10ch:
After reading Tamar Adler’s An Everlasting Meal, I’ve begun a habit of spending a couple hours after going to the Farmers’ Market each Saturday, roasting vegetables, sauteing greens, cooking beans and making veggie stock with tips and tails of last week’s discards. I refrigerate them in mason jars and pull out each time there’s a meal to make.
Combinations of these beet greens, carrots, broccoli and cauliflower topped rice, went into two soups (carrot/leek, cauliflower), a frittata, a last-minute hearty roasted veggie salad with tahini dressing, and various sandwiches and bruschetta throughout the week. They fed myself, Allison, and two friends who came over to eat.
Its legacy can be seen not just in the stampede of good, cheap burgers, but in the growing recognition that certain fine-dining values, like caring service and premium ingredients, can be profitably applied outside fine dining all the way down the scale to the most debased restaurant genre of all, the fast-food outlet.
—on the legacy of the Shake Shack
(via jacksonfox)
A new thing here, links to things to make in the future. Like buttermilk biscuits with pimento cheese and ham. That’s a thing I need to make VERY SOON.
Made Spaghetti Bolognese (loosely based on Cook’s Illustrated) with salad (lettuce, strawberries, smoked blue cheese, pecans)
Long commute and house hunting mean we’re mostly eating my mother-in-law’s amazing chinese food, but I did make chili this weekend
*crickets*
Currently packing up the house in preparation for the big move from Louisiana to Colorado. Not a lot of cooking going on in the the meantime.
Made pad se ew with leftover shrimp and chicken. Sauce didn’t turn out so well, might have been my lack of every ingredient the recipe called for.
Mr. B’s barbecued shrimp (using leftover boiled shrimp) over Crook’s Corner cheese grits for breakfast. Very tasty, but messed up the sauce somehow and it broke.
