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What's Cooking
Hosted by Kim O'Donnel
washingtonpost.com Staff
Tuesday, March 4, 2003; Noon ET
Calling all foodies! Join us Tuesdays at noon for What's Cooking, our Live Online culinary hour with Kim O'Donnel.
A graduate of Peter Kump's New York Cooking School, Kim spends much of her time in front of the stove or with her nose in a cookbook.
Submit your questions or commments before or during today's discussion.
If you couldn't make the live event, you can always send Kim O'Donnel an e-mail or drop in on the What's Cooking message boards.
Share the culinary love with What's Cooking, Valentine?, Kim's latest video series.
Editor's Note: Washingtonpost.com moderators retain editorial control
over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.
Kim O'Donnel: March greetings, friends. A few weeks until and whowee! Can you smell the crocuses? Can you hear the birds twittering? I am counting down the days.
Many thanks to Melinda, a mom of an 11-month old, who wrote in to say after a thread on making baby food:
"I recommend checking out a book called "Super
Baby Food." It provides detailed instructions, along with a directory of
different ingredients and when it is safe to start introducing things. But
basically, you will need a food processor, strainer, and ice cube trays and
freezer bags if you want to make batches and freeze ahead. When making your own food, don't use additives like sugar, salt, or butter. Some things I have given my own baby include winter squash, mango ( a HUGE hit!), avocado, peas ("hulled"), cut up/peeled grapes,
pears, regular unsweetened applesauce (you can make your own) and broccoli." Hey, so last night, I was feeling hungry but not REALLY hungry, and I was hankering for a hint of meat but didn't want meat to be the centerpiece. I threw a few slices of bacon in the oven. Meanwhile, a bunch of gold potatoes go in salted water to be boiled. I chop some garlic, I sliced some grape tomatoes, I prep a bunch of spinach. Out comes the bacon, onto to towels to drain. Spinach goes into bacon drippings, back into oven to roast. Potatoes come out, and I spritz them with olive oil and toss the tomatoes, garlic, and throw in the now roasted spinach. Crumble bacon, and i was off. Hello! A great little number. Now, let's hear about you...
Washington, D.C.:
I found this recipe on the internet and I thought it would be great to take to work for St. Patty's day. But I'd like to make it as a bundt cake and drizzle the icing over it. How should I alter the recipe? Also if I don't have self rising flour how much baking soda, powder, and /or salt should I add.
Chocolate-Orange Guinness Cake
1 stick (1/4 cup) Butter, room temperature
1-1/2 C. Soft dark brown sugar
2 C. Self-rising flour
1 1/2 t. Baking powder
1 pinch Salt
2 rounded T. Hershey's Cocoa
Grated rind of 1 orange
4 eggs
1/2 C. Guinness Stout
- - - - -
ICING
1 stick (1/4 cup) butter, softened
1-1/2 to 2 cups confectioner's sugar
Large orange--grated rind & juice of
Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack.
Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread. When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.
Thanks!
Kim O'Donnel: You'll have plenty of batter for a bundt pan. My issue is all the extra baking powder the recipe is asking for. If you don't have self-rising flour, add 1 1/2 tsp. baking powder and 1/8 tsp. salt for every cup regular flour. I'm not really sure that extra baking powder is necessary, esp. since the Guiness will also act as a leavener.
Washington, D.C.:
Hi Kim,
With St. Patrick's day right around the corner could you give us a little hint on the best way to prepare corned beef and cabbage? I picked up a corned beef at the store yesterday but all the package said was boil for 3 hours then let sit for 15 minutes. That's it? No yummy spices to impart more flavor? Do you just throw chunks of cabbage in the mix? HELP! I'm Jewish not Irish so the only corned beef I've had came from the deli on a good slice of rye! Thanks for any help you can be.
Kim O'Donnel: I hate the idea of boiled meat. What about braised -- a slow cook? Did you buy a brisket or did you buy an already seasoned cut of meat that's being labeled corned beef? Let me know.
McLean, Va.:
Someone asked for this last week. Thanks for the advice on dried vs. canned beans -- the recipe turned out pretty well. I used 2 percent instead of whole milk so that it wouldn't be so heavy. I also used less sugar and more curry powder than it calls for, and a lot of salt. It definitely needed salt.
