Had a nice bit of leftovers from Thanksgiving, so I decided to take the Bun Lai approach to a meal, and turned some into a nice little roll. Really, all it is, as you can see above, is a wrap with goat cheese, Chinese oyster sauce, pickled wild onions (from our yard), turkey, and cucumber slices. Then wrap it tight, much tighter than a burrito. And with a sharp knife cut into sections (see below). With alittle sriracha this was delicious. The following day I tried it with avocado, as well. Eating things this way forces you to take note of the ingredients, and take care with each bite. You eat less and feel fuller afterward. And, dare I say it, you enjoy it more. Try it with your next leftovers, maybe from one of the dishes in A History of Connecticut Food.
Appearance on Ann Nyberg
We were pleased to be interviewed by Emmy-nominated Ann Nyberg, and featured on the news yesterday.
On the Faith Middleton Show
Amy and I were honored to be guests on the Faith Middleton Show last month. For those of you who missed the episode focusing on A History of Connecticut Food, here is the link.
At Fairfield University Bookstore
Pumpkin Soup
Here's a pumpkin soup, served in the shell, that my wife made recently. We softened the pumpkin in the oven first, and then used the recipe for squash soup in A History of Connecticut Food. Along with some roasted pumpkin seeds and a healthy salad with quail eggs, it made for a delicious meal. Try it out!
Bun Lai's Crab Popcorn
Check out Bun Lai of Miya's Sushi making invasive Asian shore crab popcorn on ABC News...a recipe he generously gave us for A History of Connecticut Food!