tag:blogger.com,1999:blog-53770163544793754872024-03-05T21:24:35.165-05:00Saturday's Mousebecause I'm fascinating, and you want to know. also, there might be leftovers.Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comBlogger321125tag:blogger.com,1999:blog-5377016354479375487.post-72462359787646556182013-04-05T12:00:00.000-04:002013-04-05T12:00:06.130-04:00Cranberry Kale Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dCZlGjML6yOrPh6HZWGr8DXv8C1Lo3bOmy2cHJ3F8tF2w_fvmukpsgiKmiFPobsUMoZ6_Q7Emgxw2sWq1z39S6sUHAYPmORQ-_FZ3YEoHLw53AYYk2177i_aWZi5G_BHZOXoFUpCiO9B/s1600/cranberry+kale+salad+fork+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dCZlGjML6yOrPh6HZWGr8DXv8C1Lo3bOmy2cHJ3F8tF2w_fvmukpsgiKmiFPobsUMoZ6_Q7Emgxw2sWq1z39S6sUHAYPmORQ-_FZ3YEoHLw53AYYk2177i_aWZi5G_BHZOXoFUpCiO9B/s320/cranberry+kale+salad+fork+2.jpg" width="320"></span></a></div>
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<span style="font-family: Verdana, sans-serif;">If you're reading this, and you're like, <i>"Really, just another kale salad?"</i> then feel free to go on with your day. You know kale salad. I don't need to tell you. Otherwise, this is for you. I realize I've written about kale salad plenty of times before, and I also realize that if I posted a spring mix salad with tomatoes, and then another spring mix salad with cucumbers, you'd think I didn't think much of you and your creativity. That's not the case. But kale salad needs a voice. </span><div>
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<span style="font-family: Verdana, sans-serif;">I made this salad last week for a friend's family's holiday dinner. I had made something similar the year before and resisted writing about it, but this year when I made it again for many of the same people I realized there was a serious need out there to continue discussing kale salad publicly. People wanted the recipe because using kale instead of spring mix or romaine or whatever still isn't the norm for a lot of folks. So I continue in my kale salad advocacy campaign.</span></div>
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<span style="font-family: Verdana, sans-serif;">This is my go-to winter kale salad. I know it's April, and we're all excited about the brand new veg that are on their way. Go ahead and make a kale salad and add those veg. But even without the bright green goodness that spring and summer bring, this is a pretty mean salad. To read about my conversion to kale, <a href="http://www.saturdaysmouse.com/2011/07/kale-salads.html">please click here</a>. To read about an awesome kale salad for summer, <a href="http://www.saturdaysmouse.com/2012/01/kale-salad-with-strawberries-and.html">please click here</a>. Otherwise, let's add some tangy dried cranberries and some onion and make this salad happen. </span></div>
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<span style="font-family: Verdana, sans-serif;"></span></div><a href="http://www.saturdaysmouse.com/2013/04/cranberry-kale-salad.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378900000000839.563109499999996 -75.809236000000013 40.3415605 -74.518342tag:blogger.com,1999:blog-5377016354479375487.post-30965897526916349292013-03-19T07:00:00.000-04:002013-03-19T07:00:07.775-04:00Creamy Roasted Garlic Hummus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCTk-yvbjFQORNJnr2PnYcCzHkpp67HkiL-lK_aJbnz5daBoAa8ICZqSp4p1CFvFYbB2eqmWgFjS3qVjtJZwh5YGeaAM7bkRwHvXH1-gWN3HgQyg5mzcvl73lLtTJzWOtDWNv2sgXFerR/s1600/roasted+garlic+hummus+on+a+carrot+two.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCTk-yvbjFQORNJnr2PnYcCzHkpp67HkiL-lK_aJbnz5daBoAa8ICZqSp4p1CFvFYbB2eqmWgFjS3qVjtJZwh5YGeaAM7bkRwHvXH1-gWN3HgQyg5mzcvl73lLtTJzWOtDWNv2sgXFerR/s320/roasted+garlic+hummus+on+a+carrot+two.jpg" width="320"></a></div>
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<span style="font-family: Verdana, sans-serif;">Hummus is one of those foods that I had never thought of making on my own, until one day I did, I was shocked at how quickly it came together. Other than causing me to purchase tahini, which I really had no other use for, hummus is simple.</span></div>
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<span style="font-family: Verdana, sans-serif;">Average hummus is simple. Ok hummus is simple. But you can do better too.</span></div>
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<span style="font-family: Verdana, sans-serif;">Chickpeas, tahini, lemon, oil, water, garlic, salt, processor. That's all you need. </span></div>
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</div><a href="http://www.saturdaysmouse.com/2013/03/creamy-roasted-garlic-hummus.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378900000000839.563109499999996 -75.809236000000013 40.3415605 -74.518342tag:blogger.com,1999:blog-5377016354479375487.post-52290629192286589972013-02-28T07:00:00.000-05:002013-02-28T07:00:03.799-05:00Carrot Ginger Miso Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0u84HSNeIWTieUoww-nHYS4oCnTZ-bpRmpseXDLY3KQDjXzhM9yMU60CzFAaGRuSpkqar_EipIqy1OJkojEDPmyi7TLFk0b80jxzI6_ViX1SVBgneTEGQ0VtHZqVZmOS7j8zjjY4p1jKf/s1600/Carrot+Ginger+Miso+Soup+with+Scallions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0u84HSNeIWTieUoww-nHYS4oCnTZ-bpRmpseXDLY3KQDjXzhM9yMU60CzFAaGRuSpkqar_EipIqy1OJkojEDPmyi7TLFk0b80jxzI6_ViX1SVBgneTEGQ0VtHZqVZmOS7j8zjjY4p1jKf/s1600/Carrot+Ginger+Miso+Soup+with+Scallions.jpg"></a></div>
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<span style="font-family: Verdana, sans-serif;">I have a list of secrets to tell you about carrot soup. I don't like carrots much. I'm not wholeheartedly opposed, like I am to say, beets or okra, but I'm not a fan. I keep carrots around, I eat them raw with hummus, I add them to things, but when I'm served up a pile of cooked carrots, I'm not thrilled about it. They're so sweet and orange. But, as a colleague of mine would say, I don't want to yuck your yum. Maybe you love carrots. It's really none of my business. </span><br>
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<span style="font-family: Verdana, sans-serif;">So I bought far too many carrots for a stew that never happened, and they were just sitting there, staring at me. I considered making seven or eight carrot cakes to freeze. And I had this sinking feeling that I knew what I had to do. Carrot soup has been all around lately. Not so much around me, but you know, you see a friend post on Facebook that she's eating carrot soup and a colleague is microwaving something in the break room that looks like it's guaranteed to stain their tupperware and it's just everywhere. So much so that when I asked my Facebook friends what to make with all these carrots, I was like, <i>"Yeah, I know, soup. What else?"</i> And they were all creative and sweet and thought about pickling carrots and carrot salads and deep in my heart I knew the whole time I was going to have to make soup.</span><br>
