tag:blogger.com,1999:blog-16282538653642246842024-03-13T01:58:11.235-07:00Home Ec-OA Unified Theory of Home Economics and Ecology:
A more economical, healthy, and sustainable way of cooking, eating, and livingDeshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-1628253865364224684.post-11219115574394242742009-04-18T14:08:00.000-07:002009-04-18T14:43:19.960-07:00The Pull of the BlogEvery time I think I’m going to abandon the blog, it just pulls me back in. And then I have to play catch up and write a monster post (like this one) that encapsulates weeks of ideas and meals.<br /><br />Last weekend, "Bob" and I made a huge batch of chicken pot pies. We used our <a href="http://homeec-o.blogspot.com/2008/05/one-chicken-pot-pie-for-two.html">usual recipe</a>, but amended it slightly by adding an extra cup of chicken stock (because we had it) and an extra cup (or two) of chicken meat (because I wanted to use it up quickly). Well, all those little bits of "extra" made a LOT of pot pie filling. That was fine, I now have plenty of bakeware for single serve pot pies, but I should’ve made extra dough. To conserve dough, we filled some of the Emile Henri bowls we normally use (two servings in each bowl for the price of one crust). For the record, the single serving sizes look awesome in all the <a href="http://homeec-o.blogspot.com/2008/05/fishs-eddy.html">Fishs Eddy bakeware </a>I've acquired over the past few years.<br /><br />We ate one of the pot pies that night, and still the freezer is packed. I also made a tragic mistake. Some frozen pizza was left out in the refrigerator overnight. I meant to keep it there for only an hour or so--until the tops of the pot pies firmed up so that they could support the weight of the pizza. I forgot and went to bed. While making coffee the next morning, I realized the pizza was done for since you shouldn't refreeze foods. The pizza has since been donated to Iz’s dog Kiki. He eats anything (including, unfortunately, an unsuspecting possum or two).<br /><br />We’ve also been having yogurt parfaits for breakfast on the weekends. To a ½ cup (each) of vanilla yogurt (organic) we add a bunch of fruit (typically, fresh berries and canned pineapple) and either GrapeNuts or my <a href="http://homeec-o.blogspot.com/2009/01/tale-of-two-mueslis.html">homemade muesli/granola</a>. We’ve also been using our new electric kettle and our old(er) French press and Mr. Coffee coffee grinder. Before decommissioning our old electric coffee maker (which had an internal coffee grinder), I used the Mr. Coffee coffee grinder for grinding spices. I dread the day that I’ll need to grind some mustard seeds. With my electric grinder completely coffee-encrusted and infused, I’ll have to use the mortar and pestle and put my back into it.<br /><br />Last weekend, I also made my second batch of homemade yogurt. I never blogged about my first batch. That’s because it was nothing outstanding. I have a rule I try to follow: When making something for the first time, follow the recipe exactly. It’s not because I think that recipes as written are always better (okay, "Bob’?), it’s just that I like to have a baseline (or, control) to work off of (ah, the beauty of the scientific method).<br /><br />With that in mind, I followed the recipe that came with my Salton yogurt maker (yay Christmas!). My maker is the 1-quart Model No. YM-9 (it has one big tub instead of several small glass jars). The basic recipe calles for 4 cups milk (whole, 2%, 1%, or skim), plus 1/4 to 1/2 cup no-fat dry powder (I think I used 1/4 cup). You also need 1/2 cup plain yogurt (to act as a starter). I used Stonyfield plain nonfat yogurt and Alba dry milk, which I had left over from a failed, make-your-own cocoa mix experiment (I wanted to control the sweetness and sugar content…turns out mine had more of everything--sugar and calories--than Swiss Miss).<br /><br />The rest of the yogurt maker instructions are relatively easy. Combine milk and dry milk in a saucepan and heat over medium heat, stirring frequently to just below boiling point. That's the tricky part. How do you know something is almost boiling? Boiling is obvious. But almost boiling? That's tough. So, I searched around (Internet and cookbooks) and apparently, milk is just before the boiling point when tiny bubbles form at the edges and steam rises off the surface. When that point is reached, you take the pan off the heat and allow it to cool until lukewarm (between 100 and 110 degrees F). Then you prewarm the yogurt maker and add the plain yogurt to the warm milk, stirring gently to blend. Pour the mixture into the yogurt container and process from 4 to 10 hours. The longer it "cooks," the thicker and tarter the yogurt becomes. After processing, it should be partially set. Then chill at least 2 hours. It will thicken further in the fridge.<br /><br />The verdict: Honestly, I think I surpassed "almost boiling," but it worked anyway. The yogurt was thick, but I could taste the dry milk. Just as you sometimes get a bit of freezer burn taste from old ice cream, I could taste the Alba. Yuck.<br /><br />After those lackluster results, it took me a while, but I finally got around to making another batch last weekend. This time I made it with yogurt culture (my semi-friendly neighborhood Williams Sonoma keeps a stash in the storeroom; you have to ask for it). I followed the culture's instructions as best as I could. I had to recalculate everything since the culture (Euro Cuisine) recipe called for 42 oz of milk, and my maker can only accomodate 32 oz. Instead of the entire packet of culture (5 g), I weighed out 4 g. After that, the basic instructions are: heat milk to 180 degrees F (which I presume is just before boiling) and then cool to 111 to 113 degrees F. Place the lukewarm milk into a pitcher and stir in the culture and lightly stir with a whisk until dissolved (hint: premix some of the lukewarm mix with the yogurt culture in a small bowl first, and then add this mixture the rest of the milk).<br /><br />After 4.5 hours in the yogurt maker and 2 hours in the refrigerator, the yogurt was tasty but very thin. So, I decided to strain it. There are at least two ways to do this: wrap the yogurt in a double layer of cheesecloth and suspend it over a bowl in the fridge OR line a colander with 3 layers of paper towel and pour the yogurt over that and let it drain for 3 to 4 hours. Since the question of how to suspend a ball of yogurt over a bowl in the refrigerator proved too complicated for me that night, I opted for the more straightforward paper-towel-colander method. Wow, after 3 hours, the yogurt lost 75% of its volume! Where I once had a quart of yogurt, all that remained was a single cup. (And since I used too shallow of a plate under the colander, a lot of the watery whey wound up on the kitchen floor. Next time I'll nestle the colander in another bowl or in a casserole dish).