Kitchen Writer

Poetry: Charles Simic

2012-01-24T13:46:00.001-07:00

I've been savoring my way through The World Doesn't End by Charles Simic, and have come across some great prose poetry involving food. Here's a hint -- it's not really about food:

Are Russian cannibals worse than the English? Of course. The English eat only the feet, the Russians the soul. "The soul is a mirage," I told Anna Alexandrovna, but she went on eating mine anyway.
"Like a superb confit of duck, or like a sparkling littleneck clam still in its native brine?" I inquired. But she just rubbed her belly and smiled at me across the table.

The Joy of Little Secrets

2011-11-22T09:56:00.001-07:00

Recently, I acquired an old, slightly battered copy of The Joy of Cooking from before Mr. Becker decided to bring his mother and grandmother's classic up to date. I had been looking for one for a long time after I noticed that the only recipes that I was interested in from my newer latest edition copy were classics from the original editions. I wasn't interested in any of the new "ethnic" recipes or recipes updated to reflect emerging health trends. Other cookbooks do these much better. I just wanted the nostalgic and butter-ladened recipes of yesteryear.

I kept an eye out at antique/junk stores, garage sales, and used bookstores for a few years without ever spotting a copy without Mr. Becker's name added to the spine. So, when I happened upon an old stained copy with a creased spine at our local library's used book sale (donated by some individual to help raise funds for the library), I immediately added it to the stack of other books that Matt was kindly carting around after me.

Reading through the recipes, you get the sense that more was expected of the reader than in contemporary cookbooks. In a recipe for Cheese Bread, which I'm making later today to go with a pot of Minestrone, has most regular bread instructions and timing, but doesn't specify a length of time for raising -- just the ubiquitous "until doubled in bulk". Most contemporary cookbooks include at least an estimated time for those home cooks who are not confident enough in their accumulated knowledge to attempt a recipe without exacting instructions. Instead, the recipes in this edition are written assuming that the reader has a feel for some of the more basic techniques, or at least that they would like to develop that sort of familiarity. It's like a mark of time gone past in our modern prepared foods landscape.

This cookbook with its discolored cover and stained pages was obviously well-loved by somebody. The two ribbon bookmarks (more large cookbooks should be bound with two ribbons) marked out pages with recipes for Chicory and Beetroot Salad, Coleslaw, and Hot Slaw with Apple (this particular page falls open with ease on its own), and a section on Cornish Hens, Guinea Fowl, and Squabs -- an interesting combination. One has to wonder if they were made together, and was it only the last time that this book was used or were these recipes made often?

What sort of person used this book? What were their favorite recipes? And why did they stop using it (as evidenced by both its presence at the book sale and the light coating of dust along the ribbons bulging out of the top of the book)? There is a sort of history to the spills and bent pages of our cookbooks that tell details of who we are or were and tell stories of bits of our lives. Somewhere there is somebody out there who can decipher this code, or at least there was at one time. They've passed along quite a mystery and impression in this fading cookbook -- like the notes of a life kept secret from us. They probably didn't even realize that they were doing it.

But then, do any of us?

A Confession...

2011-11-14T16:55:00.001-07:00

The Fall CSA has started up, giving us wonderful hearty veggies in the cooler weather. We've been getting it from the lovely Ollin Farms here in Longmont.

This week we received:

a buttercup squash (Apparently it's like an acorn squash only sweeter.)
chiogga beets (They're stratified with candy cane color inside!)
choice of radishes or tomatoes (I chose tomatoes for one last time.)
choice of two field greens (I chose spinach and kale, and left the bok choy and salad greens.)
carrots (These deserve a parenthetical modifier too.)

What will I do with all of these? Well...

I... have a confession to make. I haven't been meal planning. Not more that a few days in advance, anyway. This sort of spur-of-the-moment kitchen creativity has been really awesome recently up until just now with these vegetables. Now though, I feel completely lost.

I'm thinking about a spinach salad with carrots, tomatoes, and sliced beets. That's all I got. Really.

What do you do with a sweeter squash? I need some suggestions. Please. Don't make me beg.

When Squirrels Attack.

2011-10-19T09:00:00.000-06:00

We have a large pumpkin sitting on our front porch that's been there for about 2 weeks now. We received it as part of our last CSA share. I hadn't decided if I wanted to use it to make food or to carve for Halloween. My indecision ultimately didn't matter, however, because one morning we opened the door to discover that something had clawed a small chunk out of it.

That small missing chunk steadily grew each night over the coarse of a week until something finally reach the semi-hallow inside filled with seeds.

And we wondered, 'What could be doing this to our beloved pumpkin?'

Yesterday the cold-hearted creature responsible grew bold, and he was finally caught in the act of systematically dismantling the pumpkin and munching on the seeds:

He is truly a vicious creature.

Recipe: Creamy Mushroom and Brussels with Whole Wheat Spaghetti

2011-10-18T15:32:00.001-06:00

Did I make this meal in just 20 minutes?

Yes.

Did I sneak some bites of the mushroom mixture while waiting for the pasta to finish?

Yes.

Did I write this post while watching reruns of Twin Peaks on Netflix?

Oh, yes.

I'm torn between thinking that show was a complete disaster or a breakthrough satire. Like the Log Lady. "My log saw something."

Oh, right! Pasta.

This recipe calls for slowly sauteing a leek, some Brussels sprouts, and mushrooms. Slow sauteing chopped mushrooms in a little olive oil makes them irresistible. Just try not to devour them all if the pasta isn't done when the vegetables are.

Saute your veggies.

Drain your pasta.

Mix your sauce.

Veggies go into the sauce.

Saucy veggies get tossed with pasta.

The second best part of this recipe is the goat cheese. It's creamy and provides enough of a tang to add interest without being overwhelming.

My favorite goat cheese.

Creamy Mushroom and Brussels with Whole Wheat Spaghetti (serves 6 to 8)

Ingredients
1 box of whole wheat spaghetti or linguine
2 tbsp + 1/4 cup extra virgin olive oil, separated
1 small leek, cleaned and sliced
2 cups sliced Brussels sprouts
2 to 3 cups chopped mixed mushrooms
4 oz. chevre goat cheese
1/2 cup (+more if needed) reserved pasta water
2 tsp lemon juice
salt and pepper to taste

1.) Begin by cooking the pasta according to the package directions. While it's cooking, heat 2 tbsp of olive oil in a large pan over medium heat. Add the leek, Brussels sprouts, and mushrooms and saute until the vegetables are softened. Look for the leek and Brussel sprouts to turn bright green and the mushrooms to deepen their color. Set aside.

2.) Drain the pasta when it's done, but reserve about 1 cup of the water that it cooked in. In a large mixing bowl (or the pot used to cook the pasta), whisk the goat cheese, 1/4 cup olive oil, 1/2 cup of the reserved pasta water, and lemon juice until smooth. Mine was about as thick as olive oil. If it seems too thick, whisk in a little more pasta water.

3.) Add the vegetables to the goat cheese sauce and mix. Then add the spaghetti and toss.

And that's all there is to it. The last step is to enjoy!

Awesome Descriptions of Food in Literature

2011-10-06T12:16:00.000-06:00

“The rule is jam tomorrow and jam yesterday, but never jam today.” -- Lewis Carroll, Through the Looking Glass

“And Tom brought him chicken soup until he wanted to kill him. The lore has not died out of the world, and you will still find people who believe that soup will cure any hurt or illness and is no bad thing to have for the funeral either.” -- John Steinbeck, East of Eden

The Nolans practically lived on that stale bread and what amazing things Katie could make from it! She'd take a loaf of stale bread, pour boiling water over it, work it up into a paste, flavor it with salt, pepper, thyme, minced onion and an egg (if eggs were cheap), and bake it in the oven. When it was good and brown, she made a sauce from half a cup of ketchup, two cups of boiling water, seasoning, a dash of strong coffee, thickened it with flour and poured it over the baked stuff. It was good, hot, tasty and staying. What was left over was sliced thin the next day and fried in hot bacon fat. -- Betty Smith, A Tree Grows in Brooklyn

"Here's my pretty lady!" he said, bowing to the hobbits. "Here's my Goldberry clothed all in silver-green with flowers in her girdle! Is the table laden? I see yellow cream and honeycomb, and white bread, and butter; milk, cheese and green herbs and ripe berries gathered. Is that enough for us? Is the supper ready?" -- J.R.R. Tolkien, Lord of the Rings

But when that smoking chowder came in, the mystery was delightfully explained. Oh! sweet friends, hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuits and salted pork cut up into little flakes! the whole enriched with butter, and plentifully seasoned with pepper and salt... -- Herman Melville, Moby Dick

“Well loved he garleek, oynons, and eek lekes. And for to drinken strong wyn, reed as blood.” -- Geoffrey Chaucer, The Canterbury Tales

And now for something completely different:

As I looked along the yellow expanse out of which I remember its seeming to grow, like a black fungus, I saw speckled-legged spiders with blotchy bodies running home to it, and running out from it . . . "I can’t guess what it is, ma’am." "It’s a great cake. A bride-cake. Mine!" -- Charles Dickens, Great Expectations

What's in the Box? (10/4) - No Plan

2011-10-05T10:51:00.000-06:00

You know, one of the hardest things about writing is keeping up the momentum. Many people start a novel or even a blog and write a few pages, each one coming slower than the last, until they just fizzle out. They've lost the momentum.

I don't want to be that sort of writer, though it seems I've spent the last year in a sort of writing slump having lost that momentum. It's time to get it back, which for me means schedule and discipline -- something that I can be very good at, but have neglected practicing for awhile. I work best while highly organized with a very structured day. I think most freelancers/writers/work-from-home-ers will tell you that one of the hardest parts is enforcing that sort of structure when there are no coworkers or boss around to encourage it.

So far (all three days of it), the plan has been working well. It was a bit of a rocky start yesterday when I didn't get up as early as I had planned (having stay up too late the night before), but it's pulling around. I even had Matt's help and encouragement this morning when he made me breakfast to help me get to writing sooner.

Speaking of schedules, yesterday was the last pick-up of the Summer CSA season. We had an alright year, though it was not quite as amazing as last year. This last share has a nice variety, and I haven't quite decided what to do with all of it.

Turnips w/Greens
2 Pumpkins, one small/one large
Tomatoes
Squash, of some kind
Carrots
Kale

The large pumpkin (not picture) is gracing our front porch for now to add a touch of fall decoration. I haven't quite decided what to do with the small one, so it's just decorating the dining table for now.

We've signed up for a Winter season share at another farm in the area, but I have yet to hear back from them. It's supposed to start at the end of October and run into December, giving us a few weeks here to pick up produce exclusively at the market. Speaking of the market, I got 8 Jalapenos last weekend for $1.00! Truly pepper season has arrived.

I don't know what it is, but the CSA shares and thoughts of the market just get me excited and adventurous in the kitchen.

Recipe: Slow-Cooker Ham and Navy Bean Soup

2011-10-03T11:47:00.000-06:00

*Note -- This recipe finally uses up the last of the ham from Easter!

It's getting to be soup season, and I'm finding myself leaning toward heartier meals as the temperature dips into the 40's at night here in Colorado. Ham and bean soup is one of my favorites, and this soup definitely hit the spot.

It takes a lot of time, but almost all of it is hands off. So, set your beans to soak overnight, throw everything into the slow-cooker in the morning, and you will have a lovely hearty soup ready for you when you get home from work.

Slow-Cooker Ham and Navy Bean Soup (serves a lot)

Ingredients
2 cups dried navy beans, soaked overnight and drained before using
1 medium onion, diced
2 stalks or celery, diced
1 tbsp powdered chicken bullion
1 tbsp herbes de provence
1 cup cooked ham, chopped
salt and pepper

1.) Throw the navy beans, onion, celery, powdered bullion, and herbes de provence into the slow cooker and add enough water so that the beans are covered with about 1 inch of water. Mix it up and and set to cook on high for 8 to 9 hours.

2.) Give the soup a stir and check the beans. They should be soft at this point (if not continue to cook until they are). Add the ham and stir. Cook (still on high) for another hour.

3.) The beans should be creamy and the soup thickening (from the beans). All that is left to do is enjoy!

Playing with the Template

2011-09-28T15:42:00.000-06:00

I've been playing with the template, so if things look a little strange around here, that's probably why. Posting should resume shortly.

The Birthday Cake

2011-09-19T16:29:00.002-06:00

I just want to share some pictures and a link to the recipe of the Dulce de Leche cake that Matt made me for my birthday.

I love me some caramel/dulce de leche. At our wedding, we did cakes as center pieces instead of one large cake. There were a variety of flavors spread out across the tables. Guess who had the only Dulce de Leche cake? That's right -- ME... and Matt, of course.

This is by far the fanciest cake made in my kitchen. Ever. I'm not much of a cake baker, though I do love it. And like I said, Matt made this.

Now before you say, "But it's not as pretty as the one on the recipe page," ask yourself, "Do I want pretty, or do I want dripping in milk caramel?" I know what my answer would be.

Look at that two-layer action going on there. I've never even made a two-layer cake.

Needless to say, this cake was amazingly delicious.

If you want to experience this cake in person (and really, who wouldn't?), here is the link for the recipe: Dulce de Leche Cake with Caramel Buttercream at Spork or Foon.

What's in the Box? (9/14) and The Plan

2011-09-14T13:57:00.002-06:00

No picture of the vegetable haul this week. Matt picked up our CSA share on the way home from work. I was on the phone with my dad when he came in, and before I could get a picture, he had largely cleaned it and put it away.

In other news, the owners of the farm are planning to sell it and move to the other side of the state to run an orchard. Good for them for their vision; I hope it all works out for them. It does mean that I probably will need to find another CSA for next year though. Maybe I could find one with a fruit share as well...

In the box this week:

4 ears of Sweet Corn
3 Tomatoes
Broccoli
Lettuce
2 Onions
Carrots
1/2 a Muskmelon

The Plan:

Wednesday - It's my birthday so we are probably going out, though Matt might make something. Well, he is making something -- a Dulce de Leche cake. I know because he's in the kitchen working on it right now. So... cake dinner?

Thursday - Lentils and Potatoes with Curry (How to Cook Everything, 415)

Friday - Vegetable Soup with No-Knead Bread or Rolls

Saturday - Fish with Salad

Sunday - Chicken Broccoli Stir-Fry with Rice

Monday - Pasta with Homemade Sauce and Hot Italian Sausage

Tuesday - Pizza (Black Olive and Mushroom?)

Disaster Garden '11

2011-09-13T10:38:00.001-06:00

Have I showed you my "Disaster Garden" yet? It's less of a "garden in case of disaster" and more of a "garden that is a disaster".

We got it with the house this summer. It was already planted and producing, which was awesome, but it could use a bit of work. It can use even move work now that we've kind of neglected it.

The right side: As you can see, it's overgrowing with some weeds. We only just got a string trimmer, so we haven't been able to take care of them yet. Also, the tomatoes have grown together... well, except for the one that's fallen over under its own weight.

And surprisingly, even though it has collapsed, and into the shade too, it's proving to be one of the more robust plants.

This tomato has basically wither in the sun. It's pretty much done for the season.

The anaheim pepper, zucchini, and summer squash plants are actually still producing. I think we might get one more round out of them before the first frost comes.

Here is the soil that we're working with. It's full of rocks and weeds and basically needs to be leveled and replaced, I believe. That's fine because we have some big plans for this space.

Here is the best feature about our garden space. It is a sprinkler hooked into the property's irrigation system, but is not completely piped underground -- meaning we can move it as we reorganize the garden. It's also set on its own "zone" so we can have it water more frequently than the rest of the yard.

The ultimate plan, at the moment, is to level what's out there right now, build some raised beds (either one long narrow one, or two smaller ones, and mulch around the beds to clean up the weeds and to mark the boundary between the yard and garden. I'm trying to decide how much to try to finish before winter and what to save for early spring. At the very least, I'm going to tackle the weeds soon.

