(I am a failure of a food blogger, though, because I didn't take any pictures of it!*) To be forewarned, though, it won't be ready until about four hours after you start, so plan accordingly. (Publix gingersnaps, by the way, have quite a lot of kick to them!) So I've reproduced it here for you, though with the modifications I made in the course of cooking, thanks to ingredient availability and/or laziness. The meat was tender and tasty, and I really liked the gravy. ![]() Part of the meal is that you take the juices at the end and thicken them: specifically with crushed gingersnaps! The blog of Dann Woeller the food etymologist (a fellow Cincinnatian) informs me that this is specifically a German-American immigrant thing rather than do the fiddly work of making a roux, you'd just take some stale gingersnaps, crush them, and throw them in your sauce! (I guess your average nineteenth-century German immigrant was always likely to have a box of gingersnaps to hand.) As he says, "The gingersnap method was so widely used that Good Housekeeping listed 15 gingersnaps as equal to one cup of roux flour." This week I made "Baked Gourmet Beef Patties," for example, with "Shanghai String Bean Salad" and "Fragrant Rice" on the side. But now I've been working through it in order not literally doing every recipe in turn, but doing ones in turn that look good to me, and since I'm not opening it when I specifically want a stir fry, I've been trying different things. (Many recipes repeat across the book, but in different combinations.) I have sporadically cooked out this for several years, but the title is a bit misleading, as not all the recipes are wok-based, and I used to only pull it out if I wanted a stir fry. One is A Wok a Week: 52 Lite & Easy Meals, which has- you might guess- fifty-two weeks worth of Chinese recipes, each week giving you a main dish and two sides. Recently, I've settled into alternating between two different cookbooks. ![]() I have a tendency to kind of make the same dishes again and again, so it's been a nice change of pace. It's not even as many as it could be, as Hayley purged a lot of them before we moved to Florida. this hasn't panned out too well because it turns out that turning the blender on makes him break down in tears!īut one thing this did do is make me conscious of the wide array of cookbooks we own that I've never really looked at. A lot of times he'll tell you that he would eat it: " eat cookie." Yes, I'm sure you would, pal!įor a while, he was particularly obsessed by a smoothie cookbook we have, so I started buying the stuff to make smoothies with him. You have to go through the cookbook page by page, and either he tells you what each image is (he has a very good memory), or you tell him. He will just randomly go into the kitchen and try to open the cabinet (he recently figured out how the child-proof locks work, hurrah), and go, "mix, mix, mix."Īt first it was a pair of Pillsbury cookbooks (one for muffins and bread, one for cookies) that we own, but soon it was every cookbook that had nice illustrations. He's been into cooking/baking for a while now- specifically he's really into "mixing." He loves to pour the ingredients into the bowl and then try to mix them himself. ![]() I'm not exactly sure how it happened, but he pulled some off the shelf in the kitchen and demanded we read them to him. ![]() Over the past couple months, Little Buddy suddenly became interested in cookbooks.
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