Hello everyone! I’m getting complaints about not writing in my blog often enough so here is a new post. I tried a dish from epicurious.com the other day that was pretty yummy. It is called Ginger Catfish although it should have been called Ginger Ginger because it called for a full 2 cups of julienned ginger!! I halved the recipe for the two of us so I only needed a cup (that’s about 4 to 5 medium knobs of ginger for anyone who’s curious how much they need to buy.) I used tilapia instead of the catfish since I thought it would hold up better to stir-frying. You know what, as the other reviewers said on the website, the ginger really does mellow with cooking. I would definitely make it again. I haven’t really made anything else recently that stands out. With basketball playoffs happening, I’ve been in more of a “sandwiches and oven-fries for dinner” mood lately. I’ll say once again (and probably not really mean it), I promise to write in my blog more often. I swear this time. Go Sonics!

…the word alone is enough to make me drool. What could be better than freshly-steamed homemade tamales? Yum. Yesterday I spent all day making the scrumptious little food packets. For myself, I made an unfilled sweet potato tamale. The recipe comes from Sunset magazine, although I did make some changes. The dough is made up of baked sweet potato flesh, cinnamon, brown sugar, chipotle chilies and masa. They were very good but I wish they would have firmed up a bit more. I suppose I could have steamed them longer. For Robert, I made traditional shredded pork tamales. He loved them and was still talking about them today. It’s a good thing I made extra for the freezer. Robert contributed his homemade red chili sauce to the meal. This time he made the deluxe version with ground pine nuts. It ended up tasting like a cross between red chili and mole which was perfect for the tamales. I’ll be putting the sweet potato tamale recipe up on elliemay.com this month so be sure to look for it!