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.
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
‘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?
Small Bite #3: Avocado Three-Peat
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.
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 21st century, use a Vitamix and that revolutionary concept, crushed ice.
Last Words: Just in time for Mother’s Day,
published a story I wrote about my mom’s old Cadet typewriter. Creator/publisher 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!
Your Pantry Pal,
Amie
Potluck brunches, recipe bingo and avocado pie and ice cream—all in one post! Wonderful, Amie! And kudos on another published story—so very well done.👏👏👏
I so enjoy hearing your mother’s voice and yours together. Beautiful piece, too, about her typewriter and about your relationship with her.