Food Quote Friday: E B White

“We should all do what in the long run, gives us joy, even if it is only picking grapes or sorting the laundry.” — E B White from The Letters of E B White

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Moist & Sticky Fig Cake
Recipes Moist & Sticky Fig Cake

I’d always known that figs were beloved fruits of the ancients. They sang and wrote poetry about figs. Figs glowed as symbols of the good life in their literature. It was the first plant mentioned in the Bible. And don’t forget: Buddha finally achieved enlightened while meditating underneath a fig tree. There are literally hundreds of different fig trees. The Weeping Fig. (ficus benjamina) The Creeping Fig. (ficus pumila) The Fiddle-leaved Fig.

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Food Quote Friday: Charles Reznikoff

“A Mounted Man with an Apple” from the peerless NYPL “Showing a torn sleeve, with stiff and shaking fingers the old man pulls off a bit of the baked apple, shiny with sugar, eating with reverence food, the great comforter.” — Charles Reznikoff

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Recipes Blueberry-Banana Pancakes: An Easy Everyday Pancake

In honor of miserably cold weather, the glories of a homespun breakfast and the last few days of Pancake Month, I got up a little early to make pancakes for myself today. Blueberry-Banana Wholegrain Pancakes, to be precise. Donuts can be tasty, but they tend to make me crash out with sugar shakes… and that’s not exactly setting myself up for success. The hot bowl of steel-cut oatmeal or my very own homemade granola are delicious — and very satisfying — ways to wake up, but that’s what I eat pretty much every day.

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Recipes Banana Cream Pie: An Endangered Food

Last week on the radio program Fresh Air, Terry Gross announced that she’d interviewed Dan Koeppel, the author of Banana:The Fate of the Fruit That Changed the World . Hearing that, I almost turned the radio off. “Really?” I wondered, “Does the world actually need another single-word-title history book?” Consider just a sampling of the single-subject history genre: Tobacco. Mayflower. Cod. Salt. Hotel. Gin. Rum. Citrus. Spice. After the diva word, you’ll find that many of these have big, blustery subtitles.

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Eat What’s In Season

January is a grim season for locavores. I try to eat locally whenever I can, but there’s no way I’m going to pass up a juicy Pomelo in January or a sweet box of clementines in December. Thankfully, citrus is in season during the winter months, even if it does have a lengthy sojourn on the way here. If you live on on the West Coast, you have a few more options.

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Recipes Day 24: Supremely Easy Lime Curd

*This post marks Day 24 of Miss Ginsu’s 2007 Advent Calendar. Welcome to Christmas Eve! The 24th has arrived, and if you had great intentions of doing anything before the holiday, it’s kind of too late. Why not relax and let go of unrealistic expectations? I’ve blogged about the thrills of lemon curd previously, but here we are in the middle of citrus season, and I’ve only blogged four times about various citrus fruits this month, and not even once have I mentioned limes.

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Recipes Day 19: Orange you impressed?

*This post marks Day 19 of Miss Ginsu’s 2007 Advent Calendar. Have I blogged about citrus yet this week? No? Horrors! Let that oversight be mended now. For some reason I always think the things I love to eat must certainly be beyond my ability to make. Maybe that’s some kind of weird culinary-related self-esteem issue. When I actually do the research on a given recipe, I often find out that I could have been supplying myself with something tasty and homemade (not to mention cheaper…) all along.

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Day 12: Make Your Own Citrus Bitters
Recipes Day 12: Make Your Own Citrus Bitters

*This post marks Day 12 of Miss Ginsu’s 2007 Advent Calendar. The dank, dark days of December are famously crowded with cocktail parties. Cocktails and latkes for Hanukkah parties, cocktails and pigs in blankets for Christmas parties, cocktails and blini for New Year’s Eve. Aside from the sleek glassware and ostentatious garnishes, my favorite aspect of the cocktail is the stories that follow in the wake of every highball, martini, gimlet and toddy out there.

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Day 7: Pain, Protection and the Pomander
History Day 7: Pain, Protection and the Pomander

*This post marks Day 7 of Miss Ginsu’s 2007 Advent Calendar. Delightful to smell, dead easy to make and ubiquitous around the holidays, I’d grown up believing the clove-studded orange pomander was the one true thing. As it turns out, pomanders weren’t initially citrus-based at all. They were expensive aroma plus precious metals, cherished as the ancient things of queens and kings. The pomanders of old were fancy perfume carriers.

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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