<br /><br />Though much reduced in size, the remaining yogurt was delicious. I also used it later in the week as an accompaniment to the soup that "Bob" made: black-eyed pea and tomato broth. The soup was delicious but was way too hot because of some mighty powerful jalapeno pepper. The yogurt cooled it just enough, and the tartness was a nice touch with one of the soup's other prominent ingredients: lemon juice. I'll try and post the recipe at a later date. (FYI: "Bob" had made it once before without the pepper and it we had enjoyed it much more that time, which is preciseely why he doesn't always bother following recipes to the letter.)<br /><br />As luck would have it, <em>The New York Times</em> had <a href="http://www.nytimes.com/2009/04/15/dining/15curi.html?scp=2&sq=yogurt&st=cse">this article</a> about homemade yogurt this week. Good information all. But I’ve been doing additional research. I'm on the hunt for a better culture that will assure a thicker yogurt and will post about it. The next time I make yogurt, I'll also post pictures of the entire process.Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-19708064097060736512009-03-29T16:38:00.000-07:002009-03-29T17:01:46.686-07:00Menu a la Week: 3/29/09 - 4/3/09This should be a relatively easy week. Hopefully. Time to use some of the spices we bought in Tangiers. I must admit, I hope the saffron we bought is really saffron. I have no real taste reference. It could be red-dyed tea for all I know.<br /><br /><strong>Menu 3/29/09 to 4/8/09</strong><br /><em>Sunday March 29, 2009</em><br />Roast chicken breast, couscous with Moroccan saffron(!), and sauteed green beans<br /><br /><em>Monday March 30, 2009</em><br />Red pepper soup with grilled cheese<br /><br /><em>Tuesday March 31, 2009</em><br />Late work night<br /><br /><em>Wednesday April 1, 2009</em><br />Chicken stir fry with asparagus<br /><br /><em>Thursday April 2, 2009</em><br />Soup (perhaps red pepper) and tossed salad<br /><br /><em>Friday April 3, 2009</em><br />Chicken stir fry or pizzaDeshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-11383827950475875822009-03-29T11:40:00.000-07:002009-03-29T11:44:40.944-07:00It's De-Lovely and Other Choice WordsGeez, I just re-read yesterday's post. How many times can I use the word "lovely" and worse yet, "though"? Edit much, Des?<br /><br />Stay tuned for a menu. Promise. Really. And I'll never use the word "lovely" again. "Though" stays though. Just can't help myself.Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-20517301490768355582009-03-28T20:53:00.000-07:002009-03-28T21:09:31.519-07:00Not Enough Time for AnythingBetween work, house stuff, jewerly class, and, since I've failed miserably with FaceBook, Twittering haiku (look to the menu on the right for updates), there's just not enough time to blog. But I still try.<br /><br />Today I made granola again. It is almost too delicious. I did have one problem though: I bought pre-roasted and salted sunflower seeds. I prefer to use completely raw seeds. I must admit though, that the salt added quite a nice counterpoint to all the sweet (honey, figs, aprill cots, raisins). Next time, I'll buy raw, but I'll be sure to add salt.<br /><br />We also had some lovely yogurt parfaits for breakfast this morning. Later, I picked apart another roast chicken carcase and "Bob" made a lovely stock from its bones (plus those of another roast chicken). You know what that means: There will be pot pies before too long (and I'll finally get to use all those baking dishes I bought from Fishs Eddy for this sole purpose). The winter is over and we've still got butternut squash ravioli in the freezer, plus a bunch of roast chicken meat, some turkey meatloaf, homemade breadcrumbs, frozen vegetalbes, frozen ginger, and, thankfully, pizza from my birthday earlier this month.<br /><br />Tomorrow I'll post another menu. There will be soup, chicken stir fry, and (hopefully) some delicious recipes to follow.Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-40050489974031317392009-02-16T16:41:00.000-08:002009-02-16T17:01:30.454-08:00Menu a la Week: 2/15/09 - 2/20/09I'll make this as brief as possible. At the end of a long weekend I still have laundry, work, writing, and cleaning to do.<br /><br /><strong>Menu 2/15/09 to 2/10/09</strong><br /><em>Sunday February 15, 2009</em><br />Pork loin with mustard rub, smashed potatoes, and tossed salad with balsamic vinaigrette<br /><br /><em>Monday February 16, 2009</em><br />Red lentil soup with parsley and shallots<br /><br /><em>Tuesday February 17, 2009</em><br />Pork loin with mustard rub and smashed potato pancakes (see <a href="http://homeec-o.blogspot.com/2008/06/meatloaf-sandwiches-and-fri-ta-toe.html">fri-ta-toe recipe</a>)<br /><br /><em>Wednesday February 18, 2008</em><br />Evening out...no dinner at home<br /><br /><em>Thursday December 11, 2008</em><br />Red lentil soup and tossed salad<br /><br /><em>Friday December 12, 2008</em><br />Soup and salad: red lentil soup and pork loin panini with goat cheese and fig spreadDeshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-41213929408706287492009-02-16T16:28:00.000-08:002009-02-16T17:57:37.908-08:00Presidents Day: Meals Fit for a KingAfter some recent travel to France, Spain, Morocco, Gibraltar, and California, we're back on our menu-making schedule. And that always includes soup...yay! Yesterday, "Bob" made a favorite entree: pork loin with a mustard-rub, which was discussed before <a href="http://homeec-o.blogspot.com/2008/08/ham-let-ay-theres-rub.html">here</a>. That was accompanied by smashed potatoes (recipe <a href="http://homeec-o.blogspot.com/2008/06/heads-its-chickentails-its-turkey.html">here</a>) and a tossed salad with balsamic vinaigrette (<em>finally</em> recorded <a href="http://homeec-o.blogspot.com/2009/01/before-i-forget.html">in this post</a>). And today, we had a beautiful new soup.<br /><br /><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_XWt7VJy0DeCudeQ5lPGVU3zLaFh5jQF6KT6khI2nqpQTlzz77qqefyYDhvyKABYWnJIWfSrdYETl5OsTNVDdpQun0b4sEBDLOTsFCe4W2343j3ll_86gEQjxVx2KLcwJ7nrlGdbRl0/s1600-h/Spain2009+287.jpg"><img id="BLOGGER_PHOTO_ID_5303576845797867074" style="FLOAT: right; MARGIN: 0px 10px 10px 0px; WIDTH: 168px; CURSOR: hand; HEIGHT: 96px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_XWt7VJy0DeCudeQ5lPGVU3zLaFh5jQF6KT6khI2nqpQTlzz77qqefyYDhvyKABYWnJIWfSrdYETl5OsTNVDdpQun0b4sEBDLOTsFCe4W2343j3ll_86gEQjxVx2KLcwJ7nrlGdbRl0/s200/Spain2009+287.jpg" border="0" /></a>"Bob" started with our basic vegetable stock recipe (which, after a quick search of this blog, I just realized that I never recorded here before). He then turned that into a gorgeous red lentil soup; amazingly enough, we had the red lentils on hand because I bought them--impulsively--at the supermarket a few months ago. </div><br /><div align="left"><strong>Vegetable Stock</strong></div><br /><div align="left">1 unpeeled onion, roughly chopped</div><div align="left">2 carrots, roughly chopped</div><div align="left">2 stalks of celery (again, roughly chopped)</div><div align="left">2 parsnips (yup, you guessed it, roughly chopped)</div><div align="left">1 handful of fresh parsley (leaves and stems)</div><div align="left">1 or 2 sprigs of fresh dill</div><div align="left">3 tablespoons soy sauce</div><div align="left">1 teaspoon black peppercorns</div><div align="left">1 piece of fresh ginger chopped into very large pieces<br /></div><div align="left"><em>Directions</em></div><br /><div align="left">1. Add above ingredients to 2 gallons of water. </div><div align="left">2. Bring to a boil then reduce to a simmer.