Appetizing Thoughts: Short and Sweet

Dear My Life Runs On Food’s loyal audience, this message short and sweet: Over the next few weeks, we’re moving into a new apartment, and there are other factors in my life demanding more attention over the next several months. My heart is heavy at life’s setbacks demanding I pause this project. However, I’m frequently on social media, especially on Instagram @SanuraJamila.

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Appetizing Thoughts: Rise

African shape cookie

Mom’s sugar cookies continues to be an old favorite. It’s a simple recipe because of the hint of spice she adds to the dough. Despite Dad’s elaborate holiday dinners, Mom would make a brief appearance in the kitchen to quickly make her famous cookies. Sometimes she would call my sister and me to help decorate the cookies, and sometimes we came downstairs without Mom asking for help. Now that my sister and I are no longer living in the house, whenever we come home, we demand Mom make her famous sugar cookies. Back then, it was only a television that provided easy distraction. Holidays were less about electronics. Days off weren’t dependent on social media, the number of  ‘likes,’ and streaming videos online.

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Appetizing Events: The Taharka Brothers Summer Ice Cream, The CookUp, Takes the Take Cake

Taharka Brothers' "The Cook Up" Ice Cream Flavor
Photo by Carde Cornish

A few years ago, I wrote about the Taharka Brothers raising money for an ice cream truck in Baltimore, Maryland. Later, NPR.org voted Taharka Brothers as one of Maryland’s best Ice Cream shops to visit. Since then they’ve received numerous local awards. A few years ago, I wrote about the Taharka Brothers raising money for an ice cream truck in Baltimore, Maryland. I continue to follow them online to stay up-to-date with their creative events. Their initial press release and story stood apart from everyone because of the name of their ice cream flavors. The names are inspired by Cornel West, Langston Hughes and August Wilson. And, my design eye love their brand image: an ice cream sundae on top of a fist pump as the arm uses political books as a foundation.

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Parade Magazine’s Community Table: Celebrate Kwanzaa with Senegalese Chicken Thighs with Red Palm and Coconut Rice by Pierre Thiam

Chicken Thighs with Red Palm and Coconut Rice from "Senegal: Modern Senegalese Recipes from the Source to the Bow"l by Pierre Thiam with Jennifer Sit
Chicken Thighs with Red Palm and Coconut Rice from “Senegal: Modern Senegalese Recipes from the Source to the Bowl” by Pierre Thiam with Jennifer Sit. Photo Credit: © Evan Sung.

I first learned of Kwanzaa after graduating from college, when a Nigerian-American friend invited me over to her family’s dinner to celebrate the occasion. Years later, I would celebrate Kwanzaa in my home and use it as an opportunity to explore cuisines from the African diaspora: Caribbean, South American and Southeast Asian while contemplating on one of the daily principles. This year, our Kwanzaa could be influenced by Senegal because of the beauty of Pierre Thiam’s cookbook, From Senegal: Modern Senegalese Recipes from the Source to the Bowl.

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Appetizing Thoughts: The Difference Between Hard Cider and Apple Cider Beer

Roast Curry Hard Apple Cider Beer & Cabbage

Do you know the difference between hard cider and apple cider beer? The public relation’s representative for Angry Orchard gently reminded me when a recipe for Angry Orchard Summer Ale Hard Cider Beer Shrimp Boil was published last summer. Oh… well that was quite an error on my behalf. But, I did notice a few friends mention how they love “…Angry Orchard’s Apple Cider Beer…” Wait… Am I the only one who mistakenly thought it’s the same product with various names or brands? According to Time Magazine, the production of American hard cider more than tripled from 2011 to 2013, from 9.4 million gallons to 32 million gallons. Which means, there could be quite a few people who are confused about the difference. If we’re part of a growing trend of increasingly purchasing hard ciders, perhaps we should learn more about it.The Angry Orchard’s public relation’s representative accepted my request to interview Ryan Burk, Angry Orchard’s Head Cider Maker. Cheers to learning about hard cider in the interview, and towards the end, get a recipe for Roast Curry Hard Cider Chicken and Cabbage.

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