I’ve been in a food slump lately. Passover is always a hard time, because so much is off the table, and I don’t enjoy baking with matzoh (I also have issues with making food seem like other than it is, ie matzoh meal or flourless cakes that are supposed to make you forget that it’s Passover). And over Passover I also started reforming my mindless eating habits, which is requiring a great deal more willpower than I expected. So to additionally cook or bake something that I won’t simply snack on and maintaining a full work, working out and reading schedule has been overwhelming. We’re also only finally coming out of winter, so produce is still switching over, meanwhile I lost my taste for winter vegetables (arguably my most favorite vegetables) a few months ago. Spring is finally here and I want to enjoy it, not think about food, or at least not actually spend time preparing it, because I’m always thinking about food (latest obsession: reading food books and researching yogurt-making). But for someone who could definitely be described as a more than casual foodie, my ability to eat the same thing for meals on end astounds me. Hopefully my taste for turkey, hummus and avocado (delicious when piled onto spinach and wrapped) won’t go the same way as my still recovering taste for mushrooms.
Hello, food enthusiasts! Our kitchen hasn’t seen much action on my end lately, since I recently had surgery and was not really up for standing in front of a hot stove for any length of time for about week. I am happily recovered now, however, and thought this would be a good time to tell you about a current favorite salad of mine. The flavors are bright and light and spritely, yet it’s still substantial enough for a whole meal. At this glorious time of year, I often try to stick to meals made from super fresh local seasonal ingredients lovingly picked by jolly farmers in overalls, but blast it, this is too good to not tell you about. The proportions below are for 1 individual salad.
Burr grinder for grains;
Additional fruit basket;
Marble pastry slab.
And unlike a counter-top composter or an espresso maker, these actual fit our life and times.
Oh my goodness. When did it become the holidays? It seems as tho just yesterday we were eating peaches and planning a summer bash and now fall has thoroughly set in. I am by no means complaining – fall is my favorite season, and this morning I discovered a new apple (Splash? but I can’t find that listed) and tulip poplar honey for Rosh Hashanah. But I haven’t finished posting my summer recipes, and now I have to think about the fall, and learning to get myself out of bed on cold Sunday mornings to buy produce. Fall also means we’re less in need of cold storage but do finally need to get shelves and baskets for the winter squash, potatoes, onions and mushrooms we stock up on. We have a grand redesign plan for the kitchen, to accompany the keep-it-organized plan for the living room. I’ll try to be better about updating.
R: “I bought something exciting!”
M: “Did you buy a plant?!”
R: “I bought a garden pot! It has [list of delicious herbs]!”
M: “Does it come with instructions?”
R: “No, but she [the seller at the farmer’s market] said I should [vague list of instructions].”
M: “I’ll call my mom.”
R: “Good idea.”
And thus began Garden Pot Watch 2012. To say the denizens of Apt 2 have a complicated relationship with plants would perhaps be overly positive. We used to have a cactus. The cat ate it.* R kept an orchid for a year or so, but I haven’t seen it lately. And so on. We would love to get a lime or clementine tree, but why invest in something that will probably never bear fruit? Having a tomato plant or two would save us $$$ in the long-run, but again, why bother? So here we are, with our grand adult experiment #1: keeping a garden pot alive. Cross your fingers.
*Yes I tried cat grass and it made a very pretty centerpiece for a while. He ignored it completely.