Thursday when coworker (hi Tara!)
observed I had not updated LotC in
Ok, if I knew I had readers other than
people related to me (hi Mom!) and people
dating me (hi Erik!) I would have updated
Today we went to the farmer's market and
I got locally grown strawberries. In
December. Can you not get local
strawberries where you live in December?
Sorry to rub it in...
It was an absolutely beautiful day, so after running some errands we went for a run to the Garden District. We hoped to check out Lafayette Cemetery No. 1, but as usual the gate was closed so we could only peek from the outside.
What, is this supposed to be a food blog or something?
|Admittedly not the most flattering shot|
A few weeks ago I purchased a giant trough of pears at a substantial discout. As much fruit as I eat - and I eat a lot - there came a point when I wanted not more pears, and they were getting to the point of EXTRA ripeness.
PEAR GINGER SAUCE.
Ok, this will take 15 minutes and then you will spend the next 15 minutes eating the entire jar you just made. I am just PREPARING you for a future which finds you still clad in pjs, trying to force your face in a jam jar, with really sticky hands.
1/4 cup brown sugar
3 Tablespoons butter/margarine
1/4 teaspoon ginger powder
One square inch worth of fresh ginger diced or grated finely
A sprinkle of cinnamon
Core all of your pears and dice them up coarsely. If you are PICKY and want to peel them do so, just know that it will lack some essential RUSTIC qualities.
In a pot over medium heat combine all of the ingredients and stir up until everything is warm and pears are quite MUSHY. Now turn off the heat and let your sauce cool a few minutes.
In your magic bullet/blender/food processor blend your sauce until smooth. Place in a jam jar and store in the refrigerator. (ed. note - I had no need for storing)