Thursday, April 30, 2009

Skirt Steak

marinated in soy sauce, with steamed brocco-flower (Frankenstein vegetable!), and leftover oat groats with parmesan. The steak leftovers became a treat for our god-dog, Rodney.

Wednesday, April 29, 2009

CSA Rapini

Sauteed with garlic, chopped up, and mixed with oat groats, parmesan, salt, and pepper. With salad mix. I wolfed mine and stole some of my spouse's.

Tuesday, April 28, 2009

Happy Birthday to Me!

I turned 39 yesterday, and celebrated with a little dessert party. Over the weekend my kind spouse brought home a dozen of Miss Sue's eggs (I'm on record as being crazy about those eggs). Naturally I was thrilled, but since we already had four dozen eggs in the house, I was also a little abashed about how they'd ever get eaten. Then it came to me: cake and ice cream. Specifically, Frank Stitt's strawberry ice cream (six yolks) and an angel food cake (twelve whites). Both were successful, very delicious. The angel food cake brought back childhood memories to me, since that was the last time I'd had angel food; it's very, very good. I made two batches of ice cream base, one of which worked, the other of which didn't (I overcooked the custard and ended up with scrambled eggs). I regretted the second batch, but the first was perfect so I suppose I don't need to ask for more.

Monday, April 27, 2009

Vegetable Pasta

Sauteed broccoli, yellow carrots, and spring onions, with a smidge of bacon, over sprouted-grain pasta. if the Ezekiel company makes it, we eat it.

Wednesday, April 22, 2009

Spring Salad

One of my favorite signs of spring (actually, it's a sign of late spring) is the appearance of sage flowers in the garden. I can take sage or leave it alone, for the most part, but I love how pretty its periwinkle flowers look in a salad. They taste mildly sage-y. For dinner we had the salad, rye berries, and the last two nights' leftovers (meatballs in soup).

Kamut Pasta

with sauteed greens and meatballs made of the following: ground pork, an egg, chopped fresh sage, grated apple, garlic, salt, and pepper.

Tuesday, April 21, 2009

Impromptu Soup

of sweet potatoes and kale, using a Christmas lima bean soup base. The Christmas lima beans were my first booty from, a website that will make you want to order beans. They were beautiful and delicious. So was the soup, which I served with a dollop of pesto, and toast with a spread I made with ricotta, plain yogurt, scallions, and dill.

Friday, April 17, 2009

Pork Chops

with rye berries and roasted brussels sprouts.

Wednesday, April 15, 2009

Grilled Mahi

with quinoa and the first turnips of spring.

Tuesday, April 14, 2009

Lamb Chops

with brown rice and sauteed red cabbage. The cabbage was particularly good, though I didn't do anything special: sliced it fine, and sauteed in olive oil. The key, in my opinion, is to brown it a little bit. This takes a while, but is worth it.

Sunday, April 12, 2009

Violet Sock (Part I)

Half the pair done, and normally I'd wait to post until they both were, except that I'm so excited about how well the yardage worked out. See that little coil at the bottom, under the sole? That is the foot or two left from the skein. If you don't knit you will not maybe be as thrilled about this as a knitter would. Usually, you see, one either doesn't have enough in the skein or ends up with lots leftover; rarely does the Yardage Goddess smile and allow you exactly as much as you need for the project. (This sock, for example, used exactly one 135 yd. skein, so you can see how finely cut it was to have only a foot or two left.)

Monday, April 6, 2009

Sauteed Pollock

with rappini, and oat groats with parmesan and dill. I hoovered my plate clean.

Thursday, April 2, 2009

Chicken with Preserved Lemon

This was my second attempt at this dish; this time I had the nigella seeds (thanks Mom!) the recipe calls for. They are also called black cumin, as well they might be, since that's what they taste like. I served it with rye berries and no vegetable, because I just couldn't get it together to make one. Very delish, and lots of leftovers for lunch.