Links of Interest (9/9)

2011-09-09T10:00:00.000-06:00

Wondering what the big deal about sea salt is? Fooducate tells us how it compares to table salt.

The Kitchn has a round-up of tips and suggestions related to No-Knead Bread. Personally, the No-Knead Pumpkin Rolls with Brown Sugar Glaze sounds delicious.

I will be making this watermelon sorbet today.

This Op-Ed piece in the New York Times explores the importance of public school Home Ec classes.

The GMO debate is not just concerned about health and economics on a national scale, but also about international trade and crop cross-contamination/monocultures.

Recipe: Garden Pasta Sauce

2011-09-08T10:35:00.000-06:00

This post is actually less of a recipe and more of an encouragement to try things out without a precise recipe.

Attempting a pasta sauce is a great way to try such a venture and is also a fantastic way to use up old vegetables sitting in the fridge or an overabundance of summer garden veggies. It's also my go-to way of ridding myself of eggplant.

You don't even have to make a lot. Below, I've made a stock pot's worth, but if you only have a few tomatoes and other vegetables, you can just make a serving or two in a small sauce pan.

To start, round up any vegetables you need to use up or would like in the sauce. Even just tomatoes and onions would work. Here's what I found in my kitchen:

I have a ton of eggplant, a few heads of garlic, an onion, a green pepper, a lot of tomatoes, a large package of mushrooms, and a summer squash. I decided that I wanted to roast the garlic, so before anything else, I sliced off the top of each head:

Then, I stuck them in the toaster oven on 350 or 375 while I chopped the rest of the vegetables.

Tip: You can really chop the vegetables to any size you want, but remember that the larger you chop them, the longer they will take to cook down. Also keep in mind that if you want a chunky sauce, you don't want them to be chopped too large or too small.

By the time I finished chopping the vegetables (it took me about 20-25 minutes of leisurely chopping), the garlic was finished and looked like this:

It smelled heavenly in my kitchen (I love the smell of garlic), and now that they were cooked, the individual cloves were soft enough to squeeze out of the papery skin. To squeeze the garlic cloves out, let the heads cool until they are cool enough to handle, then take them by the root end and try to pop/squeeze them out. You can squeeze the whole head at once rather than one clove at a time.

I like to leave the skin on my tomatoes for two reasons: 1.) Like most produce, many of the nutrients are in the skin (and if you cook it long enough, it will dissolve anyway); and 2.) I'm lazy.

Decide what herbs, spices, or vinegars you want to use for flavor. I used salt, pepper, thyme, basil, red pepper flakes, and some balsamic vinegar.

I started by heating some olive oil in the stock pot; adding the onion, green pepper, and summer squash; and cooking them until they began to soften. Then I just dumped the rest of the vegetables in and covered the pot with a lid to simmer until it cooked down to my liking. It started out looking a bit like this...

...And eventually ended up here:

Everything being cooked to my liking, I decided I want the sauce to be less watery, so I removed the lid and continued to simmer it until it thickened up.

Then I just waited for it to cool so I could freeze it to use at a later date.

And that's how I make pasta sauce without a recipe.

What's in the Bag? (9/6) w/The Plan

2011-09-07T10:00:00.000-06:00

After appreciating the beautiful haul that is this week's CSA share, let's take a moment to remember one thing...

I hate eggplant.

I really hate eggplant, and there are six -- count them, six(!) -- Japanese eggplants in this picture. There's only one thing to do. Make pasta sauce.

You may remember the Summer Sauce recipe I wrote up inspired by Laurie's tip for cooking eggplant in pasta sauce so long it dissolves. Well, I'm going to do it again, only this time the recipe is going to be much more vague and wild because I have things to use up from our disaster garden (more on that at a later date).

So, what was in the box?

a head of Kale
Edamame
1/2 of a Muskmelon
Tomatoes x3
Japanese Eggplant x6
2 Onions (red/yellow)
4 ears of Sweet Corn
4 medium Beets

My first thought: What the heck is a Muskmelon? If you've ever seen those melons that look like cantaloupes with longitudinal lines pressed into them, then you've probably seen a muskmelon. It's apparently related to the cantaloupe; I'll let you know if it tastes like one.

The Plan:

Slow-Cooker Ham and Navy Bean Soup w/Salad
Couscous with Creamy Corn and Shrimp, w/Salad

uses Sweet Corn

Teriyaki Chicken, Boiled Edamame, Rice

uses Edamame

Hot Italian Sausage with Roasted Potatoes and Beets

uses Beets

Fish Fajitas
Lentils and Potatoes with Curry (How to Cook Everything, 415)
Pizza

The tomatoes, eggplant, and one onion will go into the pasta sauce, which I will freeze for later. I'll use the kale to make kale chips (recipe may come soon).

Now We're Cooking With Gas...

2011-09-06T18:56:00.001-06:00

A sneak peak into the new kitchen:

How about we pick up where we left off tomorrow.

Just a little note...

2011-08-01T10:37:00.000-06:00

This is just a little note to say that I may be away for a while (no more than a few weeks). We have just begun the packing/moving process. It's weird to say, but I think moving about 5 miles away is going to take more effort than moving 1600 miles. It will all be over soon though...

What's in the Box? (7/20)

2011-07-20T14:05:00.001-06:00

We received a magical combination of vegetables last night -- kohlrabi, carrots, and beets! I knew immediately what I was going to do with them. I'll roast them in some olive oil and Jane's seasoning, of course!

This week:

Kohlrabi
Carrots
Beets (with Greens)
Salad Mix
Kale
Fennel
Zucchini

How are we going to use it?

Chicken Breasts with Roasted Root Vegetables

kohlrabi, carrots, beets

Pulled Pork Soft Taco with Raw Veg. and Dip and Salad

salad, and some leftover sugar snap peas from last week

Cream of Corn Soup with Salad and Rolls

beet greens (I'll just chop them finely and add to the soup), salad

BBQ Pulled Pork Sandwiches and Zucchini (probably speared and baked)

zucchini

Mushroom and Olive Pizza with Salad

salad

Kale, Feta, Olives, and Couscous (my recipe)

kale

Fish with Shaved Fennel Salad (The Art of Simple Food, 246) with Rice or Bread

fennel

I'm also planning to make some cookies using our leftover camping trail mix. It should be a tasty week.

The Rockies

2011-07-19T12:00:00.000-06:00

Psalm 84

How lovely is your dwelling place,

O LORD Almighty!

My soul yearns, even faints,

for the courts of the LORD;

my heart and flesh cry out

for the living God.

Even the sparrow has found a home,

and the swallow a nest for herself,

where she may have her young--

a place near your altar,

O LORD Almighty, my King and my God.

Blessed are those who dwell in your house;

they are ever praising you. Selah.

Blessed are those whose strength is in you,

who have set their hearts on pilgrimage.

As they pass the Valley of Baca,

they make it a place of springs;

the autumn rains also cover it with pools.

They go from strength to strength,

till each appears before God in Zion.

Hear my prayer, O LORD God Almighty;

listen to me, O God of Jacob. Selah.

Look upon our shield, O God;

look with favor on your anointed one.

Better is one day in your courts

than a thousand elsewhere;

I would rather be a doorkeeper in the house of my God

than dwell in the tents of the wicked.

For the LORD God is a sun and shield;

the LORD bestows favor and honor;

no good thing does he withhold

from those whose walk is blameless.

O LORD Almighty,

blessed is the man who trusts in you.

Recipe: Kale, Feta, Olives, and Couscous

2011-07-18T21:02:00.000-06:00

(Meant to use up the kale and one bulb of garlic from last week's CSA share.)

I read the recipe for Rolled Kale with Feta and Olives from Bittman's How to Cook Everything Vegetarian (pg. 308) and really wanted to make it with the kale we received this week. However, the leaves of kale weren't large enough to make the rolls.

But I really wanted the combination of flavors, so I set out to alter the recipe a bit and came to this:

Kale, Feta, and Olives with Couscous (serves 4)

Ingredients
3/4 cup dried couscous
2 tbsp olive oil
1 bulb green garlic, diced; or 2 tbsp minced garlic
1/4 cup red onion, diced
1 small bunch of kale (~8-10 leaves), chopped
1/2 cup of chopped kalamata olives
1 cup grape tomatoes, halved
8 oz. feta cheese, crumbled
fresh ground pepper

1.) Bring 1 and 3/4 cups water to a boil in a small saucepan. Add the couscous, cover, and remove from heat, setting aside until the rest is finished.

2.) Heat the oil in a skillet over medium heat. Add the garlic and onion and saute for a few minutes until they begin to soften. Add the kale and continue to cook until it begins to wilt. Add a few tablespoons of water if anything begins to stick.

3.) Toss in the olives and tomatoes and cook until the tomatoes begin to wrinkle and blister. Remove from the heat.

4.) Add the couscous and feta to the skillet ingredients. Season with pepper and toss until well mixed. Serve and enjoy!

What's in the Box? (7/13) +The Plan

2011-07-13T16:17:00.000-06:00

So, we're going camping this weekend. In the Rockies.

How awesome is that? I've moved on from the daily "We live here!" exclamations (barely), but sometimes it just comes back to me. We're going to be a mile and half above sea level in an area with practically no light pollution. Hopefully it will be clear skies so we can get some awesome views of the stars.

In the box this week:

Carrots
Salad Greens
3 heads of Garlic
Kale
Chard
Sugar Snap Peas

How are we going to use all of this up? Well, here's the plan:

Mushroom and Chard Spaghetti

chard, garlic x1

Cheeseburgers with Steamed Carrots and Salad

carrots, salad

Rolled Kale with Feta and Olives (altered from How to Cook Everything Vegetarian, 308), w/Couscous

kale, garlic x1

Broiled Fish with Salad

salad

Blanched Sugar Snap Peas Tossed with Garlic, Butter, and Egg Noodles

sugar snap peas, garlic x1

Out (on the way to the campsite) -- at the Lyons Soda Fountain? I love that place!
Camping

We haven't finalized our food plan for camping yet, but the other meals use up our CSA share for the week.

Drying Herbs (Dill)

2011-07-12T18:03:00.000-06:00

You may remember that I received a bundle of dill in our CSA share some weeks ago. Neither Matt nor I particularly like dill, so we were at a loss as to what to do with so much of it. My dad suggested we dry it, and then keep it as a dried herb. Having never dried an herb before, it seemed like as good a time as ever to give it a go.

The general idea is simple enough -- tie the bundle and hang it upside down in a dry, airy place. I hung mine in the only real available space I had, from the light fixture above our dining table. It looked a bit out of place for a while and had the unfortunate side effect of making the living room/kitchen smell like dill for the first few days, but it seemed to work well. This method should work for any herb.

Freshly hung.

End of Week 1 -- Limp, but not very dry.

End of Week 2 -- Very dry and brittle.

Ready to be separated from the stems.

When the dill was dry enough to separate it (which took about two weeks), I laid out two plates and placed the whole dill on one. To separate it, I just ran my fingers over the stems, and the usable portion just fell right off -- that's how brittle it was!

Usable portion after separation.

The naked stems.

I now (still) have more dill than I ever wanted. ;)

Finally...

2011-07-08T13:25:00.003-06:00

Finally, Blogger is letting my log in now! Google was doing some updating to the interface this week. I don't think it was supposed to affect access, but it sure did for me. Anyway, I'll be back on Monday. --A

What's in the Box? (6/30)

2011-06-30T13:28:00.000-06:00

So, I'm a day late with this post. It's been a bit busy around here the past week or so. In addition to Matt being on night shift, I have a huge print project to finish before the 4th and... we're buying a house! It's all meant weird schedules and a ton of paperwork.

In the box this week:

BEETS! Look how large they are already -- larger than the bulbs of green garlic. And their Beet Greens are still attached.
Green Garlic
Sugar Snap Peas (Hooray!)
A ton of Salad Mix
A ton of Spinach
A pint of Strawberries... which weren't actually part of our CSA, but were for sale at the farm when we picked up. I couldn't help myself; just look at the color!

The salad mix and spinach is rinsed and in the fridge for salads and to be dropped into soups, curries, omelets, etc. as desired (this is how I usually use up the spinach).

The green garlic was used in a Thai-style red curry that I made last night. The sugar snap peas I am not sure what to do with. The same with the beets. I'm really excited about both (I love both), but I haven't decided what awesome thing to do with them yet.

The strawberries are nearly gone already. We ate some on the ride home. I put some in a blueberry cobbler. I ate a few while making dinner last night. Now there is just a handful sitting there... Waiting... Calling my name...

Um, excuse me. (*NomNomNom*)

Menu Plan Monday (6/27)

2011-06-27T11:00:00.002-06:00

Remember that dill that we received in our CSA share a few weeks ago (that I had no idea what to do with)? I took the advice given, and attempted to dry it. By hanging it from the light fixture above the kitchen table. It seems dry and brittle enough to dismantle and put in a spice jar. I kept track of the progression and will share later this week.

From the farmers' market this week:

Eggs
Asparagus
Sugar Snap Peas
Garlic Scapes

The plan this week:

Wednesday - Pizza from a certain local pizza place we wanted to try. We had heard that it was some of the best pizza in town. It was not. It was so bland tasting we had to add hot sauce just so that it would taste like something, anything. We'll stick with Abbondanza from now on.

Thursday - Spinach and Cilantro Quesadillas (Washington Post)

Friday - Pasta Caprese - Pasta tossed with tomato sauce, basil, and fresh mozzarella.

Saturday - BBQ Chicken Breasts with Mixed Vegetables

Sunday - Quick Dinner at Panera and Ice Cream at Glacier

Monday - Pork Tenderloin Medallions (marinated in Garlic Curl Pesto) w/Rice and Sugar Snap Peas

Tuesday - Asparagus, Goat Cheese, and Lemon Pasta (Smitten Kitchen)

For more menu ideas, visit:

What's in the Box? (6/21)

2011-06-22T10:09:00.000-06:00

1 large bag of Spinach

1 large bag of Salad Mix

1 bunch of Radishes

2 bulbs of Green Garlic

1 bunch of Cilantro

Look at those radishes; aren't they gorgeous? They're very good also, with a mild zestiness. I've already added the salad mix to our giant salad container that we keep in the fridge. Some of the spinach and cilantro are going to be used to make Spinach Cilantro Quesadillas tonight, which I'm going top with sliced avocado and have with salads.

I'm pretty excited about the green garlic. It smells fantastic. I'm not sure what I'm going to do with it yet, though I have a few ideas. I love garlic, maybe too much...

Interested in more info about our CSA share? Check it out here, at Pachamama Organic Farm.

Menu Plan Monday (6/21) - Another Tuesday Edition

2011-06-21T10:07:00.000-06:00

Hello all! No farmers' market picture this week. I didn't attend on Saturday because we still had plenty of produce from our CSA share last Tuesday.

It's been a bit busier than usual around here, and Matt's been trying out a new schedule at work. The result being that the routine has been tossed up again to resettle itself over time in a different configuration. I'll try to be patient as this happens.

This week, I want to share this great video of Peter Reinhart talking about bread as a metaphor. It's ripe with meaning and symbolism. It's a really awesome Ted Talk. Also, I dare you not to want some bread afterward.

The plan this week:

Wednesday - Salad with Shrimp - the perfect "it's too hot to cook" meal.

Thursday - Roasted Chicken with Steamed Broccoli and Carrots

Friday - We made a somewhat unplanned stop at Red Lobster.

Saturday - Stir-Fry made with Leftover Chicken, Carrots, Pak Choi, and Scallions over rice.

Sunday - Spinach Dal (from this delicious recipe)

Monday - Greek-Inspired Pizza with Roasted Red Peppers, Artichoke Hearts, Spinach, Black Olives, and Feta Cheese as toppings.

Tuesday - I think tonight will be a repeat of salad night.

For more menu plan ideas, visit:

The Color of June

2011-06-17T14:20:00.000-06:00

I know the month is only half over, but I'm pretty sure I know the color of June.

