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Los Primos is the little Mexican grocery store in Hammond. Let me take you to our local “little Mexico.”
Hello, again, Dear Readers:
OK–have you tried the Salsa Macha yet? I’ve emptied that big jar, and am down to the two small jars. Need to make a trip to Winn-Dixie for more peanuts, and soon, back to Hammond for more dried chipotle chili peppers.
I’ve used it on a few things and even eaten a small spoonful at a time. The warm, smoky flavor is amazing. What I’ve used it for the most has been. . .egg salad. No kidding. Slice or chop three hard-boiled eggs, and add them into a small bowl. In a separate small bowl (custard cups are good for this), mix about three parts of regular mayonnaise with one part Salsa Macha. Mix well, then mix in with the chopped eggs. Mix well and enjoy. That is fabulous. Unfortunately, I didn’t formally measure anything.
Oh, and BF finally did try it after I basically cornered him and twisted his arm (not physically.) I put about one-eighth of a teaspoon on a saltine cracker and asked him for his opinion. He’s always leery of anything with any kind of peppers in it, including sweet bell peppers. Peppers and tomatoes give him a bout of heartburn, especially at night. But I wasn’t asking him to eat a large amount, just a little taste. This shouldn’t give him heartburn, but he was adamant. He ate half of what was on the cracker and said it was “Ok, but I don’t want it again.” That was all I was asking for. So, more for me, and he gets heartburn from seemingly everything.
I’ve also started back working on my new copywriting website, which has been sitting idle for a while. Banana Rat is also doing a bit to help me with it, mostly the back-end stuff on WordPress.
Piggybacking on last week’s post, I want to tell you about an accidental discovery and a big surprise. Of course, BF never thought to tell me this place even existed.
Hammond, Louisiana
The Casa de Rurale is a half-hour away from this sort of metropolitan city. It’s a little more than an hour north of New Orleans, and home to many “bigger city” amenities like Starbucks and Target. (It’s the closest of both to us.) If we can’t find it in either Walmart, Winn-Dixie, or Tractor Supply, chances are it’s on the list for the next trip to Hammond. We’ll visit Target, Rouse’s, Hobby Lobby, or a bigger Winn-Dixie while we’re there.
Hammond is also home to Southeastern Louisiana University, one of the top three universities in Louisiana, and also one of the fastest-growing. What does Southeastern have? College students from all over the US. So naturally, there’s Target, Starbucks, and other businesses they’ll know from home. It’s why there is a Trader Joe’s right outside LSU in Baton Rouge. You’ll nearly always see college students in there as well as local folks (and people like me who just love it but don’t live close by.)
When we go to Hammond for a shopping and foraging excursion, BF just smiles and gives me that same look when he looked into the very full pantry after I moved into his house. It’s the smile and the look that says, “Yes, dear, whatever you say.”
And it was on this day that we went to Baton Rouge, first to say goodbye to Alvin Calhoun. As we made our way back, he wanted to stop in Hammond–“it’s a surprise,” he said. I don’t normally like surprises–y’all know I’ve had way too many to think it’s going to be good. Thankfully, this one was different.
The Chinese Lunch Place
On the way home, BF decides we’ll be stopping for lunch at this little Chinese takeaway in a strip mall on Morrison Blvd. Before we get there, he just keeps telling me it’s a great little surprise.
Oh, boy, he wasn’t kidding.
Walking through the car park, hand in hand, I look over to my right and I see it:
How have I never seen this place before???
Could it be? A real Hispanic food store? It is! When I saw the words “envios de dinero,” in a sign on the door, I knew what was inside. I had to go inside and investigate.
Of course, BF had his little heart set on Chinese takeaway, and he had to physically pull me into the Chinese place. Not throwing shade on the nice Chinese place, but once I ordered I walked out. Because there’s a real Mexican grocery store in Hammond–right next door!
I left BF to take care of the rest and pick it up. Told him to text me when he was done and ready to leave.
Los Primos Of Hammond
Have you ever walked into someplace and your eyes just soaked up everything? That was me in Los Primos. The Spanish music was playing over the PA system, brightly colored stuff was everywhere, and I was the only Gringo in the place. This was the first thing I saw:
Isn’t it gorgeous??
The brightly painted coffee cups, the clay pots, and the little shopping bags were my favorite.
I walked around a bit and saw the wall of dried spices, just like you’d see in Fiesta or Food Town:
They’re all here!
Found the chipotle I needed!
Bought two of these
And other Hispanic spice-rack favorites:
They’re all here! (Although I don’t know what they’re all for.)
Sesame seeds were also needed for the Salsa Macha, and I was able to get a package here.
Sección de Comestibles (Grocery Section)
When I first moved to Houston, I was just shocked at all the different Hispanic, organic, and other specialty foods that were available in the regular grocery store. Stuff you just couldn’t even imagine buying in a grocery in New Orleans in 1998. But there it was, for anyone to purchase, no matter their ethnicity. I regularly bought one or two new things to try while I was in Texas, especially when I visited Phoenicia Foods on the west side.
While my eyes and ears were soaking this all up in Hammond (the first time), BF sat in the car park, in the cab of the truck, looking at Facebook. I think he was just afraid to walk into the place.
Los Primos also has a variety of groceries that are commonplace in most Houston grocery stores.
All kinds of things, and lovely decor hanging from the ceiling.
Goya is the largest Hispanic-owned food company in the US, and its products are available outside of the US as well.
I bet this is tasty.
And don’t forget your nacho chips:
Didn’t get these, but I could have
I got what I needed for the Salsa Macha:
Just what I needed!
I also bought another pound of fresh chorizo from the refrigerator case, as well as a couple of things to snack on during the trip home:
These didn’t survive the drive.
Pepitas (pumpkin seeds) are something I haven’t had in at least 5 years, and probably longer. They’re just not something people eat here, but they’re so delicious and I just love them. I used to have a recipe for roasted and spiced pepitas, but I think the cookbook is now long gone.
BF had been up since about 5:00 am and was tired, but still graciously took me to Los Primos the second time when I needed some ingredients. I did offer him both the almonds and pepitas, but he passed.
Departamento de Carnes (The Meat Department)
Although I didn’t buy anything this time, I did take pictures:
No, I don’t know what that all means, other than chicken and chorizo.
But I’d be willing to wager that this is chorizo:
I’ve never seen that much chorizo in one place before.
And because I don’t understand much Spanish, there was only one guy I could talk to–the nice guy at the one register! That’s OK. I told him I was making Salsa Macha, and he said, “Oh, that’s so good! You can get big containers of it at Costco, too.” Well, Costco is an hour drive in any direction, so I have to make it myself. Not that I mind.
