1st, and most important - Phyllis: Tomorrow is your big day and I'm sad that I will not personally be online to congratulate you. I want you to know that you will be in my thoughts as you celebrate your 1 year anniversary!
2nd...Apparently, I got dropped on my head one to many times! I seem to find humor in the strangest things. I received an email from Tasting Table with "How to make kick-ash grilled vegetables" in the subject line. It cracked me up so I figure if it's kick-ash, I need to share it with my family! So, here is the way to make KICK-ASH Vegetables!
It's rather long-winded, like me 🙂 so here's the link and I'll just share the best parts.
Start with some quality lump charcoal. Make a fire and let the flames settle down. When a light dusting of mellow gray ash appears, carefully nestle your vegetables directly onto the red-hot coals.
Now watch nervously. Things are gonna sizzle and blacken and burn. Resist the urge to scoop your poor eggplants out to safety. Leave them to their fiery fate.
When they come off the coals, peel away the charred outer leaves. This works especially well with spring onions, too. And corn: The carbonized husks protect the kernels within.
Whatever you use, brush away the burnt bits, though a little ash lends a bit of bitter interest to whatever you're making. And take heart: Cooking with ash is in vogue now. All the New Nordic folks are doing it—and so are you.
Have a KICK ASH weekend, my friends!
Marilyn