Cherry Strawberry Jam

It's the deep and vibrant color of Cherry Strawberry Jam spread on morning toast.

Cherry Strawberry Jam

It's a rich color for a rich jam.

It's the color of this jar of disgusting drunken cherries... No, really. I made these cherries on a whim with the bourbon we keep for BBQ sauce. The syrup they float in is alright, but the cherries just taste completely of bourbon. And bourbon -- well, I find bourbon disgusting.

Rhubarb Syrup

It's the color of Rhubarb Syrup, which is a great addition to a cup of plain yogurt. I'm excited to try it over pancakes.

Strawberry Rhubarb Jam

And it is so totally the color of the reason I decided to learn to can -- Strawberry Rhubarb Jam.

The color of June seems to be everywhere in the mornings.

Even Fish, Her Royal Majesty The Ice Queen, enjoys it as she surveys her kingdom from on high.

It's been a tasty month.

What's In the Box? (6/14)

2011-06-15T16:58:00.000-06:00

We're going to be eating a lot of salad this week...

... It's a good thing I like salad. =)

In the box this week:

1 giant bag of Spinach
1 giant bag of Salad Greens
1 head of Lettuce
1 small bundle of Green Onions (Scallions)
1 head of Pak Choi
1 bundle of Dill
1 Strawberry Plant!

Yes, a strawberry plant! In the picture, you can see the pot I bought for it. It's going to have to live inside, since I don't have a yard. We'll see how it fairs. Who knows, we might actually get a few berries out of it.

I'm pretty sure I know what I will do with the various greens this week, but I have no ideas for the dill.

See, neither Matt nor I particularly like dill. I'm in the process of trying to find some kind of sauce recipe (maybe). If anyone has any ideas, I would greatly appreciate them.

Either way, I'll keep you updated about the strawberry plant.

Interested in more info about our CSA share? Check it out here, at Pachamama Organic Farm.

Menu Plan Monday (6/13)

2011-06-13T09:29:00.044-06:00

The sun is up here by 6 a.m. It's easy to wake up early to the pale light shining in the window and enjoy the cool air and quiet of the early morning.

I've been loving the rhubarb season recently; have I mentioned that? I've made a few Strawberry Rhubarb Crumbles and a Rhubarb Cake. No Rhubarb Pie yet, but it may come soon. Anyway, I've decided that it is time to make a batch of Strawberry Rhubarb Jam (my favorite jam!). I'm hoping to make a huge batch that will last us until next season.

I already made a small batch of Cherry Strawberry Jam last week, and I think it turn out well. I'll let you know how the rhubarb turns out.

No picture this week, but farmers' market purchases were:

1 whole chicken
2 bundles of rhubarb
1 small head of broccoli
1 bundle of carrots (very fresh tasting!)
1 head/bulb/root? of kohlrabi

The plan from this week:

Wednesday - Cannellini Beans with Tomatoes and Spinach

Thursday - No plan. Matt met up with a colleague from Pennsylvania who was in town. I didn't go because I had night work to complete, so I just pieced a bit during the evening.

Friday - Crab Quesadillas - Kat shared this recipe with me, and it was fantastic! We'll have to give it another shot soon.

Saturday - Hawaiian Pizza from Abbondanza

Sunday - I'm not sure what to call it. It was kind of an asian-style soup. I made some tasty stock and boiled carrots and kohlrabi in it until softened to my liking. In a separate pot, I made some udon noodles, which I then drained. I put some of the udon in a bowl then ladled some stock and veggies over top, and then placed a piece of grilled salmon on the very top. It was pretty good.

Monday - Tuna Salad Sandwiches and Salad

Tuesday - I'm thinking some Curried Dal (Lentils)

For more menu ideas, visit:

Portrait of a Meal - Pierogies w/Wilted Cabbage and Rhubarb Cake

2011-06-10T09:00:00.000-06:00

This simple meal took less than a half hour to make, mainly because I didn't make the pierogies. Instead I bought them at the market from the American & European Kitchen stand (which is really more like the "authentic German home-cooking" stand). They are classic potato and are the best pierogies that I've had since leaving college. We couldn't even get pierogies like these in Philadelphia, despite being so close to Lancaster (PA Dutch country). They were so good I saved three of them for last and savored every bite.

Pierogies -- my one weakness (Well, okay, they are among the many, but if I were a superhero they would be my kryptonite.) -- how am I not going to buy you every single Saturday at the market?

On the side is some wilted cabbage. I melted a bit of butter in a deep sauce pan and sauteed some slived onions until softened. Then I added a bit more butter and tossed in chopped Napa cabbage and some radishes and green onions (scallions) and cooked until wilted. Season with salt and pepper, et voila!

Dessert was a slice of Rhubarb Upside Down Cake using this recipe, only it wasn't upside. I had neither the round cake pan nor anything to turn it out onto, so a rectangular pyrex had to suffice.

Tip: Spread Powdered Sugar With a Fork

2011-06-09T09:00:00.000-06:00

This tip comes from Matt. I'm not sure where he got the idea, but it is brilliant.

All this time, I've been using a spoon to dust the tops of things with powdered sugar. It generally leads to very uneven coverage -- piles of sugar in some spots and barely any in others.

Matt showed me that using a fork instead of a spoon helps to ensure that it spreads a bit more evenly, and it takes just as little effort.

In case you're wondering, so pretty little cake is a Rhubarb Cake.

Just scoop up some powdered sugar with a fork and dust the top of your cake/pastry/etc.

It works best if you gently tap the fork with your index finger rather than swinging your wrist back and forth.

If you have any tips to share, about powdered sugar or anything else, please feel free to share them in the comments!

What's in the Box? (6/7) - 2011 Edition!

2011-06-08T09:23:00.000-06:00

Welcome back to "What's in the Box?" I know I've been looking forward to it since at least December!

Yesterday began the 2011 CSA season for us. Because of the drought conditions at the beginning of the growing season (before our month-long downpour in May), the spring vegetables are a little behind, so our share was a bit small this week. I expect it should pick up in another few weeks though.

So, what was in the box?

3 yellow onions
1 large bunch of parsley
1 large bunch of cilantro
radishes (which were divine! We already finished them.)
a huge bag of spinach
1 small basil plant, which I've already potted and set in the window with my others

For the onions, I don't really need a plan. They will just go into the little onion bin in my pantry (which has been running a bit low recently). The radishes I already used in last night's dinner -- I tossed them with some wilted cabbage and onions. The spinach I'm planning to toss into a pot of great northern beans tonight, along with some tomatoes, onion, and garlic. The basil plant is potted, so can be used as desired -- it's a renewable resource!

However, I'm not sure what to do with the parsley and cilantro. I think I might see if I can find some curry recipe that calls for a bunch of cilantro. Maybe I will use the parsley with a lemon to season a chicken, if it lasts until Saturday when I can get a chicken at the market. Otherwise, I might chop it and freeze it in cubes for later.

As I mentioned above, it's a little slim because of recent weather, but that's a known risk upon signing up. You literally share in the farm's abundance and in its droughts.

Want to compare with the first CSA a share from last year? Check it out here. Remember, last year's CSA share came from a farm in Virginia, while this year's is in Colorado. There are bound to be many environmental differences that will translate into differences in the shares. It will be interesting to see what they turn out to be.

Interested in more info about our CSA share? Check it out here, at Pachamama Organic Farm.

Menu Plan Monday (6/6)

2011-06-06T08:47:00.000-06:00

The rain has stopped here in Northern Colorado, and the weather has made a sharp turn toward upper 80's and 90's temperatures. It's been so humid as moisture continues to rolls over the mountains and evaporate from melting snow-pack that the mountains just look like hazy blue shapes fading in the distance. It's quite pretty, though I'm anxious for the view to return to the crystal clear horizon of far-off snow capped mountains.

Everything has greened and the trees have leaves again, and the smell of agriculture is often on the wind, especially the smell of cow in the evening. You get used to it; at least, I am.

From the Farmers' Market this week:

Spring Salad Mix
Green Onions
Napa Cabbage
Eggs
Rhubarb
The Milk and Rib Eye are from Frank's, not the market.

It was a smaller purchase from the market this week, and will continue to be smaller from here through October, because our summer CSA starts tomorrow! I didn't want to get so much at the market that something went bad.

The plan this week:

Wednesday - Church BBQ

Thursday - Dinner at Basil Flats to celebrate Matt's finishing/graduation from the ELDP (Engineering Leadership Development Program) at work. Their hummus is the best.

Friday - Butternut Squash Gnocchi and Tomato Sauce w/Butterhead Lettuce Salad

Saturday - Rib Eye Steak, Fresh Green Salad, and Potato Salad

Sunday - Dinner at Gurkhas in Gunbarrel (Nepali and Indian Food, yum!) after a "just because" trip to Wyoming.

Monday - Pierogies w/Cabbage and Onions - The pierogies are a farmers' market purchase from last week. Turns out we have an authentic German foods stand - meaning pierogies, spaetzle, and strudels for all!

Tuesday - Fish w/Fresh Green Salad

For more menu ideas, visit:

The New "Food Plate" and USDA Dietary Guidelines

2011-06-03T13:56:00.000-06:00

Have you seen it yet? Actually, I guess you have, as it's right above this text. This image is what is replacing the Food Pyramid. I think it's a vast improvement. The last pyramid conveyed almost no information at all:

Seriously, you tell me which colors represent what and how the sizes correspond to relative amounts, because I never could figure it out. Just looking at it makes me want to give up on figuring it out.

I think The Plate is a huge step forward in both the usability of the graphic and the visual communication of contemporary nutritional thought. The picture is straight-forward and easy to understand, and they've adjusted the amounts and removed the fats/oils category to adhere to current ideas in the nutrition realm.

I read where Marion Nestle criticized the use of the word 'protein' (and indeed the inclusion of protein in general), but I have to disagree. The majority of Americans are not vegetarians or any sort, so the need to establish a balance in the amount of protein-based foods should be a requirement for any dietary guidelines put forth for Americans. At the same time, the use of the word 'protein' (though a nutrient, not a food) instead of 'meat' makes that category more inclusive for those Americans who are vegetarians. This sort of concession is surely a step forward for the USDA guidelines.

So, overall, I think the new guidelines and Food Plate are a positive. I don't know that it will have a huge affect of the American diet, but that's more because I don't think very many people are actually interested in following these suggestions. And also because I'm a bit of a pessimist (or realist, however you want to look at it). For anyone truly interested however, these updates should be far easier to understand than the 2005 release.

Still, there is always room for improvement. Browsing the website and reading the guidelines, I came across a few things that trouble me a bit.

Many will disagree with me on this first one. There's a huge focus on low-fat dairy, and I don't care for it. This problem may just be nit-picking because I don't think that low-fat dairy itself is harmful, but I champion full-fat dairy (and really, unaltered foods in general) and think that those fats are essential for the absorption of some other nutrients (fat-soluble vitamins). But we in America still think of all saturated fats as the devil. Thus, the low fat suggestion remains and is very strongly stressed. Part of it may be that most of the U.S. gets its calcium from milk and some cheeses, so in an effort to stem calorie intake while still encouraging calcium consumption, they've strongly suggested the low-fat options. I don't know. I'm conflicted about this suggestion, because I do believe that the guidelines need to address the majority, but I think some of the rest of us get left behind as a result.

On that note, let's discuss the total lack of suggestions for vegans. There's a whole page of suggestions for people on vegetarian diets (a large step forward, as written above), but even among these tips, there are none to address the vegan diet. Now vegans are a small minority in this country, but the last I saw, they were a growing minority, and their restrictive diet needs a bit more help than a regular vegetarian's, especially in terms of calcium and vitamin B12 sources. Calcium and B12 are probably the two deficiencies of which vegans run the most risk if they aren't careful about their diets. However, the guidelines offer no serious suggestion for non-animal sources of these two nutrients. It's disappointing that this growing group has been overlooked.

I'm not vegan or even vegetarian, if you couldn't tell by the recipes I post. And though many of the vegans I encounter online are obnoxious - aren't we all, on the internet? - the few I've known in person have been very nice, healthy, and deserve at least to be recognized in the guidelines. It's like the USDA (or meat industry lobbyists - let's not forget that the USDA does have a conflict of interest in setting the dietary guidelines) wants to discourage this diet without actually coming out and saying so. If it is truly considered to have health risks, then they should come out and say it.

The last problem I see with the guidelines has more to do with their available resources. The food tracker tool is the same one that has been in use since 2005, and it is still confusing to use, inaccurate, and generally unhelpful. I might have jumped the gun here, as they may not have had time to improve this feature yet, but currently it still sucks.

Anyway, even though I spent most of this post discussing the items that I believe the USDA still needs to improve on in its guidelines, I do think that the new infographic and information is much more useful and engaging than the 2005 updates. Check out more about it:

USDA's MyPlate

Fooducate's Analysis

The Response Over At Food Politics

A Taste of the Prairie

2011-06-01T10:17:00.000-06:00

Menu Plan Monday (5/31) - On Tuesday

2011-05-31T13:36:00.000-06:00

I hope everyone had a great Memorial Day weekend!

Here was part of my Memorial Day:

HAIL!

Melty hail, at that. It came down in sizes somewhere between a marble and a golf ball, but didn't seem to damage any of the cars outside.

Also appearing yesterday, there were some tasty cheeseburgers that I made infused with a bit of ketchup, soy sauce, and stone ground mustard.

From the farmers' market this weekend, I got a number of pretty things and got my knives sharpened (finally!). A bag of fresh shiitake mushrooms led to this delicious little thing:

The rest of the plan:

Shrimp with Baby Bok Choy (Cookistry) - Because we spent Tuesday at The Pumphouse instead.
Dinner at a friends' home that featured some deliciously Grilled Mahi Mahi. We brought this Strawberry Rhubarb Crisp.
Sausage and Chard Soup w/French Bread
Shiitake Pizza (pictured above)
Chicken Fried Rice
Cheeseburgers with Fresh Salad
Leftovers (tonight, because we have a bunch)

Also: One Week 'Til the CSA Starts!

For more menu ideas, visit:

Recipe: Green Salsa Chicken Enchiladas

2011-05-29T10:10:00.000-06:00

As promised on Monday, here is my impromptu recipe for Green Salsa Chicken Enchiladas.

Green Salsa Chicken Enchiladas (serves 6)

Ingredients
1 cup cooked rice
2 tbsp cooking oil
1 small onion, diced
2 cloves of garlic, minced
1 lb. ground chicken (or use turkey)
1 tsp salt
1 tsp cumin
1 tsp cayenne pepper
5 oz. arugula or spinach
8 oz. queso fresca, shredded or crumbled (or use mexican cheese blend)
6 large tortillas
2 cups green salsa, medium (or use the salsa of your choice)

1.) Preheat the oven to 350 degrees.

2.) Heat the oil in a skillet until warmed. Add the onion and garlic and cook until just turning translucent. Add the chicken, salt, cumin, and cayenne pepper and saute until browned. Just as the chicken is starting to brown, begin adding the arugula to the skillet, and cook until all of it is wilted.

3.) Spray a 9x13 baking dish with spray oil. Fill the tortillas with a bit of rice, the meat mixture, and some cheese. NOTE: Leave yourself enough cheese to spread over the top of the pan. Roll each filled tortilla and place seem-side down in the baking dish.

4.) Once all of the tortillas are in the baking dish, pour the salsa evenly over the top. Then, sprinkle the remaining cheese over the top. Bake uncovered in the oven (@ 350 degrees) for 20 min.

Enjoy!

Thirsty Thursday - Ginger Ale Notes

2011-05-26T13:11:00.000-06:00

Matt suddenly decided that he wanted to make his own ginger ale this week. We tried to open the bottles yesterday, only to discover that he had maybe used just a little bit too much yeast to make it fizzy, by which I mean that I'm surprised that they hadn't exploded in the pantry, given the level of carbonation.

So, this Thirsty Thursday post is not really about a successful ginger ale, but about the desire to see how things are made and how they work. These two interests kind of underpin a lot of the things that Matt and I (and Matt especially) do in our spare time -- thus the interest in how ginger ale is made.

