|Most Popular in Person but not on Blog|
On this auspicious day, we experience the last repeating-number month/day/year of our lifetime. It’s true that 11/11/11 was a bit more consistent and dramatic than 12/12/12. But, as a former colleague told me years ago, it’s important to acknowledge completion (he was talking about appreciating the last bite of a cookie, but I'm applying his concept to the end of an era). On this occasion I’d like to share the 12 Seasonal Eating posts that have been most popular with readers. Since I only have stats for the top 10, I’ll throw in a couple of how-to posts that have been popular this December. Have fun on 12/12/12, and a special happy birthday to longtime friend Susi and anyone else who’s celebrating their natal day today.
Countdown of Top 10 Posts:
|Stack o' Delicata|
|Plate o' Honey Kissed Turnips|
|Pot o' Vegan Potato Leek Soup|
7. Tapioca-filled Pumpkin (from 11/19/12): Again I was surprised by this recent post’s popularity, and again I credit the Santa Cruz Sentinel for part of the publicity. I thought the idea of combining tapioca with pumpkin was a strange personal obsession of a tapioca and pumpkin lover. But apparently many of you share this strange obsession.
|Everyone Loves Love in a Mist|
|Old World Nourishment|
|Americana at its Finest|
3. 12 Tips for Nontoxic, No-Poison Gopher Control (from 6/19/12): No surprise that this post is so popular. Every gardener who has gophers wants to get rid of them, without poisoning their harvest or water table. Even my neighbors, who don’t garden, want to rid their yards of the little varmints, without endangering the kids and grandkids. One elderly neighbor wants to be gopher-free so that she can walk around her yard without stumbling into holes and falling. Facebook was a big help in sharing this link.
|Pre-dried Pinto Beans|
|Winner and Champion|
Two Bonus Popular Posts (we need 12 for 12/12/12, after all.)
12. Selecting and Reheating Dungeness Crab (from 12/31/12): Again, I thought this might be too much information, especially since I don’t start with a live crab. However, because of the perishable nature of crab, it’s mostly available pre-cooked. And it is still possible to ruin it when it’s already cooked. Included also is a section on removing crab from its shell for use in recipes. I’ll work more on the crab cake recipe I promised in this post. So far I haven’t found the ideal proportion of binding ingredients. Since crab is in season and sustainably caught, now is the perfect time to continue the experimentation.