Fresh Produce, Too
There were folks putting up a little produce in the back. Not a big department, but they do have pinto and black beans in bulk bins, along with those little wagon wheels. (Never had those, and they’re wheat. You fry them up like croutons.) What I did get was some limos (limes.) At first, I didn’t realize that’s what they were. Look at the size of them:
That’s the biggest lime I’ve seen since I left Texas!
The young lady putting up produce didn’t speak any English, but she did know what I was talking about when I said “limes?” She responded, “Si, limos.” I responded, “muchas gracias!” Because I was so happy to find these monster-sized ones–all we get in Winn-Dixie and Walmart are the golfball-sized models. The smile on my face told her everything.
No seeds in these limos, so I can’t re-grow them, either.
The Little Strip Mall
Los Primos is located at 1320 N. Morrison Blvd, Suite 118, Hammond, LA 70401.
It’s literally in the corner of this little strip mall, along with the Chinese takeaway, a donut shop, and a few other local shops. They’ve been in business for, as I was told, 11 years. They don’t have a website or any social media pages, either.
It looks like they are open from 9:00 am to 9:00 pm, but I’d call ahead (985-429-1722) to be sure.
There’s A Restaurant Too
Just on the other side of the wall from the Chinese takeaway, Los Primos also has a sit-down restaurant that, I hope, we’ll be visiting one day soon. Apparently, it’s a great place for a cheap date, which is perfect for us! (La Carreta is nice but a bit pricey.)
Reviews are mixed online, with some saying it’s a great and authentic Mexican, others saying something else. Yelp has the most that I’ve seen so far, mostly positive.
I didn’t even realize there was a restaurant until I was leaving–the second time. I’m sure they thought I was bonkers, but honestly, it’s great to find such a place around here. Hopefully, it won’t be too long before we can have a “date night” here. My birthday is in October, so fingers crossed.
Until Next Time
I’m working on a couple of upcoming topics, and there is another new book coming from Emilie Bailey, The Texas Granola Girl. Yes, it too is keto, but this one is vegetarian. I’ve already notified Miss Alice about the book, and I’m sure she and her daughter will eat it up. (Get it?)
The book comes out in September, and I may be lucky enough to get an advance review copy again. Based on the last two books from this lady, I can’t see anything being bad about this vegetarian food, whether for a side dish or for a main dish for people like Miss Alice.
If there is a topic you’d like me to explore and write about, by all means, let me know! I’m always looking for new blog topics. Leave a comment below, or use the contact form to get in touch. (I think I need to add a widget to the site so the contact form shows up everywhere.)
Good stuff is coming soon, and so are the holidays, so. . . .
Buen provecho! (Bon Appétit!)
Salsa Macha–a most delicious thing to make any time. It’s perfect for your charcuterie boards, too.
Hello, again, Dear Readers:
Apologies again for being later than I wanted, but I’ll explain myself shortly. It’s summer, and the living is easy (we hope.) As always, fall is coming, and certain people in the US population are anxiously awaiting the arrival of Pumpkin Spice Latte season. Heck, everything pumpkin spice–you know who you are.
If you just can’t wait, you can make that PSL at home with a recipe from Starbucks’ own website. Who would have thought it?
But remember–while y’all are sipping your hot PSLs, I’m still trying to enjoy my iced coffee and avoid heatstroke.
With all the rain we’ve had this year, I don’t think we’ve seen a day of 100F temps here. Houston, and most of Texas, has seen multiple 100F days.
This Year’s Gardening Attempts
We have not attempted to repeat last year’s gardening disaster.
I really haven’t mentioned the paint-bucket garden, but we’ve got basil and a few other things growing. I really need to plant the sprouted avocado seeds so they can grow into actual trees.
Just plant the seed into the dirt. . .and wait. No kidding, I’ve sprouted several but lost a couple.
Think of how many friends we’ll have when they find out we have avocados growing! Well, except for BF and his brother. Say “guacamole” and BF starts retching.
Two batches of pesto were the result of the last basil cut, and I’ll likely have that much when I cut this batch.
Think I have two cups here? (Yes, that’s an automotive jack behind it.)
I’ve also got two Anaheim chili pepper plants growing, and one has two medium-sized peppers on it.
Darn bugs! I’ll get two if nothing else.
Unfortunately, the little peppers that began forming when the flowers dropped off became slug food, and so I may only have those two. We’ll see, since “cold weather” probably won’t start until at least October. And then there’s lettuce:
I need to turn this into a salad real soon
I’ve also bought some plants:
- “Coolapeno” peppers, the heat-free jalapenos
- Green onions, as always, but I need to add more to the pot
- Orange bell peppers
- Yellow tomatoes
- Strawberries (the slugs have really decimated this one)
- Mint (a plant that is overgrown in the bucket and we recently buzz-sawed with a hedge trimmer)
- Parsley
And as always, sage:
I try to keep it around for fall dishes
Unfortunately, I didn’t plant them all right away, leading to more of BF’s smarty-pants comments about “science experiments.” I remind him that none of his previous female companions ever brought urban agriculture or other improvements into his house and his life.
Home Visit Nibbles
So a few weeks ago, our district leader OR decided she wanted to make the drive to do a home visit. It’s an SGI tradition of visiting members at home, particularly those who have recently begun practicing Buddhism and offering support. The leaders chant with the members and they discuss. . .whatever. In this case, it was the upcoming district meeting. And, I suppose OR wanted to get outta the house for a while.
Now, because of where I live, nearly everyone is an hour away. The closest members are J&B, who live in Albany, near Hammond. Basically, I’m practicing by myself out here, although most are a phone or Zoom call away. Since I’ve been practicing since 1986, though, I think I’ve got the hang of it. I don’t understand why they want to drive an hour–each way–to do a home visit, but I gave up protesting.
While we were chanting, BF showed up. But he quickly bugged off to the shop and left us alone to talk. He doesn’t mind the home visits, of course, but he does enjoy acting up when people are visiting me.
When someone does drive out here, I try to make sure I have some food and coffee to offer. I’ve baked some delicious treats from the first Babycakes book. I also have the second book but haven’t looked at it in a while. Maybe next time they come by I’ll make that Pineapple Upside-Down Cake on page 116 again.
On this particular day, since it was just OR, I told her I’d make a couple of those little keto chocolate cakes in the Instant Pot for her, and of course, coffee. OR is from Los Angeles, and is Hispanic herself–her parents came from Mexico years and years ago, and she has been in Mandeville since about 2006. Knowing that I’m a fan of Mexican and Tex-Mex food, she decided to bring something special. Naturally, I didn’t think to take pictures.
