Snacks to Help You Tri Harder

If you’re a longtime reader, you may have noticed I’ve posted more infrequently lately. There’s a reason for that: In order to fulfill a personal New Year’s Resolution this year, I’m training for my very first triathlon — a sprint tri in Central Park that takes place next month. Now, maybe some people can complete an Ironman event in their sleep, but if you’d known me when I was a sprout, you’d know what a big deal even a sprint-length triathlon is for me.

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Recipes A Dozen Ideas for Boiled Eggs

Ahh, Easter. Egg dying. Egg hiding. Egg finding. And then… a lot of hard-boiled eggs to use up in a hurry. I’m sure you know how to make a simple egg salad (dice boiled eggs, add chopped celery if you like and slather with enough mayo to moisten), but just in case you’re long on eggs and short on ideas, here’s a dozen other things to do with a hard-boiled egg.

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Recipes Day 17: Sweet & Spicy Candied Nuts

*This post marks Day 17 of Miss Ginsu’s 2008 Advent Calendar. I’ve been trying not to fixate on financial news, but I recently read a prediction that if bad news keeps rolling in, people may want to want to burrow into their homes and watch movies on the couch. They think the pricetag on going out might be a bit too dear for a tough year. If that’s true, and we’re all turning down the thermostats and stuffing ourselves into our living rooms, I hope we’ve all got good company and tasty snacks as we watch our Netflix or pay-per-views or whatever we happen to be watching.

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Recipes Day 7: Superb English Tea Scones

*This post marks Day 7 of Miss Ginsu’s 2008 Advent Calendar Somehow, we Americans tend to fixate on the Victorian era, particularly in London, as the point on the time-space continuum for maximum holiday revelry. I think we can blame Dickens for this. These days, we don’t travel in open sleighs, we don’t open the shutters and throw up the sash to spy St. Nick on the lawn, and you won’t catch us wearing furry beaver muffs or lighting lanterns around our homes unless it’s for reasons of historical romance, but these visions all somehow seem holiday-appropriate to us.

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A Day for Goooools and Globlins
A Day for Goooools and Globlins

I’d intended on making chocolate skulls with white chocolate and dark chocolate detailing. They were going to be So. Very. Cool. Unfortunately, the white chocolate refused to come out of the plastic skull molds. Instead, they looked like globby white chocolate messes. I needed a Plan B. Stat. Thanks to some handy pepitas, shredded coconut and chow mein noodles, Plan B was hatched… and out came these cute little globlins. My roomie called ‘em that.

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Recipes Dead Tasty Maple-Nut Bars

How do you know if you’ve met with bake sale success? Sometimes, all you need is pure, simple, organic swooning. Here’s three organic swoons from my office’s recent “raise funds for Wagga the injured cat” bake sale: “ohmygod so good. I don’t even want to know what’s in those.” “Not right! Maple walnut OFF THE HOOK!!! Pairs with Camel Lights and black coffee…” “Those maple bars are lethal. Can you give me the recipe?

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Recipes Classic Peanut Butter Cookies: Adventures in Dangerous Baking

These days, you really can’t bring peanut butter cookies or peanut trail mix or even good old PB&J sandwiches into a lot of schools. One of my daddy friends tells me that his daughter’s school has banned not only peanuts, but homemade snacks in general. So put away your family’s favorite recipe for lemon bars. School treats must now be individually packaged snack foods. Great for food manufacturers. Lousy for parents who want to cook with their kids and demonstrate the value of the homemade.

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Food Quote Friday: Herman Melville

“Copying law papers being proverbially a dry, husky sort of business, my two scriveners were fain to moisten their mouths very often with Spitzenbergs to be had at the numerous stalls nigh the Customs House and Post Office. Also, they sent Ginger Nut very frequently for that peculiar cake — small, flat, round, and very spicy — after which he had been named by them. Of a cold morning when business was but dull, Turkey would gobble up scores of these cakes, as if the were mere wafers — indeed they sell them at the rate of six or eight for a penny — the scrape of his pen blending with the crunching of the crisp particles in his mouth.

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Recipes Recession-Proof Recipes: DIY Tamales

I’ve noticed that after you’ve been blogging for a while, you find that your commenters often come up with even better material than you do. Oh, how I love online community! A couple of my favorite blog comments can be found at the bottom of this post, in which commenter M. delves far beyond my sci-fi depth and in this post, in which an anonymous commenter has an astoundingly deep knowledge of butter.

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Recipes Tapas Party in a Jar

One of the great things about serving tapas is that it’s just good, simple food. Score a cheap rioja and a Spanish cheese, slice a sausage, make a nice salad and open a bunch of jars. In Spain, they actually put tasty things in jars. I have a favorite Spanish salad recipe that’s made up of bacalao , oranges, tomatoes and green olives. This might sound strange if you’re not accustomed to sweet and savory salads, but this kind of flavor combination is very ordinary in the Mediterranean.

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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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