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Song Sweets: Ginger Browns {Velvet Underground: Oh! Sweet Nuthin}

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I realize to a lot of people, finding food inspiration from music might not be the first thing they think of. To me, it makes perfect sense, and really, I’m not alone in the general idea.  Megan of Feasting on Art does it with great paintings, Dinah Fried did a photo series of dishes from famous literature, and lots of people take inspiration from films.  Each time I see it, I always think “I thought of that, too!”… with the exasperation of a child sitting on the sidelines of the game because she forgot her uniform at home.  But I wasn’t doing anything about it, and they were, so I sat sideline and enjoyed reading others’ inspiration.  Until now… I’ve had this particular recipe in mind for a long time, and it’s great to finally see it on “paper”.

I’m in love with this song: Velvet Underground’s Oh! Sweet Nuthin.  It’s husky, unctuous, a touch of sweet sadness in a slow shuffling tempo.  So I tried to evoke that… in a cookie.  I hope you’ll hear me out on this.  It’s a really great song, and I think it’s a damn fine cookie, too, actually.  I hope you will try it, and play some Velvet Underground while you eat them…

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Crispy Kale Potatoes

I love it when things look effortless and actually are.  Like those days when you get out of bed and the bedhead actually looks like it does in movies (I get maybe one of those a year, the rest of the time it’s usually a bit like looking at installation art).

I love recipes like that, too.  Just like this one (and the last one).  Roast potatoes, toss in kale, roast a little more, and you’re ready.

In my particular case, this recipe also helps me use up some of the last of my chilly garden vegetables before too many more frosts, tempted though I may be to keep taking pictures of them like this one (of the kale).

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Simple crustless chocolate pear tart (gluten free)

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Last weekend we were sitting at an outdoor table at a breakfast place in St Louis enjoying a brief warm spell.  Ours were probably the last bottoms those cafe seats would see for several months, and we were in no hurry to relieve them of their duties.  Sitting next to each of our plates was the little tried-and-true fruit medley bowl. Sometimes you can judge an entire menu on the quality of a fruit medley.  In some breakfast spots, it seems put there just to annoy you and give you something to accidentally dump your maple syrup on.  A crunchy, tasteless cantaloupe chunk served in the depths of winter is enough to confirm why every diner around you has pushed the little bowl as far from the rest of their meal as they can, like an unwanted puppy begging for scraps.

This was no such medley, thankfully.  It was rather a good one, as was our meal.  At one point a friend took a bite of fruit and lit up a little.  “What is this?” he asked the rest of us.  I leaned in.  “Pear, looks like d’Anjou pear, maybe?”, I replied.  “Well, I’m putting ‘pears’ on my list of fruit I like.”  I don’t think that was a very long list for him, so it was proud day for pears.  And after I took a bite myself, I decided they really didn’t even belong in a ‘medley’.  This was more a solo artist kind of pear.

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