Salsa Macha
So OR made a stop at The Fresh Market for a few things, including a box of little gluten-free nut crackers, a small tub of chicken salad, and a couple of slices of Swiss cheese. Why Swiss, I don’t know, I like it fine, and I just said “thank you.”
Along with these nibbles, she brought this:
It was full when she brought it
Then she asked for a very small spoon, which I happened to have:
The spoon on the left is a cocktail spoon, and the one on the right is a regular teaspoon from our flatware
Puzzled by her request, I went to the only one I knew I could put my hands on, in a box of Maldon Salt Flakes in the pantry. I have more of these tiny spoons, but I don’t know where they are.
We sit at the table and she explains:
- Take a cracker
- Fold a slice of cheese to make smaller pieces
- Add a bit of cheese onto the cracker
- Add a bit of chicken salad to the cracker on top of the cheese
- Drip a bit of this incredible stuff on top of the cracker stack
- Eat and enjoy
What the heck is this amazing thing you’ve brought here? OR responds, “It’s called Salsa Macha.“
I have eaten it and become enlightened.
The Recipe
OR is a fan of Pati Jinich, host of Pati’s Mexican Table on PBS. I like to watch her when I can, her food looks delicious. Pati is actually from Mexico and is married to an American. They have three sons and live in Maryland. They have, however, lived in Texas.
Pati has three books, which will be going on my “wish list” soon. Her newest will be released in November, called Treasures of the Mexican Table: Classic Recipes, Local Secrets. Her most recent book graces OR’s kitchen, and all three will eventually grace mine.
This recipe is from a longer TV show segment on Cali-Baja Fish Tacos. You can see the whole segment here, and she starts making the Salsa Macha at about the 3:55 mark.
While the tacos look absolutely delicious, they are not gluten-free–she uses regular flour to batter the fish, and makes flour tortillas as well. Just thought I’d warn you.
OR said that since she made the salsa the first time, she carries around a jar of it and puts it on EVERYTHING. No wonder she has that glow of enlightenment.
I’m also writing about this recipe to piggyback on my last post on charcuterie boards. Because you can easily put this on any charcuterie board–just add a warning that it’s a bit spicy as well as contains peanuts. You don’t want an allergic person unknowingly ingesting it and having to go to the hospital.
If you do put this on your charcuterie board, I highly recommend putting the little cocktail spoons out for Salsa Macha. Because if you put a regular teaspoon out, someone will grab a large amount not realizing it should be consumed in small amounts. It does have enough of a bite from both the garlic and the chile peppers that a big tablespoon will overwhelm even the most tolerant of spice-lovers.
Making The Salsa Macha
Let me say at the outset that I am by no means an expert on Mexican and Tex-Mex food. I make no secret of the fact that it’s just one of my favorites. Living in Texas for 18 years, it’s all around, in the same way that red beans & rice, jambalaya, and gumbo are here. You know what I’d rather have, starting with the chips.
When most people hear the word “salsa,” it’s usually accompanied by the word “chips.” It’s either a freshly made tomato garnish, or it’s the kind out of a jar. Either one is good, especially if the chips are hot, fresh, and salty. However, this salsa is different.
Salsa Macha is cooked, and has no tomatoes. In fact, it has. . .peanuts. No kidding.
The Setup (part 1)
Of course, getting all the ingredients together was a challenge (I’ll tell you about that in a minute.) When I mentioned to OR that I was making some, she said she used a whole cup of peanuts, so I cracked open more before I made them.
Prep work involved a few other things, including peeling garlic and deseeding and deveining the dried chile peppers. That took a while:
Since it’s dried, they pretty much fall out.
By the time you get them all done and get to this point:
Ready to add
You’ve had a snootful of the pepper dust and have sneezed multiple times. Just cut the tops off, cut in half, or cut down one side, and the seeds are easy to remove.
The packet I got is actually 2.5 ounces, and the recipe calls for 2 ounces. Well. . .by the time you remove all those seeds, I’d say you got exactly 2 ounces.
I also measured out the sesame seeds, white vinegar, brown sugar (just for the first round, I think a sugar replacement like Swerve would work too), and salt for later.
Cooking
First: add 1.5 cups of olive oil to a pan:
It’s gonna be good!
And heat over medium heat:
Once it’s heated, but not boiling, add the peanuts and the four cloves of garlic:
Like this; there are actually four cloves in the pan
Now, don’t walk away from it–you’re actually frying these ingredients:
Don’t let them cook too long
Pati says that peanuts are cooked long before you notice them, so that’s why it’s important to stay at the stove for this one.
Next, add the seeded and deveined dried chile peppers:
Right in there
Along with the sesame seeds:
Right in there
Cook a little longer until the chiles are toasted and done, about another 30 to 60 seconds, then take off the heat. (I just moved it to an unused burner.)
A safety tip is coming.
Grinding And Processing
Here’s where you should pull out that big food processor, you’ll need it.
Let me iterate here that this is HOT oil, and you’ll need to exercise great caution at this point. Hot oil burns badly, and nobody wants to check into the burn unit, ever. If you have small children or animals, shoo them out of the kitchen and away from the stove for their own safety.
Because I was using a cast-iron pot, I brought the food processor bowl to the stove and scooped it in a little at a time. Better safe than sorry, and I don’t want to get injured.
Just like this
I used a couple of tools to clear the pan:
I got all of it out!
And dumped the last little bit into the work bowl.
After putting the bowl on the motor unit, I added the last ingredients:
Brown sugar
White vinegar:
Right in, 3 tablespoons
And of course, kosher salt:
Just a teaspoon, but you can add more if you like.
Then hit the ignition:
Grind it up to a nice paste
What you get is this lovely and delicious thing that you won’t want to live without:
Delicious!
It makes a good bit, and so I filled one big jar and two small ones:
Into the fridge! (Store it in the fridge if you’re not using it immediately.)
When I clear out that jar on the right, I’m going to wash it well and return it to OR. BTW, those little Ball jars do come in handy for lots of things. Walmart, Amazon, and sometimes Tractor Supply has them.
Finding Ingredients
Raw peanuts are called “green boiling peanuts” here. Why? People boil them in salt and eat them like that. I can’t say they’re bad, but I never had them before I moved to this area.
Now you may be thinking, “Amy, how did you get that kind of thing in rural Louisiana?” Good question–I almost didn’t. That’s why this post is a bit later than I intended. I stayed up a little late last night to make it, too.
