Condimentally Unstable-4 of my current go-tos

Finding a person who is as obsessed with condiments as I am is one of my greatest accomplishments. As you can see, our fridge is a hodgepodge of a terrifying number of hot sauces, mustards, jams, and more. Most meals involve at least three condiments, and our collection far from prevents me from continuing to purchase more.

So, as the holiday season nears, and opportunities for cute, tasty jarred items increases, I’ve put together a little list of some of my favorites. Before you get on my case, I know–jams, jellies, and honeys aren’t traditionally thought of as condiments. But, this being my blog and my love of packaged sauces, I’m including them.

1. Mike’s Hot Honey
Ever since I tried this sweet, spiciness on a sopressata pizza, I was hooked. I’ve tried other varieties of hot honey, and Mike’s is the best. http://mikeshothoney.com/


2. Fortnum & Mason Old English Hunt Marmalade
Growing up in the UK has made me appropriately obsessed with marmalade. I spread it in very thick layers on toast, and have been known to eat it with a spoon. This “Old English Hunt” one is my https://www.fortnumandmason.com

 

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3. Hot Pepper Jelly
Unfortunately I don’t have a photo of the hot pepper jelly I’ve been enjoying lately, as it’s at my parents house, and was made by my cousin. However, I love dipping ham and chicken in globs of the stuff for a tangy, sweety-heat bite. [photo courtesy of mypantryshelf.com]


4. Trader Joe’s Sriracha and Roasted Garlic BBQ Sauce
I have to tell you, this stuff is magic on any meat. It’s a frequent visitor to the table, especially if we’re eating (god forbid) dry chicken. It’s not as chic as the others on the list, and probably not appropriate for a gift, but get thee to a TJ’s immediately and you won’t regret it. http://www.traderjoes.com

 

 

A Very Bhabhagiving…as usual

As I’ve said in the past, it never ceases to amaze me that the one holiday that my European-Indian-Jewish-Parsi-Non-American-Born family hosts at my parents house is Thanksgiving. Since our arrival in the U.S. in 1994, we’ve prided ourselves on having the ultimate turkey feast, all starting with the November 1994 edition of Bon Appetit magazine. More here.

This year was no exception, as we all bounded into Cambridge, MA–a bigger group than usual–ready to spend 48 hours cooking, then eating, then comatose.

I began my cookery on Tuesday, preparing the dough for gingerbread, which I then turned into little edible men for table place cards.
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