1 Through a Glass, Deadly
Page 26
2 14-oz. cans diced tomatoes
1 Tblsp. tomato paste
1 small jar salsa
chopped parsley or cilantro
salt and pepper to taste
In a skillet, heat the olive oil and sauté the onion, garlic, and pepper until soft but not browned.
Add the chorizo and cook through.
Add the diced tomatoes, and stir in the tomato paste. Add the salsa, parsley or cilantro, and salt and pepper.
Simmer for ten minutes (or as long as you have).
Pour over cooked spaghetti or whatever form of cooked pasta you prefer.
Em’s Mac and Cheese
Em doesn’t really cook, but she and Cam used to share thismeal when they were children, and it still means “homecooking” to them.
one package macaroni and cheese mix
(the good kind with the sauce in a pouch or can, not a packet of powder)
six hot dogs
Fill a large saucepan with water and bring it to a boil.
Add the pasta from the package, and set timer for the time suggested on the box. (It won’t hurt to let it cook longer, if you like mushy pasta.)
Drain the pasta well, then add the sauce from the can. Stir well.
Slice hot dogs. (If you want to be really fancy, you can slice them diagonally.) Add the slices to the macaroni and cheese mixture, and stir to cover them with sauce.
Dish up and enjoy!
Allison’s Soda Bread
Allison learned this recipe from her Irish mother,and she doesn’t even need to measure the ingredients.
1 ½cups dried currants
4 cups flour
4 tsp. baking powder
1 tsp. baking soda
¾ tsp. salt
6 Tblsp. granulated sugar
1¼ tsp. nutmeg
6 Tblsp. unsalted butter, cold, cut into chunks
1½ cups buttermilk
2 egg yolks
2 tsp. vanilla extract
2 Tblsp. crystallized sugar for sprinkling on top
Preheat oven to 375 degrees.
Put the currants into a bowl and pour boiling water over them to soften for a few minutes. Drain.
Line a large baking sheet with parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda, salt, sugar, and nutmeg.
Blend in the butter with a pastry blender, a pair of knives, or your fingers, until pea-size bits form.
In another bowl, whisk together buttermilk, egg yolks, and vanilla. Pour liquids over the flour mixture and scatter currants on top. With a wooden spoon, stir the mixture to form a moist dough. Flour your hands and knead the dough lightly in the bowl for 15 seconds.
On a lightly floured counter or board, divide the dough in half. Form each half into a well-domed ball measuring 5–5½inches in diameter.
Place each ball on the baking sheet, 5 inches apart. With a small, sharp knife, slash the top in a cross shape. Sprinkle the top of each ball with crystallized sugar.
Bake for 40 minutes or until the loaves are set and golden.
Transfer to wire racks and let cool for 30 minutes.
Table of Contents
Title Page
Copyright Page
Acknowledgements
Chapter 1
Chapter 2
Chapter 3
Chapter 4
Chapter 5
Chapter 6
Chapter 7
Chapter 8
Chapter 9
Chaper 10
Chapter 11
Chapter 12
Chapter 13
Chapter 14
Chapter 15
Chapter 16
Chapter 17
Chapter 18
Chapter 19
Chapter 20
Chapter 21
Chapter 22
Chapter 23
Chapter 24
Chapter 25
Epilogue
History of Glassmaking
Recipes