OR has access to not only a “Hispanic foods section” in the Mandeville Walmart, but there is also at least one “Mexican grocery store” in the area, too. I’ve been in that Walmart and seen it myself, bought masa harina and corn husks there for our chicken tamales I made once. But Mandeville is nearly an hour one way. Not a good option.
I went to our local Winn-Dixie and Walmart looking for the dried chiles, to no avail. I was on the phone doing a FaceTime call with OR looking for them, but they really don’t have that kind of thing here.
Then I remembered that there IS a Mexican grocery store nearby–in Hammond. So after being up since 6:00 am, and driving an hour from Franklinton to get home from work, BF took me to the little Mexican grocery in Hammond and then brought me home. Once back at the Casa de Rurale, BF went into hibernation for a while.
If you’re in an area where you can’t find these chiles, you can get them online at Fiesta Spices’ website. They have a whole section of their website just for dried chile peppers. Now that I think about it, Albertson’s in Hammond carries some of Fiesta’s spices, so maybe I’ll drop by there next time and see if they have the chiles, too. If not, everything is available online, thank heavens.
Will BF Eat It?
That’s always the question. I didn’t really make it for him, anyway. But he alternates between “I’ll try anything you make” to “I don’t think I’m gonna like it, I’d rather not try it.” Whatever. I’ll let you know.
If you eat this, you, too, will be come enlightened. I’m being silly when I say that, but that’s how good it is.
For my next blog post, I’ll tell you all about Hammond’s Tienda de comestibles, or little Mexican grocery store. We’ve recently seen folks speaking Spanish here, no English. Aside from the other considerations, it could mean more Hispanic foods may become available locally if the migration trend continues. Maybe it’s time for me to finally learn Spanish, even if I have to use DuoLingo. But for now, I can get some of these wonderful Mexican ingredients, along with ready-made chorizo, on the same trip as visiting Hobby Lobby, Rouse’s, and Target.
Until next time–Disfrutar! (Enjoy!)
Charcuterie boards are showing up everywhere. It’s not a new idea, it’s just another way of serving appetizers, hors d’oeuvres. They’re a delicious new art form, coming to a party near you.
Hello, again, Dear Readers:
It’s been a busy couple of weeks, with a web page project that has left me burning the midnight oil for quite a few nights. I just turned in the last page on mass torts last night, so I’ve got other stuff to catch up on, including this blog.
Our regular rainy days have given way to days of the long, hot summer with occasional cloudbursts, some torrential. I told you we’d be talking about the big freeze when summer came. Twice this week Mother Nature brought a very heavy monsoon of a rain shower, and the power went out for a few hours. Those Rotera tealight lanterns were deployed, with a reminder that I need to order more. BF’s sister may do an IKEA run for us one of these days.
Some Sewing
I’ve been trying to get some sewing done on Saturdays as I used to in Houston, but there’s the matter of housecleaning. One bit at a time. I’ve still not returned to using the circa-1996 White sewing machine Big Joel sent me since it’s been back from the repair guy in Denham Springs. It works perfectly, I’m just afraid to use it. But I need to, because the one I use now isn’t great on buttonholes.
This year’s heavy rainy season lets me know that I need to make a more utilitarian raincoat than fabulous fashion raincoats I made in Houston. One is a poncho-like Donna Karan model from 2003, and the other a regular double-breasted, both from ripstop nylon. (The GER laughed at me when I made that Donna Karan raincoat.) They aren’t really suitable for life at the Casa de Rurale.
I bought some heavier raincoat fabric for this MimiG pattern, but I still haven’t cut it yet. Need some strong buttons and a couple of separating zippers, as well as a few other supplies that aren’t locally available. It means the mail ladies will be dropping off more packages.
Now, if you’re lucky enough to attend a gathering this summer, hosting one, or planning for the holidays, I’ve got something you’ll need to know about: the Charcuterie Board.
Charcuterie Intro
Has anyone used the word “charcuterie” in front of you? It’s certainly showed up in several of my Instagram feeds, so I knew I had to take a look for myself.
Source: crunchycreamysweet.com
Charcuterie is a French word that has to do with preserved meats–bacon, ham, sausages, etc. It’s the practice of preserving meat used long before refrigeration was available. The practice may have originated with the Romans, but has been used in France for hundreds of years. The types of preserved meats varied by region.
The person who makes these things is called a charcutier, and their repertoire may also include pate’, as well as what’s called “head cheese,” or in Louisiana, “hogshead cheese,” as it was called when I was growing up.
It just so happens that Central Market in Texas is celebrating “Charc Week,” celebrating all the things you’ll need to make a charcuterie board at home. In a week or so, they’ll be celebrating their yearly Hatch Festival, with all things hatch chilis. I’ve got a few Anaheim chili peppers growing in a paint bucket now but will be heading to Hammond to partake of more Hatch chilis for us. Ok, for me.
Building The Board
First thing you’ll need: a board. No kidding, but not just any old cutting board that you’ve had since your first apartment. Unless, of course, you’re making it strictly for yourself. There’s nothing wrong with that, either–why wait for a party? But for entertaining, you’ll want something nicer. (Warning: affiliate links ahead.)
In the HeatCageKitchen, I could make do with a large, seldom-used cutting board I bought back in the 1990’s from Macy’s in downtown New Orleans. (On my lunch hour, of course.) But now that charcuterie boards are a thing, you can choose from more upscale models like this one from Smirly:
Source: Amazon.com
They also make an expandable version for a little more:
Source: Amazon.com
The Spruce also has a list of their best board choices for 2021.
Just do a search on Amazon and you’ll find about 3,000 results for them, with similar results from other places like Wayfair (also called “cheeseboards.”) You’ll find one that suits your tastes and fits your budget. And no, there’s no need to spend a fortune on one of these, either–find some suitable and less expensive cutting boards at both Cost Plus World Market as well as IKEA.
The Meats, Cheeses, And More
So, there are about a million ways to make one, and chances are there isn’t a “wrong” way to make them (not that I’ve found, anyway.) AllRecipes explains it simply here, and this article from WebRestaurantStore.com explains it in more detail.
Source: Pinterest
The basic premise is that it’s small bites, with flavors and textures that go well together. Choose one or more types of meats, such as:
- Salami and other hard sausages
- Prosciutto or ham
- Spanish Chorizo (this is a fully cooked sausage like salami and not raw like Mexican chorizo)
- Mousse or pate’
And pair it with cheeses (I like Manchego), as well as:
- Spreads, like home-made hummus, mustard and chutney
- Pickles (those tiny cornichons are cute and tasty)
- Bite-sized fruit (think grapes, dried apricots, pineapple chunks)
- Olives
- Veggies (grape tomatoes, small sweet peppers, cut carrots and cucumbers, etc.)