It was a good try though, the ginger ale. Once Matt managed to leak all of the excess gas out of the bottles without spraying ginger ale all over the kitchen, he poured us some small samples. It was not very sweet or gingery (surprising, that last one), smelled a bit like bread dough, and was distinctly cidery. Not bad, but not really good either. I'll bet the next batch is more spot on.

Here's to experimental learning.

Matt's last minute notes for his ginger ale.

Matt's Night: Blackberry Lemon Curd Pancakes

2011-05-24T11:40:00.000-06:00

Have I mentioned before that Matt is King of Breakfast? It's the truth, and if anyone had doubts, he has pulled the sword from the stone so to speak with his latest "Matt's Night" meal.

Blackberries. Lemon Curd. Pancakes. A garnish of lemon peel and sprinkle of powdered sugar. Breakfast for dinner has never been so good, or quite so dessert-esque.

They're watching you...

Matt favors the classic pancake recipe out of Joy of Cooking. It's simple and good. In this instance, he used whole wheat flour instead of all-purpose. Not that he had a choice, since I don't really keep all-purpose flour on hand. (I like a challenge, and I like whole grains.)

The blackberries were fresh from King Soopers, from Mexico apparently. The lemon curd by MacKay's, from Scotland. Flour was sourced from Colorado. These pancakes truly were international. And delicious.

The formula: one pancake, spread with lemon curd, topped with blackberries -- repeat two more layers.

Quiet! The pancake is speaking.

We need to get Matt some sort of Breakfast King crown and scepter. Well, as long as he promises not to try to do any creepy Burger King King impressions.

Menu Plan Monday (5/23) - First Farmers' Market 2011 Edition

2011-05-23T09:41:00.000-06:00

Our local farmers' market opened for the season a few weeks ago, but due to Matt's work down in Colorado Springs and unexpected trips out of town, we haven't been able to attend until this past Saturday.

It was fantastic!

What we found:

fresh eggs
strawberry empanadas
a slice of gluten-free lemon poppy seed bread
rhubarb (I've been look forward to this for months!)
mushrooms
homemade tortillas
medium-heat green salsa
arugula
spicy mixed greens
swiss chard
bok choy

If you're ever at one of the Boulder County Farmers' Markets, get some empanadas from the La Esmeralda stand (I think they set up in both Boulder and Longmont). They are fantastic! The strawberry ones we picked up this week are pretty good, but the apple ones from last year were fantastic! I look forward to trying the cream cheese jalapeno in the future.

This year's CSA starts up June 7th, so that's something to look forward to also.

The plan this past week:

Matt was in Colorado Springs last week, so I subsisted on leftovers for two days at the end of last week.

Then we had pizza at Abbondanza on Friday during the "art walk" event downtown. We didn't see that much art, but it was neat to see about four blocks of Main Street shut down to car traffic. We got to walk straight down the middle of the street while children drew all over it with sidewalk chalk.

Saturday - Spaghetti with Mushroom Sauce and Salad - We tried a gluten-free spaghetti made from rice. It was not a winner.

Sunday - Matt's Night - Lemon Curd Blackberry Pancakes - They were winners.

Monday - Some sort of chicken enchiladas - possible recipe at the end of the week

Tuesday - Shrimp with Baby Bok Choy (Cookistry) - This blogger is also from Boulder County, so when she posted this recipe using bok choy from the farmers' market, I was determined to get some of the same myself and try it out.

For more menu plan ideas, visit:

Recipe: Cantaloupe Coconut Smoothie

2011-05-20T12:00:00.019-06:00

This recipe is one way to use up the leftover coconut milk from yesterday's Chickpea Spinach Curry recipe. So pull that can out of the fridge and dust off your blender, here is a recipe that's great for breakfast or dessert.

Cantaloupe Coconut Smoothie (serves 2)

Ingredients
1/2 can (~7 oz.) coconut milk
1.5 cups diced cantaloupe*
a few slices of peach
1/2 cup plain yogurt
2 tbsp wheat germs
a few tbsp walnut, optional

*You can use the meat of one mango instead. I suggest leaving out the peach if you do.

1.) Toss everything into the blender and blend until smooth. Adjust the amounts of ingredients if you want something thicker.

That's it! Enjoy!

Recipe: Chickpea Spinach Curry

2011-05-19T19:53:00.000-06:00

Let's take a break from the ham for a moment to enjoy this tasty meal: Chickpea Spinach Curry.

Well, I say "curry", but it's about as authentic as any of my asian style recipes (read: not very). In fact, it's more something like When Curry Met Italy -- such a tasty movie, er, meal.

It's pretty simple to make; it just takes a little bit of planning (remembering to soak the chickpeas overnight) and a bit of time (though completely unattended) to boil the chickpeas beforehand.

I served mine with some Naan bread. I think a dollop of plain yogurt or sour cream would be a great addition also.

Chickpea Spinach Curry (serves ~6)

Ingredients
1 cup dried chickpeas (garbanzo beans), soaked overnight
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
28 oz. can crushed tomatoes
2 tbsp curry powder (add more for a stronger flavor)
handful of fresh basil, chopped
1/2 can (~7 oz.) coconut milk
1 bag (~6 oz.) baby spinach

1.) About 2.5 hours before you want dinner to be ready, set the chickpeas to boil until soft (about 2 hours). Drain the chickpeas and set aside for now.

2.) In a large deep skillet or in a small stock pot, heat the oil until hot. Then cook the onion for 2 or 3 minutes, until just turning translucent. Add the garlic and continue to cook for another minute.

3.) Add to the pot the tomatoes, curry powder, and basil. Give it a good stir. Cover and simmer for about 20 minutes.

4.) Stir in the coconut milk and begin adding the spinach handfuls at a time until it's all wilted into the mixture.

And that's basically it. If it tastes a bit too acidic, add a bit of sugar to balance it the same way you might a pasta sauce.

You may notice that you'll still have about half a can of coconut milk to use after this recipe. Never fear! I already have a plan for that also -- a cantaloupe (or mango, if you'd like) smoothie. I'll post that recipe tomorrow afternoon. In the meantime, you can store the coconut milk still in the can in the fridge with a plastic bag over the top to help prevent evaporation.

This method is the one my mom uses for opened cans of evaporated milk. It always seems to work alright for her.

Enjoy!

Not My Recipe: Split Pea and Ham Soup

2011-05-18T19:53:00.000-06:00

Here's another recipe to use up that leftover ham.

I took the basic recipe from here at The Kitchn and just tossed in about 1 cup of chopped leftover ham as well. If you don't like peas, then you might want to steer clear of this one!

I increased the amounts a bit and made a giant pot of it.

Take a look:

Ooooh! Let's get a close up of that:

Yes!

Food Quotes - May 17, 2011

2011-05-17T14:01:00.000-06:00

“The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.”

- Ralph Waldo Emerson

Emerson says to eat your veggies!

Recipe: Ham and Leek Quiche

2011-05-17T07:35:00.001-06:00

I didn't post over Easter this year because I had a guest in form out of town. That's my story, and I'm sticking to it.

Actually, we really did host my good friend Kat over Easter weekend. On the way to the airport to pick her up, I realized that I hadn't actually seen her in over two years! It was a good visit, during which I hosted an Easter dinner for the three of us. (Two holidays in one year -- how did that happen?)

Anyway, for this dinner I made ham, steamed asparagus, mashed potatoes, and a sort of ham gravy, which all turned out pretty tasty, if I may say. I didn't make dessert because we spent everyday of the entire visit enjoying the various local desserts.

But I bought a 9 lb. ham for three people. Yes. That's right. 3 lbs. per person. I don't know what I was thinking.

No, that's a lie. It was the only size that Frank's (our local butcher) had, and I thought "Ooooh, leftovers!" As I do.

I was left with a ham bone and two large ziplock bags absolutely stuffed with leftover ham. I froze half of it, some was used just to eat on its own, and the bone was used to make ham stock. The rest is either still frozen or has been used for Ham and Leek Quiche or a massive pot of Split Pea and Ham Soup.

Let's talk about the Ham and Leek Quiche.

Golden like the sun... or a finished quiche.

Ham and Leek Quiche (6 or 8 servings)

Ingredients

1 9-inch savory pie crust (I used frozen.)

2 slices bacon, chopped*

1 large leek, cleaned and sliced thinly

1 cup leftover ham, chopped and warmed

1 cup swiss cheese, shredded

6 large eggs
1/4 cup milk
1/2 tsp salt
1 tsp ground pepper

*Bacon and ham together at last! No, actually I also had some leftover bacon to use up. Feel free to leave it out if you want.

1.) Preheat the oven to 375 degrees. In a small pan, cook the bacon until done. Remove the bacon and add the leek to the bacon grease. Cook the leek until softened and wilted. Sprinkle a little less than half of the swiss cheese into the bottom of the pie crust. Then, mix the bacon, leek, and ham together and place in the pie crust.

I wonder how this filling would taste tossed with some rice...

2.) Whisk the eggs, milk, salt, and pepper together until mixed. Then pour it over the ham mixture in the pie pan. Top it off with the rest of the cheese.

This moderately exciting and mediocre photo is dedicated to Jenna and Teresa.

I literally just received a text from sister Jenna and Aunt T asking where the "ham posts" are. Well my two most faithful readers, you are reading Post, the First, of "ham posts". Asked if she was excited for the post I am writing during the text, T responded with "Eh, moderately." Just for you both, I think I'll publish this post tonight when I'm finished instead of scheduling it for the morning. I'm sure you'll both be so moderately excited. ;)

3.) Bake in the oven for 30 to 45 minutes at 375 degrees. Mine took the full 45 minutes. Then, give it a few minutes to cool, and enjoy.

Ready for a close up?

Hey there good-looking tastiness. I could eat you for breakfast, lunch, and dinner. And I did.

Lord of Eggs: Return of Quiche

2011-05-16T16:26:00.000-06:00

*Even though Blogger claims to have restored all lost posts from the outage last week, mine has still not turned up. So I'm reposting it now with the help of Matt's Google Reader account. The new title is his. I quite like it, so I thought I would borrow it. Original Post: May 11, 2011.

I didn't post over Easter this year because I had a guest in from out of town. That's my story, and I'm sticking to it.

Actually, we really did host my good friend Kat over Easter weekend. On the way to the airport to pick her up, I realized that I hadn't actually seen her in over two years! It was a good visit, during which I hosted an Easter dinner for the three of us. (Two holidays in one year -- how did that happen?)

Anyway, for this dinner I made ham, steamed asparagus, mashed potatoes, and a sort of ham gravy, which all turned out pretty tasty, if I may say. I didn't make dessert because we spent everyday of the entire visit enjoying the various local desserts.

But I bought a 9 lb. ham for three people. Yes. That's right. 3 lbs. per person. I don't know what I was thinking.

No, that's a lie. It was the only size that Frank's (our local butcher) had, and I thought "Ooooh, leftovers!" As I do.

I was left with a ham bone and two large ziplock bags absolutely stuffed with leftover ham. I froze half of it, some was used just to eat on its own, and the bone was used to make ham stock. The rest is either still frozen or has been used for Ham and Leek Quiche or a massive pot of Split Pea and Ham Soup.

Let's talk about the Ham and Leek Quiche.

Golden like the sun... or a finished quiche.

Ham and Leek Quiche (6 or 8 servings)

Ingredients
1 9-inch savory pie crust (I used frozen.)
2 slices bacon, chopped*
1 large leek, cleaned and sliced thinly
1 cup leftover ham, chopped and warmed
1 cup swiss cheese, shredded
6 large eggs
1/4 cup milk
1/2 tsp salt
1 tsp ground pepper

*Bacon and ham together at last! No, actually I also had some leftover bacon to use up. Feel free to leave it out if you want.

1.) Preheat the oven to 375 degrees. In a small pan, cook the bacon until done. Remove the bacon and add the leek to the bacon grease. Cook the leek until softened and wilted. Sprinkle a little less than half of the swiss cheese into the bottom of the pie crust. Then, mix the bacon, leek, and ham together and place in the pie crust.

I wonder how this filling would taste tossed with some rice?

2.) Whisk the eggs, milk, salt, and pepper together until mixed. Then pour it over the ham mixture in the pie pan. Top it off with the rest of the cheese.

This moderately exciting and mediocre photo is dedicated to Jenna and Teresa.

Hey there good-looking tastiness. I could eat you for breakfast lunch and dinner. And I did.

Blogger Ate My Leek and Ham Quiche Post!

2011-05-13T10:45:00.001-06:00

I wrote a recipe post for Leek and Ham Quiche that was supposed to go up Wednesday night. I had it all done and even dedicated. I'm even vaguely remember checking late Wednesday night to see if it did actually go up, and it was there.

And now it's disappeared.

It took me a long time to write that post. I'm a bit angry at Blogger right now. I'm going to have to write it all over again.

*UPDATE* Apparently there was some sort of Blogger Apocalypse yesterday that I somehow missed. Something about routine maintenance that went awry and posts made within a certain time period going missing... (or raptured.)

Hopefully they can bring it all back up, but if not, I have a plan involving Matt's GoogleReader account that may save me a ton of time in rewriting.

The Post shall rise again!

Catching Up With Life + Menu Plan

2011-05-11T09:57:00.000-06:00

I had fully intended to start regular posting again last week, but sometimes life blindsides you with something that makes updating a blog seem like the least important thing in the world.

We lost an uncle quite unexpectedly in a car accident last week. He is with the Lord now. He was a good man whose loss will be felt by many people for a long time. I find that the hardest part of times like these (for me, at least) is seeing family members that are usually so strong and cheerful be so hurt. I start to wonder how anything in the world can be right again. Then I catch sight of a smile on one of their faces in spite of the hardship, and I am confident that God will bring healing. And in the midst of all this sadness, I can't help but also feel an overwhelming amount of thankfulness, because his daughter, who was also in the car, is up and about and will make a full recovery.

Now that Matt and I are home, it is time to start putting things here back into motion. For me it means getting back to freelancing, back to the blog, and back to making sure that we remain well-fed.

It was beautiful in Boulder County when we returned. Most of the bare trees suddenly had began sprouting leaves during the short weekend that we were gone. Everything has begun to come alive again, giving hope that "Colorful" Colorado might live up to its name this spring. It's like nature is trying to remind us of the promises of God, just as John Donne tried:

"Death be not proud, though some have called thee
Mighty and dreadful, for, thou art not so,
For, those whom thou think'st thou dost overthrow,
Die not, poor death...
...One short sleep past, we wake eternally,
And death shall be no more..."

The plan this week (starting yesterday):

Pizza with Caramelized Onions/Peppers and Feta
Hot Dogs with Salad
Fish w/Green Beans and Roasted Rosemary Potatoes
Chickpea and Spinach Curry w/Naan
Improvised Shrimp Pasta
Matt's Night
Leftover Lentil Soup
Out

Recipe: Stuffed Crust Pizza

2011-05-02T08:37:00.000-06:00

Another attempt at a stuffed crust pizza led to the delicious pie pictured above. This attempt was much more successful than my previous try, and here how it came together:

I used a better tasting string cheese - Sargento brand. It was a "light" mozzarella because I couldn't find any full fat, which was okay (definitely better than the Target brand). However, I think next time I will just buy a block of good mozzarella and cut it down to size on my own.
I used more cheese.
I substituted Matt's home-brew wheat beer for the water in the dough recipe. Okay, it really didn't help with the whole stuffed crust part, but it did make some tasty dough.

I topped this pizza with some store-bought pizza sauce, caramelized bell peppers and onions, mushrooms, jarred banana peppers, and more mozzarella (of course).

I used a full recipe for pizza dough (instead of splitting it into two crusts), and as I wrote before, used wheat beer instead of water.

You'll want to flour your prep surface. I like to use cornmeal instead of flour, actually. Then, place your ball of dough down in the middle and dust the top of it with a bit more flour or cornmeal before rolling in out with a rolling pin and pressing it out with your hands. I rolled mine to about 1/4" thickness.

