I come from a long line of women who can cook: My great grandma, I’m told, made legendary pasta. My grandma rolled her own cannoli shells. My mom, a woman who loves to say, Oh, it’s so simple (particularly when her only daughter asks for clarification on some new recipe trick), has a vast cooking […]
I wish I were better at having people over. Did you know etiquette suggests things like this: “Set the dining table the night before and cover it with a bedsheet [because] it is too nerve-wracking to do this an hour or so before your guests arrive”? I’d like to respectfully suggest that it’s too nerve-wracking […]
I am particularly excited about today’s guest post because Jacqui isn’t just one of my favorite food bloggers—she’s one of my favorite writers, one of my favorite eaters, one of my favorite people. She also lives very close by, so I get to hang out with her sometimes, and that’s very fine. Before I start […]
This is going to seem like a terrible story to tell on a food blog, I mean, on this food blog, the one where I’m always saying we should embrace new things and shake food preconceptions and, Hey! You have no excuse not to try this!, but I’m going to tell it anyway, because if […]
Up until about the middle of January this year, it had never occurred to me that one could produce ketchup in any way other than, well, walking into the local Dominick’s and grabbing some.
Then Kelly of wonderful Eat Make Read posted her version of a recipe from Saveur. This, in addition to sending me promptly to the store to buy my own copy of the issue, which was dedicated to home cooks, got me curious.
Around that same time, my friend Kelley (different Kelley, she with an e and of banana bread fame) and I had started reading a book together. (All right, full disclosure, we actually ended up reading different books but by the same author, Jefferey Steingarten.) She was making fast headway in hers, but it took me a few months to reach even the middle of mine, where he would discuss, it turns out, the subject of ketchup, in great detail.
And that was not the end.
See, when I’d read Steingarten’s ketchup chapter last week, it was just a few days after I had also seen, over at Endless Simmer, a post by my blogging friend Nick of Macheesmo. He wrote, if you can believe it, an entire post in defense of—what else?—ketchup.
Now, I don’t know what your feelings are on this thing we call fate (or as some like me might say, providence or even sovereignty). Probably these are questions best considered when one watches last week’s episode of LOST, I know, but, honestly: How can you look at those top three references—all of which took place within the same two-and-a-half-month span and after a lifetime of no such thing—and not see what I see: I was meant to make ketchup.
As my second summer of homegrown tomatoes draws to an end, I feel confident of one thing: my favorite part of gardening, without question, is this: harvest. There’s something very wonderful about bringing in baskets of fresh, juicy, totally ripe, red tomatoes, something that makes you feel successful, useful, productive. True, I had very little […]
I’m growing tomatoes for the second summer in a row, this year four huge plants that began with leaves, then flowers, now green tomatoes, larger every day. I keep checking on them, every time I’m outside, with the dog, to get the paper, about to go for a walk, impatiently waiting for them to ripen, […]