• Rutabaga, Celery, Dill, & Smoked Chicken Soup
  • Matcha Whoopie Pies with Sakura Buttercream Filling
  • Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage
  • Mushroom Chicken Pie
  • Pistachio Wasabi Beets
  • Sichuan Chili Oil, and variety of cold-chicken-based lunches
  • Lemony Pea and Radish Salad with Mint
  • The Fort Greene
  • East African Sweet Pea Soup
  • Lazy, Rustic, Haphazard, and Amazing Sour Cherry Pies
  • Malaysian Chicken Satay
  • The Wildman’s iPhone App
  • Welsh Cakes with Dried Apricots and Candied Ginger
  • Farmhouse Pork with Black Beans and Green Peppers (and Trotter Gear)
  • Black Pepper Tofu with Pork
  • Peposo
  • Toasted Hazelnut Chai
  • Kentucky Coffee Spread
  • Banana Guacamole
  • Spicy Shrimp with Wine Rice
  • Double Ginger Chocolate Chunk Scones
  • Artichoke and Blood Orange Salad (with frisee, parsley, and cardamom)
  • Chevre Truffles
  • Clementine Sassafras Ice Cream
  • Jack is Closed (but you can vote for our pie on Sunday)
  • Our Wedding
  • Pecan Mole
  • Son-in-Law Eggs
  • Saffron Turmeric Cake with Meyer Lemon Sorbet, Argan Oil Whipped Cream, Almond Brittle, and Thyme
  • My Triumphant Return, with a Book Giveaway!

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Reminder: The Spice is Right VII: Seasons of Love

I just wanted to remind you that the deadline for posting your entries (and notifying me of them) for The Spice is Right VII: Seasons of Love is October 15, 2006.

The full reminder:

This month’s challenge is: Seasons of Love

Each culture has its own common spice blends, like the Chinese five spice mix or the Moroccan ras al hanout. But familes (or households) tend to have spice mixes they use often, too. For example, when I was growing up, my mother very commonly used a blend of sweet Hungarian paprika, onion powder, garlic powder, black pepper, and cayenne pepper. Now, Dave and I are in the process of developing our own family flavor bases (he insists on adding pomegranate molasses, thick Chinese soy sauce, chipotle, and/or mustard oil to almost everything we make!) and commonly used spice mixes, which I will post more about before this challenge reaches its deadline.

At one recent wedding I went to, Rose and Josh gave out small jars of their favorite household spice mix (thyme and oregano) as favors to all the guests. At another wedding I attended a few weeks ago, the couple gave out a variety of spice mixes for guests to take home and try out. I thought these were wonderfully personal gifts that in a sense drew all the wedding guests into the couple’s new family.

I come from a fairly stereotypical Jewish family, in some ways. Food is love. And so it seems to me that to share the spice blends commonly used in a particular home is to share the unique flavor of that family’s love.

For this month’s theme, I would like us to share that with each other. Please describe one of your commonly used family or household spice mixes and give a recipe which uses it.

Email me your name, a link to the post, and any unposted photographs you would like me to use in the round-up at habeasbruleeATgmailDOTcom by midnight on October 15, 2006.

Full details are available here.

(Aren’t the hot peppers we’ve been seeing at the greenmarkets just gorgeous?)

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One Response to “Reminder: The Spice is Right VII: Seasons of Love”

  1. Champagne says:

    Oooh! Gorgeous! You are reminding me that I need to post pictures from when my mom and I canned hot peppers. And that it won’t be too long now before they’re ready to EAT!

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