Skip to main content

Day 14: Sunshine is Back

The clouds finally passed on by today, and once again it felt like Spring.  I hope everyone is sliding towards the end of the week with enthusiasm.  Or at least, with something good to eat.  And if neither is true at the moment, I hope it's just around the corner for you.

Today involved some experiments, and some repeat players.  And I'll share a couple of bonus things we've done to use up little things floating around.

Butternut Squash, Caramelized Onion, and Goat Cheese Flatbread
In Cambridge, Club Passim was my favorite place to see live music and get a crunchy/hippie meal.  So many great memories there over the years, including the Dinner for Henry pizza at the dearly departed Veggie Planet.  The menu said that Henry was the chef's cat, and this was his favorite pizza.  Charming!  Speaking of Passim, if you are in need of a folk music fix, check out their online Keep Your Distance Fest.  Any donations you make will support grants to performing artists who have lost income due to COVID-19.  Almost 100 artists have uploaded a song-- it's a fun way to spend an evening.

But back to our pseudo-Henry.  We roasted these beautiful squash cubes tossed in olive oil, dried rosemary and sage, and a good dash of salt.  Caramelized the onions in a knob of butter.  And this was the end of a a brick of chevre.  Flour seems to be dear at the groceries around our house, and I found a (kind of) recently expired bag of whole wheat pastry flour in the back of our cupboard that smelled just fine.  I used the recipe from Sally’s Baking Addiction, subbing in 1/4 cup of finely ground cornmeal for texture/crunch for some of the whole wheat. I recommend letting the mix sit for 5 minutes before kneading, so that the flour can hydrate a bit.  I also found I needed to use all-purpose to knead; otherwise, it was pretty darn wet.  But it turned out fine, and we have second half in the freezer for another night.

Lentils and Roasted Cauliflower
Leftover from Monday and Tuesday.  Pretty self-explanatory.  Delicious.

Avocado Toast and Yogurt
Today, the Toast was sprinkled with Trader Joe's Everything But the Bagel seasoning.  Yum.


BONUS CONTENT
Nontraditional Onion Dip
The delicious, seasoned onions from Tuesday's shawarma make a great dip for crackers or tortilla chips when mixed with cream cheese or sour cream.  We discovered this when we had a little Super Bowl gathering this year, and resolved to revisit.  Today was the day!

Escabeche
Jeff and I are taking tomorrow off-- we were supposed to be in Cancun, sitting on the beach.  We'll do our best to recreate it here, at least in terms of food. I saved a bit from our carrots and cauliflower the past week, and added in onion and jalapeno. The salty, herby brine makes a delicious, spicy pickle. Escabeche and a couple of Pacifico, and we'll do just fine.  Sorry, Corona!







Comments

Post a Comment

Popular posts from this blog

Constructivist Crap

Reading this post was like deja vu for me! I took a class just like this as an undergrad... (surprise, surprise) in the education department. I made it through that semester by taking solace in two facts: (a) I was also taking The Sociology of Education in the soc department, with a professor who actually taught the material and (b) most of us in my little liberal arts bubble wouldn't end up teachers, thus wouldn't have an opportunity to inflict such pedagogical torture on kids who needed to actually learn stuff. It would appear that Newoldschoolteacher has neither of those to help her out. God save her. The professor in my class repeatedly insisted that we were a "democratic classroom" and that she wasn't any more of an expert on the material than us. WHAT? I paid good money for that course, money that employed her to teach me. I hope that she was more expert on the material than I was! Also, when I "took responsibility for myself" and said that ...
5 comments
Read more

Privilege of Being

Robert Hass Many are making love. Up above, the angels in the unshaken ether and crystal of human longing are braiding one another's hair, which is strawberry blond and the texture of cold rivers. They glance down from time to time at the awkward ecstasy-- it must look to them like featherless birds splashing in the spring puddle of a bed-- and then one woman, she is about to come, peels back the man's shut eyelids and says, look at me, and he does. Or is it the man tugging the curtain rope in that dark theater? Anyway, they do, they look at each other; two beings with evolved eyes, rapacious, startled, connected at the belly in an unbelievably sweet lubricious glue, stare at each other, and the angels are desolate. They hate it. They shudder pathetically like lithographs of Victorian beggars with perfect features and alabaster skin hawking rags in the lewd alleys of the novel. All of creation is offended by this distress. It is like the keening sound the moon makes sometimes, ...
5 comments
Read more

Singing Metro Man

This morning on the Orange Line train to work, Singing Metro Man made an appearance. If you ride the Orange or the Blue Line, you may know of him...I’ve heard from other passengers that he’s been around for years, though I can only confirm the last three. He’s an elderly Asian gentleman, well-dressed, who steps onto the train right before the doors close. Once the train begins to move, he clears his throat, says a polite but insistent “Excuse me,” and begins to sing a hymn from his songbook. The effect is eerie. The silent morning train, everyone still half-asleep before their first cup of coffee. The whoosh of the tunnel. The man’s gentle, earnest voice singing a capella (he’s not half bad) about how we should trust in Jesus. As he reached his crescendo this morning, I half expected the train to explode or something—the moment just felt very... cinematic. Luckily, life is not a movie, and after the song was done, he wished us all a good day, exited the train and moved to the n...
2 comments
Read more