</div><div align="left">3. Simmer partially covered until reduced by one third (approximately 1 hour).</div><div align="left">4. Strain and cool.</div><div align="left"></div><br /><div align="left"><strong>Red Lentil Soup with Parsley and Shallots</strong></div><div align="left"><em>Serves 10 to 12</em></div><br /><div align="left">1 teaspoon cumin seeds</div><div align="left">1/2 teaspooon coriander seeds</div><div align="left">1 teaspoon turmeric</div><div align="left">2 tablespoons olive oil</div><div align="left">1 onion, chopped</div><div align="left">2 garlic cloves, chopped</div><div align="left">5 cups vegetable stock</div><div align="left">1.25 cups red lentils</div><div align="left">1 can (14 oz) chopped tomatoes</div><div align="left">3 shallots, thinly sliced</div><div align="left">3 tablespoons minced fresh parsley</div><div align="left">2/3 cup plain yogurt (approx. 1 tablespoon per serving)</div><div align="left">Kosher salt</div><div align="left">Freshly ground black pepper</div><br /><div align="left"><em>Directions</em></div><div align="left">1. Put cumin and coriander in a saute pan and cook over high heat until the spices just start to smoke. Remove from heat and add turmeric. Set aside.</div><div align="left">2. In a large stock pot, heat olive oil and saute garlic and onion until tender (approximately 5 minutes). Add spice mixture and cook for 2 more minutes. </div><div align="left">3. Add 5 cups of stock to pot. Bring to boil and simmer. </div><div align="left">4. Meanwhile, rinse lentils and add to stock pot. Bring all to a boil, then simmer over medium to low heat.</div><div align="left">5. Cook for approximately 20 minutes, add tomatoes and cook for 5 more minutes. Then remove from heat and puree (with an immersion blender is ideal).</div><div align="left">6. Spoon into bowls and top with dollop of yogurt seasoned with minced parsley and salt and pepper. Garnish with pan fried sliced shallots.</div><br /><div align="left">Aside from our globe-trotting, I've also been working with homemade yogurt and packaging (for friends and family) our spices from Morocco: curry, cumin, and ground saffron. Honestly, the spices are a bit on the bland side..the souks probably blended them with sawdust for we gullible tourists.</div>Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-46483391686668353182009-01-19T14:21:00.000-08:002009-02-15T14:46:01.126-08:00Before I ForgetI keep meaning to write down my balsamic dressing recipe and I always forget to do it, mainly because I'm a bit unsure of all the proportions. I do a lot of "eyeballing" with this dressing.<br /><br />Tonight I tried to pay attention and measure out the amounts. Basically it's 1 part vinegar to 2 parts olive oil. The rest is a bit dicier. Case in point: After adding too much mustard, I had to double the recipe to compensate for overdoing it with that particular ingredient.<br /><br />Of note: One of "Bob's" Christmas gifts was an immersion blender. What ever did we do before they were invented?<br /><br /><strong>Balsamic Vinaigrette</strong><br /><em>Serves: Quite a lot</em><br /><br />1/4 cup white wine vinegar<br />1/4 cup balsamic vinegar<br />1 cup extra virgin olive oil<br />1 clove garlic minced<br />1 -1.5 tsp dijon mustard (Maille preferably)<br />4 Tbsp. honey (approximately)<br />Kosher salt<br />Freshly ground black pepper<br /><br /><em>Directions</em><br />1. Combine and blend all ingredients except for olive oil.<br />2. Stream in olive oil while blending.Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com1tag:blogger.com,1999:blog-1628253865364224684.post-61105837070647060822009-01-18T12:51:00.000-08:002009-02-16T18:01:57.064-08:00A Tale of Two Mueslis<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bip_4L3IjtrVme8ZAl_2IlPipgM08Ezd3Jcil7wYcmwdypZPBH0VyJN3FrCuKruxgcZ7_y_xxUEfmMljPHQf86FL4ndovZozT8KkeQbjpIAiDE92qedt2CcQWG8bsdnptEVRtC_CmE8/s1600-h/Xmas+to+Marbella+107.jpg"><img id="BLOGGER_PHOTO_ID_5303580637257662866" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bip_4L3IjtrVme8ZAl_2IlPipgM08Ezd3Jcil7wYcmwdypZPBH0VyJN3FrCuKruxgcZ7_y_xxUEfmMljPHQf86FL4ndovZozT8KkeQbjpIAiDE92qedt2CcQWG8bsdnptEVRtC_CmE8/s200/Xmas+to+Marbella+107.jpg" border="0" /></a>Okay, that first batch? Awesome, if a bit overcooked. I followed the instructions and baked it for nearly 30 minutes. If I had taken it out around 20 minutes, it would've been perfect.<br /><br />On to the next batch: a "Bob"-friendly nut-free muesli (or granola, I still have no idea what the difference is. I'll research that later).<br /><br /><strong>The Other Bob's Muesli</strong><br /><br />6 cups rolled oats<br />1 cup raw sunflower kernels<br />1 cup natural pumpkin seeds<br />3/4 cup honey<br />4 Tbsps vegetable oil<br />1/3 cup raisins<br />1/3 cup chopped dates<br />1/3 cup chopped dried apricots<br />1/3 cup chopped dried cherries<br /><br /><em>Directions</em><br />1. Preheat oven to 300 degrees F and line two baking sheets (with rim) with parchment paper.<br />2. Combine oats, sunflower seeds, and pumpkin seeds in a large bowl.<br />3. Warm the honey and vegetable oil in a saucepan over low heat.<br />4. Pour the honey-oil mixture into the oat mixture, and mix until the oats and seeds are evenly coated (be sure to fold and get to the bottom of the mixture to distribute the moisture evenly).<br />5. Spread the coated muesli evenly in the lined baking pan.<br />6. Bake for 20-25 minutes until toasty golden brown and let cool.<br />7. Transfer muesli to a large bowl and mix in the chopped dried fruits.<br />8. Store in air-tight containers.<br /><br /><span style="color:#ff0000;">Hint: To prevent stickiness: Chop the dried fruit on a cutting board "floured" with corn starch and a knife prepared the same way.</span>Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-9517452495109476022009-01-18T10:11:00.000-08:002009-01-18T14:28:50.927-08:00Slow Start to a New YearStill no new menus. That's becuase we've been working through some soups and stuff in the freezer. Those meals have mostly been augmented with salad. New menus and recipes will be forthcoming.<br /><br />I'm a bit pudgier from the start of the year. I attribute that to some extra work at work and a lack of structure to our meals (namely, no menus). Add to those reasons: leftover candy and pastries, homemade chocolates (including pomegranate cordials), and a Chick-Fil-A sandwich last night. It's been probably a year since I've been to the mall. I had no choice but to go last night, and since "Bob" hates the mall, a tempting trip to the food court was enough to allay his bearishness and make the trip worth his while. So, naturally, I had a Chick-Fil-A.<br /><br />Today, I've resolved to make an even cleaner start of it. I'm going to put that yogurt maker to work today and I've decided to do something with that "raw" muesli that's been taunting me in the cupboard. Truth be told, one of my favorite breakfasts is plain yogurt with fresh fruit, muesli (or granola or Grapenuts) and creamed honey.