with spinach and coconut rice. I made the latter by making brown rice in the rice maker as usual, adding a dollop of "coconut concentrate" (basically, what's left of the coconut after oil is pressed from it). I thought it was delicious, but the texture could have been improved in a few ways, starting with less coconut (and hence, less slight graininess).
Speaking of delicious though in need of improvement: I tried, two nights ago, to make chicken, potatoes, and sprouts in my tagine. The first time I tried it I used too little water and ended up with raw vegetables. This time I used too much water and boiled it into mush. Said mush, however, was incredibly tasty, as I have just re-confirmed by having its leftovers for lunch.
Sunday, March 29, 2009
Will I in fact do anything the food section of the NYT Sunday Magazine tells me to? All signs point to "yes." Today I ordered five different kinds of heirloom beans from a grower in Napa Valley for no better reason than the NYTSM made it seem like a good idea. More than that: I became instantly certain that beans are my future, my new staple of choice, the Answer to Everything. Never mind that I'm the only one in my family who likes beans, that I've had them before, that they are in fact just *beans*. The food section of the NYTSM has spoken; I have obeyed.
Thursday, March 26, 2009
Wednesday, March 25, 2009
Tuesday, March 24, 2009
Thursday, March 12, 2009
Tuesday, March 10, 2009
Monday, March 9, 2009
I have not actually been able to taste anything for about four days now, which has cut into my food-posting energy. I can say that I made a banana-orange-walnut spice loaf this weekend that smelled so good it made me unable to stand still (from The Best Recipe, a favorite of mine). I'll let you know if it tasted as good as it smelled as soon as I'm in a position to say.
Friday, March 6, 2009
Wednesday, March 4, 2009
The short-sleeved sweater: a garment I love. Doesn't feel bulky under a coat, yet keeps one warm; offers endless color and textural possibilities through the magic of layering; is much faster to knit than long-sleeved varieties. This pattern is called "Vaila," and worked out pretty much just as I'd hoped. Sweaters can change a lot in the wearing, but so far so good.
Tuesday, March 3, 2009
Monday, March 2, 2009
with rappini and parmesan. Sometimes I make a meal as simple as this because I'm tired and have no better options, but last night it was because I had a massive craving for it. Bitter vegetables must have some compound I need, because honestly, my mouth watered at the very thought.