So last week I sang the praises of miso soup and gave a quick and easy recipe, suitable for kludging together for breakfast, even. But even that may have been overcomplicating things a bit — in Famous Vegetarians and Their Favorite Recipes, Rynn Berry actually recommends substituting a miso soup concoction for morning coffee — all you need is a cup of hot (but not boiling) water, two teaspoons of miso (again, a mix of red and white is nice), a mug to hold it and drink from, and a spoon to stir with. Now that’s a minimalist miso soup recipe (no offense to the delicious concoction nicknamed “mini miso” in the stupendously awesome Moosewood Restaurant New Classics — also, I feel I should point out that Moosewood makes a point of putting a miso soup recipe in all their cookbooks, because it really is just a wonderful, basic, essential food.) Continue reading
My friend Wade took this hilarious picture (or maybe it’s just a regular picture of a hilarious ad?) and captioned it “‘i-(fill in the blank)’ officially jumps the shark.” Brilliant!
Read more about Wade’s excellent adventures over at Rockett Science!
Marcy (who remains ever so much better than Barbie) writes, very flatteringly,
Dear Tracy, the queen of food,
Winter came quickly this year. My basil plant was flourishing all summer, and now it’s starting to die (silly temperate climate. In CA, it lived all year long). Sure, I could dry the leaves. But could I freeze them
and continue to use them as fresh basil in recipes?
In which I confess: Friday’s post was so late it went up on Saturday, I forgot the illustration for the miso soup piece, but it’s okay because I’ll use it in another post, I ate a big (for me) steak on Saturday night, and um, I’m going to Nepal next month. I promise to write about the dead cow last and give lots of warnings so everybody who hates that stuff can bail out before then and not have to read it.
Wait.. you’re going where?
Yeah, you read that right, I said Nepal, and I said next month. Continue reading