- Crackers
- Cut bread, the size of Melba toast
- Other tasty bite-sized things you may like.
Remember that everything needs to be bite-sized and easy to pick up, since it’s self-served on small plates.
How To Make It
Of course, there is a myriad of recipes for these on Pinterest, AllRecipes, YouTube, and The Food Network, to name a few. And if you want a book for your collection, there’s this one, Beautiful Boards. I don’t have this one myself, and I never saw charcuterie referenced when I was a reviewer for Callisto. I guess that explains why I never saw it before now, either.
Once you have your ingredients, It’s simply a matter of assembling everything so that it’s attractive and easy to get to (preferaby with forks, right?) You can follow a picture or detail it the way you like it.
Don’t have time to make them? Check your area, you may be able to pick them up already made, like in Central Market. In Baton Rouge, there is a place called Bites & Boards, and in Houston, there are GrazeHTX and Charcuterie Houston. Do a Google search, because they’re ready to make one for your next get-together if you’re too busy or just want someone else to handle it.
Check your local grocer for “party trays,” because many will have something similar. HEB also has recipes for them, like this Texas Sized Charcuterie Board. Where do I get that board?? (Yes, I still miss Texas, but that’s another story entirely.) I haven’t checked Rouses, but they probably either have them or will make one to order.
British Charcuterie: The Ploughman’s Lunch
Let me point out that I have not been to Europe, and only know what I read, research, and see on Britbox, The Food Network, and other sites about any manner of European, Australian, and other non-US cuisines.
I found it interesting when Ina Garten, The Barefoot Contessa, visited a British pub in London and shared a Ploughman’s Lunch with her husband, Jeffrey. She’s a big fan of visiting Paris and they even own an apartment there, so I guess London was a day trip. The recipe on the Food Network’s website is more for a party, rather than for one person. Note: It’s not in any of her cookbooks that I found.
But a ploughman’s lunch is a cold and generally portable meal that’s intended to eat out in the fields, literally, when the ploughman gets a break. It consists of bread, cheese, onions, cold meat, pickles, and other items not needing refrigeration for a long period.
And what does it look like? In many cases, a lot like a charcuterie board. Really. With much the same things.
It’s been a thing for hundreds of years. But since the 1950’s, after WWII rationing ended, the “ploughman’s lunch” became a thing in pubs to sell more cheese. In recent years, gastro-pubs, which emphasize food rather than just beer, have elevated this humble meal to something more gourmet. So if you’re in a British pub (which could be anywhere, including The Blue Anchor in Delray Beach, FL), you may find it called “ploughman’s lunch” or something similar.
A Little Charcuterie Humor
You know people can’t leave things alone on social media, right? I won’t mention the memes made after the recent commercial space flights, complete with well-known public figures.
This article on Mashed talks about why charcuterie boards are now so popular. The pandemic lockdowns in 2020 saw a lot of people looking for new things to do. Making the boards became a pasttime, showing up on everyone’s Instagram feeds but mine. Apparently the “craze” began with author Marissa Mullen’s Instagram account, and it became the next big DIY craft project–and it’s edible.
Of course, there are multiple versions of charcuterie boards, such as these targeted to. . .um, individuals less gourmet inclined than myself:
Source: reddit
And you know that’s Velveeta, right? BF can totally get behind this one.
In my Tuesday night Zoom call with my wonderful writer friends, I mentioned that the next topic for this humble blog would be charcuterie boards. And Bev in Georgia was very nice to find this amusing pic:
I don’t know where it’s from, but it’s funny.
See? Social media isn’t all bad.
I know, I know, “boomer humor” and all that. I found it quite amusing, and so do a number of other folks. Better than some of the nastier stuff I see online.
For Next Time
I have a recipe I want to try and take pictures of to post. Because it’s something that will work well on a charcuterie board as well as a number of other things. Call it a “condiment.” But I’ll say this–when I tried it, courtesy of one of my Buddhist friends, I believe I became enlightened. I’ll explain when I can make it for you, complete with pictures and the story of how the stuff made it here. You will not be sorry.
Stay cool, stay hydrated, and be ready for anything if you’re on the Gulf Coast. You know what time of year it is, so it wouldn’t be a bad idea to get a few extra things for your pantry and home.
Meantime, have fun this summer as much as you can. Because you know in a few months we’re going to be embracing hot chocolate, pots of chilis and stews, and nearly everything Pumpkin Spice.
Enjoy!
As I mentioned in my last post, Emilie Bailey, aka, The Texas Granola Girl, has a new cookbook. This time, it’s all about the simple keto.
Hello, again, Dear Readers:
Ready for more keto recipes? Emilie Bailey has you covered with her newest. I know, I only reviewed her first cookbook just two months ago, but. . .I get around to it. Now, she’s got another cookbook with delicious food for you to enjoy.
We’ve had rain almost daily since April, and everything is growing like wildfire. I’m back to paint-bucket gardening this year, and BF finally mowed over the overgrown parsley from last year’s garden spot. I’ve started more parsley in a bucket, so we should have more soon. Basil is doing well, and I hope to get a few peppers. We’ll see.
Let’s get started.
Watermelon Update
So after I published the last blog, the car-guy growing watermelons stopped by later in the evening. No, he was not notified of the roasted watermelon. Here’s a pic of the original three he gave us:
Aren’t they gorgeous?
I first showed him the two books by Emilie Bailey because he, too, eats “keto, mostly.” Then, I asked him why the stickers on the watermelons. It took him 15 minutes to explain, but it’s because:
- The soil in both upper Tangipahoa and Washington Parishes is ideal for growing these melons
- The melons grown in this area are highly prized for that reason
- Older and native local residents are aware of the reputation of “Washington Parish watermelons” and will seek them out
- Melons grown in Texas and Lucedale, MS, are frequently what you get in our local grocery stores, rather than locally grown
- Some melons are shipped in from as far away as Florida
- Those out-of-state melons are usually grown on land that is used continuously for melons, requiring the addition of heavy chemicals to continue growing them in the same fields repeatedly
- These chemicals are in addition to the pesticides used in the out-of-state crops
- Even local produce vendors (“fruit stands,” as they’re called here) sell out-of-state melons and pass them off as “locally grown”
He went into great detail about why his melons are better, but I guess that’s to be expected. From his description, I don’t believe his have heavy chemicals in them. (I hope not, anyway.) Admittedly, they are tasty, and I’d highly recommend one if you find them. But if you’re in Texas, of course, you’d need to find one grown in the Rio Grande Valley, or maybe at Froberg Farms in Alvin.
