Girl + Fire = Food
EMPTY SPACE
EMPTY SPACE

Monday, February 11, 2013

Girl+Fire Turns 3!

Three years ago, after being laid up from foot surgery, I came up with the crazy idea to start a blog. And fiery orange one at that.

Three years later, my foot works again. And Girl+Fire is still burning orange. Somewhere along the way, I even learned to cook!

The way I've celebrated this milestone the last two years was to compile a top five list. When going through the posts from the last year, I noticed a distinct trend: alcohol.

Well, I've never been shy about my love for certain spirits. And what better way to commemorate a third anniversary than to pull out the best alcohol-laden posts? Because it's not a celebration without a good drinky-drink!

5. The only non-alcoholic item on this list is the Semi-Raw Kale Experiment. One should blog responsibly, after all. And eat your greens!

4. And then we delve right in to the whiskey posts with Lemon Whiskey Apple Butter. The best way to enjoy a comfort food like homemade applesauce is to cook in some whiskey while making it.

3. Then came the making of Red Wine Sangria. I've since made this for several parties and it always disappears. We'll call that a win.

2. But we always return to whiskey, especially when paired with bacon! The Bacon Whiskey Milkshake was really the best way to celebrate St. Patrick's Day.

1. Hands down, my favorite meal all year long was the Fluffy Homemade Spiced Pancakes. Made for grown men and young children, they have all become fans of the pancakes. Of course, these pancakes are even more excellent when paired with a lovely champagne. Which is what I actually put in them when making up a batch this last weekend. Champagne pancakes. It's one of the best things about being an adult. And this here blog!

Thanks to all the fans and readers for the last three years. A toast to all of you!


Friday, February 8, 2013

Persimmon Chutney

I just realized, 3 days shy of our 3rd blogiversary, that this post from 2012 hadn't yet seen the light of day. Oops! Let's travel back a few months, to the Thanksgiving holidays...

I was convinced that I had never seen nor tasted a persimmon prior to two years ago, when Cheryl Lee of Black Girl Chef's Whites made cookies with them and we noshed on them at Mudtown Farms. But my mother swears we had a persimmon tree  in our backyard growing up.

And that she hates them.

How could I have blocked that out of my memory? I remember the two lemon trees (we always tied our birthday piƱatas to them), the pomegranate bush (and the many clothes I stained trying to eat the seeds), the water feature smack in the middle of the yard, and my tetherball setup. But no persimmons.

Despite not being as foreign as I thought they were, they suddenly started showing up in our weekly fruit delivery at work. Lots and lots of persimmons. They're great in cookies, but 'tis the season for LOTS of cookies, so what else can be done with them?

Make a chutney, take it to Thanksgiving dinner along with the roasted squash puree, and watch it become the first dish to completely disappear. Everyone assumed it was a sweet potato dish. They were wrong, and still devoured it.

Guess what they're all getting for Christmas? Even mom, who actually loved this dish. Yay, we converted her!


The original recipe comes from Epicurious. The only change was to use a few tablespoons of the menjurje tea combination of honey and lemons instead of sugar. It worked really well.