East African Kidney Beans
Ingredients:
1 lb kidney beans, soaked in water overnight
1 cup coconut milk
1 cup whole milk
2 TB sugar
¼ tsp ground cinnamon
1 tsp salt
2 onions chopped
2 tomatoes, chopped
2 cloves of garlic, crushed & chopped
1 tsp mild curry powder
1 small chile pepper, cleaned and chopped
Drain the soaked beans and add water to cover. Bring to slow boil, reduce heat and simmer until beans are nearly tender. Add all remaining ingredients. Cover and cook until tender. Stir occasionally.
Kim O'Donnel: Thanks for following up, McLean. Glad to hear things worked out and that you trusted your intuition. Well done.
Arlington, Va.:
It's Mardi Gras Day and I haven't prepared yet! I'm a Louisiana native and let the Carnival season slip right past. Any good recipes for a king cake or other goodies to prepare tonight?
Kim O'Donnel: I'm thinking bread pudding, chere. You are thinking dessert, right?
Washington, D.C.:
Kim!
As a native Michigander, I am craving a paczki today (even though they are not very healthy). Does anyone know where to find them!?
By the way -- this is also Lobster Girl, and the roasted lobster tails turned out GREAT. Very delicious, thanks for the recipe tips.
Kim O'Donnel: I'm sorry, I don't know what paczki is. Please enlighten us, Lobster Girl.
Breakfast Protein:
Last week's poster looking for ideas for breakfast protein should check out Mollie Katzen's latest book, Sunlight Cafe. Tons of ideas for how to up the protein in pancakes, muffins, breads, etc. (Plus plenty of eggs/potatos/cereals, etc.) Everything I've made has tasted fantastic, and done a great job of sustaining me through the morning.
Kim O'Donnel: Excellent. Thanks for following up, breakfast kid.
Gaithersburg, Md.:
I used some pine nuts in a salad last weekend, and now I have an open bag of pine nuts in my pantry. What is the best way to store them and how long will they keep?
Kim O'Donnel: An airtight container will work well. If you're not planning on using for a good while, throw them into the freezer.
Lamb Shanks:
Kim,
I made one of the lamb shank recipes that was in the food section the other week, I am actually eating some of the leftovers right now. It was called something like braised lamb shanks with white beans. I invited a few people over and made some good bread and had ourselves a peasant meal, as my guests called it. It was great, and pretty easy to make.
Kim O'Donnel: Terrific. Lamb shanks are very gratifying, aren't they?
Dupont via Silver Spring, Md.:
Kim:
Finally got around to making a recipe for a lemon loaf cake out of my new Nigella Lawson cookbook.
It tastes good, but my main problem with it is that it is rather crumbly and dry. My instinct tells me that I cooked it too long (hence the dryness), but do you have any idea of what I might have done wrong? Could it be that the two sticks of butter in it might have attributed to its crumbliness? It also called for self-rising flour, which I had never used before.
Thanks!
Kim O'Donnel: Hey there,
in addition to baking too long, you could have beaten the batter too hard. Batters and doughs need only been just mixed or else they crumble or turn into cement. Tel me more.
Silver Spring, Md.:
I have a favorite canned chicken broth that I used when I don't have time to make stock. However, there are times when I want to quickly cook something completely vegetarian, but I don't have canned vegetable broth on hand. Can you recommend a brand of vegetable broth for those times when I don't have time to make it from scratch?
Kim O'Donnel: Here's another thought: potato water, pasta water, vegetable water and just water are also great alternatives to veggie stock, depending on what you're making and what else is on the fire at the time. I am not a big fan of the prepared stocks. Still looking for one that sings.
King Cake, Ill.:
For the Mardi Gras celebrator:
Unless you start your king cake right now
you're not going to want to do it for tonight.
Having made my first one (success!) on
Saturday I can attest to the size of the
mess you are going to make and the
amount of time it's going to take.
Bread pudding, whip up some Brandy
Milk punches and some red beans and
rice, dance around and have a blast.
Kim O'Donnel: Now that's my kind of party...laissez les bon temps rouler, Illinois!
