Artichoke lemonade

Okay, so I didn’t actually make artichoke lemonade. I was just trying to work on my search rankings. Because that title is going to be a home run.

I haven’t blogged for a while, and I’m telling you this even though I read something once that said never start by apologizing that you haven’t blogged for a while. But you know what this post is going to be about? Honesty. Open kimonos. Bet that term will get more search results than my title.

So I haven’t blogged for a while because I’ve had a few food flops lately. I wanted to tell you this because I think it’s important to be open about the fact that not everything you cook will be delicious. If you’re going to cook dangerously. there will be days when food won’t work out. You’ll never learn anything if you keep making chicken fajitas once a week. If I’m ever at your house, and we have to order in, know that as long as you have a very full wine cellar I will never judge.  And since I am far from being a top chef, I have had to compensate for my own cooking with the odd extra nip of vino lately (that’s my excuse and I’m sticking to it).

First I tried Meyer lemons.

IMG_3058They were shining at me from within their highfalutin specialty packaging, so I knew I had to have them. Their PR people say they’re sweeter than regular lemons, so you should use them in lemony baked goods for extra delectabillity. Maybe mine were genetically modified beyond recognition, but they tasted sour on their own, yet didn’t taste lemony in anything I made with them. And I made lots, thanks to this blog post, shared by @HipFoodieMom1 on Twitter.

I made lemon fettuccine. And it was good, but not so lemony.

IMG_3060I made blueberry-meyer lemon fizz. Seems to be missing from White on Rice couple’s blog now, but let’s not mourn it. Although my daughter did ask for it again recently.  Blueberry puree, lemon juice, soda water, simple syrup (boiled sugar water 1:1).

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And Meyer lemon bars. Again, nice, but not so lemony. I wanted cheek pooching lemony goodness.

Thanks bobbleheadbaby.com

Thanks bobbleheadbaby.com

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I got something tasty, but not poochy.

And then there were the artichokes (that my daughter proudly chose at the grocery store and insisted I prepare for this blog). I had tasted them “from scratch” once in my life before, where my friend cooked them and told me to scrape the meat from the leaves with my lower teeth, but I thought I’d do them myself. I steamed, but undercooked them. I tried them again, but my guests thought they were too much like work.

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I bought some artichoke asiago dip to go with the artichoke the first time, and dipped it in butter the second.

But the heart was delicious (don’t eat the fuzzies, which are the “choke”).

The bottom line is, don’t give up. You can deal with the failures/blahs in your cooking as long as you hold out for the heart at the end of it all (gag, gag, please no one quote me as a cheesy retweetable quote, because it will ruin my reputation).

Next blog post: beef heart. Kidding. So far.

Following Midwesternbite.com’s method, I’ll close with a question for you. What has your biggest flop in the kitchen been?

Comments

  1. Leave a Reply

    Joanna @ Midwestern Bite
    March 23, 2013

    Thanks for the shout out. I tried to make a pesto, acorn squash puree, coconut milk pasta creation once that was a disaster beyond words. More recently I tried to make white wine sauce with beer. Not just beer, but Pabst Blue Ribbon beer. Ugh. It was so bad. So very bad. Excruciatingly bad. Even the thought of the horrific smell is making me gag.

    I have a funny blog post about the worst brownies ever that got worse and worse before they got better. I had just started blogging but I think it was one of my funnier moments. Good times. Good times.

    http://midwesternbite.com/the-worst-food-blogger-ever/
    http://midwesternbite.com/the-worst-food-blogger-ever-part-2/

    BTW Artichokes are so PRETTY but I am totally on board with them being too much like work.

    • Leave a Reply

      Ann Allchin
      March 23, 2013

      Loved your bad brownies story. I know they were bad, but it still made me drool – very hard to imagine a bad brownie. And beer sauce? How could one of my favourite things ho to the undelicious dark side? Good to know all cooks have their challenges!

  2. Leave a Reply

    Heather Sccott
    March 23, 2013

    It has to be pancakes even though I tried your recipe still not a great success. We have the same discussion at work every ‘pancake Tuesday’ about how easy they are but I just prefer to buy them ,stick to what works for me is my motto!

    • Leave a Reply

      Ann Allchin
      March 23, 2013

      I love how you can buy pancakes in Northern Ireland! We can get them here frozen, but they’re kind of newish. You’ll lick it one day, Heather! And I’m sure you’ll lick real Canadian maple syrup at the same time! (Now I know what to bring you when we visit).

  3. Leave a Reply

    Trish
    March 25, 2013

    Loving your honesty here Ann, haha!
    Can I just say something about artichokes? Boil them in salted water for 40 minutes, melt butter with garlic salt and then dip leaves in. Once you get to the heart (the best part), shave off the hair with a spoon and dip that shizzle deep into the butter. It’s the best thing and not too much work.
    BTW- your pics looks beautiful. I feel like fettuccine now.

    • Leave a Reply

      Ann Allchin
      March 31, 2013

      Thanks!! I’ll have to try it again!

  4. Leave a Reply

    Erica Pipe
    April 19, 2013

    The globe artichoke (Cynara cardunculus var. scolymus)[1] is a variety of a species of thistle cultivated as a food. The edible matter is buds that form within the flower heads before the flowers come into bloom. The buds go away or change to a coarse, barely edible form when the flower blooms. The uncultivated or wild variety of the species is called a cardoon. It is a perennial plant native to the Mediterranean region.^

    Please do browse our very own web-site
    http://www.caramoan.ph/caramoan-tinago-island/

    • Leave a Reply

      Ann Allchin
      April 19, 2013

      Amazing info, thanks!! I truly hope you’ll help me out with other creative foods I check out – please keep in touch!

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