Welcome to Litsy!

It is entirely possible that I will umami myself to death.
Puréed the preserved lemons I made (from the Meyer lemons that grew on my tiny tree) to make preserved lemon paste.
Paired with Kerrygold Dubliners cheese on a pretzel cracker, it is divine.
Directions for preserved lemons from Alice Waters‘s My Pantry. #mtcookbook

My feminist book club chose Alice Waters‘ memoir last month & since I‘d already read it, I picked up this small collection of essays and recipes instead. It‘s a joy to read—better than her memoir—plus includes ink wash illustrations by her daughter Fanny Singer. Waters writes: “Sometimes the best dishes are the simplest.” That can apply to #cookbooks also. I‘m very pleased with the three things I made from this book.

Three things from this book all turned out great: vin d‘orange; candied orange peel (made from the fruit strained out of the fortified wine); and panpepato (made using some of the candied orange peel). #cookbook

I have two different Alice Waters cookbooks out from the library at the moment. They were published only 3 years apart, so I‘m surprised about the many changes in her recipe for candied citrus peel. I have never made this, so I don‘t know which instructions to follow: cook to 220F stage (The Art of Simple Food II) or to the thread stage—230-234F (tagged book). I‘m going to have to research this online. Littens, please jump in with advice. 🍊

“My pantry is always changing. I get exposed to flavours I‘ve never tasted before, and my pantry has to adjust.”

I‘m trying a new recipe: vin d‘orange. It‘s an aperitif made with white wine, oranges, grain spirit, sugar and vanilla. In a month, when it‘s ready, I will let you know how it is. 🍊🍹

Eating tree leaves seems like a whole new area of cuisine to me. I ate preserved cherry leaves in Japan (above) and now in Waters‘ book I‘ve encountered recipes for peach and fig leaves. 🍃

“…preserving these fruits is like taking a perfect snapshot of the summer moment.”

(I agree with Alice Waters. We have such short summers in Edmonton, and fruit preserves are a way of tasting sunshine during the winter months. Above, my highbush cranberry jelly.)

Recipes. I‘ve gleaned a few bean recipes.
How about making your own vanilla extract?
I have for years. It‘s easy. How-to inside.

#AprilBookShowers Day 24 - #Shelfie

I'm very fortunate to be able to attend author events frequently, and to be able to purchase signed copies of books on occasion. This space on top of my bookshelf is dedicated to those autographed works.

A Thanksgiving present from my mom! #cooking

#septphotochallenge day 18 (part 2)

Thanks to @Zelma for posting about Alice Waters for today's #somethingforsept - she is one of my foodie idols, and her cookbooks basically taught me how to cook. The last time I was in #SanFrancisco she was doing a signing of her new book at the Ferry Building and I was able to snag a copy...without embarrassing myself by passing out from excitement. #win #signedsunday

And this is where Alice Waters very sweetly complimented me on my hat and I awkwardly mumbled and smiled ... @Liberty

Definitely a rock star moment meeting this lady!!! @Liberty

Alice Waters takes you into her own personal pantry .A Foodies dream come true❤️