I'm going to take a chance here, and offer some cooking ideas.  Yep, I know it's a political blog, but I have had extra time in the past few years to learn a lot about cooking, and it's something I can share.  Lots of are pretty on edge lately, and food can be both comforting and healthy, and some time in the kitchen is always good for the soul.

You won't want to recommend this post, even if you like the hints and recipes; it would probably look stupid on the Front Page. (smile)  You can sure comment, suggest other foods I can cover; if there's interest, I can do more.  I have been learning Moroccan and Indian cooking lately because some of the spices are so incredibly healthy; my main forte is traditional Mexican, and I know pretty many Chinese and Italian recipes, some Greek.  I bake a lot of bread, though mainly sourdough with starter that I started from red grapes. 

Oh--and I can give you the Best and Easiest Pan Pizza recipes.  Anyway, here is a beginning.  Ask questions if you want; if it's just a really half-baked idea (sorry about that) we'll probably all know it!  I will start with some general hints and clues that no one told me for decades....

(I will try to use the extend tab thing-a-ma-bob, but what I see on my screen for blogs seems to be different than what many of you see.  I only see the titles.)

                                                 Helpful Cooking Tips

 These are ideas that we aren't always taught in everyday cooking.  Some are just to increase flavor, some are to make prepping food easier.

 Nuts: pinon-pine nuts, walnuts, pecans, pistachios, almonds, pumpkin seeds (pepitas), sesame seeds, all increase their flavor when they are toasted before using.  You can either bake them in a 300 degree oven, turning them over once, or (easier to remember) put them in a skillet on medium heat, stirring often until golden and nutty-flavored.  Allow to cool before adding them to your recipe.  You might also want to pour them into a bowl to stop the residual  heating from the skillet.

 Garlic:  Garlic is hard to peel; try this.  Place the clove curve side down, place you wide chopping knife on top of it, and give it a whack with the palm of you hand.  It slides right out of its paper then, and is ready for mincing.  Garlic is antiseptic and anti-viral; it helps to lower blood pressure, and is full of sulphur, an essential nutrient.

 Rice:  If you're preparing Arborio, basmati, jasmine, or other clean dust-free rices, it helps to seal the rice before steaming to prevent the grains from become sticky.  Put a tablespoon of oil in your pot or large skillet, heat it until it's shimmery, then add the rice carefully.  Stir it around until it opaque, take it off the fire, then add the proper amount of warm liquid carefully, cover and steam. You can even use broth (beef, chicken, vegetable) to make it tastier.  It is how you begin Risotto, which is pain, but worth it.  Later on Risotto, maybe.

 Roasting vegetables:  When you flame roast or broil many vegetables, it concentrates the sugars, making the flavor deeper and more complex.  The pepper family benefits a lot; after turning them over to roast all sides, put them in a bowl, cover loosely, and when they are cool enough to handle, peel the blackened skin off under a light stream of water in the sink.  Onions, whole or sliced, can be grilled and roasted; tomatoes caramelize well during roasting, and after sliding the skins off, you can use them in salsas, red sauce, etc.  Garlic cloves can be roasted in a skillet in their papers, turning at least once.

 Onions:  If you add onions to a dish: spaghetti sauce, beans, split peas, many sauces, especially Mexican and Indian, browning (caramelizing) chopped or sliced onions increases the flavor incredibly.  Simply heat a tablespoon or so of oil in a large skillet or saucepan (medium heat), wait until the oil is shimmery, and add the onions.  Stir them periodically while the onions brown.  The deeper the brown, the tastier;  just don't burn them.

 Brining meats:  Chicken and pork can be successfully brined to keep them moist and tender for grilling, baking, or frying lightly.  To a quart of cold water, add 1/4 cup of salt (1/2 cup kosher salt) and ¼ cup sugar, and mix well.  Brine at least three hours, up to 24 hours.  For shorter brine times, more salt can be used.  Rinse well before using, and pat the meat dry before spicing or flouring for frying.

 Mushrooms:  Don't buy shrooms if you can see the gills; they are too old, and will taste like ammonia when you cook them.  Portobellos (giant criminy shrooms):  Toss the stem, and scoop out the gills with a tablespoon.

                          Really Excellent Cornbread Recipe  (Comfort Food)

 Preheat oven to 400 degrees.

 Lightly butter a 9 x 12 inch baking pan.  (hard anodized non-stick or glass work best.) 

If you don't have buttermilk, add 2 tablespoons of vinegar to 2 cups milk, refrigerate for

20 minutes or so.  Melt ¾ cup butter, and allow to cool to room temperature.  Beat 2 whole eggs with a fork or whisk. 