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<a href="http://www.saturdaysmouse.com/2013/02/carrot-ginger-miso-soup.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378900000000839.563109499999996 -75.809236000000013 40.3415605 -74.518342tag:blogger.com,1999:blog-5377016354479375487.post-66809971737814601062013-02-19T07:00:00.000-05:002013-02-19T07:00:08.774-05:00Cranberry English Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vMPx4vTSDN5adOUkkfJ88XQlPZeYuYaNjrCXKDumaY2TnlVSNkYfx0Ijggt2_CcoCtlbxn5RTvQEUUbbp4iMMM66o4qtmMGznSn8IG7Ld3R4w6uSVeGqvEPdmmLiPi3PbQ91w4I4ZnYV/s1600/English+muffins+done+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vMPx4vTSDN5adOUkkfJ88XQlPZeYuYaNjrCXKDumaY2TnlVSNkYfx0Ijggt2_CcoCtlbxn5RTvQEUUbbp4iMMM66o4qtmMGznSn8IG7Ld3R4w6uSVeGqvEPdmmLiPi3PbQ91w4I4ZnYV/s320/English+muffins+done+4.jpg" width="320"></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Lately, I've just been sticking cranberries into <a href="http://www.saturdaysmouse.com/2013/01/cranberry-rice-pudding.html">everything</a> I <a href="http://www.saturdaysmouse.com/2012/12/cranberry-orange-bread.html">cook</a>. I really miss fruit this winter, and I got tired of apples pretty early on.</span><br>
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<span style="font-family: Verdana, sans-serif;">You could make this without the cranberries, but then I'd have nothing to contribute to the literature, because there already is a perfect recipe for English muffins. I've been trying to do this for a while. <a href="http://www.saturdaysmouse.com/2011/07/english-muffins-not-quite-there-yet.html">I hinted at it 14 months ago</a> (!) It turns out that everyone uses the same recipe anyway, and it's <a href="http://www.foodnetwork.com/recipes/alton-brown/english-muffins-recipe/index.html">Alton Brown's.</a> "My" recipe is *so* Alton Brown's that I'm not going to post it at the end, really, this is someone else's work. </span><br>
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<span style="font-family: Verdana, sans-serif;">The only changes I made were:</span><br>
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<span style="font-family: Verdana, sans-serif;">1. Cranberries!</span><br>
<span style="font-family: Verdana, sans-serif;">2. Earth Balance instead of shortening</span><br>
<span style="font-family: Verdana, sans-serif;">3. Mix of whole wheat and AP flour</span><br>
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<span style="font-family: Verdana, sans-serif;">When I say everyone uses Alton Brown's recipe, I mean that most of the first page of Google hits on "English Muffin Recipe" is either that version or something based on that version. I mean that when I searched for video guidance on making English muffins, the most useful video is based on Alton Brown's recipe. Also, I've made English muffins not using Alton Brown's recipe and they were less than awesome. These, however, are awesome, so let's do it this way.</span><br>
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<a href="http://www.saturdaysmouse.com/2013/02/cranberry-english-muffins.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378900000000839.5631085 -75.809236000000013 40.3415615 -74.518342tag:blogger.com,1999:blog-5377016354479375487.post-82262543803654026962013-02-05T07:00:00.000-05:002013-02-05T07:00:16.881-05:00Vegan Minestrone<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><br></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIrsmP4sq7NFXPGpPIZ3O_SBizTCbDx1tBIFwT4AyYKQze9npgsSDULfWyhDH5NAAPFW7hdujJfL-Bmdkv_DVZPyD10FFMRfRNJIe92NRTylCmSW8wmo9Mimfs6q_FP4yLicMxryIG_Xn/s1600/minestrone+on+spoon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIrsmP4sq7NFXPGpPIZ3O_SBizTCbDx1tBIFwT4AyYKQze9npgsSDULfWyhDH5NAAPFW7hdujJfL-Bmdkv_DVZPyD10FFMRfRNJIe92NRTylCmSW8wmo9Mimfs6q_FP4yLicMxryIG_Xn/s320/minestrone+on+spoon.jpg" width="320"></a></div>
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<span style="font-family: Verdana, sans-serif;">Minestrone can be anything you want it to be. It's super flexible, adapting to what's in season. In the summer, your minestrone can be full of zucchini and fresh tomato and herbs, and in colder months minestrone can be a refuge from thick, pureed vegetable soups while still providing an outlet for the squash, potatoes and hearty greens of winter. </span></div>
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<span style="font-family: Verdana, sans-serif;">Minestrone can easily be made vegetarian or vegan. Many recipes call for pancetta or beef both, but a dab of extra oil and a bit of sundried tomato can fill in for the rich flavor and texture provided by the meat. If you don't use butter and don't sprinkle the top with parmesan, it's a vegan soup. If you leave out the pasta, it's gluten-free. Minestrone is what you need it to be.</span></div>
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<span style="font-family: Verdana, sans-serif;">The recipe below is an amalgam of all the recipes out there, skewed towards what was in my fridge on Sunday. Yes, this was superbowl minestrone. It's vegan, and while I threw some pasta into mine at the last minute, it's portioned to result in a rich soup with plenty of chunky vegetables and beans and no need for pasta. (Though, if you'd like to add pasta, just add more stock). </span></div>
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</div><a href="http://www.saturdaysmouse.com/2013/02/vegan-minestrone.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378900000000839.5631085 -75.809236000000013 40.3415615 -74.518342tag:blogger.com,1999:blog-5377016354479375487.post-27200266458951455572013-01-22T07:00:00.000-05:002013-01-22T07:00:03.288-05:00Spiced Applesauce Breakfast Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQZNK9cQKm7KFqRVImo9CStb6dWa43nsU0wGSGhMpti97Fx2dxST9ip002ZV5DpasUWt42jZWFAbhVTZXEverjasMTNRe0ySv_xf0goMJsQjelmEvgWbz5DLL3xka0Phu-vnpVMAsO5f4/s1600/apple+breakfast+cake+square+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQZNK9cQKm7KFqRVImo9CStb6dWa43nsU0wGSGhMpti97Fx2dxST9ip002ZV5DpasUWt42jZWFAbhVTZXEverjasMTNRe0ySv_xf0goMJsQjelmEvgWbz5DLL3xka0Phu-vnpVMAsO5f4/s320/apple+breakfast+cake+square+2.jpg" width="240"></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I'm just starting out honestly, with "breakfast cake." I know there's a fine line between bread and cake - (banana <i>bread</i> and carrot <i>cake?) </i>and this is a non-dessert cake. It's not a bread. It's also not super sweet. It's breakfast cake, but you can have it for dessert if you want. </span><br>
