Interview With Apartment Gardener Helen Kim

August 27, 2008

...shed mint. The okra plants are going great guns and I’m looking forward to cooking something non-slimy with them! … but I still haven’t gotten around to making any tea with the lemon verbena… HE: We heard that some of the plants have a special significance for you HK: Yeah, shortly after I moved in, my grandmother died and I inherited some of her plants–mostly succulents. So when the building manager told me I’d have to remove all the plants, I ki...

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Thomas Pynchon on Pizza

Mr. Homegrown

September 30, 2021

Food, Thoughtstylings

2 Comments

...on. Blog reader BLDinMT left a kind comment responding to my silly post on cooking out of the Café Gratitude cookbook which triggered a memory of a passage in Thomas Pynchon’s novel Vineland. I don’t remember much about the novel but I do remember Pynchon’s spot-on description of 1970s era California health food cooking, Prairie worked at the Bodhi Dharma Pizza Temple, which a little smugly offered the most wholesome, not to mention the slowest, f...

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Quarantine Meals From Jennie Cook

Mr. Homegrown

April 15, 2020

Food

1 Comment

...ed back to what she used to do: cook home meals for pickup and delivery. Her food is delicious and the portions are generous. If you live in the Los Angeles area consider ordering some food from her. It will support Jennie and her employees and you’ll get a break from cooking. On Saturday Jennie sent over a package with an Easter ham dinner. While I’ve enjoyed cooking from scratch for the past four weeks it was nice to have a special meal for a ch...

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One Secret for Delicious Soup–A Parmesan Cheese Rind

Mrs. Homegrown

February 27, 2013

Food, How-to

7 Comments

...s. All you do is add them to soup or bean dishes. Add them at the start of cooking, because they need a good long while to soften up and release their flavor goodness. They don’t make the dish taste cheesy, but rather add that elusive umami (rich, savory) character to the dish. I think it would be redundant to use the rind if you are already using meat or bacon fat or the like in your soup, but for vegetable-based dishes, it really adds a nice tou...

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Three California Natives that Double as Culinary Herbs

Mr. Homegrown

January 16, 2017

Gardening

5 Comments

...ger tasting than its cultivated cousins. You need to use it sparingly when cooking with it. Our neighbor has one that made it through our multi-year drought without a drop of water. When you grow it in a garden it’s best to prune it back every year to prevent it from getting rangy looking. You can use the cuttings as smudge sticks or dry them for use in the kitchen. White sage is over-harvested in the wild for the crystal shop smudge stick market...

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