<br /><br />Some backstory: A few weeks ago I bought Bob's Red Mill Old Country Style Muesli. It did <em>not</em> make me happy. There's a Swiss brand that I love. It's crunchy and yummy and is awesome straight from the bag (beat that Grapenuts!). Bob's Red Mill Muesli is not that kind of muesli. It's not baked, so that's probably the problem. In an effort not to waste it, I went it search of a baked muesli recipe. And found this:<br /><br /><a href="http://www.101cookbooks.com/archives/000173.html">http://www.101cookbooks.com/archives/000173.html</a><br /><br />I had to modify it though since it starts from scratch. I had fewer dry ingredients and the fruit has already been added (not sure how that'll turn out). So my recipe is this:<br /><br /><strong>From Raw to Rowwrrr Muesli</strong><br /><br />3 cups Bob's Red Mill Old Country Style Muesli<br />1/4 cup honey<br />1 1/3 Tbsp. vegetable oil<br /><br /><em>Directions</em><br />1. Preheat oven to 300 degrees F and line a baking sheet (with rim) with parchment paper.<br />2. Pour "raw" muesli into a large bowl.<br />3. Warm the honey and vegetable oil in a saucepan over low heat.<br />4. Pour the honey-oil mixture into the muesli. Mix until the muesli is well and evenly coated.<br />5. Spread the coated muesli evenly in the lined baking pan.<br />6. Bake for 30 minutes.<br /><br /><span style="color:#ff0000;">NOTE: In the future, bake for 20 minutes.<br /></span><br />For the honey I used the tried and true Golden Blossom honey. But, I was at the end of the jar so I added creamed honey (from two different jars: one from <a href="http://www.tremblayapiaries.com/">Tremblay Apiaries</a> in Van Etten, N.Y. and the other from <a href="http://www.cthoney.com/">Andrew's Local Honey</a>; both jars were bought at the <a href="http://www.cenyc.org/?gclid=CKf03ojlmJgCFQpxHgodKmPDmg">Union Square Greenmarket</a>). It's baking in the oven as we speak.Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com1tag:blogger.com,1999:blog-1628253865364224684.post-20624731771171177362009-01-01T10:43:00.001-08:002009-01-01T10:53:45.227-08:00Happy New Year!You'll notice no menus have been posted for most of December. That's because we've been bad and have been eating out a lot or just subsisting on, well, junk. I attribute this to the lack of structure and discipline that the CSA gave us. "Bob" says it's mainly because of the holidays and I should just learn to relax. Well, good thing. The holidays are over and it's Resolution time! So I don't have to relax. Instead, it's time to buckle down, make menus, cook more veg, and lose some weight (and exercise, let's not forget exercise).<br /><br />In the spirit of the New Year and home-cooked frugality, <a href="http://well.blogs.nytimes.com/2009/01/01/what-to-do-with-leftover-champagne/?hp">here's</a> a link to a <em>New York Times</em> blog post on what to do with leftover champers. I think I'll be making the vinaigrette (yes, for salad).Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-8896638812391132202008-12-08T21:07:00.000-08:002008-12-08T21:23:12.875-08:00Parmesean Peppercorn and Pix<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbi3JKqJOFkUa4loASw1azJBDxusRt0pWxSAekDsrsBV80eDXw7Yr33JwBHrC_-C7tlXTc9tq7y_41WP4drf-_MiC8hHrjX7hgIXCZwNP7CR07Msofq8NUzQ0Nj1deGm8v9Fbt2gqS0vg/s1600-h/Dec2008+027R.jpg"><img id="BLOGGER_PHOTO_ID_5277655236549686498" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 84px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbi3JKqJOFkUa4loASw1azJBDxusRt0pWxSAekDsrsBV80eDXw7Yr33JwBHrC_-C7tlXTc9tq7y_41WP4drf-_MiC8hHrjX7hgIXCZwNP7CR07Msofq8NUzQ0Nj1deGm8v9Fbt2gqS0vg/s200/Dec2008+027R.jpg" border="0" /></a>As promised: a picture (Tomato Pasta soup) and a recipe (for Parmesean Peppercorn Dressing).<br /><br /><strong></strong><br /><strong>Parmesean Peppercorn Dressing</strong><br /><br />1 cup mayo (lowfat) OR 3/4 cup mayo<br />1/4 cup sour cream<br />2 tsp white vinegar (or more to taste)<br />1/4 tsp dried basil (or Italian seasoning)<br />1/8 tsp garlic powder OR 1/2 to 1 tsp minced garlic<br />1/4 cup grated parmesean 1/2 tsp (or more to taste)<br />ground peppercorn (cracked or ground)<br />1 to 2 Tablespoon milk (lowfat; or more to taste)<br />Kosher salt to taste<br /><br /><em>Directions</em><br />1. Mix all ingredients (but milk) together.<br />2. Whisk in milk last (add additional milk depending on desired consistency).Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-60781200859895409232008-12-08T20:58:00.000-08:002008-12-08T21:07:35.251-08:00Menu a la Week: 12/8/08 - 12/12/08Okay, this won't be a straight copy of last week. We have some turkey needing attention and that tomato pasta soup just doesn't seem to end. It's yummy, but this is getting ridiculous.<br /><strong></strong><br /><strong>Menu 11/23/08 to 11/28/08</strong><br /><em>Monday December 8, 2008</em><br />Tomato pasta soup (AKA kitchen sink soup) and tossed salad<br /><br /><em>Tuesday December 9, 2008</em><br />Turkey Tetrazzini <br /><br /><em>Wednesday December 10, 2008</em><br /><div>Tomato pasta soup and tossed salad</div><div> </div><br /><em>Thursday December 11, 2008</em><br />Turkey Tetrazzini<br /><br /><em>Friday December 12, 2008</em><br />Butternut squash ravioli and a tossed saladDeshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-2477094258244315242008-12-07T12:39:00.001-08:002008-12-07T12:43:18.884-08:00Leftover Do OverYou know what? I'll be honest. This week, I'm just copying last week's menu of the week and posting it for this week. Sure, I'll correct the dates, but that's about it. Why such sloth? I worked and/or went out nearly every night last week (don't judge me!). Just pretend last week never happened. That's what I'm doing.<br /><br />TK: a picture of one of last night's dinners (soup, for sure) and the recipe for Parmesean Peppercorn Dressing. I promise!Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-69255710046757724262008-11-30T18:47:00.000-08:002008-11-30T19:27:55.953-08:00Menu a la Week: 11/30/08 -12/5/08Three days later and we're still recovering from Thanksgiving dinner. My mom, as always, cooked an amazing meal: turkey and gravy, stuffing, green beans with garlic and <span class="blsp-spelling-error" id="SPELLING_ERROR_0">lemo</span>, and dessert (jumbo chocolate chip cookies and vanilla ice cream). "Bob" and I made the mashed potatoes and tangy cranberry dipping sauce. Both turned out great. The best part was Friday: turkey sandwiches on rye with plenty of mayo (<span class="blsp-spelling-error" id="SPELLING_ERROR_1">Hellmann's</span>...which reminds me: they still haven't answered my last query!) and another of mom's gigantic homemade chocolate chip cookies. I could use another sandwich and cookie right now, but there's nothing of the sort Chez moi et "Bob."<br /><br />This week continues our efforts to clear the decks by getting through our food in the freezer. We're eager to make some new soups as well as a whole bunch of winter favorites: tomato sauce, meatballs, lasagna and/or raviolis, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">braciole</span>, meatloaf, roast chicken, pot pies (<span class="blsp-spelling-error" id="SPELLING_ERROR_4">yay</span>!), and a lovely pork loin, along with the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">occasional</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">foccaccia</span> pizza and <span class="blsp-spelling-error" id="SPELLING_ERROR_7">panini</span>. I also want to try my hand at <span class="blsp-spelling-error" id="SPELLING_ERROR_8">cassoulet</span> and beef <span class="blsp-spelling-error" id="SPELLING_ERROR_9">bourguignon</span>. Though we aim to get through most of our soups and such, our ample supplies of frozen pesto and butternut squash ravioli will likely last us most of the winter.