Now cut your cheese sticks into thirds or fourths and place them along the outer edge of the crust. Rolled the crust up over top of the cheese and press it together to close the tube of crust.

It's alright if the crust doesn't stick together perfectly, as long as it is relatively closed. It didn't stick quite that well for me, but it didn't unravel or lose all of the cheese while baking.

You'll want to fork it like you would a regular pie crust to keep the dough in the center from ballooning while you prebake it. I went a little overboard in my forking. Prebake the crust at 475 for about 3 to 5 minutes, just long enough to get the crust a bit more rigid.

Now top the pizza as you wish and return to the oven until the cheese in the center is bubbling. Final step: enjoy!

Recipe: Super Easy Guacamole

2011-04-21T11:57:00.001-06:00

This guacamole is anything but authentic; however, it is how I like my guacamole. You know, aside from how I like a lot of it.

See, to me, avocados are up there with dark chocolate, buttery brussels sprouts, and pizza in terms of foods from heaven. And after spending a year on the east coast, unable to find any avocados that weren't stone hard (and unable to ripen properly), being back in an area where good ones are available seems like an Easter miracle.

Okay, maybe that's an exaggeration. I did find some perfectly ripe avocados last week for cheaper than I've seen them since September though. So the choice was obvious.

Super Easy Guacamole (makes... a good amount)

Ingredients
3 ripe avocados
1 tsp minced garlic
1 tsp salt, plus more to taste
juice of one lime or lemon (I actually prefer lemon, myself.)

1.) Half the avocados and scoop the insides into a medium bowl, removing the pits. Add the garlic, salt, and half of the juice. Mash and mix thoroughly with a fork. This part should be easy if the avocados are ripe.

2.) Taste and add more lime/lemon juice and salt as desired.

And now you have a bowl of what I call homemade guacamole.

On Trial and Error

2011-04-08T12:00:00.012-06:00

I had planned and hoped to have been able to post a recipe that I've been working on earlier this week. If you check here regularly (or if you just scroll down), you'll notice that that didn't happen. The recipe was for a Stuffed Crust Pizza, nothing terribly original but something that I've been wanting to try for a while.

My attempt at it last Friday turned out a bit mediocre. I used string cheese, the kind that comes individually wrapped for snacking, and found the taste a bit... plasticky? Maybe it was just the brand I was using, but the taste was off. Also, I didn't use enough cheese in the crust.

You read that right.

I, Queen of Cheese, who could probably drink a pot of fondue in place of a meal (especially with a side of bread), didn't use enough cheese. I used less because I was afraid of it leaking out of the crease in the crust where it folds over. Note: In retrospect, this problem was not to be feared, but enjoyed.

For those of you wondering where Matt, former Pizza Hut dough-master himself, was during my failed crust-forming: I had sent him across the street to get pizza sauce (which, yes, I had forgotten until I was ready to shape the dough). And instead of waiting for the expert to return, I stuffed it myself and pre-baked it in anticipation of his return.

What can I say; I was hungry...

The point is that with trial sometimes comes error. I haven't always been patient in regards to this lesson. I want it done right the first time, even if I'm not entirely sure what the right way to do it is. Often, I have gotten upset at something gone wrong in the kitchen, to the point of tears even. But lately, I seemed to have become more accepting that in the face of a failed dinner, there's always Silver Mine or Papa John's right across the street. There's also Safeway and King Soopers' (Kroger), Subway, and a small local pizza place that is acceptable but not fantastic. All, literally, right across the street.

I have to remind myself that it's not a financial hardship for us to order in (a blessing), and that error, especially in the kitchen, should not be looked at as "failure." It's helped that over time, and because of previous trial and error, that I've become more adept at cooking, and it's also helped that I naturally feel ridiculous for getting so worked up about something so small. Both have been working to encourage me to take it all in stride.

I guess what I'm saying is that for me, growing my skills in the kitchen is helping me learn patience and perseverance in some ways. Viewing my kitchen more like a lab, I can apply the understanding that science continues to progress by "getting it wrong" until it finally reaches "right."

That's right, I just compared cooking to the scientific method.

For the record, the pizza wasn't ruined. It was still perfectly good, edible pizza that I enjoyed with a side of Mystery Science Theatre 3000 featuring a sharktopus. It just wasn't what I was aiming for.

Thirsty Thursday - Virgil's Real Cola

2011-04-07T12:00:00.109-06:00

Warning: This post contains copious amounts of jest.

I don't drink a lot of soda (or 'pop' for you Pittsburghers), but I definitely have a weakness for Virgil's Real Cola. Unfortunately (or fortunately if you ask my wallet or my health), it's a little pricey and a bit tricky to find. However, it's a nice treat to have every now and again.

It's also fun to see Matt scavenger hunt for it anytime we go to a store that seems like it might carry it.

There is also the issue of the strange label though. Who is this bearded lumberjack serving foaming sodas in front of a backdrop of heavenly clouds? Is this Virgil? Or Jesus, if he were from Vermont? Maybe it's a sign about this ethereal liquid -- those who drink will never thirst! (That could be bad for business.) Or maybe drink this in remembrance of me, Virgil, the guy on the label.

And if you stare at this one long enough, it starts to stare back. I swear his eyes follow you around the room. That's why I have to drink the bottle with the label turned away from me.

Virgil's is made with real cane sugar too, so none of that HFCS aftertaste (yay!). It's also made with some other interesting ingredients, like Cassia. I don't know what Cassia is, but wikipedia assures me that it's some genus of plant. This information doesn't really help.

I'll let you know before we go on a Virgil's binge, so that you can all invest in REED on the NASDAQ.

Recipe Review: Simple Broccoli Soup with Smoked Paprika

2011-03-31T12:27:00.000-06:00

I was right. The Simple Broccoli Soup with Smoked Paprika could only go one of two ways, and it went for good. Matt especially liked it. It tasted a lot like a mild curry sauce, only I didn't need to feel bad about having an entire bowl of just it because it was billed as soup, not sauce.

Mine turned out a bit more orange than the picture on A Mingling of Tastes, which worried me a bit a first, but it turned out alright garnished with a dollop of sour cream. I served it with a loaf of No-Knead Bread that I altered with a touch of garlic powder and about a Tbsp of herbes de provence. The bread wasn't quite a dream pair with the soup, but both were good and at least went alright together.

So, if you like mild curry flavors, or you want to try something a bit different, try Simple Broccoli Soup with Smoked Paprika. Don't worry it's not really spicy at all if you go easy on the cayenne pepper.

The Plan (3.30.11) - I'm not dead!

2011-03-30T12:36:00.000-06:00

Really, I'm not. I just needed a bit of a break from blogging. I was beginning to let my desire for things to post about dictate what I was making in the kitchen, rather than just making what I want and then posting about it. But now I'm back -- and just in time for spring!

Ah, spring! You know what it means - fresh baby greens like arugula, early asparagus, and leeks (how I love leeks)! I've been thinking about it constantly. Even Matt is getting impatient for the farmers' market to start again; he brings it up at least once a week at which time he groans remembering that it won't happen until the end of May.

Similarly, I've begun thinking about pickles, or more specifically, my pickles. After experimenting last summer, I've come to like my own refrigerator pickles more than store-bought. Mine are salty, sour, and crunchy like potato chips - think salt and vinegar chips with a light freshness to them.

Unfortunately, cucumbers are not in season for months, and the hothouse ones available in the grocery store taste alright, but have an off texture to them and have significantly less moisture than I think they should. So, I'm stuck waiting until good cucumbers are available and abundant. Now that I've learned to can (which is shockingly easy), I'm hoping to put up enough this summer to last me through next winter.

No pictures today, but I do have a plan for the week:

W - Simple Broccoli Soup with Smoked Paprika (A Mingling of Tastes) and No Knead Bread - I've been meaning to try making this soup for a long time. It seems really simple, which means it is either fantastic or terrible. I'll let you know.

R - Improvised Pasta with Salad - I'm thinking of chopping up some onion, celery, carrots, and radishes to mix in with some canned tuna and goat cheese (chevre) to make a kind of chunky tuna salad to toss with some leftover cooked linguine that I have.

F - Mushroom and Black Olive Pizza

S - Matt's Night - He's made more Asian Pan-Fried Shrimp and Noodles, Bacon Wrapped Scallops, and even some fantastic Rib-Eye Steak over the past month. He's become the real gourmet of my kitchen, and he's also the King of Breakfast. I'll have to post about his Garam Masala French Toast With Bananas. That's right Indian spiced sweet breakfast food. Who needs a fancy restaurant when they've got a Matt in the kitchen?

S - Thai Chicken Sausage with Salad - I'm making these sausages myself. It's a project I've been meaning to try since Christmas. They will, of course, be filled with rooster sauce, because, well, why not?

M - Baked Fish with Steamed Broccoli and Rolls or Rice - I've been trying to include at least one simple or extra-light meal a week, just to have something easy to fall back on if I don't feel like spending a lot of time on dinner.

T - Mixed Bean Soup - This one is to be improvised. I'm planning to use some homemade stock, some 13-bean mixed beans from Simply Bulk, and some frozen vegetables to make a bunch of simple soup.

Other plans for the week include making some granola (I'm finally going to try making it with agave nectar so that it isn't quite as jarringly sweet), bread, and more of these deliciously simple Oatmeal Peanut Butter Cookies.

Menu Plan Monday (3/2) - Wednesday Edition

2011-03-02T15:29:00.000-07:00

I'm back from an impromptu trip to the mountains that Matt planned. We left home on Monday and arrived at Copper Mountain in the evening. The plan was to take a snowboarding lesson on Tuesday and stay until Wednesday morning.

The mountain was great, though unfortunately the conditions were a bit more similar to east coast snow than the famous "Colorado Powder". The lesson was enough to convince me that I may be a snowboarder and not a skier (I'll probably try skiing one more time just to check), and we had a good time outside (at nearly 2 miles high). My shoulders are killing me today though, and I have one of the ugliest bruises I have ever seen on my knee. Matt suggested posting a picture of it, but it seemed a bit disgusting to include on a blog primarily about food.

The lodging, however, sucked. We booked what the website assured us was a room with a small kitchenette in it so that we didn't have to spend a ton of money at resort restaurants. The room we got didn't have a kitchenette and was adjoined to another room in which someone was repeatedly slamming a door so hard that the wall shook. So we called the front desk. They set us up with another room (for an extra $30 a night). When we entered that room, it smelled strongly of wet dog and had a giant sopping wet area near the kitchen table. We figured whoever used the room last left their snow-packed gear all over the carpet, so we set up a fan to help dry it out.

Fast forward to the end of Tuesday, we return from snowboarding to discover that the carpet is just as wet as ever and was beginning to smell moldy. So we called the front desk, and they sent over "an engineer" over to investigate. He arrives and within 30 seconds identifies that there must be an ice dam on the roof forcing water to leak in down the walls and into the floor.

Great.

Overall, not including the water damage that we (probably) can't fault the resort with, we got a room (two actually) about the quality of a beat-down Motel 6 at about 4x the cost. And these rooms are considered there middle of the road quality rooms -- it could have been worst! Ultimately we decided not to stay the second night. We were only about 2 hours from home and didn't want to risk another terrible room change. Copper Mountain wouldn't refund us the cost, but they did give us a voucher that would cover another nights' stay sometime this season. I'm reluctant to trust them again, but I suppose I should give them another chance.

This impromptu trip, coupled with a few other things led to last week's meal plan being thrown out the window. One good thing that did come out of it: Matt's Philly Cheesesteaks (based on Pat's own recipe).

I'd like to be able to tell you I had a salad or something healthy with it, but that would be a lie. I just added a pinch of lettuce and called it a meal.

The plan this week:

1.) Quinoa Salad w/Apples, Walnuts, Dried Cranberries, and Gouda (Fine Cooking)

2.) Baked Fish with Steamed Broccoli

3.) Having some friends over for BBQ Braised Brisket, Mashed Potatoes, and Salad

4.) Matt's Night - He hasn't decided what he wants to make yet.

5.) Butternut Squash Gnocchi (Cheap Healthy Good) w/Pasta Sauce and Salad

6.) Shrimp and Vegetable Curry with Naan Bread

7.) Basic Lentil Soup

Links: February 25, 2011

2011-02-25T08:58:00.000-07:00

Here is the most awesome birthday cake. Ever.

Speaking of cake, Eat the Damn Cake has a post up about the wonder and joy that is a grilled cheese sandwich.

The upcoming Modernist Cuisine sounds like it will be the scientific cookbook to end all scientific cookbooks. Too bad it's retailing for $467.62 on Amazon, because that means it will probably remain on my wish-list indefinitely.

Mark Bittman asks why sugar-laden is the default for McDonald's oatmeal. A good question, though I do wonder like one of the commenters if McDonald's could do anything to make him happy. Regardless Bittman, I still like you.

This recipe for Spoonbread makes me hungry just to think about. You might see it crop up on future menu plans.

Food Network Humor is right. This is the best exam answer ever.

And finally, Google makes it easier to find recipes online by finally adding a "Recipe View" to their search options.

The Yogurt Experiments - Greek Yogurt

2011-02-23T09:00:00.044-07:00

It's been awhile since my last yogurt experiment, but I've finally attempted to strain my yogurt to make greek yogurt.

That's right, if you stain regular yogurt, you get greek yogurt. As the liquid drains from it, it reduces in volume (logically), which explains why an equal volume of greek yogurt in the grocery store costs more the regular yogurt (aside from just the trendiness factor). Think of it kind of like yogurt concentrate.

You can use store-bought yogurt or make your own. I made my own using whole milk, Euro Cuisine All-yogurt starter (which I've come to like much more than any other option), and setting my yogurt maker for 9 hours. I waited a few days to actually strain it. I just kept it in the fridge until then (refrigerating yogurt -- always a good idea).

Here is the yogurt that I used to start. As you can see, someone has already taken a spoon to it before I was able to "greek-ify" it.

You'll want to take a strainer and place it over a large bowl, then line the strainer with cheesecloth or a lint free linen tea towel. If you use a tea towel, just make sure it doesn't smell like fragranced soap or fabric softener, as they can taint the flavor of your yogurt. Now just scoop the yogurt into the lined strainer.

Now fold the edges of your lining over so that the yogurt is covered. Place back into the fridge for about 3 hours. Occasionally, when you think of it, open up the fridge and press down on the yogurt with you palm.

The result will look something like the above photo, thickened and a bit smaller in volume.

There will be a yellowish liquid in the bottom of the bowl. It is what is called "whey" (Like "curds and whey"-- you've probably heard of it). Don't throw it out! (Or do, you know, whatever.) It has nutritional value and can be drunk on its own (I'll pass on that) or added to cooking. I added this whey as a portion of the stock in the soup I made last night.

Matt's Night - Asian Pan-Fried Shrimps And Noodles

2011-02-22T11:39:00.000-07:00

One of the major reasons why we tend to eat out is that, by the time dinner rolls around, I don't always feel like cooking, especially if I've already done a few things in the kitchen that day, like make bread or stock. We eat out between two to three times a week, usually once for dinner and twice for lunch. I know that many people eat out much more than us (so we're already below the norm), but I'd still like to reduce the number to a solid one (with the occasional two).

So, the problem that crops up is, what do we do on the nights when I'm tempted to just say "Basil Flats it is!" and drive over for a hummus plate? I considered the possibility of prepping meals to freeze for these instances, but we already eat leftovers for lunch most days. I even thought about buying some prepackaged meals (just add water!), but I find those items unappealing.

Then, one evening when Matt was helping me prep some ingredients (as he occasionally does), he commented (as he also periodically does) that he feels really slow and clumsy in the kitchen. This point is probably when the rusty cogs in my brain started to turn. My thought was, 'Well, you need practice to get better.'