The Pantry
Our little pantry needs a re-org, and it’s not the first time I’ve tidied it up. But a lack of additional shelving and no interest from BF means that I’m totally on my own here.
When I moved in, there was almost nothing in it. After emptying out all the boxes from my kitchen in Houston (thank you, Miss Alice and Neighbor E), the pantry was overflowing. And the beginning of the pandemic last year also saw BF doing some panic-buying, which is in boxes under the counter as well.
I was looking for an ingredient last week and had to pull out several things to get to whatever it was I needed. I removed this from the pantry, which wasn’t mine:
Is this any good?
I always buy the stuff in the yellow box, and we have one that I purchased long after the move. So using my amateur detective skills, I decided to investigate further:
Wait–what?
Yup, that’s the bottom of the can. BF says he has no idea where it came from, but I’m pretty sure I know. From his last marriage, that’s where. (The divorce was final in 2008.) I’ve found (and disposed of) his junk mail that was even older. Hopefully, we’ve gotten rid of all that stuff he tossed in a box and took with him. Obviously, this can went out in the trash.
So at some point, one of these days, I need to take everything out, check for the expired and bad stuff, and toss it. If I can talk him into it, some wonderful shelving will make its way into the pantry, and hopefully a coat or two of some nice paint. White is fine, but wouldn’t white shelves with a nice cheery color be even better? Because it’ll be harder to “lose” anything in the back like that.
This isn’t the first time I’ve come across older foodstuffs. I try not to have anything too old in the pantry, but it happens occasionally. The GER’s pantry also got a good cleaning when I moved into his house (almost 20 years ago now), and I tossed out a bag full of very outdated stuff that had just sat unused for many years.
The New Book: The Ultimate Simple Keto Cookbook
Author Emilie Bailey, aka, The Texas Granola Girl, spent part of her pandemic energies on writing two new cookbooks. The first of these books is being released tomorrow and is her second book of delicious recipes.
When I got the email from her list, I immediately signed up to review it. After all, it’s a free book! Well, it’s a good one, too, and I knew it would be. Emilie has been posting regularly on Instagram and sending out emails with new and delicious recipes.
The latest!
Yes, there are three recipes with turnips. If you like them, the Classic Fauxtato Salad on page 61 is right up your alley. It’s made with everything you’d use for a regular potato salad, but with turnips. Let me know how it goes.
There are nine chapters, including an intro to keto, desserts (of course), and a chapter on keto staples, such as Easy Alfredo Sauce, Creamy Feta Dressing, Ranch Dressing, Quick Marinara Sauce, and Three-Minute Mayo, using avocado oil. There’s even a Basic Sandwich Bread on page 188.
We tried four recipes when I got this book, and they’re all two thumbs up. So let me tell you about the simple keto recipes I made.
One-Pan Chicken Parmesean, Page 122
We had one chicken breast in the freezer and only needed some mozzarella cheese. I gave BF his instructions and shopping list for this and the next recipe, made for dinner one night. Unfortunately, I didn’t take a full set of pictures, and none for the broccoli recipe. But I got a few.
First, preheat your oven to 400F. Slice two chicken breasts in half horizontally to make four cutlets, then pound them to a quarter-inch thick.
Mix up some parm cheese, Italian seasoning garlic, and a half-teaspoon of freshly ground pepper. Brush both sides of the chicken with some keto-friendly mayo, which you can make on page 178 or buy (read the labels of course.) Then drop the chicken in the seasoning mixture to coat, and fry in a large oven-safe skillet:
Just like this
Cook about five minutes on each side and remove from the heat (I turned it off.) Pour some sugar-free marinara sauce over the chicken. I used Classico Tomato & Basil, but she has a recipe on page 183.
1.5 cups of it
Spread it around:
All over the chicken
Now sprinkle one an one-half cups of shredded mozzarella (or provolone) cheese over the top:
Yum!
Into the oven for 10 to 15 minutes, until the cheese is melted and the chicken is completely cooked.
While that was going on, I did the broccoli at the same time.
Sheet Pan Broccoli, Page 80
The second part of this simple keto dinner has no pictures, but it was a perfect accompaniment to the chicken.
I used the countertop oven, which is preheated to 450 degrees. Chop the broccoli into florets, wash, and set aside. Line a baking sheet with parchment paper.
In a bowl, mix:
- 1.5 tablespoons avocado oil (I used olive because I had it)
- 2 cloves garlic, finely chopped
- 2.5 teaspoons sesame oil
- 1 tablespoon soy sauce or tamari (tamari is wheat-free, and so is La Choy soy sauce)
- 2 teaspoons sriracha
- 1.5 teaspoons granulated 1:1 sweetener (I’ll explain next section)
Mix this up, and then add the drained broccoli. Toss it around well, then drop it on the baking sheet. Roast for 15 to 18 minutes, until the broccoli is tender. Toss halfway through the cooking time. Serve hot.
This recipe calls for 2 heads of broccoli, but I halved the recipe for me and BF, as I did with the chicken. Oddly, though, it’s a good thing I forgot to halve the seasoning and other ingredients for the chicken because it needed all of it.
This was a fantastic and simple keto dinner
I did forget to sprinkle sesame seeds over the broccoli. Next time. Amazingly, he loved both and declared them “winners.” One more in our dinner rotation.
Classic Fudgy Brownies, Page 173
This was actually the first recipe I made. Does anyone want dessert? Once again, I had everything I needed to make these brownies, except butter. BF was instructed to get some on the way home from work because this recipe takes 1.5 sticks of butter. Oh, YEAH.
Now, one difference is that Emilie calls for 1:1 sweetener here and in the broccoli seasoning. What this means is that it’s a blend of sweeteners, frequently erythritol and monk fruit, to taste just like sugar. I wanted to try this one and had good success with it here:
One of many natural sweeteners available now
This is the ingredient list:
See, at the top, it says 1:1, because it measures like sugar.
This is what’s in it:
And if you’re diabetic–there you go!
Making Brownies
These come together in a snap and bake up nicely.
The Setup
With eight ingredients, you can have delicious keto brownies. I know, I know–you can buy a boxed mix too. Read the ingredients on that box, that’s all I’m saying.
So you’ll preheat the oven to 350F, and line the bottom of an 8×8 pan with a bit of parchment paper.
You have to weight it, otherwise, the parchment goes sailing to the floor.
Chop up the butter and chocolate:
And melt together in the microwave, slowly and carefully, in 30-second intervals. Watch it so it doesn’t boil over or make a mess. What comes out is this:
Stir them together:
Ta-dah!
