I didn’t much feel like cooking yesterday. Most of the day I had it in my head that I’d just run to the market and get a thing or two to incorporate into a super simple supper. But then, I also didn’t feel much like going to the market. Normal solution? Just work with what’s on hand. Keep it simple.
Things got out of hand pretty quick. Continue reading “Curry Cashew Cream Gnocchi, Lentil Balls, Roasted Red Cabbage, Pickled Apples”
My family joined a CSA (Community Supported Agriculture) farm share this year. I’ve been enjoying my weekly visit to the farm (only 4 miles from my house!) and meeting the people that grow my food. I am also loving the abundance of vegetables and the challenges of cooking what you have, as opposed to shopping for a recipe.
One thing to note, if there’s a crop that’s doing particularly well, you’re going to get a lot of that item. For the past thirteen weeks, only one week’s pick up lacked carrots. Now, carrots are an incredibly versatile root vegetable and there are a million things you can do: raw snacking, pickles, side salads, soups, and of course, my favorite variety of cake. But when the carrots just keep coming, sometimes you need to look for new options. Continue reading “A Cascade Of Carrots”
So…does anyone remember when I entered the world of food blogging in 2012? No? Could be because I started a dozen draft posts and only published three.
The intent of this intended series was to recreate one Natural Selection dish off each week’s changing menu. The idea was that I wouldn’t have tasted the dish, and would have nothing to go on but the menu description. I wouldn’t know if I came even close to what the chef intended. But I would know if it tasted good.
Funny story, I began this post on May 17, 2012, referencing a restaurant dish listed for the week of May 9, 2012. Off to a pretty good start. It is now September 5, 2016. Continue reading “Natural Selection Challenge: Kabocha Squash Polenta”
Most of the meals I make are, or were at a time, based on a recipe I read someplace else. I adapt, based on what I have on hand or what I feel like at the time. I bought the ingredients for the Spicy Noodle Salad from Vegan Cooking for Carnivores, truly intending to make the recipe as written. Instead, Continue reading “Spicy Peanut Noodles with Tempeh”