And thus, the obvious solution was born! I asked Matt if he would agree to making dinner once a week, as it would solve both of our problems. The clouds parted, the sun shone, and the heavens opened up and Matt replied, "I guess, if that's what you want. I can't guarantee it will be good."

So, I give you Matt's Night. This week he made Pan-Fried Asian Shrimp and Noodles (based off of a last minute concoction that he made for Valentine's Day), and it was actually very tasty.

Matt's ingredients for the sauce.

We don't have a lot of counter space, but we make it work.

I made some genmaicha for us while Matt prepped vegetables.

All the prep work.

Matt's mixed sauce.

Boil the udon noodles before attempting to pan-fry them.

The cooked shrimp and vegetables just wait the addition of the noodles.

The finished product: it was fantastic!

Here's to future dinners made by Matt!

Menu Plan Monday (2/21) - 6400 ft. Edition

2011-02-21T09:00:00.001-07:00

This past week, Matt and I took a few hikes in the Open Space by the Chautauqua park in Boulder. We took a loop up past the 2rd and 3rd Flatirons and reached heights of 6400 ft! Well, okay, the starting elevation was around 5400 ft., but it was still straight up the hill for about 1000 ft.

And it was gorgeous and a lot of fun.

I can't believe we live here.

Also, Happy President's Day!

The plan this week:

1.) Dinner at some friends' home. We had a had tasty salad that included walnuts and cranberries, a spicy "mole" with beef, sweet potatoes, and onions (?); and Chocolate-Cherry Brownies; with a great bottle of Zinfandel.

2.) Pizza from Abbondanza

3.) Baked Cod w/Lemony Goat Cheese Asparagus with Couscous (leftover from last week's plan)

4.) Matt's Night (more on this tomorrow) - Asian Panfried Noodles

5.) Slow-Cooked Short Ribs (made with BBQ sauce and Port) (Cooking for Geeks, 191) w/Mashed Potatoes and Steamed Broccoli

6.) Butternut Squash and Pear Soup (Cheap Healthy Good) w/Salad and Fresh-Baked French Bread

7.) French Onion Soup (La Cuisine, 15) with Salad

For more menu ideas, visit:

Links: February 18, 2011

2011-02-18T09:00:00.029-07:00

I always see things online that I want to share, but I can never figure out how to incorporate them into my posts. So, I'm taking a cue from some of the other sites that I read and writing a links post to give you all something interesting to read over the weekend.

1.) How to Buy the USDA Recommended 4.5 Cups of Fruits and Vegetables for $2.50 Per Day - Cheap Healthy Good gives us a better plan to fulfilling the new USDA produce recommendations.

2.) The V8 Health Halo - Sure you want to know how much sugar is in 8 oz. of V8 Fusion?

3.) Are You Drinking Food Industry Kool-Aid? - I tentatively link to this video hoping that I don't accidently insult anyone who takes their diet trends too seriously. I thought it was fantastic.

4.) The Science Behind Cilantro Hatred - An oldy, but a goody.

5.) Recipe: Thai-Spiced Tomato Soup - another delicious sounding recipe from Gourmet.

And now for something completely different:

6.) Neil Gaiman shared (and reposted) some interesting ideas about open rights (and piracy and copyright laws) on his blog and over at ORGZine.

Have a tasty weekend!

Recipe: Pepperoni Rolls

2011-02-17T09:00:00.002-07:00

I think I've probably talked about pepperoni rolls enough times in the past few months to owe you, my dear readers, a recipe for them. Never fear, I have been working on one -- and here it is!

It's surprisingly easy. Much easier than I was expecting it to be. Basically, you prepare some bread dough, roll some pepperoni up into it, and bake it. The bread recipe that I have below is very similar to the recipe for pizza dough that I use. The pepperoni that I used, I purchased at the deli counter of my local butcher.

Slice pepperoni into strips.

Make bread dough and let rise for 1 hr.

Halve the dough with a serrated knife.

Cut dough down into 32 pieces.

Flatten piece of dough and add 2 strips of pepperoni.

Roll dough around pepperoni until it's a sealed pouch.

Bake until golden delicious.

Pepperoni Rolls (makes 32 rolls)

Ingredients
2 1/4 tsp yeast (one envelope)
1 tbsp sugar
1 c warm water
2 1/2 to 3 c bread flour
1 tsp salt
2 tbsp olive oil
1/2 lb. thickly sliced deli pepperoni, sliced into strips

1.) Whisk the yeast, sugar, and water together in a large bowl and allow to proof for about 5 minutes.

2.) Mix in 1 cup of flour, then add the salt and olive oil. Now, mix in the remaining flour until the mixture is smooth, slightly tacky, and forms a ball.

3.) Knead the dough for 3-5 min. (by machine) or 6-8 min. (by hand). Place in a bowl and cover for about 1 hr. until doubled in size.

4.) Preheat oven to 375 degrees. With a serrated knife, cut the ball of dough in half. Now cut the halves in half. Repeat until you have 32 pieces of dough. If your pieces of dough aren't all quite the same size, that's okay.

5.) One by one, take each piece of dough and stretch and flatten it with your hands (or a rolling pin if you want to be fancy). Place 2-3 strips of pepperoni on the flattened dough and roll into a little pouch, pinching the edges closed so that the pepperoni is completely covered. Place on a baking sheet (it will take 2 baking sheets to bake them all). Don't worry about greasing or spraying the sheet with oil -- the pepperoni grease will take care of that on it's own.

6.) Bake in the oven at 375 degrees for about 20 minutes until golden on top. Cool on a rack, but eat a few while they're still warm, if you can!

Clementine Marmalade

2011-02-16T09:00:00.001-07:00

I've been thinking about marmalade since I originally read this article at Evil Mad Scientist. Combine it with the crazy clementine sales going on right now (it's the end of the season), and I couldn't help myself. It was finally time to attempt to can, preserve, put up -- whatever you want to call it.

So I made some clementine marmalade (with two lemons included, rind and all) using the Evil Mad Scientist formula and simultaneously prepared my jars. It was so much easier than I expected.

Despite the amount of steam pouring out of the water-bath canner, it all went really well. All of my lids sealed (yay!) and the marmalade was good. Next time, I would probably use less sugar. Mine turned out a bit sweeter than I wanted (but still good).

Look at those beautiful jars!

Food Quotes - February 15, 2011

2011-02-15T09:00:00.005-07:00

“You know how I feel about tacos. It’s the only food shaped like a smile. A beef smile.”

- Earl Hickey, My Name is Earl

Menu Plan Monday (2/14) - Valentine's Day Edition

2011-02-14T09:29:00.000-07:00

Happy Valentine's Day!

Today I wanted to share a project, or "hack" if you will, that Matt did for me this week.

These things are the spice racks (cabinets? shelves?) that Matt made for me when we lived in Reston. When we moved here, he kindly bolted them to the wall for me because we have next to zero countertop space. Then, this week, he improved upon them by drilling some small holes, adding small key hooks, and hanging the measuring spoons with the spices. Brilliant! It was a bit of a challenge to get the key hooks into the wood, but I'm glad he persevered. Thanks Matt!

The plan this week:

1.) Curly Kale and Potato Soup (The Art of Simple Food, 254)

2.) Leek and Potato Soup (How to Cook Everything, 131) w/No Knead Bread

3.) Black Beans and Rice, Spanish Style (How to Cook Everything, 435)

4.) Broiled Fish w/Lemony Goat Cheese Asparagus Couscous (I made it up as I went along.)

5.) Roasted Chicken Breasts, Cauliflower, Carrots, and Potatoes

6.) Quinoa w/ Roasted Corn (How to Cook Everything, 485) and Salad

7.) Out

For more menu ideas, visit:

Portrait of a Meal - Sauteed Tarragon Chicken with Buttered Fingerling Potatoes and Mixed Vegetables

2011-02-11T09:00:00.004-07:00

I almost didn't make the pan sauce, but I'm glad I did.

These chicken breasts were boneless, but not skinless (and were very good this way). I seasoned them with salt, pepper, and tarragon. Then I sauteed them in some extra virgin olive oil until they were nicely browned on all sides. They were kind of thick, so I had to finish them with a few minutes in the microwave to make sure the insides were completely cooked.

Then, I deglazed the pan with a splash of chardonnay (Boulder Creek) and whisked in about a tablespoon of flour. Still whisking, I added a few tablespoons of butter and eventually more wine, simmering until the sauce had thickened.

For the potatoes, I just boiled them until tender and tossed them in a little butter and salt.

The vegetables are just a warmed frozen mix.

Recipe: Cranberry Almond Granola

2011-02-10T09:00:00.001-07:00

Here is just a nice, sweet (but not too sweet!) way to start your morning.

Cranberry Almond Granola (makes ~10 cups)

Ingredients
Dry
5 c. rolled oats
2 c. almonds, chopped or slivered
1 c. wheat germ

Wet
1/4 c. canola or vegetable oil
3/4 c. honey, microwave for 1 min. to make it runnier
1 1/2 tbsp vanilla extract
1/2 tsp salt

1 c. dried cranberries

1.) Preheat the oven to 325 degrees. In a large mixing bowl combine all of the dry ingredients together.

2.) In a smaller mixing bowl, whisk all of the wet ingredients together until combined.

3.) Pour the wet mixture into the dry mixture and stir until the dry is evenly coated with the wet mixture.

4.) Line a baking sheet with aluminum foil and spritz the foil with some spray oil. Spread the granola mixture evenly onto the baking sheet. Bake for about 25 min. in a 325 degree oven. Remove from the oven and allow to cool.

5.) Mix in 1 cup of dried cranberries and store up to 2 weeks (if it lasts that long!).

Food Quotes - February 8, 2011

2011-02-08T09:00:00.006-07:00

“Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal.”

-Julia Child

Menu Plan Monday (2/7) - A Flock of Birds

2011-02-07T11:28:00.000-07:00

Even though I cheered for the Steelers -- Congratulations to the Packers. They played a good game yesterday and deserved their win. I'm sad that the Steelers lost, but at least it was a close game.

The weather here in the Boulder area has been quite nice, now that all of the negative temperatures are out of the way (at least for the time being). It's been a bit cold, but it alternates between being sunny and snowy. It's been quite pretty in a wintery sort of way.

The picture of the week is this photo of some robins(?) outside of my window hanging out in the snow:

Matt spent the majority of this past week working the night shift down in Colorado Springs, so I had an abundance of leftovers in the fridge all to myself, which kept me in food for about five meals before I finally had to go grocery shopping.

The plan this week:

1.) Leftovers

2.) Leftovers

3.) Out at Basil Flats (They have the most fantastic hummus plate!)

4.) Sauteed Tarragon Chicken Breasts and White Wine Pan Sauce w/Buttered Fingerling Potatoes and Mixed Vegetables

5.) Giant Pot of Slow-Cooker Chili for the Super Bowl (I also made some Pepperoni Rolls, but more on those at a later date.)

6.) Mexican Pizza (Made with Salsa and Queso Fresco.)

7.) Italian Sausage with a Huge Salad

For more menu ideas, visit:

Regional Foods of Southwestern PA

2011-02-04T13:39:00.000-07:00

To celebrate the Steelers going to the Super Bowl yet again, I thought we would review some regional foods from the area. Try some of these out at a Super Bowl party for a bit of authentic Pittsburgh pride.

Pepperoni Rolls - I know I've mentioned these on this blog before, but I love pepperoni rolls. Pepperoni baked into slightly sweet dough - they've got "wins" written all over them.

Pierogi - These little dumplings are like some strange cousin to ravioli or gyoza. Boil, bake, or fry them; these packages of dough often contain potato, meat, and sometimes cheese. Eat them with a little bit of butter melted over top beside some cabbage and kielbasa.

Halusky - You might be catching on that Pittsburgh food culture was strongly shaped by Eastern European immigrants (pierogi, halusky, cabbage rolls, coleslaw). Halusky in Pittsburgh usually refers to noodles (usually egg noodles) fried with cabbage. Have some cottage cheese on the side, and you've got a winner.

French Fries as a Condiment - There's no typo there. In Pittsburgh, french fries can actually go on anything. They come on both salads and sandwiches. If you're in the area check out Primanti's (Almost Famous Since 1933, as they say), which tops all their sandwiches with french fries and coleslaw.

Chipped Ham - Paper-thin sliced process ham, that's all it is. It's pretty salty, but it kind of becomes one of those things you remember from childhood, which means you crave it every once in a while. And then, since you've moved out of state (or even just to the other side of the state), you go to the deli counter and ask from a pound of chipped ham, and everyone looks at you like you're crazy. Then you try to explain what you're talking about, and they tell you that they have honey ham on sale this week and it's sliced. Then you roll your eyes and sigh in defeat. Not that this has ever happened to me. Ever. Not once. Not even that one time Genuardi's (which is really just a Safeway anyway).

Heinz Ketchup - the only ketchup. Period.

Yinz all watch the Stiller game'n'at, even if it's not dahn-tahn. Go Picksburgh!

=)

Thirsty Thursday - Orange Juice

2011-02-03T09:00:00.027-07:00

Even though I generally think it is a better idea to just eat actual fruit rather than drink fruit juice, I crave - crave - orange juice when I'm sick. So let's talk about orange juice.

About Orange Juice:

It takes 4-6 oranges to make one 8 oz. glass of orange juice.
Brazil exports more oranges than Florida (Tropicana and Simply Orange use Brazilian oranges in their juice).
8 oz. of orange juice has about 4 tsp of sugar in it. (The 2005 Dietary Guidelines for Americans recommends no more than 8 tsp per day.)
Orange juice has the same amount of sugar as soda, but more calories.
In the process of producing orange juice, most of the vitamin C is actually stripped during the processing. It has to be re-added afterwards and is commonly added with calcium, vitamin D, and Omega-3s.
Orange juice can be held in company tanks for up to a year before being packaged and sent to the grocery store. They add ethyl butyrate, a chemical to stimulate the "fresh" smell of orange juice.

A side note: Ethyl butyrate is one of the most common flavors and fragrances (and one of the cheapest). It is also used to fragrance citrusy perfumes.

Interpreting the Orange Juice Label:

"Not From Concentrate" doesn't actually mean very much, just that some of the juice used wasn't from concentrate. Look for "100% Not From Concentrate" if that is important to you.
"Florida Squeezed" means that at least some of the juice is from oranges grown in Florida. If you are in the U.S. and only want domestic juice, look for "100% Florida" on the label. Furthermore, in the U.S., if any imported oranges were used, it will be written somewhere on the package indicating the country of origin.
"Fresh Squeezed" is a meaningless label. Most companies don't actually squeeze the oranges any more because they are worried about bacteria.

Recipe: Shepherd's Pie

2011-02-02T09:00:00.002-07:00

Have you ever had Shepherd's Pie? I love it. Such a savory mixture of ground meat and vegetables topped with creamy mashed potatoes and baked is irresistible.

Try a rich, dark beer as the liquid (and as a side drink, if you're into that). I would suggest a Porter. I used a wonderful local brew from O'Dell's.

I heard that a Cutthroat is a local fish.

An anecdote: Years ago, Matt's sister, Jenna, and her now-husband-then-boyfriend, Jared, went with us to the Cheesecake Factory where Jared ordered the Shepherd's Pie. I'm not even sure if it is still on the menu, but it looked delicious. And then he ordered a side of fries to go with it.

A side of fries to go with a dish that is already topped with mashed potatoes. He even dipped the french fries into the Shepherd's Pie. A brave soul like that can only be from the Pittsburgh area, where fries go on your salad and on your sandwiches and are your side.

I thought it was hilarious and tease him about it to this day, but I secretly thought it was a good idea. I might not like fries by themselves, but gravy is an excellent condiment for most anything.

Shepherd's Pie (serves 6)

Ingredients
2 tbsp olive oil
1 medium onion, chopped
1 stalk of celery, chopped
1 large carrot, chopped
3 cloves of garlic, minced
1 lb. of ground lamb (or beef)
1 cup sliced button mushrooms
1 tbsp flour
1/2 bottle (6 oz.) of Porter beer (or use vegetable stock)
1/4 cup chopped fresh parsley (optional)
pinch of nutmeg
Salt and pepper

4-6 large potatoes worth of mashed potatoes, made however you like them

1.) Make the mashed potatoes according to your favorite way. Mix in about 1/2 of the parsley if you are using it. Set the mashed potatoes aside for now.