And set aside to cool for a bit.
Get Mixing–Wet Ingredients
So now you blend together the sweetener and chocolate mixture together, then the eggs, which must be room temp or it’ll make a big mess at this stage:
Like so
Now the eggs, one at a time.
Now add vanilla. If you’re lucky, you have some of this:
Right in there, a teaspoon
Blend it well:
Almost there
Mix until the batter is smooth, and proceed to the next stage.
Dry Ingredients
Into another bowl, mix up a cup of almond flour, a teaspoon of baking powder, and a quarter-teaspoon of kosher salt:
Just whisk to combine. (Obviously, I mixed while the chocolate was cooling a little.)
Now add into the wet ingredients. I prefer to do this a cup or so at a time so I don’t have it all over the kitchen.
Like so.
Once it’s all incorporated, mix well, but don’t over-mix it.
Yum!
Time to spread it into the pan. Now, remember that you have one and a half sticks of butter here, so greasing isn’t necessary. My guess is the parchment paper is there as an assistant to make sure they all come out.
This batter is quite thick, so it needs help
Into the oven at 350F degrees for 20 to 25 minutes, “until the center is just set but still jiggles”:
Here we go!
This is what it looks like coming out of the oven:
Don’t cut into them just yet
You must let them cool for about 15 minutes on a rack, then refrigerate them for 35 minutes or longer before you cut them:
Now you can have one
I would say maybe 45 minutes because they were still warm and crumbled apart when I removed one from the pan. One of BF’s car-guy friends, this one a millennial, happened to be visiting and tried one. His father is doing keto, so he knows what that is. BF tried one in the next day or two and said it was “good, but dry.” There’s a reason for that.
Remember that when you refrigerate them for a longer time, the butter in the brownies will harden up, so they’ll be a bit on the dry side. However, they will stick together quite nicely, and taste just as delicious.
Of course, I loved them. Can’t wait to make more!
Cheeseburger Casserole, Page 137
Ok, I know, I said I “don’t do casserole,” but this is too tasty to pass up. Ground beef, onions, cream, and cheddar cheese–what’s not to like? Even he couldn’t say no to this one. Last week, we made it. But I didn’t take as many pictures as I intended.
First, brown a pound of 80% lean ground beef on the stove with onion and garlic for ten minutes:
When it looks like this:
Like this.
If there is any grease, drain it, then add the browned ground beef mixture to the bottom of a 9-inch pie pan or 9-inch square baking dish. Like the blackberry cobbler, I used 8-inch because that’s what I had.
Mix in a medium bowl 4 eggs, 5 tablespoons of tomato paste, a half-cup of heavy whipping cream, a half-teaspoon of kosher salt, and a quarter teaspoon of freshly ground pepper:
Mix this up really well, since this is the sauce
Add in a cup of shredded or grated cheddar cheese:
Cheese makes nearly everything better, doesn’t it?
Mix well:
Stir again
Baking
Now add to the pan:
Here we go!
Spread it over the top:
it will sink down a little, so mix it around if any beef is uncovered.
Add the remaining half-cup of cheddar cheese:
SO good!
Make sure it’s covered:
Bake in the oven for 30 to 35 minutes, or until it’s set and looks like this:
Delicious!!
An easy, one-pan dinner
This recipe makes four generous servings, and we had dinner one night and lunch the next day.
Dinner is served!
BF really enjoyed this one, and I’ll be making this more often, too.
After All That Cooking
Did I have a mess to clean up:
The dishes never stop
But the mighty dishwasher of the HeatCageKitchen took care of it:
Still working like a champ
And it was a good night.
Until Next Time
Many thanks to Emilie Bailey for the gifted book, which will not collect dust. The next recipe I want to try is Creamy Parmesean Pork Chops on 151. Maybe I’ll wait until we have a dinner guest to try it with either the broccoli or another side from the book.
I emailed her to thank her for the book, and to let her know what we made. She responded that her favorites are the Creamy Cabbage Alfredo on page 96, and the Osso Bucco on page 140. Cabbage? Oh, he’s not going to like that. Move that to the “Drag Week Menu.”
If you’re looking for some delicious and easy keto food, this is your book. And if you don’t eat keto but want some easy, delicious food that simple, this is also your book. Or if you want to impress friends and family while sticking to simple keto recipes, Emilie’s book has got you covered there, too.
The new book is available on Amazon and other book outlets (yes, that’s my affiliate link) tomorrow (July 13th) and is currently available as a Kindle book. I’ll be posting my review there shortly.
Enjoy!!
Yamazaki Home is a 100-year-old Japanese company that offers contemporary home goods for any decor. After nearly five years of looking for it, they have something I really needed.
Hi again, Dear Readers:
No, this isn’t a post from the draft folder–I’ve still got a few in there for you that are, shall we say, “evergreen.” In other words, I can flesh them out and publish them anytime.
Today’s post is about a company I only recently discovered and want to tell you about. Because you or someone you know just might need something. And no, this is not a sponsored post, but the Amazon affiliate links are mine, since you can also buy the products there.
Let’s dive in.
Watermelon Season
It’s the time of year for watermelon! No, it’s not keto–but it sure is tasty. Watermelons are loved throughout the world and especially in the southern US. They’re grown down here, actually, so you understand why. You can buy watermelons grown in Louisiana all over the place. But occasionally, we also get them from Texas, and even Mississippi.
One of BF’s local car-guy friends has decided to start growing watermelons. He leased some land in Washington Parish and got BF out there with him one day to start tilling and planting seeds. They used equipment, not working it by hand. I’ve not been there myself, but BF did text some pictures from there. It was a bigger operation than our failed gardening attempt last year that included watermelons. That garden was for our own personal use, not for sale. The deer and the raccoons had a field day taking out the corn and some other plants.
The friend, along with his 16-year-old stepdaughter and occasionally one of her friends have been standing on the side of the road selling them. They usually sell out, although this past weekend saw three of them delivered to the Casa de Rurale.
This is one of the three “genuine” watermelons from Washington Parish. Didn’t realize he needed to put stickers on them, but that’s OK.
As watermelon is, they are sweet, tasty, and full of seeds. So I did what I would normally do–cut the watermelon into chunks, and add the seeds into a bowl, then spread them out into the garden plot. Now it’s just wait-and-see. We could have watermelons for Thanksgiving!
Roasted Watermelon
Ok, I’m just going to go ahead and admit that this was an unintentional and all-around bad idea.
