Mimsy Were the Borogoves

I try to use whole vegetables just to keep things easy, but this recipe doesn’t want a lot of onion or green chili. If you’re using a normal-sized green chili, consider halving it.

I have a feeling this would go well with feta cheese crumbled in. But I ate it as a side with a grilled cheddar cheese sandwich and it was great.

While she has a racial bias towards Italian, Joy Brunetti’s new food blog on examiner.com is worth keeping an eye on. The first three entries discuss Hodad’s, gelato, and the San Diego County (Fry) Fair. Welcome to the blogroll, Joy.

“As in, yoso-silly, yoso-hungry, yoso-full, or best of all; mmm-delici-yoso!!!!! An Ex-Pat Kama’aina and Friends explore food in San Diego and points beyond.” Kirk and friends include a lot of fine photos to visually tantalize.

These are pretty versatile. The original from Appetizers, Finger Food, Buffets & Parties used basil and smoked mozzarella as the filling. The hard part is slicing the eggplant. I usually slice it in half lengthwise first, and then slice each half into fifths lengthwise.

They’re good warm or cold.

This soup started life as an even simpler recipe from The Complete Book of Appetizers, Starters, Finger Food and Party Food by Bridget Jones, but I wanted miso in it, and I enjoy good fresh corn with spinach. This is basically a very simple miso soup. You can make it in a few minutes; most of the time is spent on waiting for the water to boil. If you use baby spinach it becomes even easier—the only chopping you’ll need to do is the tofu.

The canned corn I use is the stuff from Trader Joe’s that tastes very fresh; if you use a good canned corn, use the water from the can as part of the water in the recipe.

Mint, yogurt, and lemon juice make for a fresh approach to an old standard. It’s a nice change of pace from mayo-and-egg-filled potato salads.

I find that red onion is best, and a potato whose skin you can use, such as red potatoes. Serve warm or cold, and it’s quite good the next day as well.

You can make the yogurt mix and the potatoes separately, and then mix them together when the time comes to eat them.