Orts & Reports: Brunch, Bingo & Weird Avocado Recipes

All the News That’s Fit to Eat in 3 Small Bites

Small Bite #1: Potluck Brunch

As you probably know, I split my time between Arizona and Maine. When I’m in Maine over the summer, every time I turn around someone’s having a potluck supper. All this time in Arizona—nearly 30 years now, can this be true?—and I have yet to attend a potluck in any shape or form. So I threw my own: a potluck brunch. The guests who grew up in the Midwest knew the deal. The others were a different story, peppering me with questions: Should I bring an egg dish? A dessert? Is it okay to bring something storebought? My responses were purposely vague, because that’s the nature of a potluck—anything goes. The jumbled mishmash is half the fun.

Along with an avocado chiffon pie and a batch of nuts roasted in rosemary, olive oil and brown sugar, I tested a gluten- and dairy-free carrot cake, deemed “unbelievable!” by chip-and-dip contributor, Barb. Also in the mix: Tina’s egg and potato casseroles; Bernadette’s sweet potato and black bean chili; and donuts from subscribers Rachel K and Allie D. “Don’t judge me,” Allie said, “but I lost all motivation to make my mom’s ice cream caramel rolls.” No judgement, here, Allie, especially since I scored your mom’s recipe.

You’ll find that recipe and more in Cook & Tell’s brand-new Recipe Bingo Card.

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Small Bite #2: Vintage Finds

One to Read: From subscriber Cheryl S, who’s been lurking around the stacks at used bookstores throughout Maine: “Found another Cook & Tell! Of course I bought it, deal for $4.” Last summer, she snatched up a signed edition of my mom’s cookbook. “I think knowing your mom has passed makes me a little sad and compelled to buy them.”

Although mom’s cookbook is out of print now, Amazon and I still have a few copies left—two of which have been awarded to the first- and second-place winners of last month’s “Cherished Kitchen Favorites” contest. If you’re looking to score a copy, I’ve got another contest in the works. Or you could troll the vintage bookshelves with Cheryl.

One to Watch: I’ve been enjoying The Food That Built America and series commentator Michele Debczak ‘s informative takes on American food culture. Michele, a Cook & Tell subscriber, kicked off her own newsletter not too long ago. In a recent issue, she talks about reviving retro cocktail parties. What say we bring back progressive dinners, too?

Let's Bring Retro Cocktail Parties Back

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Small Bite #3: Avocado Three-Peat

sketch by my mom, Karyl Bannister

Here in the Cook & Telli Deli, we’ve polished off the last of the Cinco de Mayo guac and are now boldly exploring non-traditional avocado recipe options: avocado chiffon pie, avocado chocolate mousse (GF & DF), and Indonesian avocado ice cream.

Avocado chiffon pie; the beginnings of avocado chocolate mousse; Indonesian avocado ice cream;

The chiffon pie was a snap to make and a surprising crowd-pleaser, but my favorite by far was the chocolate mousse. It calls for almond milk, but I’m a cow-girl at heart and subbed dairy milk. Valrhona cocoa powder makes it truly decadent.

As for the Indonesian “ice cream,” I discovered the recipe in a very old issue of Cook & Tell and immediately envisioned my mom pulling the lever on the aluminum ice cube tray and dumping the cubes in her ancient 2-speed Waring Blendor. I fiddled around with a semi-healthier version using a protein shake and good old vanilla pudding. To fully bring it into the 21^st century, use a Vitamix and that revolutionary concept, crushed ice.

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Last Words: Just in time for Mother’s Day, The Keepthings published a story I wrote about my mom’s old Cadet typewriter. Creator/publisher Deborah Way has created a remarkably poignant space for showcasing stories of lost loved ones inspired by the things they left behind. This is definitely a newsletter worth subscribing to!

THE CADET TYPEWRITER

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Your Pantry Pal,

Amie