<br /><br />Tonight we'll be making yet another dent in our <span class="blsp-spelling-error" id="SPELLING_ERROR_10">neverending</span> supply of Kitchen Sink Soup. Fortunately, it's a particularly tasty soup, so eating it <em>ad <span class="blsp-spelling-error" id="SPELLING_ERROR_11">nauseum</span></em> isn't actually nauseating. We'll also be topping our salad with my first attempt at <span class="blsp-spelling-error" id="SPELLING_ERROR_12">parmesean</span> peppercorn dressing (which, like everything this past week, features a lot of mayo).<br /><br /><strong>Menu 11/23/08 to 11/28/08</strong><br /><em>Sunday November 30, 2008</em><br />Tomato pasta soup (AKA kitchen sink soup) and tossed salad with <span class="blsp-spelling-error" id="SPELLING_ERROR_13">parmesean</span> peppercorn dressing<br /><br /><em>Monday December 1, 2008</em><br />Pasta with pesto and a tossed salad<br /><br /><em>Tuesday December 2, 2008</em><br />Tomato pasta soup (AKA kitchen sink soup)<br /><br /><em>Wednesday December 3, 2008</em><br />Chicken stir fry<br /><br /><em>Thursday December 4, 2008</em><br />Butternut squash ravioli and a tossed salad<br /><br /><em>Friday December 5, 2008</em><br />Chicken stir fryDeshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-50129225575947957602008-11-24T18:40:00.000-08:002008-11-24T18:58:58.069-08:00It's My 100th Post, and I Celebrated (in Advance) by Going THERE AgainI just couldn't resist.<br /><br />Armed with a coupon and accompanied by a couple of colleagues, I visited Fishs Eddy today. For the upcoming chicken pot pie experiments, I bought another four French onion soup bowls (which are very similar to four <em>other</em> bowls/bakers I bought months ago; these new ones are just a bit bigger).<br /><br />I also bought a very interesting fruit platter. With about a dozen circular indentations, the platter is pretty cool looking. I also purchased a large white serving bowl. They have tons of these at the store and they're selling them for a pittance ($5.99 each).<br /><br />With the coupon I got 20% off and three free Christmas ornaments. Unfortunately, my ornaments are less than satisfactory; instead of getting one each of a mini mug, teacup and saucer, and double-handled bowl, I got two bowls and one mug. Adding insult to injury: the mug has a rather large chip in it. I'm going back tomorrow to see if I can get a better set.<br /><br />I lugged the bowls home, but the platter, large bowl, and ornaments are still at work. As soon as they make it on the long slog home via NJ Transit, I'll take and post pictures.<br /><br /><strong>Dinner Update:</strong><br />Tonight we had the herbed crepes with a simple tomato "relish" made from the last of the Roma tomatoes from my plants (I have no idea how these last few tomatoes ripened off the vine, but they did). The relish was made from two small Romas (diced very small), olive oil, dried basil leaves, Kosher salt, and freshly ground black pepper. I mixed this all together and spooned it over the warm crepes. We also had a nice tossed salad with balsamic vinaigrette.Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-23045672424773412922008-11-23T16:40:00.000-08:002008-11-23T16:57:19.191-08:00A Sunday Like Many OthersAfter doing a bunch of chores, we defrosted a batch of "Kitchen Sink" soup, toasted up some rye bread, and settled in for a nice, quiet Sunday dinner. The strips of ziti held up quite well in the soup, they weren't at all soggy. But the soup suffered from a problem I've noticed with so many of our soups that have spent some time frozen: not enough salt.<br /><br />After the usual extra dashes of Kosher, it still wasn't seasoned enough, so we added a few pinches of celery salt. Perfection. The celery salt perked up the soup's overall flavor and even added a certain "smokiness" to it too. Honestly, I'd been strangely reluctant to add anything "different" to the soup, but I came to my senses and realized that just because a spice wasn't in the original list of ingredients, didn't preclude its addition to the leftovers.<br /><br />I considered baking some chocolate cupcakes with vanilla bean buttercream frosting, but after relaxing over dinner, I thought better of it. Maybe this coming weekend I'll placate my sweet tooth.Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-62044276351830221982008-11-22T19:47:00.000-08:002008-11-23T15:30:46.825-08:00Menu a la Week: 11/23/08 - 11/28/08A short week (Thanksgiving) deserves a down and dirty menu. We've still got plenty of goodies in the freezer, including herbed crepes, pesto, butternut squash ravioli, and plenty of soup. Despite all those welcome choices, I still can't wait for turkey!<br /><br /><strong>Menu 11/23/08 to 11/28/08</strong><br /><em>Sunday November 23, 2008</em><br />Tomato pasta soup (AKA kitchen sink soup)<br /><br /><em>Monday November 24, 2008</em><br />Herbed crepes with ricotta (topped with a fresh plum tomato relish) and a tossed salad<br /><br /><em>Tuesday November 25, 2008</em><br />Tomato pasta soup (AKA kitchen sink soup)<br /><br /><em>Wednesday November 26, 2008</em><br />Butternut squash ravioli and a tossed salad<br /><br /><em>Thursday November 27, 2008</em><br />Thanksgiving<br /><br /><em>Friday November 28, 2008</em><br />Leftover turkey sandwiches (if we're lucky!)Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-79106682786957469092008-11-22T10:20:00.000-08:002008-11-23T15:28:33.467-08:00The Last Month: Things Happened and Mistakes Were MadeThere' s a few things I wanted to mention:<br /><br />If you shop at ShopRite you can get coupons from their web site: <a href="http://www.shoprite.com/">http://www.shoprite.com/</a>. (Thanks Rebecky!)<br /><br />When you make the squash and potato torte, bake first, <em>then</em> freeze. After assembling the tortes <a href="http://homeec-o.blogspot.com/2008/07/squash-nosh.html">a few months ago</a>, I froze one, and we baked and ate the other one that same night. I baked the frozen one a few weeks ago. It went straight from the freezer to the oven. Then straight from the oven to the garbage can. After baking, the torte was a hot, wet (and gray) mess. What a waste of food, time, and energy.<br /><br />The CSA? Done. I told "Bob" that he didn't have to go to all the distributions at the end of the season. So he didn't. We wasted about three weeks' worth of money, but it was better than him beating someone about the head and body with a yellow squash out of sheer frustration with the wilty moldy lettuce and rotting onions. There was a survey, but I begged him not to complete it. No need to have such animosity on record somewhere.<br /><br />What else?<br /><br />We went to an art nouveau jewelry exhibit earlier this month at the Museum of Fine Arts in Boston. Too beautiful and very intimidating craftsmanship.