of it. At room temperature, it’s tangy and spicy and fresh and meaty (from the blackeyed peas) and limey and hot and you think this is the last bite, but you just have to have one more. I present you: Texas caviar.


Ingredients:
4 cups of cooked black-eyed peas (or 2 16-oz cans), drained and rinsed of all juice
1 bunch scallions, thinly sliced (i use the green and white parts)
1 tablespoon fresh oregano
1 tablespoon Tabasco sauce
1 tablespoon Worchestershire sauce
1 teaspoon black pepper
1/2 bunch cilantro, chopped
3 canned or fresh jalapeño chiles, chopped (or more, add a habanero if you really like heat)
1 can Rotel tomatoes or 1 ripe, chopped tomato
3/4 cup olive oil
Juice from one lime
1 yellow bell pepper, finely chopped (red bell peppers are good too)
3 cloves fresh garlic, pressed or minced (or more….I usually use 6)

Mix everything together, and taste and adjust as you wish. Chill for four hours. Serve at room temperature with tortilla or corn chips.

It’s really, really, really good. Do you have a go-to dish like this, one that’s cheap and easy to throw together, that everyone always loves?

and p.s. If you want to print out the recipe, look down at the bottom of the post, where all the social bookmarking icons are. The second one opens the post in a new window in a print-friendly way. It allows you to remove any parts you don’t want to print, such as the photo, or the post title. It’s pretty cool!

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]]> http://www.timethrums.com/blog/2010/05/recommendation-texas-caviar/feed/ 0 diary of a V-Day Evehttp://www.timethrums.com/blog/2010/02/diary-of-a-v-day-eve/?utm_source=rss&utm_medium=rss&utm_campaign=diary-of-a-v-day-eve http://www.timethrums.com/blog/2010/02/diary-of-a-v-day-eve/#comments Sat, 13 Feb 2010 20:53:37 +0000 Lori http://www.timethrums.com/blog/?p=15 diary of a V-Day EveIt's been one of those 2 steps forward, 3 steps back kind of days. I spent the morning redoing things on the blog - things like tracking down plug-ins, finding dumb API keys, rediscovering the widgets I'd used, rewriting my "about" page, stuff like that. I'd been happy with things the way were, so I wasn't working in the spirit of doing it right/better this time, but rather trying to recreate what I'd had. Ah well. I'm mostly there, just minus all my posts.On the knitting front, I made it through the entire part of the shawl chart with the big set of nupps. And they were fun! I de... Read more..]]> It’s been one of those 2 steps forward, 3 steps back kind of days. I spent the morning redoing things on the – things like tracking down plug-ins, finding dumb API keys, rediscovering the widgets I’d used, rewriting my “about” page, stuff like that. I’d been happy with things the way were, so I wasn’t working in the spirit of doing it right/better this time, but rather trying to recreate what I’d had. Ah well. I’m mostly there, just minus all my posts.

On the knitting front, I made it through the entire part of the chart with the big set of nupps. And they were fun! I definitely learned how to do them better by the last row of them, but I was happy enough. Then, knitting the last set of rows to complete the chart, and *clunk*. Something was way wrong. After each row – partly due to overweening pride – I’d stopped, stretched out the , admired it, looked for problems, found none. After each pattern repeat, I rechecked the stitches. If each pattern repeat was correct, and each row was correct, I’d be in good shape, right? And yet I’d really screwed up something, somewhere. How hadn’t I seen it in all my looking?! Too much pride, too much “look, isn’t that cool what I did?” I guess. And so I had to pull that whole section out. Had I put in a lifeline? NO.

So I held my breath, got out a small tapestry needle and a roll of dental floss, and tried to put one in, below the nupps chart. A tiny little stitch at a time, through the cobweb-weight . plink. plink. plink. plink. plink. Across the row…..and then pull pull pull pull, unknitting. It worked, and so now I begin again. At least this time I’ll do the nupps pretty well from the very first row. So with the too, I’m back where I started.

My sweetheart and I have been dieting – him on Atkins, me on low-cal – but here it is, Valentine’s Day (tomorrow). We’re going out for dinner at our favorite Ethiopian restaurant, Awash, and then we’ll come home for something sweet. He really loves blueberry , so I just popped one in the oven. Photos of a slice tomorrow, but for now, The Making of the , followed by its recipe.

rich batter chock-full of

sprinkled with a yummy streusel topping, ready to bake

Want to make it yourself? Here’s how:

STREUSEL TOPPING
(½ cup sugar
½ cup flour
1 teaspoon cinnamon
¼ cup softened butter)
2 cups sifted all purpose flour
2 teaspoons double-acting baking powder
½ teaspoon salt
¾ cup sugar
¼ cup shortening
1 egg
½ cup milk
2 cups
Preheat oven to 375. Butter 9x9x2 pan.
Make the streusel: In separate bowl, mix together ½ cup sugar, ½ cup flour, 1 teaspoon cinnamon, and ¼ cup softened butter; set aside.
In a medium bowl, sift together 2 cups flour, 2 teaspoons baking powder, and ½ teaspoon salt.
In your mixing bowl, cream ¾ cup sugar and ¼ cup shortening until blended. Add eggs. Stir in dry ingredients, alternating with milk.  Stir in , and pour into buttered dish. Smooth the top. Sprinkle the streusel on top, and bake for 40-45 minutes.
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