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<span style="font-family: Verdana, sans-serif;">I was looking to make applesauce cake for two reasons:</span><br>
<span style="font-family: Verdana, sans-serif;">1. I had too many apples, and am not interested in things like crisps, crumbles, pies, tarts; and</span><br>
<span style="font-family: Verdana, sans-serif;">2. When I was a teenager, there was this orchard/farm market by the mall and they made amazing applesauce cake.</span><br>
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<span style="font-family: Verdana, sans-serif;">So working off the idea that cake can be made of applesauce - and not just in the swap-the-oil-for-applesauce-in-the-Duncan-Hines-mix-way - and that I needed to use some apples, I went to work.</span><br>
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<span style="font-family: Verdana, sans-serif;">Except, it's hard for me with desserts. I don't like really sweet things. Also, I have no idea how that applesauce cake I grew up with was made. </span><br>
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<span style="font-family: Verdana, sans-serif;">But it worked. A very lightly sweet cake (dust it with powdered sugar and you get a bit more sweet in every bite) that's not really CAKE in the plan-your-other-meals-to-account-for-it way.</span><br>
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<a href="http://www.saturdaysmouse.com/2013/01/spiced-applesauce-breakfast-cake.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378900000000839.5631335 -75.809236000000013 40.3415365 -74.518342tag:blogger.com,1999:blog-5377016354479375487.post-29974637983834536962013-01-08T07:00:00.000-05:002013-01-22T07:42:48.953-05:00Cranberry Rice Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9bfZBHIKtQGyvr3ERHCTKDLo0DLglkx7N3Qg8rZU-CZ2QetnLgruutpKhO6VIeYC5svoKLhpDwvyTOynAz178fm0tUR59j8N4N4YDX0eY5VHnyXYvoPsV1iNHndPYzGfuTekgWqcTufB/s1600/Rice+pudding+done+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9bfZBHIKtQGyvr3ERHCTKDLo0DLglkx7N3Qg8rZU-CZ2QetnLgruutpKhO6VIeYC5svoKLhpDwvyTOynAz178fm0tUR59j8N4N4YDX0eY5VHnyXYvoPsV1iNHndPYzGfuTekgWqcTufB/s320/Rice+pudding+done+1.jpg" width="320"></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Sure, I try to write about using the fresh, seasonal, local produce bounty to create dinner. But sometimes, it's about upcycling.</span><br>
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<span style="font-family: Verdana, sans-serif;">I don't make white rice, but I do sometimes <i>acquire</i> white rice. Sometimes it comes along with General Tso's Tofu. And it sits in the fridge. Sometimes I have the common sense to freeze it and make fried rice with it later, other times it sits until we have to give it the old sniff-n-toss.</span><br>
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<span style="font-family: Verdana, sans-serif;">Let's face it, not every meal is a home-cooked treasure. But just like I add spinach or chard to my leftover Chicken Tikka Masala to stretch my takeout into a three day experience, cooked takeout white rice can be turned into a creamy dessert that pretty much comes free with your delivery meal. Recycled rice = instant dessert. </span><br>
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<a href="http://www.saturdaysmouse.com/2013/01/cranberry-rice-pudding.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378900000000839.563134 -75.809236000000013 40.341536 -74.518342tag:blogger.com,1999:blog-5377016354479375487.post-19342871346551355252012-12-27T08:41:00.001-05:002012-12-27T08:41:08.583-05:00Dining Out: Yes, I had Christmas Dinner at Ikea<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8R0YuMGTdAaezQaK0xBthwbJ8J0zZbkMV6ipNukBftOUieike2hRFmLE2IFZ9XChQoyYyT4oI0fFfymmDDXdSGoZE3sOlH2N15FAoCNLaER_Z_gElBxxIOETsqeLcm1yM74vJrKJXtvNj/s1600/ikea+tray.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8R0YuMGTdAaezQaK0xBthwbJ8J0zZbkMV6ipNukBftOUieike2hRFmLE2IFZ9XChQoyYyT4oI0fFfymmDDXdSGoZE3sOlH2N15FAoCNLaER_Z_gElBxxIOETsqeLcm1yM74vJrKJXtvNj/s320/ikea+tray.jpg" width="240"></span></a></div>
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<span style="font-family: Verdana, sans-serif;">In my teens and twenties, I lived at Ikea. Ok, in my teens I begged my mom to stop there whenever we were anywhere near Elizabeth, New Jersey, but in my twenties I lived close enough to a different Ikea to get there fairly regularly and I did just that. I loved Ikea. I can walk into your house and name your Ikea pieces. Who doesn't have a Poang chair or a Billy bookcase floating around?</span><br>
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<span style="font-family: Verdana, sans-serif;">A few years ago, I moved and now there is an Ikea at the end of my street. Seriously, right there.</span><br>
<a href="http://www.saturdaysmouse.com/2012/12/dining-out-yes-i-had-christmas-dinner.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378939.757580499999996 -75.479645999999988 40.1470895 -74.847932tag:blogger.com,1999:blog-5377016354479375487.post-71848074078544338542012-12-18T07:13:00.001-05:002012-12-18T07:24:51.506-05:00Cranberry Orange Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ56o66DTJCxU6L2UzYMeqlHMu4GaB8Wpo20mIjc1Ie38SHmldQq7G7wmW1zuQNM9jVI4gnYPAG2VTK-TOr6kFbrVmwfrFu9KJubXhGRjJPOpcSu05-IarJitfsMekgcaNxuoVH4yKBj7g/s1600/Cranberry+Orange+Bread+on+Table.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ56o66DTJCxU6L2UzYMeqlHMu4GaB8Wpo20mIjc1Ie38SHmldQq7G7wmW1zuQNM9jVI4gnYPAG2VTK-TOr6kFbrVmwfrFu9KJubXhGRjJPOpcSu05-IarJitfsMekgcaNxuoVH4yKBj7g/s320/Cranberry+Orange+Bread+on+Table.jpg" width="320"></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I make a lot of "quick breads." I try to always have <a href="http://www.saturdaysmouse.com/2011/02/whole-wheat-banana-bread.html">banana bread</a> or blueberry bread in the freezer for a quick breakfast. Blueberry bread is just blueberry muffins without the worry about whether they'll come out of the tins properly. I buy extra berries in the summer and keep them in the freezer for as long as I can stand it. I keep whole bananas with their skin on <a href="http://www.saturdaysmouse.com/2011/08/whats-in-freezer.html">in the freezer</a> (stash them just when they're too brown to eat raw). But sometimes, the season catches up with you and you're out of nanners and blueberries and you're *so over* things like pumpkin and apple. What then?</span><br>