<br /><br />R.I.P. Precious (2001 - 2008). Our beautiful Leopard Gecko died this past week after a prolonged illness.<br /><br />I have to update the "'Tis the season..." section of this blog. I expect it'll be mostly an exercise in using the delete button.<br /><br />There was a "home economics" article in <em>The New York Times</em> this week:<br /><a href="http://www.nytimes.com/2008/11/20/garden/20math.html">http://www.nytimes.com/2008/11/20/garden/20math.html</a><br /><br />The people featured in the article are the usual cast of entitled rich people that <em>N.Y. Times</em> journalists tend to pal around with (and think of as "regular" folks) . Read the comments section for better tips and a much broader demographic.<br /><br />Both Ina Garten and Giada de Laurentiis came out with new cookbooks. I hope I get them for Christmas (hear that Santa "Bob"?).<br /><br />We'll be making some dishes to bring to mom's for Thanksgiving: Martha's Mashed Potatoes (yes, <em>that</em> Martha) and cranberry dipping sauce (c/o Alton Brown). Stay tuned.Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-26913239122457121162008-11-22T09:07:00.000-08:002008-11-22T20:26:46.685-08:00Psyche!I'm back! I realized that this blog added more to our lives than it subtracted from my time or impinged on other activities. So, this time, I'll try and inject some sanity into my blogging (specifically, imposing some limits on time and effort expended), while extracting all the benefits. And what are the benefits of this crazy, little-read blog?<br /><br />1. We waste less food because we plan our meals<br />2. There's a record of our recipes<br />3. I can easily share recipes/home stuff with friends and colleagues<br />4. Lots of what I do is experimental, and not reporting on the results is a bit of a bummer (what, no archived records? The meal might as well not have even happened!)<br />5. I use my camera more<br />6. I remember to keep up with some new interesting activities (like composting, etc.)<br /><br />So, expect more posts. I'll also find some way of archiving the recipes easily. (Linking to a recipe from another source is really easy, but what if the site disappears or the link goes dead?)<br /><a href="http://www.tastespotting.com/"></a><br />Expect a new Menu a la Week by tomorrow (Sunday) and some recipes during the week, plus some new links (like the very unappetizingly named <a href="http://www.fatsecret.com/">FatSecret</a>). As for that compost pile? STILL no compost! I must be layering all wrong.Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-87867841745959346362008-10-26T17:04:00.000-07:002008-10-26T18:04:42.850-07:00Home Ec-o Adieu<div>This will be my last post on this blog for awhile. The CSA season is almost at an end, and though I conceived of this blog separate from our CSA pickups, I feel the end of the growing season is a good time to put the Home Ec-O blog to rest and start some other projects.<br /><br />Honestly, I now realize that the blog takes a <em>lot</em> of time, and I still don't have enough to make it exactly how I want it to be (specifically, I haven't gotten around to calculating the nutrition information and the costs per serving for each recipe). I've decided to move on to other projects (still cooking and baking, but also silversmithing/jewelry-making and a lot of other writing projects that I've neglected).<br /><br />As a parting post, I've decided to write about the last meals I cooked that are worth mentioning: the savory green tomato pie and the sweet green tomato tarts.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TXJZoNcmSmg6aniBiYqmqpD6w1XYnsxkZOtCT-7bkX8DKU0ja3lGp9pn_bCwTbWaZAfBfvuik3FlwfU7ejcoUl4u7El8HQenvbxEnaMwSANX_DXNZJq5QWFxiPVhWMp3yJb3kRmsVYU/s1600-h/Oct2008+018.jpg"><img id="BLOGGER_PHOTO_ID_5261632904471673874" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TXJZoNcmSmg6aniBiYqmqpD6w1XYnsxkZOtCT-7bkX8DKU0ja3lGp9pn_bCwTbWaZAfBfvuik3FlwfU7ejcoUl4u7El8HQenvbxEnaMwSANX_DXNZJq5QWFxiPVhWMp3yJb3kRmsVYU/s200/Oct2008+018.jpg" border="0" /></a>I made the savory tomato pie following the basic recipe from <a href="http://www.everydaycitizen.com/2007/10/my_warm_kitchen_always_greenes.html">Everyday Citizen</a>: 4 cups chopped green Roma tomatoes, 1.5 cups grated Parmesean cheese, finely chopped garlic, and a handful of chopped semi-fresh herbs (oregano and marjoram). For the pie crust, I used Martha Stewart's Perfect Pie Crust recipe (2 cups flour, 1/2 teaspoon salt, 12 tablespoons unsalted butter, 3 tablespoons chilled vegetable shortening, 1/4 cup ice water) and combined her instructions with Julia Child's for the food processor method (I mainly used Julia's instructions but I deferred to Martha when adding the ice water bit by bit).<br /><br />The result? Surprisingly good. I'm now a fan of marjoram AND green tomatoes too! Making a savory pie seems to be a better use of the green tomatoes than frying them. My coworkers said that the pie reminded them of pizza. Despite the praise, next time, I'll add seasoned bread crumbs and olive oil. And next time, I'll be sure to get my tomatoes in the ground earlier.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmW3tbNtlxOsBDh-OTa11_JfBKevznCdWLXc6Ao9kfWlsxh08PhE8ZlVUz6K6CLKHDdlGW0Iae0xWeeXbcoeBdJIcAO8S_32kEFvP_zY7FXLLZveSNgLM8V5tJ6dm_r4TNYa-68FXY2Jg/s1600-h/Oct2008+023.jpg"><img id="BLOGGER_PHOTO_ID_5261632916402672898" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 195px; CURSOR: hand; HEIGHT: 146px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmW3tbNtlxOsBDh-OTa11_JfBKevznCdWLXc6Ao9kfWlsxh08PhE8ZlVUz6K6CLKHDdlGW0Iae0xWeeXbcoeBdJIcAO8S_32kEFvP_zY7FXLLZveSNgLM8V5tJ6dm_r4TNYa-68FXY2Jg/s200/Oct2008+023.jpg" border="0" /></a>For the remaining green tomatoes I made two small sweet tarts (top crust only) in some of those bakers I bought from Fishes Eddy. Again, I used the recipe from Everyday Citizen but added lemon jucie because the recipe was so close to an apple pie recipe that I <em>had</em> to add lemon. It just seemed the right, and necessary, thing to do. Despite the addition of the lemon juice, I thought the tarts were a tad too sweet ("Bob" disagreed). I was also quite surprised that I could taste the tomatoes and they were still delicious in a sweet dessert. This recipe will put to rest <em>any</em> doubt that tomatoes are a fruit.<br /><br />And this post puts to rest the Home Ec-o blog. I'll likely post from time to time here or my Des Obsessed blog. But for now, I'm on to other things. Don't forget: waste not, want not!</div>Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com1tag:blogger.com,1999:blog-1628253865364224684.post-79504159724988608412008-10-12T16:34:00.000-07:002008-10-14T07:24:55.314-07:00Total Tomatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvU4Hgw2Af0KkbSlPrKH_HD6ySkPIFLAOwsCQgmMRbEDRwiiGtmMFQOA639d4HXJqsDXNurWei22ZRRutK24BqUaQDP8VnjWZSFb3RbL6bpHZmpMDLDeFB4F30-LuD7h7-pBgzPXPUjcc/s1600-h/Oct2008+008.jpg"><img id="BLOGGER_PHOTO_ID_5256421618077449618" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvU4Hgw2Af0KkbSlPrKH_HD6ySkPIFLAOwsCQgmMRbEDRwiiGtmMFQOA639d4HXJqsDXNurWei22ZRRutK24BqUaQDP8VnjWZSFb3RbL6bpHZmpMDLDeFB4F30-LuD7h7-pBgzPXPUjcc/s200/Oct2008+008.jpg" border="0" /></a>With all the late season tomatoes I picked today, it seemed like a good idea to try to make fried green tomatoes.