When I was a young girl my Mother’s younger brother came to visit us on his way to his new assignment with the Marines. He had just been transferred from Japan to California where I lived. My uncle brought us a surprise, his Japanese wife, Sachiko. I thought she was the most exotic and wonderful person! I thought that I was the luckiest girl alive when, that summer, and several thereafter. I was allowed to stay a few weeks in their apartment with them.
My Aunt spoke pretty good English and she set about teaching me all about her culture and language. I can still speak a few sentences in Japanese and I love Japanese food and culture. I dream that some day I will be lucky enough to visit Japan. One thing I remember liking that she made was a condiment that she and my Uncle used on everything (or so it seemed). It was furikake, pronounced something like foo-ree-kah-kee.
I am re-posting this today because we love this salsa so much, it is a regular item on my canning list. This weekend. despite my difficulties with the splint, I had to make some more for our pantry. Mr. M was my able bodied helper, so we tripled the recipe, starting with three dried ounces of chilies. To make things a little easier, I also started with large number ten cans of crushed organic tomatoes. This was Mr. M’s first foray into canning and he was a great help! The result was 17 half pint and four pint jars. What a treasure trove!
As I have mentioned about the variability of the hotness of chiles, this time the salsa is Muy Picante. We will be using this one judiciously. I do have a recommendation for you though if you have a really picante salsa. I combine it with a portion of mayonnaise and plain non-fat yogurt. I use equal amounts of mayonnaise and yogurt, then I add salsa to taste. It is delicious over our favorite fish tacos, in sandwiches, and even as a salad dressing! Try it and eat it! Here is my original post:
Couscous is an interesting form of fast food! Originating in the northern area of Africa, couscous is basically a pelleted form of pasta. It is really easy to prepare in its basic form: just add water! Water can be added to couscous by placing it into a steamer or, like I prefer to do, just by covering it with boiling water. Ten minutes later it is ready to fluff with a fork and serve. Read the rest of this entry »
Back in 2012, I participated in an online bloggers’ challenge. Here is a post about it. I am going to try participating in a new challenge. Its for “food bloggers” which I am not exactly, as you can tell if you have read many of my postings. I am a random blogger, I guess. I am supposed to post a food post once a week. Wish me luck!
Here are the P’s and Q’s about the challenge. Read the rest of this entry »