 In a larger bowl, mix 2 cups yellow cornmeal, 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons baking soda, ¼ cup sugar; mix with a fork.  Add the vinegar milk or buttermilk; the acidity of the milk will cause the batter to lift, while avoiding the metallic taste of too much baking powder.  Stir with a wooden spoon just until the dry ingredients are moist.  Then add all but a couple tablespoons of the butter, and fold in gently.

 With a rubber spatula, scrape the batter into the baking pan, and smooth into the corners gently.  Pour the last of the butter over the batter, and smooth it in with a table knife or the tip of the spatula.   It will make the top crunchy and crispy.

 Start checking for doneness after 25 minutes; the cornbread should be golden brown and not yield to the touch of a finger.  If you stick it with a toothpick, some crumbs are okay, but nothing damp-looking should be on the toothpick.  Allow to cool before cutting.

 *You can, of course, use blue cornmeal, or part whole wheat flour.  It will be more rustic. 

                                          Irene's Famous Salsa

 (The peppers and cumin are good for your heart and blood vessels; the garlic is anti-bacterial, anti-viral)

 28 oz. can Muir Glenn Roasted Diced tomatoes     1 bunch fresh cilantro, washed and shaken     4 cloves peeled garlic    1 sweet yellow onion, diced rinsed in a sieve in cool water       juice and zest of one lime   (if you have no zester, use a couple limes' of juice)  FYI: they juice more easily if you nuke them for 20 seconds or so.   1-3 tablespoons cumin, depending on your taste.      1 tiny can chopped jalapenos, or to taste  (You can use 1 or 2 fresh jalapenos or serranos, but be cautious of the seeds and ribs when you chop them, and wash your hands in soapy water afterward to get the capsicum off.  Aii!)  3 tablespoons extra virgin olive oil (optional)  1 or 2 canned chipotle peppers (smoked jalapenos packed in adobo sauce.  2 tablespoons cider vinegar.

 Put the ingredients in a blender or food processor in this order: 

Garlic, half the tomatoes, vinegar, lime and zest, onions.  Pulse a few times.  Add:  the rest of the tomatoes, cilantro, cumin, jalapenos.  Salt and pepper to taste.  Pulse again until desired consistency, or a little bit chunky.   You can also pulse in some jalapenos, then stir in more at the end if you want it hotter.    It freezes well, too, just remember it will expand when frozen.

                                                    Fried Tofu

   (The recipe may freak you out, but it is soooooooooo good, plus healthy)

 Drain, and carefully squeeze the moisture out of a block of firm or extra firm tofu.Lay it out on a paper towel, then either slice it in half-inch slices or cube it, and press more water out with another paper towel.  In a shallow bowl or pie plate, mix together 3/8 cup of cornstarch and 3/8 cup large flake nutritional yeast (protein and all the B viatamins)  You can add any spices you might like: paprika, celery seed, curry powder, Spike, ginger, whatever.  You may also put the tofu into a shallow bowl and soak it in tamari or other soy sauce for a few minutes, then take it out, and dip the slices or cubes in the yeast mixture.  Heat 3 tablespoons of oil (canola, part toasted sesame, etc.) in a large skillet (cast iron or hard-anodized non-stick if you have them).  Once the oil starts to shimmer, toss a drop of water into the skillet; if it sizzles, it's ready.  Add the tofu, and turn as it gets golden brown.  When ready, drain it on a paper towel on a plate.  It is soo yummy; your mouth will water just looking at it.

                                          Cod or Haddock Supreme

                                              (or any white fish)

 Preheat oven to 350 degrees                   Butter an 8" square baking dish 

 1 lb. thawed or fresh filets of cod, etc.  Mix together:  1 cup sour cream  ¼ cup mayonnaise   ½ tsp salt   ¼ tsp.  pepper   1/8 tsp. thyme  ½ tsp. paprika  1 tsp. dill weed

 Lay out the fish pieces in the baking dish and spread the sour cream over the fish.  Sprinkle with another ½ tsp. dill.  Bake about 30 minutes until cream gets golden.

                                                Shortbread Wedges 

Preheat oven to 300 degrees.  Butter an 8" round layer cake pan.  Mix together 1 stick room-temperature butter, 1/3 cup confectioner's sugar. 1 cup all-purpose flour,(or half all-purpose/ half whole wheat flour).    Mix with your fingers or a pastry cutter.  It will feel a little sandy.  Press it evenly into the pan, then use the tips of the tines of a fork to make marks around the outer edges.  Bake until golden brown, allow to cool.  Cut into wedges with a serrated knife. 

* you can take them out before they are finished baking and spread them with jalapeno jelly, or drizzle melted sweet chocolate over them, then finish baking, though I prefer them plain.

You can also had a cupful ot hose tiny chocolate morsels, or toasted chopped nuts.