In the Kitchen

Yesterday, I stumbled upon a wonderful cookbook? history? tome in the children's department of the Chapel Hill library; The American Ethnic Cookbook for Students by Mark H. Zanger.  It has recipes from almost every imaginable American ethnic group.  Some you probably didn't imagine.

This would be great to cook your way through with your children or your gourmet group. Even if you don't cook, this book is a treasure.  You learn about people, you learn about history and you learn about food.

The Guamians (Chamoros) recipe I tried yesterday called for a fresh coconut.  The first step was to pierce the eyes of the coconut and drain the liquid.  The technique I use to cut acorn squash in half works well for coconut piercing, too.  Namely, place the pointed end of squash or coconut in the clean kitchen drain to keep it steady, then proceed with cutting or piercing, depending on the produce being used.