<br /><br /><div><div></div><div>The first batch of green tomatoes (the Rutgers hybrid), I seasoned with salt and pepper and dipped in yellow cornmeal. Then I fried them in vegetable oil (on medium-low flame). These were just "okay." The next batch, I followed "Bob's" advice and tried a different recipe. This one created more of a crust on the tomatoes by first dipping the salt-and-peppered tomatoes in flour, then in beaten egg, and then in the cornmeal. I added a few dashes of Tobasco sauce to the egg. It didn't do much for the flavor. We also decided, after experimenting with various thicknesses, that the thinly sliced tomatoes were better tasting. So, for the third batch we fried up thinner slices, <em>and</em> I also added some Worcestershire sauce to the egg. I think it added a bit of tang.<br /></div><div>We also diced some of the Romas I had ripening on the windowsill for a fresh relish. With some feta, I thought that was quite tasty. I couldn't decide what vinegar to add to the tomatoes; I'll keep experimenting with that idea (I might even forgo a vinegar and just use a sweet oil).</div><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_o3_MIwwXcLSmxadyfZz0v9eA_BVJNgTrNMpU3o6o-ZaIOc5VBfSZMVUqdSjiK8jPsdk_-ptnS3-Q9MV1bvZVjTefAKIhHgromASM8CNC9889PV94G47TMn4u3J4ZjlWXN1tf2pk3Vs/s1600-h/Oct2008+014.jpg"><img id="BLOGGER_PHOTO_ID_5256423509190634754" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="93" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_o3_MIwwXcLSmxadyfZz0v9eA_BVJNgTrNMpU3o6o-ZaIOc5VBfSZMVUqdSjiK8jPsdk_-ptnS3-Q9MV1bvZVjTefAKIhHgromASM8CNC9889PV94G47TMn4u3J4ZjlWXN1tf2pk3Vs/s200/Oct2008+014.jpg" width="174" border="0" /></a></div><div>The fourth and final batch was made from a very thinly sliced green Roma tomato. Bob liked this the best. I liked the third batch best. Marital spat ensued (approximately 5 seconds).<br /><br /></div><div></div><div></div><div>I hope to use up the rest of the green Romas in a green tomato pie this week. </div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_o3_MIwwXcLSmxadyfZz0v9eA_BVJNgTrNMpU3o6o-ZaIOc5VBfSZMVUqdSjiK8jPsdk_-ptnS3-Q9MV1bvZVjTefAKIhHgromASM8CNC9889PV94G47TMn4u3J4ZjlWXN1tf2pk3Vs/s1600-h/Oct2008+014.jpg"></a></div></div>Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-86640123084965677612008-10-11T19:33:00.000-07:002008-11-22T20:15:34.285-08:00Menu a la Week: 10/11/08 - 10/17/08Today's dinner will be...nothing. We went to a surprise birthday party today (happy 4oth Glenn!) and ate our fill of burgers, fries, and cake.<br /><br />Since we've been cooking like crazy and the freezer's full, it's time to empty out the backlog of dinners and make some room. The from-scratch cooking this week will be very limited. I noticed that the first six vegetables I listed from this week's CSA shipment (potatoes, celery, tomato, oregano, parsnips, and onions) suggested their very own soup! "Bob" will be making it on Monday or Tuesday.<br /><br />Tomorrow I'm going to pick the last of the Roma tomatoes. There's a bunch of them and they're all green. With the frost coming and the sun not shining as long as it had, there's really no hope that they'll ever turn red, so I'll be using them in a recipe calling for green tomatoes. I'm leaning towards making a green tomato pie (the recipe I plan to use is from <a href="http://www.everydaycitizen.com/2007/10/my_warm_kitchen_always_greenes.html">Everyday Citizen</a> which is publishing a bunch of "end of the harvest" recipes). There are also recipes here: <a href="http://southernfood.about.com/od/greentomatoes/Green_Tomato_Recipes.htm">http://southernfood.about.com/od/greentomatoes/Green_Tomato_Recipes.htm</a><br /><br /><strong>Menu 10/11/08 to 10/17/08</strong><br /><em>Saturday October 11, 2008</em><br />Birthday party food<br /><br /><em>Sunday October 12, 2008</em><br />Soup and salad<br /><br /><em>Monday October 13, 2008</em><br />Squash and potato torte<br /><br /><em>Tuesday October 14, 2008</em><br />Potato and parsnip soup and salad<br /><br /><em>Wednesday October 15, 2008</em><br />Stuffed peppers<br /><br /><em>Thursday October 16, 2008</em><br />Bob's summer squash?<br /><br /><em>Friday October 17, 2008</em><br />Pesto with pasta and saladDeshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-86750999513982978672008-10-10T19:09:00.001-07:002008-10-10T19:14:28.633-07:00Quick CSA ListThis is what "Bob" grabbed from the CSA on Thursday: 2 lbs. potatoes, one bunch of celery, one tomato, handful of oregano stems, two parsnips, four onions, two squash, three small eggplants, and some strange greens (not collard or mustard). I threw the greens in the composter because they already wilted to nearly nothing.<br /><br />We'll be making beet and carrot salad this weekend (we bought beets at the supermarket last weekend).Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-35982948325431515712008-10-10T18:14:00.000-07:002008-11-22T20:03:28.773-08:00A Little Behind and a Big Ass...That's how I find myself weeks after my trip to Russia and England, specifically: a little behind (on the blog) and a big ass (both figuratively, for cooking way too much last weekend, and literally, for eating too much too).<br /><br />Though the blog has suffered for posts in the last few weeks, let me assure you, we’ve been picking up our produce from the CSA <em>and</em> cooking. Two weeks ago, "Bob" made a wonderful Kitchen Sink Soup out of everything and anything that looked like it was hanging around too long (including, homemade chicken stock from a carcasse in the freezer, carrots, onions, a can of beans, a can of diced tomatoes, a swiftly decomposing squash, some rigatoni, and some whole wheat spaghetti). Then, last Thursday (October 2) at the CSA, “Bob” took home quite a few things: carrots, radishes, escarole, butternut squash, melons (not ripe), tomatoes, romaine lettuce, some herbs (oregano and marjoram), a few small eggplants, some green peppers, and corn.<br /><br />Because I was a little homesick for some home cooking, and a wee bit overambitious, we overdid it with our cooking for the weekend: stuffed peppers, lentil and turkey sausage soup with escarole, homemade butternut squash ravioli (with homemade semolina pasta), herbed crepes with tomato sauce, and eggplant caviar (from a <em>Chocolate & Zucchini</em> recipe). I still can’t believe I fit everything into the freezer by the time we finished on Sunday (I made a bit more room by donating our <a href="http://homeec-o.blogspot.com/2008/06/spinach-onion-pie-what-spinach-onion.html">long-frozen</a>, and <a href="http://homeec-o.blogspot.com/2008/06/spinach-onion-pie.html">none-too-popular spinach pie</a> to Iz's dog Kiki).<br /><br />I’ve also updated the “in season” list to the left. It’s like September never happened.