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<span style="font-family: Verdana, sans-serif;">Cranberry bread. Cranberry orange bread. Seasonal but not squash. </span><br>
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<a href="http://www.saturdaysmouse.com/2012/12/cranberry-orange-bread.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378900000000839.563134 -75.809236000000013 40.341536 -74.518342tag:blogger.com,1999:blog-5377016354479375487.post-63675178672781476002012-12-12T07:00:00.000-05:002012-12-12T07:00:16.347-05:00Hot Tip: Save your spoon with a clip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhswd0uQ_b7hjQOqHa2G0LCtODbH4py3usipk8idZOdo9BglljWXcuClnRQEPkx8-3pdswaNYoxwJzzSsqciS1Kv7PYRnIA-qHSkZ5M5XixhUHeWQn_XcNJWzaFQBdC10s3FwfgQ2Ul6WM/s400/hot+tip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhswd0uQ_b7hjQOqHa2G0LCtODbH4py3usipk8idZOdo9BglljWXcuClnRQEPkx8-3pdswaNYoxwJzzSsqciS1Kv7PYRnIA-qHSkZ5M5XixhUHeWQn_XcNJWzaFQBdC10s3FwfgQ2Ul6WM/s400/hot+tip.jpg" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">So I make these Norwegian cookies. <a href="http://www.saturdaysmouse.com/2011/12/norwegian-cookies.html">I told you all about them last year</a>. Krumkake. They take over my kitchen for two weekends each December. There's smoke and fire and grease and burned fingers and spilled batter and in the end, lacy, crisp, amazing sugar cookies. Still, a huge mess. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4NVZsFHL2zATmznhvJeqGd4tltvOJwDNIxa9IP0FJKbfZMGCYHS8at2hggwwWpo4yb6otdJUmH6rU5WBSjzNyo9ccoWqZUQUqJtXrqDHJuoRzm5ncYy_9dgupG-9StWbirI-pn8wIjbZ/s320/krumkake+tin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4NVZsFHL2zATmznhvJeqGd4tltvOJwDNIxa9IP0FJKbfZMGCYHS8at2hggwwWpo4yb6otdJUmH6rU5WBSjzNyo9ccoWqZUQUqJtXrqDHJuoRzm5ncYy_9dgupG-9StWbirI-pn8wIjbZ/s320/krumkake+tin.jpg" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Well, this year I figured it out. No, this doesn't prevent small kitchen fires and burned fingertips, those are going to happen either way, but oh does it save on cleanup. <br /><br />Sure, you don't make krumkake. I understand. Maybe you make pancakes, or pizzelles or something else with a drippy batter? </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdZd1re6XE9WmhOX-asLYAAgHS-43xyvXIwP987zMsjywIBRryPy_DFJ7tc0S8BfZb19hFrxXswLlla7nHzkvAHhMfBKKIZXws0IHVR9atNuGlRyzZ4Y9kdV5Bwhd1FShNjUT6Kpd0YlH/s1600/Hot+Tip+Spoon+Clip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdZd1re6XE9WmhOX-asLYAAgHS-43xyvXIwP987zMsjywIBRryPy_DFJ7tc0S8BfZb19hFrxXswLlla7nHzkvAHhMfBKKIZXws0IHVR9atNuGlRyzZ4Y9kdV5Bwhd1FShNjUT6Kpd0YlH/s320/Hot+Tip+Spoon+Clip.jpg" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">This is a bag clip, but a standard binder clip would work too. Clip it on the edge of your bowl and your spoon won't sink down into the batter. Everything is right with the world. </span>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378939.757580499999996 -75.479645999999988 40.1470895 -74.847932tag:blogger.com,1999:blog-5377016354479375487.post-13896220633774514152012-11-29T07:38:00.000-05:002012-11-29T07:38:01.426-05:00Fried Tofu Stir Fry<span style="font-family: Verdana, sans-serif;">It's not like we don't eat, but I realize it's been a good while since I've posted a recipe. When something awesome strikes, I'll write it up for you, but we've been eating stuff you'll find in past posts, mostly.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8exZfccmpJ_3wE1y6yQWGKAeVyTB83ZHhulc2GUZx3G-tKr4f5kuDvOD6svzTqRqecmqdtu5XKzC54hxhTgegnOCTiPqWea48Y4Ju0sZ8Dt1miCg3x3vy5CSymvCkclmLfJaSkCbHJFD/s1600/IMG_2879.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8exZfccmpJ_3wE1y6yQWGKAeVyTB83ZHhulc2GUZx3G-tKr4f5kuDvOD6svzTqRqecmqdtu5XKzC54hxhTgegnOCTiPqWea48Y4Ju0sZ8Dt1miCg3x3vy5CSymvCkclmLfJaSkCbHJFD/s320/IMG_2879.jpg" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">This is a recent stir fry with an illicit fall red pepper. It was awesome, but not super-different. I usually just stir-fry the tofu, but this time after I drained it, marinated it (mirin, soy, fish sauce, sriracha, onion, garlic, toasted sesame oil, rice vinegar) and drained it again, I tossed it in corn starch and shallow fried it (like <a href="http://www.saturdaysmouse.com/2011/04/banh-mi-chay-vietnamese-tofu-hoagies.html">the banh mi recipe</a>). I stir fried some chopped up veg - broccoli, onion, carrot and the aforementioned pepper - and added some of the marinade. That's really it. Dinner. </span>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378939.757580499999996 -75.479645999999988 40.1470895 -74.847932tag:blogger.com,1999:blog-5377016354479375487.post-13804335879324398702012-11-28T15:17:00.000-05:002012-11-28T15:18:37.959-05:00I took the head off a chicken<span style="font-family: Verdana, sans-serif;">No pictures, but this is not a post for the super-squeamish. Just a warning.</span><br>
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<span style="font-family: Verdana, sans-serif;">Like everyone in the mid-90s, I was a vegetarian teenager, which meant that I ate a lot of grilled cheese and zero beans or nuts. I didn't eat tofu and had never heard of seitan or tempeh or any other vegan protein. I was also once so anemic that I had to routinely drink the water spinach was boiled in for the iron (not recommended). So when vegetarianism wasn't working for me, I went back to meat. Sort of.</span><br>
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<span style="font-family: Verdana, sans-serif;">I'm the kind of meat eater who isn't looking to expand my horizons. I have a friend who loves rabbit and duck, but the cuteness factor gets to me (my mom grew up with a pet duck). I've never been able to eat anything on a bone, and this means Sous Chef Brian has used a fork to take meat off a chicken wing for me. </span><br>
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<span style="font-family: Verdana, sans-serif;">So I don't eat a ton of meat, in overall quantity or in range. </span><br>
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<span style="font-family: Verdana, sans-serif;">I'm also pretty upset about factory farming, so I try to buy meat from local farmers and feel like I have a sense of where it came from. This is easy, with beef, we have great farms we can buy it from. With chicken, the real limit is that at the farm stands and similar locales, most of the time you're getting a whole chicken.</span><br>
