We delved head-on into one of the three Rachel Ray cookbooks we got for Christmas. Both recipes have turned out pretty well, despite a few missing ingredients and my lament that the first one was in no way a 30-Minute Meal. After all, I had to zest a freakin' orange. And then juice what was left of the orange (by hand, because we don't normally juice things around these parts). It was at least a 60-Minute Meal, and by then I wasn't up to eating it.
We shop for most of our foodstuffs (or, alternately, "food") at Wal-Mart, but buy meat, fruit, vegetables, yogurt and Weird Things at Gourmet Store No. 2. I'll name this paragraph The Great Capers Caper, because we weren't anywhere near GSN2 when we needed "capers," and I'm still not sure what they are. Wal-Mart apparently doesn't normally stock "capers," so our second meal was made without them despite the recipe calling for "capers." Tastes pretty good, but I felt like saying, "Needs capers" when I tried it.
GSN2 carries some whack produce. The stuff we buy is normally really good, if it is in fact "normal" stuff. It was the Petite Filet's decision to bring home a Morros variety of orange, or "Blood Orange." It was supposed to be a cross between an orange and a raspberry. It was orange on the outside, bloody red on the inside. It also didn't taste all that good. When Dr. Martin Luther King Jr. had a dream about integration and equality, he wasn't talkin' about produce! Let us keep the berries and citrus separate (but, of course, equal).
Sounds like you need to chuck those cookbooks and get a "Down Home Southern All the Stuff You Need is in your Fridge" cook book.
But I do love that word, "Capers". And this one: "Chompers".
I think blood oranges are scary.
I agree. I feed my pet fish a treat called blood worms. Any food with the word "blood" in it is frightening.