With a slap and a squeeze | Videos to share

Until we came to Seattle a year ago, I never had a microwave oven. I never wanted one. I've always had questions about their safety, and the healthfulness of the food prepared in them. But that's not to say I didn't sometimes use a microwave. For years I used the one at work to heat up lunches, or heat water for tea. And once I attempted to bake an apple in it.

Since finding one in our rented house in Seattle, I experimented with a instant microwaved cupcake, and popcorn, but I prefer my cupcakes and popcorn made in a more conventional way.



One day recently, while slightly under the weather, the only the food that appealed to me was a baked potato. Not wanting to heat the oven for one potato, or wait an hour for it to bake, I turned to Mr. Microwave to see if he was up to the task. I scrubbed the potato, poked it in a few places with a sharp knife, wrapped it in a paper towel and popped it into the microwave for five minutes. Then I turned it over and zapped it three more minutes. (Your time may vary depending on the type and size of the potato.) When it was done, I removed it , set it on the counter and gave it a whack with the palm of my hand. (I read about whacking the potato on the Internet.) I sliced it open, gave it a squeeze and was ready to roll. I like my potatoes naked with a pinch of coarse salt (I use Redmond Real Salt) and a few grinds of pepper. The potato looked very sexy, and tasted pretty good, though I swear there's something different about it. The texture is a little off, and the flavor not as developed as in a baked potato.



Still, it was good enough that I've done it again — and again. The second potato was topped with gomasio — the Japanese blend of toasted sesame seeds and sea salt.



The last potato, in addition to salt and pepper, was topped with fresh, finely chopped young ginger, ground coriander seeds* and avocado. It was the best one, yet.



*I picked up a small, very small mortar and pestle at Goodwill mostly to see if I would really hand grind spices or if a mortar and pestle would just take up space in the already crowded kitchen. I knew its small size would probably lead to seeds flying out of the mortar as I worked, and I was right. So far I've used it once to grind coriander, and the result was a highly aromatic coarse powder, much superior to the pre-ground spice. Time will tell if I'll use it again. I'm not investing in anything bigger until I have proof that it will get used. I'm also considering a coffee or spice grinder. Do you grind your own spices? What do you recommend?

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Raw butternut squash salad
I'm considering making the salad for Thanksgiving with dried cherries because one of our guests doesn't like raisins. (Roll your mouse over the image to get the play button.)



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Turkey Talk video
Here's a wonderful and informative turkey video from Farm Sanctuary just in time to encourage potential turkey eaters to choose a gentler Thanksgiving centerpiece. Feel free to share.