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<span style="font-family: Verdana, sans-serif;">So in reality, while I say I "make food out of food," what I actually do is make food out of <i>vegetables.</i> I don't take meat from a non-food state and bring it to the table. The meat I'm working with has generally been all fooded up before I see it. </span><br>
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<a href="http://www.saturdaysmouse.com/2012/11/i-took-head-off-chicken.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378939.757580499999996 -75.479645999999988 40.1470895 -74.847932tag:blogger.com,1999:blog-5377016354479375487.post-70264116097096153852012-11-06T07:00:00.000-05:002012-11-06T07:00:11.766-05:00Potato Cauliflower Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSY74ol7IOJQwRlNUshU2dxc8cvpbDqC6UFKozr5IZqCrpHbKEZ_yiyNVuc6SkaYWnf4ERcdeWph8JGVsTKRFbF0GionY015os-zq09wW7SYqkhbunko0LteuM4nqJk-8ydx6YCCaOyZa/s1600/potato+cauliflower+soup+with+chives.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSY74ol7IOJQwRlNUshU2dxc8cvpbDqC6UFKozr5IZqCrpHbKEZ_yiyNVuc6SkaYWnf4ERcdeWph8JGVsTKRFbF0GionY015os-zq09wW7SYqkhbunko0LteuM4nqJk-8ydx6YCCaOyZa/s320/potato+cauliflower+soup+with+chives.jpg" width="320"></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I've been traveling for work, which means I have once again taken many pictures of hotel carpeting. I don't do a ton of traveling but this past month or so has been exhausting. I spent more time elsewhere than I did here. So I've seen an array of conference center rugs. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyH9Ut-THnIt2EFDfabi9_r3XOt_p_yImP4XIqMdQQST8-XSLass_ivKICozG7NRY9zNX6L0pt_Kctd9yG8Y3MnCfe6e_d_vqg2mudkMASGKuLicrGpL1t7_SBjXIls6yqRfDBDcm5-vEC/s1600/IMG_2718.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyH9Ut-THnIt2EFDfabi9_r3XOt_p_yImP4XIqMdQQST8-XSLass_ivKICozG7NRY9zNX6L0pt_Kctd9yG8Y3MnCfe6e_d_vqg2mudkMASGKuLicrGpL1t7_SBjXIls6yqRfDBDcm5-vEC/s320/IMG_2718.jpg" width="240"></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Coffee Rings</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">It also means I haven't been cooking, because you know, I've been elsewhere, and that I came home and had no idea what was in the fridge or freezer. So I had to do a serious overhaul/cleanout/accounting for what's what like I did <a href="http://www.saturdaysmouse.com/2011/08/whats-in-freezer.html">a while back</a>.</span><br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiF8tjxRXBkmr-_CbteoHc0LMzs_HlW6i83g3JCT_PSLrFzCsUsVdUJLeD1uofW9enmnwT2sZyY-hIFVswbwihGKUmGe8aO74W9t59AJgq7rdOehiLanzMq1zQWdWkAKdcWk2sn9ahgYZX/s1600/IMG_2721.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiF8tjxRXBkmr-_CbteoHc0LMzs_HlW6i83g3JCT_PSLrFzCsUsVdUJLeD1uofW9enmnwT2sZyY-hIFVswbwihGKUmGe8aO74W9t59AJgq7rdOehiLanzMq1zQWdWkAKdcWk2sn9ahgYZX/s320/IMG_2721.jpg" width="240"></span></a></td></tr>
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<span style="font-family: Verdana, sans-serif;">The magical part of doing that was finding soup in my freezer. Chicken soup and butternut squash soup and potato cauliflower soup. Finding soup in the freezer isn't like finding frozen tofu or leftover pasta sauce. With soup, you're already there. It's dinner.</span><br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNh-2cbrzhCUzL9VtHtx8LxY_0jWmh3UBptm4qXYMTdCc4zzaJV1wJp6yf8KL136qjIWCqDq9h38EV9j1bf5v1iZpYebhz77ukH0bAsLzGVT9UkUPDTfoD-sIeF_bSAfpWzFQsECfwynI/s1600/IMG_2722.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNh-2cbrzhCUzL9VtHtx8LxY_0jWmh3UBptm4qXYMTdCc4zzaJV1wJp6yf8KL136qjIWCqDq9h38EV9j1bf5v1iZpYebhz77ukH0bAsLzGVT9UkUPDTfoD-sIeF_bSAfpWzFQsECfwynI/s320/IMG_2722.jpg" width="240"></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Piercing Array</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Before I left, I had made up a lot of potato cauliflower soup. I don't find a lot of use for potatoes, and potato soup has a guilt-laden heaviness to it that stems from the clear association between potatoes and saddlebags--an association often forgiven in the face of french fries. </span><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4ChvdsrRDdArIo9bkQ_qK86WGBipfHF-TrT_6xoYqqZ09Foq515tkF2O5iNcm3xpNRmOnLLTTUUVpcG2vV_wVIIaUQ-YSHED0wJfppshbIg9HqtSOc3ck24E9Aabo81R6bu00mh7jmy1/s1600/Potato+cauliflower+soup+random+potatoes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4ChvdsrRDdArIo9bkQ_qK86WGBipfHF-TrT_6xoYqqZ09Foq515tkF2O5iNcm3xpNRmOnLLTTUUVpcG2vV_wVIIaUQ-YSHED0wJfppshbIg9HqtSOc3ck24E9Aabo81R6bu00mh7jmy1/s320/Potato+cauliflower+soup+random+potatoes+1.jpg" width="320"></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Still, somehow soup sounds like I'm pretending. <i>"Oh, it's healthy, it's soup." "No, it's potatoes." </i>But when I found myself with these potatoes, I also found myself with a head of cauliflower. And if there's one thing cauliflower does well*, it's pretending to be a potato. </span><br>
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<a href="http://www.saturdaysmouse.com/2012/11/potato-cauliflower-soup.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378939.757580499999996 -75.479645999999988 40.1470895 -74.847932tag:blogger.com,1999:blog-5377016354479375487.post-28709811984045373202012-10-25T07:06:00.001-04:002012-10-25T07:06:21.084-04:00Curried Acorn Squash Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRT_IojOYObr5zDLQVAW1tdzRy9L_Lwdq6wICSGds5F6DDRzc_HY7BQJ9mBVWHRzyzE8pLyFbgmfIBnn11VLbCj2aVMUmTsz9gug9TUNMQeIoChs264JsJqU7P30jSomxwykdaMOtNmSMG/s1600/curried+squash+soup+with+chives.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRT_IojOYObr5zDLQVAW1tdzRy9L_Lwdq6wICSGds5F6DDRzc_HY7BQJ9mBVWHRzyzE8pLyFbgmfIBnn11VLbCj2aVMUmTsz9gug9TUNMQeIoChs264JsJqU7P30jSomxwykdaMOtNmSMG/s320/curried+squash+soup+with+chives.jpg" width="320"></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Oh, right, dinner. I've been in that space for too long where I forget what that task I'm supposed to accomplish around 7pm is. Dinner. </span></div>
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<span style="font-family: Verdana, sans-serif;">This is dinner. It took about 15 minutes of actual-paying-attention-time and it was ridiculous good. Like, tell your friends and family good. </span></div>
