Sunday, 24 January 2010
I was just paging through Bittman’s Food Matters (2008)—library copy!, which not only presents food philosophy, but also recipes. He advocates essentially eating farther down the food chain—more fruits and veggies. This also reduces your energy footprint (meat is expensive to grow).
Then, in the recipes, there’s one for roasted garlic. Take a (as in one) head of garlic and put it in the oven for 45 minutes.
There goes your green quotient down the tubes….
Wednesday, 20 January 2010
D’s super salad—grapefruit and avocado over baby spinach, with a scrumptious dressing.
Second day in a row of lusciously warm weather, accompanied by the prediction that the rain is coming.
We got in some porch time with the neighbors this evening, enjoying the fading warmth.
Sunday, 10 January 2010
We’re working our way through the Oaxaca leftovers. From left, tomatillo salsa, black beans, nopal salad. (Not pictured: maize tortillas, Oaxacan cheese—it’s a string cheese.)
As I understand it, we humans do very well on a diet with lots of different plant foods. This is an example thereof! Each of these three dishes has at least six different plants in it….
Thursday, 7 January 2010
Flurries by late this afternoon. White stuff accumulating on the car roof, sidewalk now. Road, thankfully, is just wet. Let’s hope it doesn’t freeze.
Thinking ahead, about 2:30 I visited the market and stocked up for Oaxacan-themed meals, enough for all weekend. I should have gotten a bunch of huazontle, but was focused on epazote*, and forgot…. Lightly battered and fried, the huazontle buds are wonderful.
The epazote? That goes in the black beans—and quesadillas—to make them taste just like they do in Oaxaca.
Oh, and watched Julie and Julia and quite enjoyed it; good think I was full of Mexican food or I might have developed a craving for some French food….
* Epazote has carminative properties, according to WikiPee, meaning it helps, ahem, the human digestive system…do things, ahem, more productively, ahem, in a quiet and proper way (I think).
Wednesday, 6 January 2010
I like that Trader Joes uses local ar-teests for their signage. Our nearest store has new banner art along the tops of displays.
The Cheeseman there in the middle is quite the hunk….
Love that: “need energy that lasts.”
Aside: this new iSlate/iTablet thing—key design issue: how do you hold it?—so that it is something you want to keep around your person. And, when not using it, where do you stash it? It’s either pocket material, like a phone, or it needs a purse, backpack, or briefcase. This is the solution I’ll be interested in….
Saturday, 26 December 2009
We brought the one on the left into the household (Apple replaced our old computer with this one when the CD drive in the older one failed years ago, a free upgrade we still appreciate). The one on the middle was inherited from Seattle, after being replaced by a better-functioning model (battery problems, I think). The one on the right lives a couple streets down, and is undergoing computer surgery (new operating system, and I don’t know what else), which apparently can be most easily done using the Seattle computer. Since the Seattle computer’s original owner is a real-world surgeon, this seems somehow appropriate.
What I see here are three Apples, and one pumpkin…pie.*
Also featuring the Uncle Bob Table….
Saturday, 19 December 2009
KFK, this one’s 4U! (okay, and everyone else in attendance—what fun!)
…holiday party of the season….
Just, FYI.
Great time! Great food! Loverly!
Sunday, 13 December 2009
Love that RJB collect canned goods (not shown) for the food bank at their holiday party…. As always, what fun!
Thursday, 10 December 2009
I admit it, this photo’s from the other day, but the construction continues on the Grady HS football field and accessories (now the field’s totally torn up, and large rolls of sod are adjacent), and it was only this week that it occurred to me to wonder where the team’s playing football this fall.
Not that I really care, mind you….
Speaking of projects, there’s a pan of fresh-made bourbon balls aging; I think they taste better with the new(ish) dark cocoa. That was lotsa fun, Terry!
Friday, 4 December 2009
If I said this is a late post because I was chopping ingredients for salsa and the like, I’d only be partly wrong. I’ll admit to a bit of laziness, too!
Our special Friday dinner had a Oaxaca theme, which required a quick run to Buford Highway for epazote—there’s no other way to get the black beans and quesadillas to taste “right.” We also like fresh tortillas de maíz like these, with no fat or factory ingredients….
Ya gotta love the imagery here. The brand is Milagro, which already has major positive overtones. Combine that with the traditional tortilla-making scene, including the brazier, and, geeze, not only will you feel compelled to buy these tortillas, you’ll be weak in the knees as you do!
Epazote, the word, should not be confused with “epizootic,” a favored term of RHB. The former is a plant of the Chenopodium group, and the latter is a disease outbreak.