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The Fat Man's Kitchen

A World of Good Food at Your Fingertips
editor:Human Beams

November, 2004

In Juana’s Embrace

I lived in Los Angeles when I was growing up, in various parts of the city. We moved a lot, for some reason, and so there are some sections I remember better than others, depending on how long we stayed there. The neighborhood I remember most, however, is where we lived from the time I was born until I was about 7 or 8, on West 22nd St, near Vermont. I still remember the address, and if I really concentrated, I bet I could come up with most of the phone number we had at that time. I must have really had that information drilled into me, or something. I have no idea what the neighborhood is like now, I haven’t been there in years and I don’t live in the Los Angeles area anymore. And even if I did, I probably wouldn’t go back and see... what good would it do? My memories of past time are what I treasure, not the reality of now.

September, 2004

Seafood Gumbo Pie - With Biscuit Topping

Seems everyone wants to be a Louisianan at some time or another... or at least, be able to cook like one. I’ve come to the conclusion that unless you are raised with the red mud of Louisiana squeezing through your toes (they *are* the ones with red mud, no? maybe I mean “Unless you’ve drifted about the bayou”, or whatever one does in bayous), you can’t quite capture the true essence... but you can come pretty darn close.

January, 2004

....And a Merry Zucchini to All!

You say you still have some zucchini remaining? Then it’s time to revamp the tradition of the “Twelfth Night Celebration.” As practiced in many communities, end-of-the-Holiday-season Christmas trees are collected, stacked up and then torched, creating one humdinger of a bonfire. But, I ask you, where is it written you couldn’t light up a flaming heap of zucchini instead?

December, 2003


Eggplant and Labna - Traditional Iraqi Cooking

This dish is usually made with something else- not a main course. We like it best with pita bread, cut into large triangular pieces and dried in a warm oven until crispy.

June 30, 2003

It’s Summertime and the Ice Cream is Here

These two recipes were contributed by a friend of mine in Australia…where, funnily enough, it is winter now. Luckily, there are no laws against making and eating homemade ice cream even when it’s cold outside.

June 16, 2003

Paprika Soup

Why is it that I couldn’t recall his formula for happiness, the one he insisted on repeating to me, the one I insisted on ignoring? Why is it that off all the things he’s taught me, the one I remember best is - soup?

Indian Tea - The Art of Chai

Chai (pronounced to rhyme with 'pie') is a spiced milk and tea concoction that is becoming increasingly popular throughout the world. It produces a soothing effect, acts as a natural digestive aid and gives one a wonderful sense of wellbeing. On a chilly evening, the viscous liquid warms up the body and spirit. And, woman, does it have atmosphere!

Flensburg Casserole

Roasting Garlic

First, get the best garlic you can buy. White, firm, and fresh looking with a papery exterior.

Cut off the stem and the top part of the individual cloves. Place all of the heads in oven-safe pan. The cut side of the garlic should face up.

Pour olive oil on the exposed part of the garlic. Bake in a 375-degree oven for about 30 minutes or until the garlic begins to soften.

While the garlic is still warm, squeeze the cloves out of their papery body. They'll pop right out and voila!

 



A very good friend, Mieke Dahm-Henderson, first introduced me to Flensburg Casserole. She had been making this dish for as long as she could remember, and so have her Mother and grandmother. When I first tasted it I was in heaven, and even now ten years later, I still cannot wait to eat it as soon as it is ready.

Trout Almandine

Tracy Perkins shows us the art of cooking Trout Almandine. Prepare yourself for a feast of the senses.

Bread and Butter Pudding

An old favorite that gives delight year after year. Perfect served warm on chilly winter nights. Let Simon Howarth (the Fat Man of our particular Kitchen) show one of the many variations of this lovely little dessert.






Previous Recipes
 
Trout Almandine It's Summertime and the Ice Cream is Here
Indian Tea- The Art of Chai Flensburg Casserole
Barley Soup Paprika Soup
Bread and Butter Pudding ....And a Merry Zucchini to All!
Summer Barbeque Eggplant and Labna
Seafood Gumbo Pie - With Biscuit Topping In Juana’s Embrace

Do you have a question, comment or would like to submit a favorite recipe of your own? We'd love to hear from you! We are especially interested in recipes which have a cultural significance, or story behind them, or which are associated with various holidays around the world. Drop us a line and tell us about it. The Fat Man's Kitchen

 
In This Issue - February 24, 2005
Both Sides Now
MANDATORY FOOLISHNESS - Our Growing Obsession with Medical Screening
"Pharisee Nation"
And Life Goes On...
What Do They Really Want?
Politics
Gannon/Guckert
A Season of Depressing Political Re-Runs
In All Our Humanity
being the society we want for ourselves
Giving hope to children orphaned by AIDS: HARARE, Zimbabwe, 16 February 2005 – UNICEF
Life...At Large
Changes. Or not.
Dispatches from the Culture Wars
The Progressive Focus Center
The Fat Man's Kitchen
Travel
Vanuatu Volcano
Page Break


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