<br /><br />The Menu a la Week for October 2 through October 10 went something like this:<br /><br /><strong>Menu 10/2/08 - 10/10/08</strong><br /><em>Saturday October 4, 2008</em><br />Kitchen Sink Soup<br /><br /><em>Sunday October 5, 2008</em><br />Eggplant caviar for lunch<br />Pasta patches leftover from ravioli making and selected <a href="http://www.foodnetwork.com/recipes/michael-chiarello/butternut-squash-ravioli-with-sage-brown-butter-and-bittersweet-chocolate-recipe/index.html">butternut squash ravioli</a> not suitable for freezing<br /><br /><em>Monday October 6, 2008</em><br /><a href="http://www.foodnetwork.com/recipes/ellie-krieger/greek-style-stuffed-peppers-recipe/index.html">Greek-style stuffed peppers</a> and tossed salad<br /><br /><em>Tuesday October 7, 2008</em><br /><a href="http://www.epicurious.com/recipes/food/views/Lentil-Soup-with-Italian-Sausage-and-Escarole-350257">Lentil soup with Italian sausage and escarole</a> and a tossed salad<br /><br /><em>Wednesday October 8, 2008</em><br /><a href="http://www.epicurious.com/recipes/food/views/HERBED-CREPES-WITH-RICOTTA-GREEN-BELL-PEPPER-AND-SPRING-TOMATO-SAUCE-11763">Herbed crepes with ricotta, green bell pepper, and spring tomato sauce</a> and a tossed salad<br /><br /><em>Thursday October 9, 2008</em><br /><a href="http://www.epicurious.com/recipes/food/views/Lentil-Soup-with-Italian-Sausage-and-Escarole-350257">Lentil soup with Italian sausage and escarole</a> and a tossed salad<br /><br /><em>Friday October 10, 2008</em><br />Eggplant caviar (for snacks)<br /><a href="http://www.epicurious.com/recipes/food/views/Lentil-Soup-with-Italian-Sausage-and-Escarole-350257">Lentil soup with Italian sausage and escarole</a> and corn on the cobDeshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0tag:blogger.com,1999:blog-1628253865364224684.post-2665324680801186912008-09-27T12:14:00.000-07:002008-10-10T19:19:28.599-07:00There and Back Again<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJbKBlC7ptg9ybFhfSLKj_Z7_PXGysWLSrHDIyYLfYBpCjdlBGu8JZzGFMiYuLZEL9lc_RSjabqjxh_M687tLjROKHc-7VcidiClU6IBp9eyWwNUdMnJnaCZEBG_oICrgt8LjkEL4fcA/s1600-h/StPete+093.jpg"><img id="BLOGGER_PHOTO_ID_5250796562323169394" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJbKBlC7ptg9ybFhfSLKj_Z7_PXGysWLSrHDIyYLfYBpCjdlBGu8JZzGFMiYuLZEL9lc_RSjabqjxh_M687tLjROKHc-7VcidiClU6IBp9eyWwNUdMnJnaCZEBG_oICrgt8LjkEL4fcA/s200/StPete+093.jpg" border="0" /></a>For those of you keeping track of me: like all good hobbits I made it back home.<br /><br />I thought I wasn't going to make it out of St. Petersburg. After my limited success navigating the public transportation system of St. Petersburg, I decided to give it one last whirl and use it to get to the airport. So, after a disheartening beginning involving some tough going--lugging my baggage down Nevsky Prospekt wasn't easy with all my souveniers--and slow service from a local cafe (I really didn't want the coffee, just the change for my 50 Ruble note--which they didn't even have. I had to buy gum from a convenience store and then rush back to the cafe to pay them with the change), I did successfully manage to take the Metro (from the Maykovskaya to Teckhnologichesky Institut to Moskovskaya stop) where Bus #13 stops for the airport. From there it got a bit dicey. Especially since, yet again, I got shooed off a bus.<br /><br />Above ground from the Moskovskaya stop, there are a LOT of bus stops. I found one with the magic #13 listed. And I waited. And waited. A few buses stopped and--having learned my lesson from my first attempt at boarding a bus in St. Petersburg--I let them pass on by because none were labeled 13. After 15 minutes or so had passed, victory!, a #13 bus stopped. As I climbed the steps, I asked the bus driver in my best Russian "Pulkovo Dva?" And, as my luck would have it, she said "Nyet" and like all the bus drivers before her, she Nyet-ed and waved me off the steps of the bus.<br /><br />Crestfallen, again, I summoned up the nerve to ask a young woman also waiting at the stop about the bus #13 stop. We had made eye contact earlier and she saw me get kicked off this bus, so I figured this witness to my despair just might be sympathetic to my plight and help me out. Unfortunately, contrary to what the guidebooks say, and if my experience is any indication, many of the young folks in St. Petersburg cannot speak English. But, after the usual pantomime and struggle for a common vocabulary, I finally understood some valuable information from this young lady. From what I could gather, the bus stop was across the street, where she had pointed, AND near a "Mickdoonills." After I had pointed across the street and reiterated the name a few times, I was certain my passage out of this place was near what probably amounts to the most iconic representation of American capitalism and culture. So bless that girl's heart and--I can't believe I'm writing this on this blog--thank God for McDonald's, otherwise I might be wandering the streets of St. Petersburg at this very moment. That or I'd be 100 bucks in the hole for a cab to the airport. Surely, either of those two things.<br /><br />It was a long hike to the bus, but I made it. I'm sure the bus driver overcharged me; it should've been no more than 22 Rubles, still less than a dollar, but I probably paid close to 40 Rubles. I really didn't care. Afterwards, I wandered into the arrivals area (instead of departures) but after finding yet another kind person, I made it to the right building and eventually got on the plane. There were more adventures at the ticket counter and my two separate waits on line for passport control, but I won't go into any further details. The plane was delayed, and after I got into Heathrow the metal detector broke down, and I nearly lost my eyeglasses at security. So, making my connecting flight didn't look good. But, at the end of the day, nothing horrible really happened and I landed in Manchester later that evening and successfully boarded a train to Manchester Piccadilly station and walked the 5 or 6 (long) blocks to my hotel on Princess Street.<br /><br />I spent the week in Manchester, healed my toes and feet, and went to London with "Bob." I truly loved Manchester (especially the ability to get lost and find my way around without panicking too much). With its brick buildings, manufacturing past, and rainy days, it really is my kind of town. A walk along the canal was really a highlight for me (along with coronation chicken and tons of Minstrel chocolate candies). London was gorgeous, I learned that the 99 Flake must be the creamiest and most delicious ice cream cone anywhere, and I had my first pint of Guinness (I'm hooked) at Black Friar pub, following a play (Timon of Athens) at the Globe Theatre and an evening at the Tate Modern.<br /><br />When we got back on Sunday, September 21, I was grateful to be home. No tomatoes survived the great squirrel raids of the past two weeks, but both the cat and gecko were alive and all the comforts of home cannot be beat.<br /><br />This week resumes the CSA and cooking reports. Thank goodness for that. I don't think I touched many vegetables in Russia. The water there is highly chlorinated because of loads of bacteria and it also contains heavy metals, so I really didn't feel like having any salad rinsed in that kind of water. In England, I ate my way through fatty comfort foods and chocolate.Deshttp://www.blogger.com/profile/12547890199079900065noreply@blogger.com0