Upstate New York:
Paczki are Polish jelly donuts. They're a little bit richer and larger than your typical jelly donut. We can get them up here at the grocery store; there's a local company that makes them a few months each year before lent. A good Polish bakery should have them.
Kim O'Donnel: Ah...thanks for the tidibt. Okay, now that we have that settled, who knows of a good Polish bakery in DC? I'm sure there are some in Baltimore.
Clueless:
I would like to start using more spices in my cooking. I have HBP and want to cut back on salt, but I don't like bland food. What would be a good selection of spices to start out with? There are so many, it's hard to know what spice goes with what food.
Kim O'Donnel: Cumin, coriander, cinnamon, black pepper, cayenne, paprika are goodies to have on hand. Cumin and coriander complement each other really well...do you have any specific dishes you're interested to spice up? That would help.
Washington, D.C.:
I am thinking about getting a new stove this year, one of those fancy smoothtops ones so the pots and pans will rest evenly, rather than tilt to one side. What do you think of the ones that have the convection oven option? I like to bake and roast so think it would be a good option, but don't know if it is worth the added cost.
Kim O'Donnel: It's a great option if you plan to do a lot of baking and roasting, as you say. If not, I'm not sure it's worth it. Let's ask the others. I have the smallest oven in the universe, so I'm not the best one to ask.
Cooking with Guiness:
I LOVE Guiness in cooking! This link is for Gramercy Tavern's Gingerbread. It's fantastic!
Kim O'Donnel: Hey, thanks. I'll give it a looksee...
Mardi Gras:
Happy Fat Tuesday! How about a jambalaya or Etouffee? Grab some shrimp and spicy sausage and go for it! Or easy, how about some fried or blackened fish with some red beans and rice?
Kim O'Donnel: Yes, all grand ideas, chere.
OliveGuy:
I might be changing my name to ArugulaGuy soon. I wilted a bunch of it in olive oil, and then tossed with some pumpkin gnocchi along with a little of the cooking water, and topped with sliced almonds and sea salt. Yum! It was a big hit with the two friends I was cooking for (who historically have been leary of that green in salads) and now all three of us are addicted. Sadly, I made only a small portion, as it was one of several courses we made that evening. What else is the arugula good with?
Also, it's been a couple weeks since I made that dinner but I wanted to pass along my thanks to Kim and the chatters. I found that each course featured one (if not more) techniques or ingredients that I wouldn't have tried but for these chats. Thanks for being such a great source of inspriration.
Kim O'Donnel: Sorry, you'll always be Olive to me... arugula is great with pears, blood oranges, topped over a steak that's just been seared... and thanks for the luv.
Washington, D.C.:
Another idea for breakfast protein (although I didn't see the question last week): you could make your own granola. I started doing this and it's so much tastier. Plus, you can add all sorts of extra nuts, fruits, wheat germ, even soy powder probably, to bulk up on whatever you want.
Kim O'Donnel: Yes, indeed. I made a fab granola from a recent issue of Food and Wine, and it's loaded with wheat germ, oats and other goodies. It's some of the best granola I've ever had. And now my pal Ms. B. is making it too for her brood.
Alexandria, Va.:
Hi Kim,
Have you or any of the other chatters done the vegetable subscription, where a farm delivers you veggies once a week from May to October or so? I have signed up to do it with Bull Run Farm, but haven't mailed my check yet. Worth it? Must do? Thanks!
Kim O'Donnel: I've never done it, but have plenty of friends who continue to do so because they love it so much. It's a commitment, ie you've got to be prepared for lots of food in the house and so you've got to get cranking in the kitchen! Think about you life for the next 6+ months. Will you be around much? Do you have a friend/neighbor to share the load with? Issues to consider.
Re: Canned Vegetable Stock:
Whatever you do, don't use Swansons vegetable stock. It tastes like old onions that have been in the fridge for months. It can really ruin a dish, even in small amounts. I've had the best luck with the veggie stocks that come in the cardboard boxes. Trader Joes has at least one kind. While it might not "sing" on its own, at least it doesn't ruin the other flavors in the dish.
Kim O'Donnel: Thanks for your stocky input...
Convection Ovens:
Wonderful things to have! But you will need to experiment a bit with one you buy. I have a thermador which I adore. Kitchen Aid makes a nice one too for the oven. Smoothtop cooktops, well I can't stand them, they invariable scratch over the years, also nothing cooks better than gas cooktop (but you might not have that option). I have gas cooktop and electric/convection ovens.
