Gourmet Food on a Budget
When I was a child, my mother would sometimes bring home the white asparagus in the can. That was a big treat – except it didn’t have much flavor. When I saw white spears that looked a lot fresher and nicer than their green brethren, I knew I could so a lot better, so I decided to bring them home and marinate them.
I remember when the wonderful movie Fried Green Tomatoes at the Whistle Stop Cafe came out in 1991, and I wanted to try fried green tomatoes. It was not until 1993 that I was able to get a hold of green tomatoes to make the dish, and again in 2009.
When I was at the corner store, there was a big box of beef steak sized beautiful green tomatoes. I bought two, and I’m going back for more. Those tomatoes were wonderful!
In Act 5, Scene 1, of Shakespeare’s The Tempest, King Alonso asks his jester, Trinculo, “How camest thou in this pickle?” And the drunk Trinculo – who has indeed gotten into trouble – responds “I have been in such a pickle since I saw you last …”
Well, I’m not in that sort of pickle. I made Watermelon Rind Pickles.
Keeping chopped shallots in oil in the refrigerator is a good way to always have shallots available for any recipe.