Chocolate-Covered Cricket
In honor of Halloween — and to gross my kids out — I ate a bug. It wasn’t so bad. Just a little crunchy. And I got this cool pin to commemorate the occasion. Plus I really grossed my kids out.
October 30, 2012
Day 354
Meringue Cookies
When I was talking about experimenting more with eggs in my countdown to the finale, workmate Lisa suggested meringue. Seemed interesting enough to sign up for, but I don’t necessarily count it as an egg try. Over the years, when it comes up in mixed company that I don’t like eggs, some smartasses point out that I eat cake and other baked goods — and that these, obviously, contain eggs. No(t much) offense intended to the smartasses, but that’s a pretty dumb argument. I don’t know many folks who would swallow a spoon of flour or chow down on a square of baking chocolate, but I know a whole bunch of folks who love a good brownie.
Anyway, moving on, these were (try to contain your surprise) a little sweet for me. But I chose a recipe that stuffed the meringue full of peanuts and chocolate chips, so it wasn’t a total loss.
October 29, 2012
Day 353
Green Chile Stew
“You smell funny” would be my go-to taunt if this stew and I met at the schoolyard. Although most people find it in their hearts to be tolerant of otherly smelled dishes, I have a little trouble being charitable. My touchy taste buds are way too married to my super sniffer. It wasn’t as bad as all that, though. After I told my sniffer to simmer down.
October 28, 2012
Day 352
Smoked Chicken and Apple Sausage
Now that the end of the experiment is almost here I’m trying to mess a little more with my top gagging triggers. This one hits two: sweet meat and cooked fruit. Oh, and I guess sausage is a bit of a hard sell for me. But I’ve found that turkey or chicken sausages aren’t anywhere near as gross as traditional. Not sure why that is. And this brand, Aidells, offers up such smoky and yummy meat that the little apple chunks are forgivable — if a little distracting. Can’t wait to try their other varieties. And their site has an intriguing library of recipes …
October 27, 2012
Day 351
Chipotle Maple Mustard
Tossed this stuff on some chicken. It was surprisingly edible for something that leans heavily toward sweet. But I still would have dialed back on the maple and pumped up the chipotle and mustard. Just saying.
October 26, 2012
Day 350
Vegetable Momo/Pork Gyathuk/Butter Tea
Workmate Kelly took me on a date to a Himalayan restaurant, since no one in my family would go with me. Not that I’m bitter. It’s odd that my little town has a Himalayan restaurant when we have so few dining options. But I’m not going to argue, because these folks are on to something. Turns out momo is just another name for dumpling — and I think we all know how much I love those. Gyathuk is a noodley soup with cabbage and other goodies. I was pleasantly surprised how much cabbage was strewn through everything. There was even a coleslaw-like side with the momos. I will have to take issue with the butter tea, though. It was Americanized — no yak byproducts — but it was still plain weird. Like drinking straight butter with an extra dose of salt. I know what you’re thinking … sounds like something I’d slurp down with a smile. But it had strangely sinister undertones. Maybe that was just my body’s way of telling me, “Put the cup of butter down, dummy.”
October 25, 2012
Day 349
Chiles Rellenos Casserole
Since there isn’t a restaurant anywhere near here where I can sample real chiles rellenos, I decided to cheat with this recipe from Cooks Country. Glad I did.
October 24, 2012
Day 348
Squash and Peanut Soup
This actually wouldn’t have been that bad if it had been a little more like soup and a little less like squash puree. Or maybe squash porridge. Not a happy texture.
October 23, 2012
Day 347
Peanut Butter & Pickle Sandwich
A friend sent me this heavily trafficked New York Times post encouraging an unholy union between peanut butter and pickles. But there’s no happy ending to this marriage of deviance.
October 22, 2012
Day 346
Spicy Pork Po’ Boy
When I lived down in the Carolinas I ran across many menus featuring this New Orleans specialty — named for the poor boys who got them free as a show of solidarity during a particularly contentious 1929 strike. But I always passed them by. Probably because everything else always looked so scrumptious — since most of it was deep-fried or dumplingized or otherwise delicious. Then I stumbled upon this Food & Wine recipe and figured I’d give them a try. Two thumbs up. I especially liked the pickly, shalloty mustard. I even forgave it for having a little mayo mixed in.
Picky Niki 