Kim O'Donnel: Great. Thanks for the first-hand report...
Houston, Tex.:
Re: Spices
Garlic goes with everything! I use garlic powder like my grandma used salt. We also use a lot of oregano, rosemary, basil, or basic "Italian Spice" or "Mexican Spice" blends which are spices even our less adventurous friends are comfortable with, and can make food interesting yet leave comfort food recipes not too far from what Mom intended, only better for you.
Kim O'Donnel: Thanks, Houston. Just to clarify, though: Garlic is not a spice and neither are oregano, rosemary,basil...these are herbs. The jarred "spice mixes" are often loaded with salt, so be careful. And one of these days, try fresh garlic! You may leave that garlic salt behind...
Silver Spring, Md.:
Paczki can be found at the best, most authentic old-time bakery in the D.C. metro area -- Woodmoor Pastry Shop in Silver Spring. And I've served their snowflake rolls (they make great ham biscuits) many times -- always great!
Kim O'Donnel: Now we have a sighting...
Lemon Loaf:
Thanks for your input, Kim! Actually the recipe says to "gently mix" the flour in with the creamed sugar/eggs mix. So, I gently combined the ingredients in by hand with a spatula, making sure I did not over mix it. Maybe I just don't know my own strength, eh?
Kim O'Donnel: Hmmm...yes, maybe. Next time, you'll be armed with more info, so keep me posted.
Winchester, Va.:
What is the best way to chop leeks before cooking with them?
Kim O'Donnel: Actually, the first thing to make sure of is that your leeks are really clean, as they can hold onto loads of sand and silt from the ground...and there's nothing worse in your mouth. That said, chop off the root and then you probably won't use the very dark, woody part at the top that tends to be quite tough. How you slice depends on what you're doing with them...they can be sliced into rings, they can be julienned...
Arlington, Va.:
For the corned beef questioner: After braising the corned beef (and yes it takes some time to get the meet tender), I finish it in the oven with a glaze of dijon mustard and orange marmelade. My grandmother had always done this with ham, but I thought it was how she did her corned beef. Joke was on me when she asked how I made my corned beef! Turns out really delish!
I do one part mustard to two parts marmelade so it is sweeter to temper the salt in the meat. You can roast your potatoes, carrots and onions too. Makes them tastier than just boiling with the meat! Slainte!
Kim O'Donnel: I also have a recipe from "How to Cook Meat" which includes a brine and then a very long, slow cook. Happy to share for whomever emails me.
Arlington, Va. re: smooth top stove:
I have one and can't say that I love it. The burners don't get hot enough and you'll wait days for water to boil. And they take forever to cool down, which makes regulating temp very difficult and isn't very welcome during a/c season! Easier to clean though -- although you cannot use windex -- you use something more like car wax to polish it.
My advice -- check different brands, whether or not there is a halogen burner, etc. or you may hate your new purchase. Been there, done that.
Kim O'Donnel: More reports from the stove top...
Cooking bacon:
I noticed you said you cooked your bacon in the oven. For how long and at what temp? That sounds like a great alternative to pan frying.
Thanks.
Kim O'Donnel: It's a whole lot easier to cook in oven. No spattering. I usually do it at 350. Keep my eye on it, takes about 10 minutes.
Oven choices:
I have an oven with a convection feature and it makes a definite difference when baking. However, Kim, how do I adjust baking times in recipes to compensate? I made brownies the other night and I know they cooked faster than they would have without convection, other times it doesn't seem to make a difference to the time. Any guidelines you know of? I'm going by smell mostly, when I get hit with aroma it's probably ready.
About the flat cooktop, I had one and HATED it. It took forever to get back to cool. I personally much prefer gas. Nothing better.
Kim O'Donnel: You're right; with the added fan, there's less cooking time. I will sniff around this week to look for adjustments. Good of you to smell and use your senses, but I will see if I can get something more anecdotal.
Granola:
You read my mind -- would you mind sharing the granola recipe you have? I'm hooked on fruit and yogurt parfaits and want to try making my own with homemade granola. Don't know about homemade yogurt yet though. Thanks!
