The past couple of weeks have been pretty busy for me, and the following few weeks will be, too. Not too busy time-wise, but event/plans wise. Work, volunteering, going to the beach, normal stuff, and now classes, which also have homework. Yes, my cooking classes have begun! I guess I’m officially a student again, but I don’t feel like a student, so I’m not identifying as it. I’m still up for any and all student discounts, though, and my community college ID has no expiration date, so I suppose that I can use it forever. Hooray for a perpetual JCrew discount. Continue reading “Spring risotto”
I am officially sick of salad, but I’m praying that you aren’t like me and eat the same meal once a day for two weeks (excluding breakfast. The same breakfast everyday is a-okay with me.). That means that when you look at pictures of this salad, you think “YUM” and not “not again.” Even though I kinda frown at the spring mix in my fridge at the moment, it still definitely is possible that I think that this salad is delicious. Just look at those pictures. So many colors! It’s not just pretty, though; the normal, veggie-filled healthy entree is dressed with a Thai dressing, and it’s the secret that really makes it great. Continue reading “Thai dressing and dipping sauce”
I went strawberry picking on Friday and had a bounty in the fridge. Unlike last year, when I worried about the fruit going bad in the fridge, it’s only been a few days and I already no longer have any left. By Sunday, the strawberries had disappeared into stomachs, mousse, and this pie. Really mostly this pie. Because of it, I need to go picking again. That’s not a bad thing, though.
This strawberry pie is actually pretty similar to the summer berry pie that I love to make around 4th of July. For this one, you make a sort of jam with strawberries that you then toss more strawberries into, and then you dump it all into a graham cracker crust. No baking (except the crust) and really minimal effort. It’s one of the best ways that I can think of to highlight the spring fruit– it’s not too sweet and retains a lot of the essence of fresh strawberries since they’re the main ingredient. Plus, it comes together in the time it takes to pick all the strawberries. Continue reading “Strawberry pie”
You may have noticed that I’ve been making a lot of salads as of late, and you might be hoping that this trend stops, or is at least slowed a little, and I’m right there with you. I need to share some more exciting things rather than “vegetables this way.” It just so happens that I tend to eat a lot of veggies, and I’m always looking for new ways to eat them. Once it starts getting warm, too, I especially start to make dinner by sticking whatever is in the fridge on top of greens and calling it a meal. However, I’m yet again going to actively be working to have more diversity on this site. I’m sure the salad things won’t stop (I already have an idea of something that is really, really good for next week), but hopefully I’ll have more variety to share with you in the not too distant future.
Luckily for you, this recipe is for asparagus revuelto is a main dish (with veggies of course!) that works for breakfast, lunch or dinner, makes use of the lovely springtime asparagus popping up at all of the markets and grocery stores, comes together pretty quickly, and is absolutely delicious. It’s a pretty humble dish–any dish that’s main ingredient is eggs is pretty humble– but I wouldn’t hesitate serving this to any guests or even at a casual dinner party. The recipe below is only for two servings, but it’s easy to do some multiplication and make it for a crowd. Continue reading “Asparagus revuelto”
Tapas are a really in thing. There are at least three tapas restaurants in Durham, and Durham isn’t at all a large city. Maybe they’re popular because they involve sharing, and we’re now in the epoch of the sharing economy, or maybe it’s because people like to try a little bit of everything, and you can easily order five or six tapas for two people, trying a good portion of the menu. I don’t know–all I know is that they’re popular. Continue reading “Patatas bravas salad”
I recently discovered rhubarb. I knew what it was, and I had some ideas about what it tasted like, but I’d never actually eaten it. I remember when I was little there was a patch of rhubarb in my parents’ backyard, but my mom cut it down because my dad and I wouldn’t eat anything that she made with it. Tasting it now, I understand why I didn’t want it as a child– I wanted all things sweet, and rhubarb, although it can be a little sweet if you dump sugar in it, is really tart.
Also, rhubarb is funny looking. Who expects something that looks like this to taste good? I see chard when I look at that picture, not something that will turn into a delectable spring treat. But when you simply chop up the pretty pink stalks, toss them with some sugar and a spoonful of water, and let it all boil down for several minutes until everything falls apart, it becomes something that you don’t want to stop eating. Continue reading “Rhubarb compote”