May 16, 2013
Often it’s eggs and cheese and toast. No vegetables. There’s no time when I’m skimming around the kitchen with wet hair and bare feet. (Cold, bare feet. My cozy birthday slippers aren’t always where I think I left them.)
There are complaints. Breakfast is boring. Eggs are disgusting.
That is, until I started making thin omelets. A few months ago I remembered what my friend Chie showed us, way back at the beginning of this blog. I started using only a few tablespoons of eggs scrambled with salt, pepper and a splash of water, swirling it around the pan like crepe batter. And since I have the pan out, I slow down long enough to chop up a few leaves of greens and squeeze a clove of garlic through a press. It doesn’t take much to fill a couple of omelets – one for my egg-averse daughter and one for me – seeing as the two of them were made from a single egg.
The more available the produce, the better. Another reason to love late spring, when a few farmers pull a portion of their crop up early so we can eat the immature bulbs of sweet onions.
When I’m done eating them sautéed in butter and wrapped in an eggy cloak, I’ll try roasting them whole or popping them on the grill so we can scrape the gooey insides onto our plates or mix them in with the pestos and gremolatas that will be springing from the food processor.
May 2, 2013
A couple of weeks ago I put on an apron and pieced through my pantry.
There was a big jar of brown rice flour and a bag of millet flour. Later I picked up a bag of gluten-free oat flour, hoping the three together would be the right combination.
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April 18, 2013
I love a good recipe, especially one I’ve committed to memory. I’m busy, like most people, and a lazy cook at the end of the day. Skipping the part where I hunt through a tiny-fonted index and instead beeline for the bottom crisper drawer with a single mind (lentil soup) satisfies me in a way that’s so fundamental, I can’t name it.
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March 28, 2013
I was sure the Lady Alice apples in the bin were heirlooms. I’d never heard of the red and banana-yellow apple with the well-heeled name before. The card above it said they’re good for eating out of hand and prime for cooking, too. Just as well. I love having a store of versatile cellar fruits around. When I got home I settled them in a mesh bag in the vegetable drawer to keep them separated from the Fujis, and the Fuji eaters.
Yesterday I pulled them from beneath a bag filled with parsley and mint and did a quick search online.
Lady Alice, as it turns out, is something of a toddler in the apple world. To thousands of years of apple cultivation, she has about twenty-five; she is to the world of apples akin to what humans are to the history of Earth (if you’ll excuse an unsound analogy).
The Lady Alices are held back for several months after harvest because their flavor improves in storage. That’s why I saw them only last week, and why they’ll disappear again in awhile, like any seasonal produce.
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