Kim O'Donnel: I've got it at home. Email me this week and I'll try to get the details.
New York, N.Y.:
Since I have a cholestrol problem I really can't have mayo and since you hate mayo I figure that you might have a chicken-salad like recipe without mayo and ingredient.
I am looking for something to be done with cubed cooked chicken that requires no addditional cooking.
Thanks!
Kim O'Donnel: A mayo-free chicken salad? I haven't done that, at least on purpose, and not because I think it's a bad idea. Let's see...you could experiment with a touch a yogurt. But really, I think you can just wing it with lots of herbs, onions or shallots, a favorite vinegar, some olive oil, some greens, tomatoes if you like, white beans would be great too!
Clifton, Va.:
I have a Kitchenaid gas range. The top is smooth with holes for the burners. The oven is gas convection. One burner is 14,500 btu which makes a big difference for sauting and stir frying. I got a great deal at Mcguires in Falls Church. Save a couple hundered over Bray and Scraff, Expo nad Foremost. The glass
Smooth tops are relatively easy to clean. Convection is great for crispy skin on chicken and reheating pizza.
Kim O'Donnel: More burning reports...
Bethesda, Md.:
Hi Kim,
Do you or any of the other foodies out there have any good suggestions for increasing iron intake? I'm anemic & need to get more iron, but am getting tired of spinach & beef. I'm looking for some new/interesting ways to prepare these items or other recipes that include ingredients that are high in iron (e.g. chick peas, molasses, etc.) Any suggestions out there?
Kim O'Donnel: Chard is also great, but so are a variety of beans, includings kidney beans, chickpeas, limas, soybeans, lentils...bok choy too, figs, raisins...geez, there are tons of ways to do beans...soup is what comes to mind first. I have in past shared idea for spicy, garlicky chickpeas, which basically are warmed up in a pan with garlic, chiles, tomatoes, salt, pepper, herbs if you like...
Providence, R.I.:
For the person wondering what spices go with what: I was always looking for some definitive spice guidelines, a la 'no white shoes after Labor Day,' and never found them. Then someone suggested a tip that has really worked for me: smell the herb or spice, and then smell the food(s) you're thinking of combining it with. Do you like the way they smell together? Then you'll probably like the way they taste together too! Plus it encourages you to get creative and experiment without fear of ruining your dinner.
Kim O'Donnel: This is a fantastic exercise! thanks much, Providence. I hope this helps our friend in need of spicy advice...
Clueless again:
'do you have any specific dishes you're interested to spice up? That would help.'
I find myself drawn to Asian dishes lately. My sister gave me a Wok for Christmas and I've been too afraid to use it. I also love Southern cooking. I try to broil or grill instead of deep frying everything.
Kim O'Donnel: To flavor up Asian dishes, you'll want some fresh ginger, garlic and basil, if you feel like it. Lemongrass is also lovely. Try ginger, garlic and chile combo for now. Spritz on some soy sauce for liqud (go easy, tho, it's salty) and a squeeze of lime. A spritz of sesame oil at the end. Try that, and then we'll progress...
Latina, Italy:
In response to the Olive Guy, Arugula is also great on top of Pizza Margherita. And also toss some cooked bite-sized shrimps with Arugula, add some lemon juice, salt, and olive oil. It makes a great refreshing salad/appetizer.
Kim O'Donnel: Ah, si! Where are you writing from in Italia?
For the person with anemia:
I knew a good recipe for lentils -- I think it was fry an onion and some garlic cloves (chopped)and carrots, add lentils and boil with a plantain and add some cilantro at the end. I can't remember if there were other things in it, and maybe Kim can correct the recipe if it's not quite the way to do it.
Kim O'Donnel: There's no way I can "correct" a recipe that comes from your heart. Sounds like a good start...one of my favorite ways to cook lentils is to start with garlic, chiles and onion, add coriander, the lentils, add a cinnamon stick and then the water.
Washington, D.C.:
Kim,
I want to make that delicious Thai dessert, sticky rice with mango. Of course it calls for coconut milk but I'm not nuts about anything that's 550 calories per cup! And all that fat and cholesterol. Anyway, do you know whether there is "light" coconut milk available? Or if there's something I could substitute for it?