The other day I was making dinner and thought that I would be using the small oven on the left-hand side of BF’s avocado green stove, and turned it on. When I realized that it would be too small, I turned on the big oven. To 400 degrees, no less. Unfortunately, I forgot to turn off the small oven.
Because the kitchen in the Casa de Rurale is a bit small, I had the watermelons on the stove while I cooked dinner. One of them was sitting on the back burner that’s above the small oven that is also an exhaust pipe for the small oven.
I kept smelling something but I wasn’t sure what it was. BF had the same thought–what’s that smell? Heading into the kitchen, he found the source:
Ooops.
So, other than being in the blog, this hot mess is our little secret. Fortunately, the guy doesn’t read the blog.
I left it alone for a while, and then cut it open to see what happened:
Looks ok, right?
A closer inspection shows that it really did get badly singed:
What did it taste like? Well, watermelon, but not a very good one. So it was Watermelon Night at The Possum Palace.
Not doing that again.
The Stove-side Shelf
Longtime readers may remember this shelf that I put up in the condo’s kitchen at El Dorado Trace:
The condiment shelf, which was by the stove for many years. Handy little item when you’re cooking and don’t want to stop to head for the pantry.
This little shelf is from IKEA, and they still sell a similar version, plus this new version. I remember it as about $5 at the time. First, I lacquered it. When I put this up next to the stove, I felt like I had the greatest kitchen invention ever.
Then I moved to the Casa de Rurale.
Working In His Kitchen
It took a while, but I managed to do some organization in BF’s kitchen (as well as the rest of the house.) Unfortunately, many things were broken during the move or after I arrived, like that perfect little bottle for olive oil. That’s what happens during a move, of course.
One thing I planned to do was put that little shelf back up, but there is a refrigerator, not a wall, sitting next to the stove. I had two choices: put magnets on the back of the wooden IKEA shelf, or drill into the refrigerator. The first option seemed the best idea.
But of course, that didn’t work–the industrial-strength magnets I glued onto the back of the shelf just didn’t work at all. Even though I deployed Gorilla Glue–the bolt-it-together polyurethane stuff–it still wouldn’t stay on the fridge, much less hold anything. The olive oil bottle, salt, pepper, and seasoning bottles sat inconveniently on the other side of the kitchen for over 4 years, with the shelf packed away somewhere.
Then I was on Instagram one day and saw something that altered the dynamic.
Yamazaki Home
I start seeing these new things in my Instagram feed. They were sleek, simple, and very functional. Then the company posted this on May 18th:
OMG!!!
Finally!! The solution!
It’s Called “The Plate”
Unlike IKEA’s very Swedish names, this shelf comes with a simpler name–and a 3.5-pound magnet, too. I signed up for the company’s emails, and in short order, there was a sale. So of course it moved from the “one-day” list to the “I’m ordering it right now” list.
My solution!
It only took a few days to arrive, and in true Japanese fashion, it was efficiently and well packed.
Oh, boy!! It’s here!
A simple but very useful item:
So simple.
One thing I needed to do is get a smaller bottle for the stovetop olive oil supply. Yes, I do have to refill it more often, but the bigger bottle I’ve used since I moved here would likely be too heavy once it’s full. Once I got the smaller bottle a few days later, filled it, and topped it with a spout I was ready to put up the shelf. Having that handy goes a long way when you’re busy cooking.
Installation
You really don’t “install” this shelf, but you do have to make sure the magnet is fully stuck on the side of the fridge. In this case, it involved a thorough cleaning with the infamous “scrubbing bubbles.”
Bet you didn’t know you could do that, did you?
Wiped and scrubbed it clean, then put the shelf on it.
TA-DAH!
Being Careful
Admittedly, I only put a few things on it at first to see what it would hold. But once I was satisfied that I could put what I wanted on it, I put more:
Isn’t it FABULOUS???
Just like the original shelf, there’s a bottle of Chipotle Tabasco, as well as some Cajun Land Seasoning that I like. Unless I buy another one, the rest will stay on the other side of the room.
What does BF say? “I’m waiting for it to fall.” Thanks, Honey.
The Company
Yamazaki Home has been in business for 100 years, and has only been branching out to other countries recently. They’ve been in the US since 2014, but apparently only crossed my radar on Instagram in May. The company utilizes the Japanese minimalist approach to home goods that are practical, useful, as well as stylish.
In other words: there is no frou-frou, schlock, or kitsch here. Everything WORKS.
Some lifestyle bloggers are calling it “The IKEA of Japan” for its similar approach to home goods. This post from Gear Patrol is the most recent blog I’ve found.
While Amazon and Wayfair do carry many of their products, the newest of the new is only available on their company website. Their website is worth checking out if you’re looking for something you can’t find anywhere else–like IKEA.
Their blog is called “Yamazaki Stories,” and features things like this international-ingredient version of coconut cake. Fortunately, there is an Asian grocery store in Baton Rouge that I have yet to investigate, so I could actually get some of the more unusual ingredients there. Of course, the cake is on the company’s very own cake stand.
You can find Yamazaki Home on:
Follow one or all of their social media accounts so that you can be notified of new products, flash sales, and more.
Now, Yamazaki Home’s items are very well made, judging from what I see online and the Plate shelf. They are also more expensive than IKEA products but are made to last a long time.
Costs
The Plate Shelf runs $20, although, admittedly, I bought mine from their website during a 20% off sale in May. I’m sure there will be more in the Casa de Rurale from Yamazaki Home in the future, even if it isn’t their most expensive stuff.
This other magnetic kitchen rack could very well be next, and this little stackable shelf might be useful in the kitchen or other places throughout the house. This self-draining soap dish is probably going to show up in the bathroom as well as the kitchen one of these days–and maybe one in the garage sink for BF. And I do like this butter dish.
Note that there is also a company called Yamazaki that produces a high-end range of flatware. However, Yamazaki Home is not the same company.
Coming Soon
Remember my cookbook review of The Southern Keto Cookbook just a couple of months ago? Guess what? Emilie Bailey, aka, The Texas Granola Girl, is about to release her second cookbook, called The Ultimate Simple Keto Cookbook: Easy Ketogenic Diet Recipes. It’ll be released on July 13th, but your faithful blogger was kindly gifted a preview copy–and I’ve been using it! So I’m hoping to make a couple more recipes this week and include them in my review. I’ll also be leaving a very positive review on Amazon, because so far, so good.
Oh, yes, I’ve found one recipe so far that uses turnips. No comment.
Our pantry also needs a clean-out and reorg, and that will also be part of an upcoming blog post. BF just sees stuff he doesn’t understand wonders, “why do we need all this?” More in the blog post.
Happy dining!
