Gilding the Lily since 2006
Man, it’s just been too nice out! How could anyone sit in front of the computer when there’s a vegetable garden to water, or a praying mantis egg sac to check for hatchlings, or white wine hangovers to nurse? Can’t beat Portland in the summer. …
Pig Roast 2008 was a success. So much so, in fact, that I created a new tag for my blog: Epic Undertakings. Not since the (poorly-photographed, but delicious) cassoulet last winter have I felt more triumphant and exhausted. Thank god my brother-in-law, Joe, was there …
Okay, I’m gonna have my hands pretty full for the next couple days, and have been in southern Oregon for the past two, so this is just a quickie This is What’s Going On post. Also, Happy Birthday to my sexy genius husband! We’re roasting …
Is there any better taste of summer than sweet bing cherries? You’re giving me that look, aren’t you. The “It’s not summer yet, Heather, not in your neck of the woods. Fuck you smilin’ about?” look. Okay, sigh, I bought off-season produce from California. Sue …
My dad’s birthday was Friday, so he brought over some venison for me to cook (the thought of him eating all his game in the form of well-done steaks drowned in A-1 makes me cringe). Since he brought it the day before, I gave it …
Okay, for all intents and purposes, this is jambalaya. For those of you that are unfamiliar with southern American cuisine in general (and Creole cuisine in particular), jambalaya is a rice dish traditionally prepared with sausage (such as andouille), chicken and seafood. Cajun jambalaya usually …
These words make me feel like a total fucking whore. And not the good kind. I never thought I would *gasp* cook something from a mix, but Williams-Sonoma had a box of chocolate truffle bread mix (with real Valrhona chocolate!) on the clearance rack, and …
I hafta use up the rest of the buttermilk in the fridge before it goes bad. Wait, does buttermilk even go bad? It’s already got cultures in it, right? That’s neither here nor there – I made biscuits. Delicious, fluffy buttermilk biscuits. I insist that …
I was at Fubonn again last weekend. I swear it’s like my mallrat addiction now, on a cold day I just love to walk around and around that place and ogle all of the produce that I’ve never heard of before. I try to pick …
A recurring theme is emerging: too many chanterelles, plus an impending frost that requires me to pull my millions of tomatoes while still green, equals chanterelles and green tomatoes going into damn near every dish these days. They taste good together, though, so I guess …