Many thanks.
Kim O'Donnel: There is a light coconut milk out there. I've used and had success...any one else?
Fruit Find of the Week:
Minneolas! They are so tasty and juicy, with lots of zing. I've been eating one every day for two weeks, I can't get enough!
Kim O'Donnel: Yes, indeed. Minneolas are fab.
Bowie, Md.:
Hi Kim, as long as we are talking about Mardi Gras, are there any local sources for authentic Andouille sausage and Tasso ham? I see fresh Andouille sausage in the stores, but not the smoked type that recipes call for. Thanks.
Kim O'Donnel: My first call would be to Louisiana Express in Bethesda and find out if a) they sell the stuff or b) where they get their goods...Cheers.
Minneolas?:
What are they and how do you eat them?
Kim O'Donnel: A variety of orange citrus, but I'm sure at the moment if they're tangerines or oranges. Easy to peel, very juicy. Slurp in peace.
Sticky rice with Mango:
I would LOVE that recipe, does Washington, D.C. mind sharing it? I just had sticky rice and mango for the first time and loved them both, separately and together!
Kim O'Donnel: Where's the sticky rice kid?
Mayo Free Chicken Salad:
I make one with chicken, tomatos, basil, a really good olive oil, and rice vinigar. The rice vinigar tends to be milder, and goes really well with the chicken. Of course, use what herbs sound good to you. I've used several combos and they all seem to work just fine.
Kim O'Donnel: Rice vinegar is a grand idea. Nice going.
Brighton, Mass.:
Hi Kim!
I was so interested in the idea of making my own yogurt. The person who wrote in last week said that she had a yogurt maker. Is there a way to jury-rig a yogurt maker at home without having to buy one? Someone said that her mother used a heating pad, but that sounds kind of dangerous. Do you know what the yogurt maker actually does? If I knew that, maybe I could figure out how to do it. Like maybe a hot plate would work.
Kim O'Donnel: I think there must be a way. Who knows?
sticky rice:
I just did a Web search and found a whole bunch of recipes! I haven't tried making any of them yet, so I can't recommend one over another. Sorry to disappoint!
Kim O'Donnel: thanks for following up. Let us know how it goes.
Gales Ferry, Conn.:
Hi Kim -- I've got a freezer bag full of bulgur that's occupying crucial freezer space and I'd like to know what to do with it. Husband does not care for tabbouleh, which I had originally bought it for, but he does like grape leaves so I guess I'll keep him. Any quick ideas? Thanks so much!
Kim O'Donnel: What about kibbe? You'll need some bulgur for that. Instead of tabbouleh flavorings, you can do other stuff, like nuts and dried fruits...
Re: Coconut milk substitute:
I often use coconut soda to replace coconut milk and get the flavor without the fat. Not sure how it would work in sticky rice though -- might need something creamy.
Kim O'Donnel: Nice idea. Yeah, something creamy for the rice...
Mayo free chicken salad:
Try using a honey mustard dressing or a mixture of mustard and low-fat sour cream. Yum. I like to use a can of corn, drained and rinsed, a chopped red bell pepper, chopped celery, and chopped red onion in my chicken salad with that mustardy dressing.
Kim O'Donnel: Here's one idea...
Okra?:
Kim,
I had pickled okra the other day and LOVED it. How can I make some myself?
Kim O'Donnel: Yes, you can. How? That's what we need to find out...
OliveGuy:
Mayo-free chicken salad-- I toss the (usually leftover) chicken with olive oil, chopped apples, celery, a bit of honey, a pinch of dry mustard, some coriander, salt and pepper, and a splash of lemon juice. Somtimes onion and/or a dash of vinegar for extra tang.
Kim O'Donnel: Nice! Thanks for the extra ideas...
Minneolas:
I think they're tangelos--ie a hybrid. They're soooo good, I just finished one. They are bright orange with a little knob at the end. Slurp!
Kim O'Donnel: Ah, yes. the old hybrid. Thanks for chiming in. I have two minneolas on my desk, actually.
Kim O'Donnel: So, it's time to run. Enjoy Mardi Gras if you're celebrating; otherwise, keep the home fires, whether gas or electric, burning. Think spring, and it will soon come. Peace.
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