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<span style="font-family: Verdana, sans-serif;">I had this little acorn squash - and I don't have prep photos because I didn't think it was going to turn into anything special. This little acorn squash came home with me on CSA day a couple of weeks ago, and my friend Kim said, <i>"What are you going to do with it? It's so small!"</i> and I shrugged and said, <i>"Soup? Just two servings but still, soup." </i>So look at my math and imagine multiplying it to get the number of bowls of soup you want to get. </span></div>
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<a href="http://www.saturdaysmouse.com/2012/10/curried-acorn-squash-soup_25.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378939.757580499999996 -75.479645999999988 40.1470895 -74.847932tag:blogger.com,1999:blog-5377016354479375487.post-65214373305770153322012-10-16T07:00:00.000-04:002012-10-16T07:58:50.872-04:00The Egg Test<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUxlT6lA3bMozHpVCy5jaulS0SZNv7anKQmyBctpMVIGekr0FsDbsaBH3uMSrRYCRfDemGDFIjpe8zeHHWCKv73KOdpn_TR-MojszqJcXGqAUCSqZlWScYJVWKQ27F0TD-uQIypjBjD_r3/s1600/eggs+in+bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUxlT6lA3bMozHpVCy5jaulS0SZNv7anKQmyBctpMVIGekr0FsDbsaBH3uMSrRYCRfDemGDFIjpe8zeHHWCKv73KOdpn_TR-MojszqJcXGqAUCSqZlWScYJVWKQ27F0TD-uQIypjBjD_r3/s320/eggs+in+bowl.jpg" width="320"></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I'm not a perfect locavore in any way. I try to buy local, in-season produce, but then sometimes I find myself with a pineapple, or a banana, or a mid-winter red pepper. But I try pretty hard. In the warmer part of the year, I get the majority of my food from a CSA and a farm market, and in the cooler part of the year, I rely on a buying club and can get almost everything I need from local folks. Don't look too hard in my fridge at the pickles or the worcestershire. </span><br>
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<span style="font-family: Verdana, sans-serif;">There are huge advantages to eating this way. You can get to know the producers. You understand what you're eating. You help the local economy. Your food is fresher. You get more variety, year round. </span><br>
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<span style="font-family: Verdana, sans-serif;">One of the tiny drawbacks, however, faces me every time I go to use an egg. I get my eggs from my CSA right now, and when that's over I'll get them from another fairly local farm. That means that my eggs aren't always sold in new cartons that are clearly labeled with the date. So sometimes, eggs are a gamble. Did we get those eggs two weeks ago, or was it the week before that? Which of the two cartons in the fridge is newer?</span><br>
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<a href="http://www.saturdaysmouse.com/2012/10/the-egg-test.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378939.757580499999996 -75.479645999999988 40.1470895 -74.847932tag:blogger.com,1999:blog-5377016354479375487.post-14323662678876103022012-10-02T07:32:00.000-04:002012-10-02T07:32:12.307-04:00Spaghetti Squash and Black Bean Salad<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJx-QOZMBaQF8lV_dP7sczvRTlj0JpbpU6VGMI7BruHHuTZuQ2tBD-4dcYPmkFlKk3uKBYDf9HHEV71hICZVlsBq-53be0kv0U7DTeVcnIryrw7qgTt-6fu5XsuUZlpttej1hiY9jNO9X/s1600/spaghetti+squash+and+black+bean+salad+done3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJx-QOZMBaQF8lV_dP7sczvRTlj0JpbpU6VGMI7BruHHuTZuQ2tBD-4dcYPmkFlKk3uKBYDf9HHEV71hICZVlsBq-53be0kv0U7DTeVcnIryrw7qgTt-6fu5XsuUZlpttej1hiY9jNO9X/s320/spaghetti+squash+and+black+bean+salad+done3.jpg" width="320"></span></a></div>
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<span style="font-family: Verdana, sans-serif;">It's pasta salad, without the pasta. You could call it Low Carb Pasta Salad, if you were a carb-driven sort of person or you could call it All Vegetable Pasta Salad, if you were a vegetable-driven person, or you could stop lying to yourself about the pasta and just call it salad. You're in charge here.</span><br>
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<a href="http://www.saturdaysmouse.com/2012/10/spaghetti-squash-and-black-bean-salad.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378939.757580499999996 -75.479645999999988 40.1470895 -74.847932tag:blogger.com,1999:blog-5377016354479375487.post-6831519514779379222012-09-26T07:14:00.000-04:002012-09-26T07:14:12.401-04:00Tofu Banh Mi Salad<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYgkFXHgOZiRhxLNRaYuSZ_VZsKPKqNVw3ejSBiCQ6tMlRwvFwO85oIKf11IFhl7_h_LVdv4JylH8GlU4wIbRJmShdOkcfCFI1t2BjYbjGF7wgXvK_rG2tWJ66buyB9nl8oInhG-iv8u5/s1600/banh+mi+salad+done3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYgkFXHgOZiRhxLNRaYuSZ_VZsKPKqNVw3ejSBiCQ6tMlRwvFwO85oIKf11IFhl7_h_LVdv4JylH8GlU4wIbRJmShdOkcfCFI1t2BjYbjGF7wgXvK_rG2tWJ66buyB9nl8oInhG-iv8u5/s400/banh+mi+salad+done3.jpg" width="400"></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I've had this salad stuck in my head for a while. It's sweet and spicy and crisp and fresh and it mimics my all-time favorite sandwich. I've proclaimed my love for the tofu banh mi pretty loudly on this blog. Nearly a year and a half ago, I <a href="http://www.saturdaysmouse.com/2011/04/banh-mi-chay-vietnamese-tofu-hoagies.html">wrote up the recipe for the sandwich</a>. <a href="http://www.saturdaysmouse.com/2011/01/tofu.html">One of my first posts</a> was just about how much I like these sandwiches, without a recipe or anything, just <i>"Hey, you know what's a good sandwich? Tofu banh mi."</i> </span></div>
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<span style="font-family: Verdana, sans-serif;">A banh mi is pickled carrots and daikon, cucumber, jalepeno, cilantro, a wee bit of mayo or vegenaise, maybe some sriracha and some kind of protein* which in my case is always tofu. Sweet fried tofu. </span></div>
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<span style="font-family: Verdana, sans-serif;">The good rolls from the real Vietnamese bakeries are made with rice flour and are crisp on the outside and soft inside and perfect for balancing the complex flavors of this salad. </span></div>
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<span style="font-family: Verdana, sans-serif;">But something about it was calling for salad-ization. Rolls are great, but lettuce works. And a soft, crisp-edged roll might interfere with the magic act that is sweet tofu with pickled veg and spicy peppers and cilantro. That's a lot to work with and you want to taste it all. So it was time to make it into a salad. </span></div>