2.) Preheat the oven to 400 degrees. In a heavy-bottomed pot, heat the olive oil over medium heat. Then, add the onions, celery, and carrots and cook until the onions begin to soften. Add the garlic and cook for 1 minute.

3.) Add the ground lamb to the pot, season with salt and pepper, and cook until it is brown, breaking it into little pieces as you go. When it's done, drain off any excess liquid, but leave just a little bit in the bottom.

4.) Toss in the mushrooms and 1 tbsp of flour. Cook for about 2 min. Then pour in the beer (or stock), add the rest of the parsley (if using), and toss in a pinch of nutmeg, and cook until the liquid begins to thicken.

5.) Transfer into a casserole and spread the mashed potatoes evenly over the top. Bake in the oven for about 30 to 40 minutes, until it is heated through and the potatoes are lightly browned on top.

Enjoy!

Tip: If you use a dutch oven like I did, you don't have to transfer the ingredients into a casserole dish. Instead you can just spread the potatoes in the dutch oven and pop it into the oven -- one less dish to wash!

Book Review - Slaughterhouse-Five

2011-02-01T10:05:00.000-07:00

I've posted a review of Slaughterhouse-Five by Kurt Vonnegut over on Kitchen Reader, if you're interested.

Enjoy, and try to stay warm today. The high today in Longmont is 0 degrees with a low of -18. Ouch...

USDA 2010 Dietary Guidelines

2011-01-31T10:52:00.000-07:00

You probably know that the USDA puts out dietary guidelines for the U.S. population every five years. They're a little behind this time around, but they started releasing their updated items today.

I'm not sure what I think about them. They are good guidelines. I guess I was just expecting something a bit more... useful? Yes, I think "useful" is what I'm grasping at. At least these guidelines seem like an improvement over the last in that they actually start to point out "eating less" as a good guideline for Americans.

The new food pyramid won't be out for a few months supposedly, but here's hoping that at the very least it has a less stupidly unintuitive design. You shouldn't need a color key to understand such a simple graphic.

You can read about the new guidelines here at the governments dietary guidelines website.

A couple of reactions:

At Food Politics

From Fooducate

If I see anymore interesting/informative reactions, I'll be sure to link them.

Menu Plan Monday (1/31) - Keisel's Beard Edition

2011-01-31T09:22:00.000-07:00

Now that last week's reordering of my schedule is over (I swear it gets thrown around like a rag doll every couple of weeks), I'm back with the plan. Update on today's and future Menu Plan Mondays: Since my plans now run from Wednesday to Wednesday (in anticipation of my expected CSA schedule later in the year and because of the grocery store's illogical sales flyer schedule), the menu plans will be from the previous Wednesday, meaning I will be mostly through them by the time I post them. It should make little difference really.

This week's edition is calling out Brett Keisel's Beard, the facial hair of Pittsburgh's own viking/mountain man. I have no picture to share this week, so instead I will leave you with this gem:

Brett Keisel's Beard on Facebook

Come on guys, I've got to cheer for the hometown team. Especially one that's so unstoppable.

The Plan This Week:

1.) Sesame-Ginger Baked Cod with Steamed Broccoli and Rice

2.) Hot Dogs (Hebrew Nationals to be precise) and Salad

3.) Mushroom and Black Olive Pizza

4.) Shepherd's Pie (recipe on Wednesday!)

5.) Sandwiches from Silver Mine (I got a Caribou.)

6.) Salmon with Steamed Asparagus

7.) Rice and Beans

For more menu ideas, visit:

Food Quotes - January 18

2011-01-18T10:31:00.000-07:00

“He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart.”

- C. S. Lewis

Menu Plan Monday (1/17) - Cadbury Egg Edition

2011-01-17T09:29:00.000-07:00

I guess that, even though Valentine's Day has yet to come and go, it is the beginning of (what I like to call) Cadbury Egg Season. I found The Egg last night at the local Wal-Mart. Actually at first, I didn't see any, and I was kind of happy that maybe our Wal-Mart had decided to abstain from the "holiday creep" in which most retail outlets engage.

But then as we approached the register -- BEHOLD! There, where the self-checkout lanes used to be, was a modest display of Cadbury and Reese's Eggs. Forget the Reese's, I just want the Cadbury's (Cadburies? Cadburries?). All of my happiness about the lack of "holiday creep" was forgotten in lieu of the presence of The Egg.

Picture of the Week:

That amazing Borscht from last week.

I added all the garnishes for +1 Health Regeneration and to make it a complete meal unto itself.

The plan this week:

1.) French Grilled Ham and Cheese Sandwiches and Simple Tomato Soup (La Cuisine: Everyday French Home Cooking, 102, 2) w/Green Salad (I just got this cookbook, and I'm really excited to use it!)

2.) Chili w/Green Salad

3.) Pesto Shrimp Pasta (Budget Bytes) (with Tradition Pesto, How to Cook Everything, 27)

4.) Lentils and Potatoes with Curry (How to Cook Everything, 415)

5.) Pizza

6.) Shepherd's Pie (inspired by the recipe in Joy of Cooking, 102)

7.) Out

Have a tasty week!

For more menu ideas, visit:

Recipe: Basic Lentil Soup

2011-01-12T09:26:00.000-07:00

This Basic Lentil Soup is among the most basic and easy soups I make. It is on the lighter side, to counteract those heavy holiday meals, but is still warming enough to be comfort food on a day when the temperature is only going to reach 15 degrees (as it has been lately around here).

There's not a lot that goes into this soup, so make sure to get some good quality vegetable stock (or make your own) to keep this soup flavorful.

Basic Lentil Soup (serves 6 to 8)

Ingredients
2 tbsp butter
1 large onion, diced
2 large carrots, diced
2 stalks of celery, diced
2 medium potatoes, diced
1 cup dried lentils
6-8 cups vegetable stock
1 bay leaf
1 tsp thyme
1 clove garlic /or 1 tsp garlic powder (optional)
salt and pepper

1.) Melt the butter in a large stock pot over medium heat. When the butter is melted, add the onion, carrots, celery, and potatoes. Reduce the heat to medium-low. Season with salt and pepper, and cook until the vegetables begin to soften and brown (about 10 minutes).

2.) Add the remaining ingredients and bring to a boil (increasing the heat). Return the heat to medium and simmer for about 40 minutes.

3.) Taste and add more salt and pepper if needed.

Enjoy!

Book Review - Whose Body?

2011-01-11T10:12:00.000-07:00

I have a review of Dorothy Sayers' "Whose Body?" up at Kitchen Reader, if anyone is interested.

(I know! It's been a long time since my last book review. I have been reading; I just haven't been writing about it.)

Menu Plan Monday (1/10) - The Borscht Edition

2011-01-10T14:29:00.001-07:00

It says the "Borscht Edition", not the "Worst Edition". Hehe, get it? Yeah, okay, it wasn't a very good joke.

But it's true though, of all the Menu Plan Mondays here at Kitchen Writer, this edition is the borscht one because I'm about to attempt making borscht for the first time.

What's borscht, you ask? Borscht is an Eastern European soup made from beets. It can be served hot or cold. I'll be trying it both ways since the recipe I'm using (from How to Cook Everything Vegetarian) make four servings.

I even scored a bunch of beet greens when I bought the beets (they were attached to the beets) that I'm going to use in place of the spinach I need for the pasta dish later in the week.

Picture of the Week is the beet greens, beautifully contrasting in colors:

I just love the contrast between the red and the green, and the way it bleeds a bit purple were the two colors meet.

Furthermore, I have a new series of "Experiments" to try (much like the Yogurt Experiments), but now it's pasta! I received a pasta maker for Christmas, and this week is the time to take it for a whirl.

The Plan This Week:

1.) Roasted Beet Borscht (How to Cook Everything Vegetarian, 109); w/Sauteed Cabbage

2.) Basic Lentil Soup (w/Carrots, Celery, Potatoes, etc...)

3.) Sauteed Cabbage and Kielbasa

4.) Roasted Chicken w/Brussels Sprouts Gratin (The Art of Simple Food, 295)

5.) Homemade Pasta w/Leftover Chicken, Spinach, Ricotta, Mozzarella (I'm not sure how I'm going to throw this together; I'm just going to wing it.)

6.) Roasted Maple Acorn Squash Topped with Raisins and Goat Cheese; w/Rice (This meal is an experiment that sounds good in my head, but we'll see if it actually tastes good in real life.

7.) Out

For more menu ideas, visit:

Thirsty Thursday - Mead

2011-01-06T09:00:00.040-07:00

Mead. Honey Wine. Liquid Gold. Nectar of the Gods.

Whatever you call it, mead is one interesting drink. A fermentation of water, honey, and grains, it is traditionally made in areas where grapes won't grow but beekeeping is common. It's not very common or popular in the United States, but we just happen to have three (that I know of) meaderies in our area, including one just down the road in Niwot.

Out of vague interest in the craft, we stopped at Medovina's (which means "Honey Wine") booth at the winter farmers' market and tried some mead samples and some samples of the honey from which it's made. Both were good, so we brought home an experimental bottle of the Sweet Melissa, the dessert mead.

We poured it to have with some dessert cheese and little toasts. The color was a beautiful blonde, and it smelled like a mixture of honey and a weak white wine. Sweet doesn't even begin to describe the taste. You definitely shouldn't drink very much at a time. Enjoy it in small sips. If you are the type of person who thinks the best wine is grape juice, then you might enjoy mead.

The point is that sometimes it's good to try new things (though I'm not necessarily suggesting those new things be alcoholic beverages). Remember to take your time and enjoy them.

Note: The extent of my mead knowledge comprises passages in literature, but no real facts. If you want to know more, Wikipedia is probably your friend.

Food Trends In 2011 Overload

2011-01-05T10:17:00.000-07:00

It's 2011 now, and everyone is putting out their list of food trend predictions for the coming year. The first list that I saw was referred to me by my sister-in-law, and from there they began to spawn everywhere. If you're interested, check out these links:

Epicurious Predicts: Top 10 Food Trends for 2011
The Food Channel's Top 10 Food Trends for 2011
The Mayo Clinics' More Food Trends for 2011
Bon Appetit: 5 Food Trends to Look for In 2011
The Most Superlative Food Trends List Anywhere

I'm going to do something a little different though. Instead of listing what I predict will be trendy in the coming year, I've compiled a list of what I wish would be trendy in food this year.

What I Wish Would Be a Food Trend In 2011

Pierogi - a dumpling (usually potato) originating in Eastern Europe. If this trend happened I wouldn't have to travel all the way to Pittsburgh to get one that wasn't Mrs. T's frozen brand.
More Vegetables at Restaurants - I don't want to have to order a vegetarian meal just to get a full serving of vegetables. Do you hear me P.F. Chang's? It's been years, and I'm still ranting about the meal that you served me with 3 adult servings of salmon next to 3 puny spears of asparagus. Find some balance.
Pepperoni Rolls - a coal miner's delicacy, these rolls speak for themselves and sometimes yell too. If you don't know what these wonderful salty pastries are, then you should find out ASAP.
Milk In Glass Bottles - once you try it, you will never want to go back to plastic.
Sandwiches on Sliced Sandwich Bread - I love all kinds of breads; I really do. But sometimes I want a sandwich on regular sandwich bread, not ciabatta, kaiser rolls, or footlongs.
Good Tea in Restaurants - Seriously, why is a restaurant that charges $20 or more per plate offering me a stale bag of Lipton. You know who you are.
Affogato - only with hazelnut gelato.
Rhubarb - I only just discovered this plant last summer, and I love it.
Nutella That Won't Separate In Hot Liquids - as seen here.
Stores Like Simply Bulk - I go here almost every week.

Food Quotes - January 4

2011-01-04T11:06:00.000-07:00

I'm not sure if I agree with this quote, but I think it is interesting.

"Music with dinner is an insult both to the cook and the violinist."

--G. K. Chesterton

Menu Plan Monday (1/3) - Now With More Elk!

2011-01-03T11:53:00.000-07:00

Hello all and Happy New Year! Hopefully your holidays were more of the relaxing kind than of the stressful kind. I know mine were. Whether or not that is because there was nothing to stress about or if that is because I'm just that apathetic most of the time is up for debate.

Regardless, I had a great time seeing everyone in PA, and then I had a great time with Ward while he was here.

Our picture of the week actually comes from our trip with Ward up to Rocky Mountain National Park. On the way home we stopped at a little restaurant in Estes Park that serves game called Hunter's Chop House. It was alright overall, though our waitress was definitely a bit off. We ordered the game sampler because it gave us a variety of elk, boar, and caribou meats and what amounted to a sort of peppery cranberry sauce. Here is what came:

Delicious overall, but I can't tell you which meat we liked best because when our waitress brought it to us, she said (before we could even ask), "Now don't ask me which is which, because I don't know."

What? Seriously? That's part of the job, right - being able to at least identify what you are serving?

So that was my gastronomical adventure of last week. Also, Ward made us a great stir-fry dish of chicken, red peppers, onions, and mushrooms. Matt made some of the leftovers into an omelet this morning that smelled delicious.

CSA 2011 News

Many of you might be interested to learn that I've decided to buy a share from another CSA this year, meaning we will again be having regular "What's In the Bag?" posts again starting in June. They will probably be What's In the Bag Wednesdays instead of Fridays though, since our pick-up this summer is on Tuesday instead of Thursday. The result being that Menu Plan Monday may turn into a post about our menu from the previous week. I'm not sure yet; I'm still working out how the timing will go.

Regardless, I'm looking forward to a bunch of locally, organically grown fresh produce from a farm just on the other side of town. Yay! What sort of vegetable challenges will arise this year? Will I finally learn to love eggplant? Do they even grow eggplant in Colorado? We'll all find out come June.

The plan this week (Finally! Back to a real plan!):

Roasted Chicken Breast with Root Vegetables - because I can't get enough of this meal.
Mexican-Themed Cheeseburgers with Salad
Stuffed Pork Chops with Mixed Vegetables
Improvised Pasta Dish - because I'm bored and need a challenge.
Soup (to be determined - leaning towards beans) and No-Knead Bread or Grilled Cheese Sandwiches
Cheese Pizza
Out

For more menu ideas, visit:

2011 New Years Resolutions

2010-12-31T09:00:00.015-07:00

Before I share my 2011 resolutions, why don't we review how last year's went?

2010 Resolutions In Summary:

I actually was more disciplined with my writing this past year. It took me awhile to pull it together, but now I've even put together a schedule for the new year to finally finish the book I've been working on for the last few years.
I have read quite a few nonfiction books that weren't cookbooks this year - The Omnivore's Dilemma: A Natural History of Four Meals, Freakonomics: A Rogue Economist Explores the Hidden Side of Everything, and The Pursuit of God to name a few.
I did not learn to make any Indian food this year. I guess this one will roll over?
I ate plenty more vegetables than I ever have before thanks to the CSA membership that I bought.
I did not continue to lose weight this year, but I did maintain it for a whole year. This one should also roll over.

So, 3 out of 5 isn't that bad. I'll try to do better next year, I guess.

My 2011 Resolutions:

Learn more about making Indian food.
Slowly lose about 10 more pounds.
Finish my novel.
Read at least 20 books that I already own, but have never gotten around to reading.

They are not very serious or life changing (except for maybe #3), but they are things that I've been meaning to do.

Here's hoping you have a Happy New Year!

Celestial Seasonings Tour

2010-12-30T09:08:00.000-07:00

If you live in North America and drink tea, you've probably heard of Celestial Seasonings, the tea manufacturer that specializes in herbal infusions. Chamomile, Sleepytime, Tension Tamer, all the Zingers - they are pretty common.

