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verdant ribbons… and beans

By on Jun 10, 2015 in baking, dinner, experimenting, vegetarian | 0 comments

There is this one stand at my local farmer’s market that I always frequent because they are they mushroom people, and I can not resist a good mushroom. But of course, a farm can not subside on mushrooms alone. They have quite a bit of prepared stuffs, tamales, soups and the like, and of course in my brain I always think “I can totally make that.” But then… I noticed a bin full of asparagus. No ordinary asparagus, but big, giant stalks that looked as though you could beat someone bloody with them. They really would be a festive form of defense, but likely only good for one skirmish. In which I would lose after having sautéed all of my weaponry. The stand guy caught me in my reverie, and he already knew what I was thinking. “I know, I know,” he said, “people think giant asparagus are going to be all tough and woody. These aren’t.” I raised an eyebrow. He had...

spring is sproinging

By on May 24, 2015 in cooking, dinner, love, vegetarian | 0 comments

The winter was long and dreary. Yup, totally not an original statement. I am still not entirely sure if it is aging or actual changes in winter, but it feels like winters are getting harder in my beloved Midwest. Not necessarily in terms of snow, although Chicago did enjoy a 2′ in one day blizzard that buried my car so completely I could only see 1” of it after the snow plows came through, but in terms of the grey. The never… ending… grey… The cold that keeps a harsh snap way past any time that seems sane, though you know it happens every year. And for me, personally, in case the lack of writing wasn’t obvious, it was never… ending… work. Work is good, absolutely! I am lucky to have it. But being a studio of one, a freelancer, I piled on too much, deadlines slid around, and suddenly I found myself sitting in front of my computer for 14 hours a...

cabbage, my new love affair

By on Aug 6, 2014 in dinner, salad, vegetarian | 0 comments

Some day, if you are a fan of farmer’s markets, you will find yourself irresistibly drawn to a cabbage quite literally the size of your head. It may actually be larger than your head. The compacted center beckons from the center of the lush furled outer leaves, and before you know it, you are attempting to wedge it into your bag (which once seemed so voluminous,) hurriedly flinging a few dollars at the person who so carefully grew it. Then you get it home. You rearrange half of your small refrigerator in an almost vain effort to fit it in. And then reality sinks in. You just bought a cabbage bigger than your head. You are one person. What in god’s name are you going to do with that much cabbage? Coleslaw, while a venerated summer tradition, just doesn’t do it for you. While you do enjoy pickling and preserving things, sauerkraut is really not going to happen in your kitchen.   So...

breathe in the fennel

By on Oct 12, 2013 in dinner, for one, love, quickie, salad, unprocessed october, vegetarian | 0 comments

“Eat your salad.” It is a refrain most of us have been hearing since childhood, and as adults we do (mostly) understand we should probably be eating more vegetables, but in reality, most of us view the act of eating salad as drudgery. Some sad little bowl of pale lettuce with a viscous bottled dressing poured over it, all hoovered down with one eyeball on the main plate, which is all you really care about. That is what most people encounter when they think of salad. This just makes me sad. When I eat a salad, I make it an event, piling mixed greens with exotic sounding names into a bowl the size of my torso, throwing whatever veggies I can get my hands on. Invariably, the cool delicate crunch of a cucumber gets involved. A sliver or twelve of red onion, perhaps briefly pickled in some red wine vinegar. Some sweet little tomatoes. If goat cheese happens to be in my fridge,...

(un)sexy soba

By on Jul 14, 2013 in dinner, experimenting, fail... or not, process, vegetarian | 0 comments

Soba is not inherently sexy, at least not at the home cook level. In the past, I have been accused of describing food in an overly salacious, borderline obscene manner. Who am I to deny the seductive quality of a plump, juicy peach as it explodes under the fervent explorations of eager teeth? But these are noodles. Made of buckwheat flour. Even the sound of it… the hard consonants dropping out of the mouth, clattering about the ear. Buckwheat. (crash) Not sexy. But you see, there is a hidden seductive joy in the noodle. Perhaps it was implanted in my brain by a certain old Disney movie, leaving my brain to still believe that somewhere out there I will meet a scruffy fellow who will give me the last meatball and share a long, slow slurp of a last noodle, ending in a kiss. Perhaps it is simply that fact that one uses the word “slurp” a lot with noodles, and that has a...

tantalizing the microvilli

By on Jun 14, 2013 in cooking, dinner, experimenting | 0 comments

I have recently taken up reading a book on the subject of what really gets our human gustatory engines humming. Ostensibly, this book is about processed food, and how the sugar, salt, and fat therein are calibrated  by legions of food scientists to hit our deepest urges so we just want more and more, or at least that seems to be the trend. Fair enough. I have been known to mow down on a salty delicacy fished from the deepest recesses of a bag that crinkles just so as my fingers desperately search for that last little chip (and I must wonder if they engineer the crinkle of the bag as carefully as the food, because it is absolutely part of the sensory experience.). But this isn’t about the engineering of the chip or the bag. This is about a paragraph that basically debunked the long-held belief I have had that the tongue has different “taste zones.” Apparently, it...