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<span style="font-family: Verdana, sans-serif;">Let's call this Same Dinner, Different Day, even though the other day was in April of 2011. Please don't hold on to leftover tofu that long. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvO3zhLhBFxiQp7mFsEYGQ7-6Tpbbr2T2tpshmQGwhjv74wbR26DHWomRIRfViK8VGxvXLWhjrKJxNLrXQuzP93B8oDmHFV6g5fnuuai5VT6oi5LV2VQAwhh0_HWWb9k5IEkPDnHC9zpg/s640/Same+Dinner+Different+Day.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvO3zhLhBFxiQp7mFsEYGQ7-6Tpbbr2T2tpshmQGwhjv74wbR26DHWomRIRfViK8VGxvXLWhjrKJxNLrXQuzP93B8oDmHFV6g5fnuuai5VT6oi5LV2VQAwhh0_HWWb9k5IEkPDnHC9zpg/s640/Same+Dinner+Different+Day.jpg" width="640"></span></a></div>
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<a href="http://www.saturdaysmouse.com/2012/09/tofu-banh-mi-salad.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378939.757580499999996 -75.479645999999988 40.1470895 -74.847932tag:blogger.com,1999:blog-5377016354479375487.post-75372138928497225082012-09-18T07:37:00.003-04:002012-09-18T07:37:53.055-04:00Baba Ghanouj<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib63JeLgAqtLiuxOR4w0_yobtRKfjSnefasWwb8ZqSQJP3k66hvHRNoVeWR_DrmHRKH1mAWEqjrEcAdPLtMNm2GgwNUg1cHRJZRxDJMkLE7YZmv8HEMoArBr2r2Osy64N1nZaxn4l2m8lv/s1600/baba+ganouj+with+pita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib63JeLgAqtLiuxOR4w0_yobtRKfjSnefasWwb8ZqSQJP3k66hvHRNoVeWR_DrmHRKH1mAWEqjrEcAdPLtMNm2GgwNUg1cHRJZRxDJMkLE7YZmv8HEMoArBr2r2Osy64N1nZaxn4l2m8lv/s320/baba+ganouj+with+pita.jpg" width="320"></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Baba Ghanoush?</span><br>
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<span style="font-family: Verdana, sans-serif;">Baba Ganouj?</span><br>
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<span style="font-family: Verdana, sans-serif;">Eggplant dip.</span><br>
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<span style="font-family: Verdana, sans-serif;">Smoky, creamy eggplant dip. Thick and smooth, I don't want to knock hummus, but when I'm served hummus and baba ghanouj on the same plate, it's the eggplant dip that goes first. And, much like hummus, baba ghanouj is really easy to make. Even better than hummus, baba ghanouj is really easy to freeze, so you can have the goodness of eggplant season whenever you need it.</span><br>
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<span style="font-family: Verdana, sans-serif;">But I'm not being fair to hummus, and that's not why we're here.</span><br>
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<a href="http://www.saturdaysmouse.com/2012/09/baba-ghanouj.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378939.757580499999996 -75.479645999999988 40.1470895 -74.847932tag:blogger.com,1999:blog-5377016354479375487.post-22236127434760230742012-09-17T08:07:00.000-04:002012-09-17T08:07:34.209-04:00Like riding a bicycle, or a horse.<div>
<span style="font-family: Verdana, sans-serif;">I'm mixing analogies, or idioms or something. Something about not forgetting how to ride a bike and then something else about getting right back on the horse. </span></div>
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I blog pretty much in "real time," meaning that I don't have a backlog of foods waiting to be posted at any given moment. Generally speaking, I'm writing about foods I've cooked recently. I have one older post that'll go up soonishly from before we took our little hiatus, but usually, if I'm writing about it, it's from this week or so. Usually there are still leftovers in the fridge.</span><br>
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<span style="font-family: Verdana, sans-serif;">So that means that when stuff comes up, there isn't content I can just push out automatically. I don't have stock posts. </span></div>
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</div><a href="http://www.saturdaysmouse.com/2012/09/like-riding-bicycle-or-horse.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378939.757580499999996 -75.479645999999988 40.1470895 -74.847932tag:blogger.com,1999:blog-5377016354479375487.post-77741286677575235082012-08-30T19:31:00.002-04:002012-08-30T19:31:37.466-04:00Back soon<span style="font-family: Verdana, sans-serif;">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?</span><br />
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<span style="font-family: Verdana, sans-serif;">I should have mentioned earlier that it'd be a lil bit before I got back. I imagine I'll be back real soon. </span><br />
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<span style="font-family: Verdana, sans-serif;">Here's the text version of The Goods, Week 14. </span><br />
<span style="font-family: Verdana, sans-serif;">Please pretend you're playing a role playing game on your Commodore in the 80s. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">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. </span><br />
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<span style="font-family: Verdana, sans-serif;">Anyhow, back soon. In the meantime, hug your friends. Maybe even cook them a meal. </span>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comtag:blogger.com,1999:blog-5377016354479375487.post-61540160219472243762012-08-24T07:00:00.000-04:002012-08-24T07:00:05.597-04:00CSA Summer 2012 - The Goods - Week 13<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">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.</span></div>
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<a href="http://www.saturdaysmouse.com/2012/08/csa-summer-2012-goods-week-13.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378939.757580499999996 -75.479645999999988 40.1470895 -74.847932tag:blogger.com,1999:blog-5377016354479375487.post-83820734673281979182012-08-21T07:08:00.000-04:002012-08-21T07:08:13.816-04:00How to measure and convert<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">The thing that stresses me out in the kitchen is measuring, so I try to avoid it. Over the winter I made <a href="http://www.saturdaysmouse.com/2012/01/measuring-and-stealing-ideas.html">my version</a> of the conversion chart/art <span style="font-size: x-small;">"(ch)art?"</span> I saw on <a href="http://www.thekitchn.com/memory-tricks-remembering-how-52851">The Kitchn</a>, and that helps with some of it.</span><br>
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<a href="http://www.saturdaysmouse.com/2012/01/measuring-and-stealing-ideas.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkFGhwp-NY-ofNjPzVsA-bAa3SHCzsYLPVYsp4JyVdIx9fzAiICbltTXY41bJ2aSCNdn8NOsgOcuIRvKdeydy_BizBi4wBw8BHiis4FWKOpSmDQKByBx0gKCoMPM6uzNkZu2O6tPJImA/s320/measurements.jpg"></a></div>
