The Goods and how I'm not hip.

I'm not hip.  You've probably figured that out by now.  I don't like the new music the kids listen to.  Ok, I have no idea what the kids are listening to, but I don't like the new music Sous Chef Brian listens to. 


I only figured out Twitter last year.  I was online before just about everyone else, and now at 30-some, I can't turn on the Netflix on my own (there's a Playstation involved, it's complicated).  So I'm slow to catch on.  I've been highlighting other foods on the interwebs in the What Else is On series, because it seems that the interwebs are made of cat photos and food, and we should take advantage of that, and relying on me for your food might leave you hungry some weeks.  And then I was like, "Oh, there's a thing for this!" And that thing is Pinterest.  


So now Saturday's Mouse is on Pinterest.  You can look at my foods that way, and look at the other foods I like and think I might make.   


Sous Chef Brian thought the new little button (to your left) was a Phillies logo.  Maybe he's not that hip either. 


Also, we got The Goods this week.  Week 23 of the winter buying club.


Honey and jam, via Margerum's.  Pear jam.  I have something up my sleeve.  Or I'll just ignore it and eventually put it on toast. 

Lettuces.  Mixed from Landisdale, and bibb and claytonia (I have no idea) from Silver Mine Farm. 

Various proteins.  Tofu from Fresh Tofu, and smoked cheddar from Hillacres Pride, eggs from L&L Farms and bacon from Forrest Acres.

Dal Palak (Lentils and Spinach)

Lentils don't sound very exciting.  Sous Chef Brian has an anti-lentil thing that goes back to long before he had ever had lentils, so it's not really their fault.  But if we call it dal, lentils can get a bit more exciting. You know that I don't claim to have a clue about how to make Indian food. I should really have called this, "Spiced lentils and spinach," and then I wouldn't even be pretending. This is simplified.   Whole seeds are subbed for ground.  I only used things I had in the house.  

What else is on?

Happy Weekend!  I'm not cooking... actually I am, but nothing you haven't seen before.  So go and look at this stuff instead. 


I'm never asked myself what I can shove lasagna into, since the easy answer is "my face," but now that I've seen it shoved into mushrooms, I think that's worth considering.  

I don't know why meat and melted cheese on bread seems so revolutionary, but I like the looks of this one.

I'm excited about the thought process that causes someone to make a black bean burger instead of a meat burger, and then put bacon on it.  I would definitely do that. 

Buying Club 2012 - The Goods - Week 22

This was the week that it caught up to me, and I didn't order milk.  Whew.

I did, however, order all the salad.  All of it.  So if you're trying to make a salad this week, and you're like, "Damnit, where are all the greens?" Sorry, I'm hoarding them.  I don't know how this happened. 

Mizuna and Bekana, two types of mustard greens, both from Silver Mine Farm. 

Mixed lettuce from Landisdale Farm, bibb (bib?) lettuce from Silver Mine Farm and spinach from Rineer Family Farms. 

'Shrooms from Mother Earth and seriously?  Three scallions.  Three.  I know spring just happened, but 3 scallions. 

Also, the best cheese and yogurt in the world, from Hillacres Pride and Pequea Valley, and also some ricotta.  I've never ordered ricotta before, typically I make my own, but this was cheaper than doing it myself so I thought I'd check it out. 

There's only one more Winter Harvest order left this year, and our Greensgrow summer CSA doesn't start until the end of May, so maybe I'm glad I had the chance to fill my freezer with dairy.  Headhouse Farmer's Market opens May 1, so I think we're going to be fine without having to do the grocery store thing.  

Creamy Roasted Garlic Spinach Pasta

It's April, it's distinctly spring, and new veggies are on the horizon, but for most of the winter, there's been a lot of spinach in my life.  Year-round there's a lot of spinach in my life, but there has been less variety lately, so spinach is at the forefront.

This is one of those dishes where you can very easily swap in and out whatever appeals to you or whatever is left in your fridge and it'll still taste like you put way more time and effort into it than you did.