Have you ever been on your way to meet someone, and you're running a little bit late but you don't want to call because by the time you call you'll actually be there and it'd defeat the purpose?
I should have mentioned earlier that it'd be a lil bit before I got back. I imagine I'll be back real soon.
Here's the text version of The Goods, Week 14.
Please pretend you're playing a role playing game on your Commodore in the 80s.
Today we got spaghetti squash and tomatoes and little tiny pears and nectarines and sweet peppers and onions and lettuce and local (Trenton) pasta and some faux-romano cheese and my all-time favorite yogurt.
Anyhow, back soon. In the meantime, hug your friends. Maybe even cook them a meal.
Friday, August 24, 2012
Week 13 is the week when the veg all fit together into one tidy package. I'm not saying anything revolutionary here, my farmshare was Mexican food. There will be a pasta salad, there might be a stuffed pepper (I have a pepper from last week), there will be tacos.
Tuesday, August 21, 2012
The thing that stresses me out in the kitchen is measuring, so I try to avoid it. Over the winter I made my version of the conversion chart/art "(ch)art?" I saw on The Kitchn, and that helps with some of it.
Here are links to some nifty online conversion tools and printables that you can tack up on the inside of your cabinet door.
Friday, August 17, 2012
This week was unusual, and I've definitely become confused between which goods are from our farmshare haul and which were bought there at the farm during pickup. That is so convenient, but I think it encourages me to misconstrue the actual CSA contents. Bear with me and just look at some pretty produce.
Monday, August 13, 2012
If you've been playing Saturday's Mouse: The Home Game for any amount of time, you know I don't make desserts. It's not something I'm interested in and not something I'm good at. I rarely want dessert. And that's not some sort of personal restraint thing, I don't have any personal restraint, so I just eat a lot of cheese instead of sweets. I break even.
It's hard to cook things you don't care much about. So dessert just isn't a thing.
But as I perused the interwebs and the cooking shows and the food magazines over the past year or so, I kept seeing monkey bread. I've never eaten monkey bread, and I've never seen it in person, but it's been everywhere lately and I'd like to think that the issue is not that I'm following a trend, just that I needed to try this. As soon as possible.
I read 47 recipes for monkey bread. Here's the gist: make white bread. Roll it in balls. Sugar and butter. Bake.
Most of the recipes I read used canned biscuits, but that's not my style and Cooking Light made their own bread so I made a bread a lot like their bread too. They also used a cream cheese glaze and that's also not my style, so I just went with the bread. I didn't do it word-for-word, but it was close. Their bread had OJ in it, and I wanted to take that nine steps further, so I added orange zest and orange extract and orange liqueur (a word I can't spell without Googling).
Tuesday, August 7, 2012
We make a lot of tacos and burritos and nachos and such. It's pretty easy to throw together whatever veg and protein you have on hand, cover it in cheese and call it dinner. We typically add jalapeños to those meals. We make banh mi.* Jalapeños are important.
Monday, August 6, 2012
Ok, yeah, these are way late, but I didn't want you to miss out on the goodness, so here they are.
I'm not really sure which stuff came with our standard CSA share and which stuff Sous Chef Brian bought. The lettuce has a price tag on it, so he bough that, and I gave him instructions to buy all the peppers he could hold, so some of this is standard weekly, and some of this is additional purchase.
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