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Where I’ve been….

Mostly laying in bed, trying my best to not get sick.

I was sure that morning sickness wouldn’t hit me this pregnancy.  I’m not sure why I thought this.  But, anyhow, I was completely wrong.

It’s not the end of the world, and I feel ok enough as the day wears on.  But, the really bad thing is my inablity to cook….so my food options are VERY limited.  Walter isn’t a cook of any sort, so all he can do for me is make smoothies, toast, and frozen food.  I’m SO done with all of this food.

What I would really love for the next 2 months is a personal chef.

Food Meme

Some of the bolded things on this list I no longer eat, but here they are anyway.  And, there are quite a few items crossed out.  I’m not really an omnivore, am I?

Copied from Salty Mama’s lovely blog:

How the Omnivore’s 100 Works:
1) Copy this list into your blog or journal, including these instructions.

2) Bold all the items you’ve eaten.

3) Cross out any items that you would never consider eating.

4) Optional: Post a comment at Very Good Taste, linking to your results.


My Omnivore’s Hundred:

1. Venison

2. Nettle tea

3. Huevos rancheros

4. Steak tartare

5. Crocodile


6. Black Pudding

7. Cheese fondue

8. Carp

9. Borscht

10. Baba ghanoush

11. Calamari

12. Pho (a vegan version)

13. PB&J sandwich

14. Aloo gobi

15. Hot dog from a street cart

16. Epoisses

17. Black truffle

18. Fruit wine made from something other than grapes

19. Steamed Pork buns

20. Pistachio ice cream

21. Heirloom tomatoes

22. Fresh wild berries

23. Foie gras

24. Rice and beans

25. Brawn or head cheese

26. Raw Scotch Bonnet Pepper

27. Dulce de leche (the vegan sort)

28. Oysters

29. Baklava

30. Bagna cauda

31. Wasabi peas

32. Clam chowder in a sourdough bowl

33. Salted lassi

34. Sauerkraut

35. Root beer float

36. Cognac

37. Clotted cream tea

38. Vodka Jelly/Jell-O

39. Gumbo

40. Oxtail

41. Curried goat

42. Whole insects (not intentionally, anyhow)

43. Phaal

44. Goat’s milk (I don’t like milk)

45. Malt Whiskey from a bottle worth $120 or more

46. Fugu

47. Chicken tikka masala

48. Eel

49. Krispy Kreme original glazed donut

50. Sea urchin

51. Prickly pear

52. Umeboshi

53. Abalone

54. Paneer

55. McDonald’s Big Mac meal

56. Spaetzle

57. Dirty gin Martini

58. Beer above 8% ABV

59. Poutine

60. Carob chips

61. S’mores

62. Sweetbreads

63. Kaolin

64. Currywurst

65. Durian

66. Frogs’ legs

67. Beignets, churros, elephant ears or funnel cake

68. Haggis

69. Fried plantain

70. Chitterlings or andouillette

71. Gazpacho

72. Caviar and blini

73. Louche absinthe

74. Gjetost or brunost

75. Roadkill

76. Baijiu

77. Hostess Fruit Pie

78. Snail

79. Lapsang Souchong

80. Bellini

81. Tom Yum

82. Eggs Benedict

83. Pocky

84. 3 Michelin Star Tasting Menu

85. Kobe beef

86. Hare

87. Goulash

88. Flowers

89. Horse

90. Crillo chocolate

91. Spam

92. Soft shell crab

93. Rose harissa

94. Catfish

95. Mole poblano

96. Bagel and lox

97. Lobster Thermidor

98. Polenta

99. Jamaican Blue Mountain Coffee

100. Snake

A sweet Sunday

vegan carob cheesecake

vegan carob cheesecake

We had all of the ingredients for this, so Walter and I made this together.  After it was cooled down, we all had a tea party with River’s little tea set.

Sugar Snap Peas

I picked up this book from the used book store a few months ago, and I am so glad I did!  I love going through it and planning out what I will make with the end-of-summer-harvest deliveries.

My first experiment from the book was her ‘Pickled Sugar Snap Peas’.  It is a fresh pickle, as opposed to a fermented pickle.  Very easy to make, as well.

1 1/4 c white wine vinegar (I bought a gallon of it for $6)

1 1/4 c water

1 Tbl pickling salt (this just means pure, finely granulated salt…no iodine or anti-caking additives. I used sea salt)

1 Tbl sugar

1 lb sugar snap peas, stemmed and strung

4 garlic cloves

1 or 2 small dried chile peppers, slit lengthwise

2 tarragon sprigs (I didn’t have any, so I omitted this)

In a nonreactive pan , bring to boil vinegar, water, salt and sugar, stirring to dissolve the salt and sugar.  Let the liquid cool.

Pack the peas, garlic, chile peppers and tarragon into a 1-qt jar.  If you pack them in really tight, they won’t float to the top and risk getting moldy months down the line.  But, if you plan on eating them within a few weeks, don’t worry about it.  Pour the cooled liquid over the peas, and cover the jar with a nonreactive cap. (Those plastic mason jar lids are ideal).  Store the jar in the fridge for at least 2 weeks before eating.  If kept refrigerated, they will keep for several months.

I made mine last week, and I haven’t been able to resist grabbing a pea here and there.  They are already so good!  Nice and tart, with a slight hint of garlic and spice.  I’m thinking I will make one more batch before the crop is over, which will be soon I expect.

Yesterday

Here is what we got from our CSA delivery yesterday:

chard, parsely, celery greens, sugar snap peas, summer squash , and a big bag of lettuce (lettuce not shown...I'd already thrown it in the fridge)

chard, parsely, celery greens, sugar snap peas, summer squash , and a big bag of lettuce (lettuce not shown...I'd already thrown it in the fridge)

I’m going to share the picked sugar snap pea recipe that I used for the big bag of peas we got last week.  I’ll try to post that in the next day or two.

River really likes piñatas.  I think he and I are going to have to have a piñata-making day because he spent yesterday telling me how to create one.  He insisted they are made out of cardboard boxes, and then showed me how to decorate it.  He filled the box up with wooden blocks and toy cars.

beets

I have never grown beets before, and today I got to pull up my very first home-grown beet!

And there are about 2 more dozen out in the garden just like it. I’m so excited!

Garden

We finally built a small garden in our back yard. Tearing out grass is hard work!! We do have plans to make a few raised beds next year to increase our gardening space.

Everything we have in our garden was started from seeds, direct sown. We have carrots, red onions, lettuce, mesculin mix, beets, and chard. We had radish, but all of them have been harvested, and I need to plant some more radish seeds. They just grow so quickly!

The chicken wire over our garden is our attempt to keep the cats from using the garden as a catbox. It has worked well, so far.

Our chard plants were heavy with mature leaves and so yesterday I cut off a big pile of the outer leaves, enough to fill 3 produce bags.