And they are all made right here in Boulder. So, of course, I had to take a tour, which they offer daily and are FREE. We went over the Thanksgiving holiday on a day that was just chilly enough to make me want some tea anyway.

Their surprisingly small building is located on Sleepytime Drive (go figure) and houses a tea room, a small tour theatre, the actual processing areas, and of course a small shop. The entire place smells like delicious tea all over. We entered through the tea room, because that is where the tour starts.

As a ticket, they gave us a small sample packet of tea. Each group gets a different flavor so that you (and they) can distinguish between the groups. We got Honey Vanilla Chamomile, which I like alright. Once you get your "ticket" you can go over to the shop until the tour starts, or you can hang out in the tea room.

I would suggest hanging out in the tea room for three reasons: 1.) That's where the tour starts; 2.) The tour ends in the shop (like most tours of commercial facilities) anyway; and, most importantly, 3.) The tea room offers unlimited free samples (for tour takers) of any tea Celestial Seasonings makes!

So, wander around the tea room for a while reading the history placards and checking out the artwork - the art from all of the boxes and artsy teapots inspired by the box art - while discovering new flavors. I discovered Candy Cane Lane, which has become my new evening obsession. (I was actually about to go on a buying spree to stock up since it is only a seasonal tea, but then I found out that the gift shop in Boulder sells it year-round. Wins!)

Then the tour starts, and they take you into the small theatre to watch a short video about the history of Celestial Seasonings and a bit of info about their parent company, the Hain Celestial Group. The video is a bit promotional, as is to be expected, but was bearable compared to most videos you'll see when taking tours of similar facilities. I learned that the Hain Celestial Group is also responsible for brands such as JASON, Alba Botanical, Avalon Organics, and Arrowhead Mills. So that was kind of interesting.

After that, they distribute hair nets for both head and facial hair. Even Matt with his tiny goatee had to wear a beard net. From there, you enter the milling area. When we were there, they were milling hibiscus, which is the tart flower that they put into the Zingers to give them that tartness. Outside the milling area they store most of the herbs. As you pass by the aisles, the smell changes from one herb to the next. It is wonderfully relaxing, like aromatherapy.

The actually tea is all kept in a separate room so that it doesn't absorb the smells of the stronger herbs. The peppermint/spearmint is also kept in its own room so that it doesn't taint anything else. They open the door and let you step inside. The scent of mint is overwhelming. If you had sinus troubles when you entered that room, you won't afterwards. Some people can't take it; it's too powerful. They even sell mugs in the shop that say "I survived the mint room."

From there, the tour takes you into the packaging area. If you have even the slightest interest in industrial design/process, this area will be very interesting. They only have four packing lines (machine automated), and those lines package every box that Celestial Seasonings sells anywhere. Fun fact that I learned - if you look at the "best before" date, there will be an A, B, or C following it. The letter tells you what shift the box was packaged during - morning, evening, overnight.

Here the tour ends, taking you into the small shop like most tours do. It smells good even in here.

My analysis of the tour: Best. Tour. Ever. It starts with unlimited free tea! And the whole place smells delicious. It certainly beats touring a paper factory (which I have done).

Now please excuse me; I have to make myself a cuppa Candy Cane Lane.

Food Quotes - December 28

2010-12-28T19:12:00.000-07:00

"In general, mankind, since the improvement in cookery, eats twice as much as nature requires." --Benjamin Franklin

Menu Plan Monday (12/27) - Now w/More Ward

2010-12-27T07:51:00.000-07:00

Hello everyone! I hope everyone's Christmas was fantastic. Mine was pretty great. It was good to see everyone again (and to enjoy all of their holiday baking).

We came back from Pittsburgh with Ward in tow, so this week's plan is a bit looser as there are plenty of tasty things to share with him here.

Picture of the week (gratuitous cat picture):

Here is Fish, napping under the Christmas tree. This picture is from last Christmas because we weren't home to get any kitty Christmas pictures this year.

The plan this week:

1.) Beef Soup from Leftovers w/No-Knead Bread

2.) Chicken with Roasted Root Vegetables

3.) Pizza

4.) Giant Salad to off-set holiday eating

And for the rest, we will play it by ear. And possibly by The Pumphouse.

For more menu ideas, visit:

Merry Christmas

2010-12-24T09:00:00.000-07:00

The people who walked in darkness

have seen a great light;

those who dwelt in a land of deep darkness,

on them has light shined.

You have multiplied the nation;

you have increased its joy;

they rejoice before you

as with joy at the harvest,

as they are glad when they divide the spoil.

For the yoke of his burden,

and the staff for his shoulder,

the rod of his oppressor,

you have broken as on the day of Midian.

For every boot of the trampling warrior in battle tumult

and every garment rolled in blood

will be burned as fuel for the fire.

For to us a child is born,

to us a son is given;

and the government shall be upon his shoulder,

and his name shall be called

Wonderful Counselor, Mighty God,

Everlasting Father, Prince of Peace.

Of the increase of his government and of peace

there will be no end,

on the throne of David and over his kingdom,

to establish it and to uphold it

with justice and with righteousness

from this time forth and forevermore.

The zeal of the LORD of hosts will do this.

--Isaiah 9:2-7

Arise, shine, for your light has come,

and the glory of the LORD has risen upon you.

For behold, darkness shall cover the earth,

and thick darkness that peoples;

but the LORD will arise upon you,

and his glory will be seen upon you.

And the nations shall come to your light,

and kings to the brightness of you rising.

--Isaiah 60:1-3

Thirsty Thursday - Hot Chocolate/Cocoa

2010-12-23T09:00:00.017-07:00

It seemed fitting to talk about hot chocolate this week, as many of us will be enjoying this fantastic drink over the Christmas holiday.

For those of you who need an excuse, just tell yourself that chocolate has antioxidants, and that the cocoa bean is thought to aid in digestion -- perfect for after that huge meal!

Now there is a slight difference between hot cocoa and hot chocolate. Hot cocoa refers to the drink made with cocoa powder, while hot chocolate actually refers to a drink made with melted chocolate shavings, etc.

I'm partial to the hot chocolate, but since hot cocoa is more common here in North America, I make due with the hot cocoa, which can benefit from a little altering.

You're probably aware that hot cocoa is generally better when made with milk. It's creamier, richer. But it's also really difficult to get the powder to actually dissolve in the milk. To solve this dilemma, I have developed a trick. Use a combination of water and milk to dissolve the powder and still get that creaminess.

You will need: Hot Cocoa Mix, 1 Mug, 4 oz. Boiling Water, 4 oz. Whole Milk.

The 'Nard Dog sings, "Break me off a piece of that Hot Cocoa."

1.) Add enough cocoa mix for 8 oz. of cocoa to the mug. Pour in the boiling water.

2.) Stir until the powder is dissolved. Then add the milk. Combine and enjoy.

Food Quotes - December 21

2010-12-21T09:00:00.001-07:00

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

--J. R. R. Tolkien

It's a good quote to ponder with the advent of Christmas.

Thanksgiving In Pictorial Review

2010-12-20T09:00:00.001-07:00

Just in time for Christmas, I've managed to pull together my pictures of my first at-my-own-home Thanksgiving. You may remember me talking about how we were hosting Matt's parents and hosting our first Thanksgiving at the same time.

In sum, I think it went very well. So in lieu of Menu Plan Monday, which will be pointless as there's no way we'll be eating at home for most of this week, here is a overview in pictures of how it went.

(Not pictured: the awesome cheese tray and desserts.)

Recipe: Sausage and Greens Soup

2010-12-17T09:00:00.001-07:00

I have no pictures for this one, but rest assured that it looks fantastic. This soup is a wonderful cold weather, warm you up, and satisfy you soup. Some might call it rustic even, but I think that's maybe an exaggeration.

Regardless, this Sausage and Greens soup is tasty, easy, and even cheap to make.

Sausage and Greens Soup (makes 6 to 8 servings)

Ingredients
1 lb. bulk country sausage
1 onion, chopped
1 green pepper, chopped
8 cups of chicken or vegetable stock
1/2 cup of (dry) rice
2 russet potatoes, diced
1 bunch of swiss chard (or other hearty green), chopped

1.) Brown the sausage in a skillet, then remove from the pan. Add the onion and green pepper to the sausage grease and saute over medium heat until the begin to brown.

2.) Put the onions and peppers into a stock pot and add the chicken stock and the rice. Bring to a boil, reduce the heat, and continue to simmer for about 20 minutes, until the rice begins to soften.

3.) Add the potatoes to the soup and continue to simmer for about another 20 minutes, until rice is nearly done.

4.) Add the sausage and the chard into the mixture and simmer until the rice is completely cooked and the chard is wilted.

Season with salt and pepper to taste and enjoy!

Thirsty Thursday - English Breakfast Tea (w/Recipe)

2010-12-16T09:00:00.006-07:00

You know what I like in the morning? Or really any other time of day? Tea.

I especially like English Breakfast Tea. Plain, or with sugar, or with cream, or with cream and sugar, it doesn't matter; I like tea.

English Breakfast Tea is a blend of black teas that is supposed to be strong enough to drink with a hearty breakfast. Referring to it as "English Breakfast" was actually started in America by an English immigrant who worked as a tea merchant (or so the story goes).

This blend is strong (if you steep the full time) and robust in taste. My absolute favorite is still the Twinings Classics English Breakfast, which is a blend of Kenyan and Assam leaves. And when I really want a treat, I make a cup of the following:

Kitchen Writer's English Breakfast Tea (makes 1 cup)

Ingredients
1 cup (8 oz.) cold water
1 bag or 1 tbsp loose Twinings English Breakfast Tea
1 tsp sugar
2 tbsp cream

1.) Set your water to boil. Place your tea bag or tea ball of loose tea in you favorite mug.

2.) Pour the boiling water into you mug and steep the tea for 3 to 5 minutes (I would suggest the entire five).

3.) Remove the tea. Stir in the sugar and the cream until blended.

Enjoy!

Recipe: Mediterranean Pizza

2010-12-15T10:31:00.000-07:00

Look at that pizza. No seriously -- look. That is (was) Mediterranean Pizza perfection right there. It is spinach and artichoke dip highlighted by the salty/fruitiness of the feta and the slightly smokey tangy taste of the roasted red pepper, all on a crispy tasty crust. And I will share its secrets with you. Come over here.

Closer.

Now that's too close, back up a bit. Good.

Here's how it's done:

Mediterranean Pizza (makes 1 medium pizza)

Ingredients

1/2 recipe for pizza dough

1 cup of prepared Spinach and Artichoke Dip

1 cup of mozzarella, shredded

1 cup of crumbled feta (use more or less depending on how salty your dip is)

1 large roasted red pepper, chopped

1.) Preheat the oven to 450 degrees. (Give your stone enough time to heat up if you are using one).

2.) Roll out your dough as thin as you like and spread the dip on it evenly with a spoon. Spread the mozzarella, feta, and roasted red pepper evenly over the top.

3.) Bake in the oven directly on the stone or on a baking sheet for 10 to 15 minutes, until the crust is brown and the center is bubbly.

And it's really that easy.

Study of Two Pears by Wallace Stevens

2010-12-14T12:38:00.000-07:00

I was thinking of those infamous Harry & David holiday pear packages when I thought to share this poem. Though, of course, like most poetry, it's not really about the immediate subject. Still, though -- pears. They're good. =)

Study of Two Pears
by Wallace Stevens

I

Opusculum paedagogum.
The pears are not viols,
Nudes or bottles.
They resemble nothing else.

II

They are yellow forms
Composed of curves
Bulging toward the base.
They are touched red.

III

They are not flat surfaces
Having curved outlines.
They are round
Tapering toward the top.

IV

In the way they are modelled
There are bits of blue.
A hard dry leaf hangs
From the stem.

V

The yellow glistens.
It glistens with various yellows,
Citrons, oranges and greens
Flowering over the skin.

VI
The shadows of the pears
Are blobs on the green cloth.
The pears are not seen
As the observer wills.

Menu Plan Monday (12/13) - Tired Edition

2010-12-13T12:38:00.000-07:00

I don't mind be tired if I have a good reason for it. Only got three hours of sleep last night tired is alright. Ran a marathon at 4 a.m. this morning tired - that's okay too. But when there is no good reason for it, and I'm just tired, well that's just unfair.

No picture this week, but next week for sure.

The plan this week:

1.) Thai Coconut Curry (with Fish, Potatoes, Carrots, and Edamame)

2.) Roasted Root Vegetables with Chicken Breasts (leftover from last week)

3.) Improvised Pasta Dish

4.) Lentils and Potatoes with Curry (How to Cook Everything, pg. 415)

5.) Pizza

6.) Leftovers (We'll want to be using those before the holiday.)

7.) Out

Have a tasty week!

For more menu ideas, visit:

Thirsty Thursday - Water

2010-12-09T11:01:00.000-07:00

Just as with food, I love interesting drinks - trying them, savoring them, sometimes mixing them - so here starts a new segment at Kitchen Writer. I call it Thirsty Thursday, a column which will detail and explore the more liquid side of the kitchen.

What better way to kick it off than with the very liquid basis of our lives - water!

Water, or H2O (a molecule comprising two hydrogen atoms and one oxygen), covers about 70% of the planet and (coincidently) makes up about the same percentage of our human bodies (a rough estimate).

An interesting thing about water is that when it freezes it actually becomes less dense than when it is at room temperature (the exact opposite of most substances). This property is why ice floats.

Water is essential for sustaining life. A healthy person needs about 2 liters per day to stay hydrated (more if they are very active). Just 2 or 3 three days without water can be a serious threat to survival.

Obviously (clean) water is important. So we should be drinking plenty of it.

Now I know that many people don't really like to drink straight water (I'm not one of these people, but I've met them), so here are suggestions on sprucing up your glass so make it more appealing:

Add fruit for flavor - lemon or lime is most common, but strawberries or watermelon could be a nice addition also.
Keep is chilled if cold water tasted better to you.
Make a glass of half juice (apple, grape, whatever) and half water.
Make a mug of herbal tea. It has no caffeine, so it won't be dehydrating.
There are packets of flavoring that you can buy to add to your water (stuff like Crystal Light). I don't really care for them, but you might.
Try sparkling water if you need a little carbonation or fizziness.
Cucumber sliced very thin in the bottom of a glass can be refreshing.
...So can a stem of mint in a cold glass.

Any suggestions on other ways to jazz up your glass of water?

Food Quotes - December 7

2010-12-07T09:00:00.001-07:00

“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.”

—Ernest Hemingway, A Moveable Feast

Menu Plan Monday (12/6) - Now With More Cowbell!

2010-12-06T17:48:00.000-07:00

Greeley, CO, apparently reeks. We haven't been up there yet, but we been advised not to bother. The smell is supposed to come from the cattle feed lots there. The idea is depressing enough, but the smell can be down right deadly.

They say the smell of Greeley wafting into Longmont signals a change of weather, usually meaning the coming of snow. Well, Greeley has been forcing itself on our senses off and on for a little over a month, and we've had barely any snow.

Not that I'm complaining, but well, if you're going to have such chill temperatures, a bit of seasonal whiteness is the least I can hope for.

Picture of the week, taken in Rocky Mountain National Park in October 2010:

I love how it looks kind of like a glacier looming out of the mist.

The Plan this week:

Monday - Sausage, Greens, and Rice Soup

Tuesday - Vegetable Quinoa (WomenHeart's All Heart Family Cookbook, pg. 146) (Matt's parents are pretty keen on Quinoa now and all of their talk about it last week made me want to make some.)

Wednesday - Happy heart Pasta Primavera (WomenHeart's All Heart Family Cookbook, 175)

Thursday - Roasted Potatoes, Carrots, Beets with Chicken

Friday - Out (It's Longmont Lights! night downtown, so I thought we'd check it out.)

Saturday - Spinach Artichoke Greek-Inspired Pizza (This pizza is an experiment. I'll let you know.)

Sunday - Pot Roast with Mashed Potatoes and Carrots

For more menu ideas, visit: