all things food
Last week, I lost my sense of smell. Thankfully, my sense of taste was still functioning, so eating wasn’t completely strange. But everything…
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I’m one of those people that doesn’t order soup when I go out to eat. I guess I feel like soup is something that I should be eating at home. While words like “comfort food” and “nourishing” are easy-to-reach descriptions to attach to soup, I try not to overthink it. It just seems like home is the right place to be, to spoon up a…
I’m one of those people that doesn’t order soup when I go out to eat. I guess I feel like soup is something that I should be eating at home. While words like “comfort food” and “nourishing” are easy-to-reach descriptions to attach to soup, I try not to overthink it. It just seems like home is the right place to be, to spoon up a bowl of warm broth, a mélange of vegetables, or some sort of purée.
Pozole (or posole) has always been elusive to me, for that reason. It’s on Mexican restaurant menus, but when I got a copy of The Rancho Gordo Pozole Book, since I’m pretty hooked on Rancho Gordo’s outstanding heirloom beans, I got going on making the red chile pozole, which uses hominy, at home.
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