Food on my mind (when isn’t it?)
Texas caviar
Tonight I had dinner withCarol, Kathie, and Subie, longtime friends who celebrate birthdays together—Caroland I both have July birthdays. Carol chose Fixe for supper, a choice I wasreluctant about. But I put on my good-girl manners, and away we went. It was delightful.Fixe is rightfully known for biscuits—crisp crust, heavenly soft on the inside,served with butter, honey, and strawberry preserves. Of course for the rest ofthe meal my hands felt slightly sticky from the honey, but it was worth it. I haddeviled eggs—three eggs with a dab of trout roe, good but not great, and a “LittleGem” salad which was delicious. Plenty of supper for me, and I enjoyed everybite. Of course, the camaraderie with old friends made the meal special, and itwas a pleasant evening.
As always I had some misgivingsabout logistics—afraid I would have to walk too far, etc. But it was smooth.Subie let us out at a ramp right by the restaurant door, and I felt that bothcoming and going I walked with comfort and self-confidence. A real boost to myego, after a flub with the family on Sunday. A thoroughly enjoyable evening. Withtonight and last weekend, I am convinced I must get out of the cottage moreoften, though as I write I hear the locusts singing their song of hot weatherto come. Nonetheless, I can do it—and I must.
While food is on my mind, Iread a list of foods that are trendy on TikTok, and I must admit as a foodie Iwas appalled. I am not a TikTok fan, so this was all a surprise to me, but itcame on Kitchn, the daily foodie newsletter that is one of the highlights of mymorning email. Today, it has an article about irresistible TikTok recipes. Iwon’t comment on all, but here are a few that caught my eye.
Cowboy butter: A mixture of butter, lemon, herbs, andspices melted together for an easy compound butter dipping sauce for steak,vegetables, or bread. It looked like all grease to me in the picture,but the article raved about it adding flavor to everything from steak to vegetablesand bread. I can’t imagine dipping a good steak in something sotaste-disguising, but maybe it’s worth it. I might try that one sometime.
Blueberrycookies: they are a stunning shade of purple, and much as I love blueberriesand, as an alum and retiree I have emotions about TCU’s purple, I don’t think Ican do purple cookies.
Kool-Aidpickles: I don’t care if the colors are refreshing and the taste is acombination of sweet and sour, I just can’t get past the Kool-Aid of mychildhood. No, thanks.
Buffalo-ranchbutter board: Let it be said, loud and clear, that I love butter, I adore it.My kids have been known to say, “Have a little cracker with your butter, Mom.”But I tried a butter board, and I just couldn’t do it. I cannot believe that addinghot sauce, ranch seasoning, and scallions is going to make it any better.
Sushibake – if you like sushi, why in heaven’s name would you turn it into a rich,hearty casserole. The two—sushi and casserole—are poles apart, and never shallthey meet. At least not in my kitchen.
Pastachip for dipping: You cook pasta, like bow ties, drain, cover with oil, season withParmesan, garlic powder, and red pepper flakes, and bake until crisp and golden.Then use to dip in Rangoon sauce and other delicacies. Maybe healthier thanchips? I don’t know. Color this one a maybe.
Cowboycaviar: okay this one is familiar, a spin-off on Helen Corbitt’s Texas caviarrecipe. It just adds more things—and doesn’t have the black-eyed peas butinstead has black beans, corn, bell peppers, etc. But the principle of marinatedvegetables is the same. I just think Corbitt’s original recipe is better.
Sothere you have it—a lovely dinner, and a bunch of oddball recipes. If you reallywant to try any of them, I’m sure you can google them.
Bonappetit! No, that’s wrong. Too sophisticated! Y’all enjoy!
