And the end of all our exploring
will be to arrive where we started
and know the place for the first time."
- TS Eliot
23.2.11
Consider: knowing the place you began before going somewhere else
"We shall not cease from exploration.
Eat: Smoked Salmon and Strawberry Salad
if there was a competition for salads, i would enter this one. it's like... waking up and discovering you're in paradise, and there are little fairies flitting about and unicorns prancing through the fields and rainbows exploding in the skies. except in salad form.
so grab a plate and
git some:
- arugula and baby spinach
- fresh strawberries
- dried cranberries
- smoked salmon
- grana padano cheese*
- balsamic vinegar
- olive oil
- salt and pepper
do this:
1. slice up the strawberries
2. break up the salmon; please don't use canned salmon, or it won't be as good and you'll blame me.
3. shred some cheese. if you don't have grana padano, parmesan will be good too (*i'm praying that you're not reaching for that can of pale powdered non-cheese that is sitting in your fridge. try fresh, it will change your life.)
4. mix it all together with the cranberries and the arugula and spinach
5. drizzle balsamic vinegar and olive oil, and toss with salt and pepper
6. proceed to paradise.
so grab a plate and
git some:
- arugula and baby spinach
- fresh strawberries
- dried cranberries
- smoked salmon
- grana padano cheese*
- balsamic vinegar
- olive oil
- salt and pepper
do this:
1. slice up the strawberries
2. break up the salmon; please don't use canned salmon, or it won't be as good and you'll blame me.
3. shred some cheese. if you don't have grana padano, parmesan will be good too (*i'm praying that you're not reaching for that can of pale powdered non-cheese that is sitting in your fridge. try fresh, it will change your life.)
4. mix it all together with the cranberries and the arugula and spinach
5. drizzle balsamic vinegar and olive oil, and toss with salt and pepper
6. proceed to paradise.
15.1.11
Listen: Mumford and Sons
genre: self described as "folk/bluegrass/afro-beat". personally, that does not create any sort of connections for me, but regardless, they're excellent. click here to go to their myspace and decide for yourself.
5.1.11
Eat: Curried Chickpea Sweet Potato Quinoa
as a part-time vegetarian, getting enough protein is sometimes not super easy for me. my basic philosophy is to not buy meat. i don't hate meat. i don't love it. i just... don't care about it. i mean, if you served me a steak, i would eat it. and i like fish and chicken. i'll even eat pork as long as it has actual fibers of meat in it. but i won't spend money on it. i'm saving up for adventures, here!
instead, i eat eggs, quinoa, chickpeas, beans, cottage cheese, yogurt, hemp seeds.. lots of other stuff sub in really well. and i eat fish or chicken at work on the weekends for free.
so this wednesday evening, i stood in my meatless kitchen and considered the options for topping up the protein midweek. this is what i decided on, and it has protein coming from quinoa, chickpeas and spinach, which all complement each other in the types of proteins and amino acids they provide. and it's delicious.
i didn't make this recipe up really, i got inspired by StitchnDish because i had chickpeas and sweet potatoes and spinach and figured there must be some way to combine them, so i consulted the internet to make sure i wasn't crazy. StitchnDish had the same idea apparently. she adds green peas in also, which would be good, except i didn't have any so i just left them out. also, i wish this had a little bit more of a sauce to it. so if you have an idea for that let me know!
git some:
quinoa
chickpeas
sweet potato
onion
spinach
curry
cumin
vegetable stock
do this:
1. cook the quinoa in vegetable stock (i do mine in the rice cooker. one part quinoa to two parts liquid. it will stick if you don't use cooking spray, but i think cooking spray is gross, so i just use my muscles afterwards when i wash the pot)
2. boil some water and boil the sweet potatoes in little chunks for a bit until they're mostly soft.
3. while the quinoa and the potatoes are cooking, put some olive oil and onion in a largish pan, let them cook until they turn kind of see-through.
4. add the sweet potatoes to the onions and throw in the curry and cumin. stir it around a bit and add a bit of vegetable stock. like maybe 1/2 cup. add the can of chickpeas and a lot more spinach than you think you want. it cooks down major.
5. stir stir stir
6. when the spinach is cooked down, it's done! whoop.
7. serve on top of the quinoa. i add fresh bananas to every curry i eat, so you should probably try that out.
instead, i eat eggs, quinoa, chickpeas, beans, cottage cheese, yogurt, hemp seeds.. lots of other stuff sub in really well. and i eat fish or chicken at work on the weekends for free.
so this wednesday evening, i stood in my meatless kitchen and considered the options for topping up the protein midweek. this is what i decided on, and it has protein coming from quinoa, chickpeas and spinach, which all complement each other in the types of proteins and amino acids they provide. and it's delicious.
i didn't make this recipe up really, i got inspired by StitchnDish because i had chickpeas and sweet potatoes and spinach and figured there must be some way to combine them, so i consulted the internet to make sure i wasn't crazy. StitchnDish had the same idea apparently. she adds green peas in also, which would be good, except i didn't have any so i just left them out. also, i wish this had a little bit more of a sauce to it. so if you have an idea for that let me know!
git some:
quinoa
chickpeas
sweet potato
onion
spinach
curry
cumin
vegetable stock
do this:
1. cook the quinoa in vegetable stock (i do mine in the rice cooker. one part quinoa to two parts liquid. it will stick if you don't use cooking spray, but i think cooking spray is gross, so i just use my muscles afterwards when i wash the pot)
2. boil some water and boil the sweet potatoes in little chunks for a bit until they're mostly soft.
3. while the quinoa and the potatoes are cooking, put some olive oil and onion in a largish pan, let them cook until they turn kind of see-through.
4. add the sweet potatoes to the onions and throw in the curry and cumin. stir it around a bit and add a bit of vegetable stock. like maybe 1/2 cup. add the can of chickpeas and a lot more spinach than you think you want. it cooks down major.
5. stir stir stir
6. when the spinach is cooked down, it's done! whoop.
7. serve on top of the quinoa. i add fresh bananas to every curry i eat, so you should probably try that out.
29.12.10
16.12.10
Eat: Ginger Snaps
this is my childhood. in a cookie. brought to you by the ever faithful "Tinkerbell Preschool Cookbook". which is fantastic, except when you leave it at home while visiting your parents. so, these are really brought to you by my adopted auntie, whose kids also went to Tinkerbell Preschool, and also still has the fantastic cookbook. now about these gingersnaps. they are fantastic with lots of ginger. but make sure you put them in a sealed container or they'll get all dry and crunchy instead of crispy and moist. also. as tempting as it is, do not flatten them after rolling the dough balls in sugar, or they won't work. for real.
git some:
3/4 cup of margarine
1 cup brown sugar
1 eggggg
1/4 cup molasses
2 cups flour
2 tsp baking soda
1/2 tsp salt
2 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
do this:
1. cream the butter, sugar and eggs
2. add molasses
3. put in dry ingredients
4. make them into balls, roll in white sugar
5. bake at 350ºF for 8-10min
12.12.10
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