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<span style="font-family: Verdana, sans-serif;">But there are other measurements that I keep having to <a href="http://lmgtfy.com/?q=cooking+conversions#">Google</a>*. As I mentioned when I first posted that (ch)art - <span style="font-size: x-small;">and I'm going to have to trademark that word and make it my own</span> - I often have to <a href="http://lmgtfy.com/?q=yeast+packets+to+teaspoons">Google</a> the conversion from packet of yeast to jar of yeast (it's 2.25 teaspoons). </span><br>
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<span style="font-family: Verdana, sans-serif;">Here are links to some nifty online conversion tools and printables that you can tack up on the inside of your cabinet door. </span><br>
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<a href="http://www.saturdaysmouse.com/2012/08/how-to-measure-and-convert.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378939.757580499999996 -75.479645999999988 40.1470895 -74.847932tag:blogger.com,1999:blog-5377016354479375487.post-357823241213116172012-08-17T07:21:00.000-04:002012-08-17T07:21:26.967-04:00CSA Summer 2012 - The Goods - Week 12<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiZsHV7futXciNCuDVROEqMgvUuJ0f5mkGlqImGOjYsiAiCdx-ZnUq1XDWbu69waJ4d6VfvR8VN_IwZf1jfgX5xGNaaLXwYhz5vA47x1-x6AxF9q2BdieCeKVF-TX_-ZFsoOIVPTEfbE_/s1600/The+goods+week+12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiZsHV7futXciNCuDVROEqMgvUuJ0f5mkGlqImGOjYsiAiCdx-ZnUq1XDWbu69waJ4d6VfvR8VN_IwZf1jfgX5xGNaaLXwYhz5vA47x1-x6AxF9q2BdieCeKVF-TX_-ZFsoOIVPTEfbE_/s640/The+goods+week+12.jpg" width="640"></a></div>
<span style="font-family: Verdana, sans-serif;">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. </span><br>
<a href="http://www.saturdaysmouse.com/2012/08/csa-summer-2012-goods-week-12.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378939.757580499999996 -75.479645999999988 40.1470895 -74.847932tag:blogger.com,1999:blog-5377016354479375487.post-68472297201758671732012-08-13T07:38:00.000-04:002012-08-13T07:53:29.527-04:00Orange Monkey Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjco-GRMpcUQJHKCmDGDDuj59Y_2Fsxp6GZEHuyyEanH3AE6a0NO_JlGoZhb6vWenMqBh85VmiDGNJAOM_VruYvY8W0yUNWLm8KBOX1qi-CYeqkSH_82tkISoIhtkv3Ae7Xu7MjkFYSrFud/s1600/Monkey+Bread+on+Platter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjco-GRMpcUQJHKCmDGDDuj59Y_2Fsxp6GZEHuyyEanH3AE6a0NO_JlGoZhb6vWenMqBh85VmiDGNJAOM_VruYvY8W0yUNWLm8KBOX1qi-CYeqkSH_82tkISoIhtkv3Ae7Xu7MjkFYSrFud/s320/Monkey+Bread+on+Platter.jpg" width="320"></span></a></div>
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<span style="font-family: Verdana, sans-serif;">If you've been playing <u>Saturday's Mouse: The Home Game</u> for any amount of time, you know I don't make <a href="http://www.saturdaysmouse.com/search/label/dessert">desserts</a>. 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. </span></div>
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<span style="font-family: Verdana, sans-serif;">It's hard to cook things you don't care much about. So dessert just isn't a thing. </span></div>
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<span style="font-family: Verdana, sans-serif;">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. </span></div>
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<span style="font-family: Verdana, sans-serif;">I read 47 recipes for monkey bread. Here's the gist: make white bread. Roll it in balls. Sugar and butter. Bake.</span></div>
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<span style="font-family: Verdana, sans-serif;">Most of the recipes I read used canned biscuits, but that's not my style and <a href="http://www.cookinglight.com/eating-smart/recipe-makeovers/lightened-monkey-bread-recipe-00412000072897/">Cooking Light</a> 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). </span></div>
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<a href="http://www.saturdaysmouse.com/2012/08/orange-monkey-bread.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378939.757580499999996 -75.479645999999988 40.1470895 -74.847932tag:blogger.com,1999:blog-5377016354479375487.post-22942966945944156782012-08-07T07:00:00.000-04:002012-08-13T16:29:54.281-04:00(Refrigerator) Pickled Jalapeños<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXNHC-hr_Yg2y3IjGl8vcmDKRfGEw_9daXGfIUWwLRn8d1hqMzYjwJO2Yoogh3hjycra4QEYbCqVERAp-tReyUvE8IZiHGsjPO_MWQMXME8pycxzFi0_ESvWPOGYLJCouxyp6AgigZcdIK/s1600/Jar+of+jalepenos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXNHC-hr_Yg2y3IjGl8vcmDKRfGEw_9daXGfIUWwLRn8d1hqMzYjwJO2Yoogh3hjycra4QEYbCqVERAp-tReyUvE8IZiHGsjPO_MWQMXME8pycxzFi0_ESvWPOGYLJCouxyp6AgigZcdIK/s320/Jar+of+jalepenos.jpg" width="320"></a></div>
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<span style="font-family: Verdana, sans-serif;">There are a handful of store bought condiments that are always in my pantry. No matter how easy it sounded when I read <a href="http://www.amazon.com/Make-Bread-Buy-Butter-ebook/dp/B004T4KXMS">Make the Bread, Buy the Butter</a>, I'm not making my own <a href="http://www.vitacost.com/edward-sons-organic-vegan-worcestershire-sauce?csrc=GPF-PA-011206004082&ci_sku=011206004082&ci_gpa=pla&ci_kw={keyword}&gclid=CKLZlb2q1LECFUXc4AodNE8AOQ">worcestershire sauce</a>. I'm probably not even making my own mustard. There are always pickles, and sometimes they're things that I've just doused in vinegar and sugar and salt and other times they're store bought. And there are always <span style="background-color: white; line-height: 19px; text-align: -webkit-auto;">jalapeños, which are very easy to make yourself</span>. </span><br>
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<span style="font-family: Verdana, sans-serif;">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 <span style="background-color: white; line-height: 19px; text-align: -webkit-auto;">jalapeños</span> to those meals. We make <a href="http://www.saturdaysmouse.com/2011/04/banh-mi-chay-vietnamese-tofu-hoagies.html">banh mi</a>.* <span style="background-color: white; line-height: 19px; text-align: -webkit-auto;">Jalapeños</span> are important. </span></div>
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<a href="http://www.saturdaysmouse.com/2012/08/refrigerator-pickled-jalapenos.html#more">more of this post -></a>Rosehttp://www.blogger.com/profile/13903695811636882553noreply@blogger.comPhiladelphia, PA, USA39.952335 -75.16378939.757580499999996 -75.479645999999988 40.1470895 -74.847932