Saturday, June 24, 2006

What to eat when one’s body and brain (and car) have been significantly addled:

Basic Baking Powder Biscuits, hot from the oven, slathered with butter,
with a side of ice cold chocolate milk (made with Trader Joe’s Midnight Moo.)

Covers the four major comfort food groups:
Bread, Fat, Sugar and Chocolate.

Friday, June 23, 2006

The Verdict.

Beet Cake with Cream Cheese Frosting.

It’s…fine. It does in fact taste like carrot cake, but instead of tasting like carrots, it tastes like beets (surprise!)

Would I serve it at a dinner party. No.

Will I eat it for breakfast for the next few days and think “I’m eating beets, and beets are good for me, and there is cream cheese icing on this cake”?

Yes, that’s what ill be thinking.

Thursday, June 22, 2006

I just killed someone with my bare hands.


I’ve been grating beets.

You decide…

My fabulous mom is finally (!!) going to take a sabbatical next year. I think after teaching for nearly 25 years a couple months off is not too much to ask for. We have been bouncing around ideas about what sort of fabulous adventure we should have while she is off. (Note: I have not been teaching for 25 years, and therefore, don’t really deserve to take a sabbatical. But. What the hell.)

We talked about Italy. Italy being mucho dollars and long plane flights.

Then my mom, the budding foodie that she is, saw a piece about Chicago’s Alinea and Moto on CBS News Sunday Morning (one of the only things I miss since killing my TV (especially the trumpet bit in the beginning.))

So. I have decided we are going to Chicago. I’m thinking about March 2007. I will start planning immediately and will take suggestions (both food and non-food) about what to do whilst one is in the windy city.

My list so far includes:

Lou Malnati's (for Chicago-style pizza)
The Art Institute of Chicago (for art)

I wonder how far in advance I need to make reservations…

Tuesday, June 20, 2006

Today's Box (June 20, 2006)

Red Rose Potatoes
Baby Carrots
Boston Lettuce

I've been wanting to make falafel, and that would take care of most of the lettuce and cucumbers… From the days of big dogs and small babies: MOB’s sautéed spinach with pine nuts and dried cranberries. (Who knew you could crave spinach?) The beets are spoken for in cake and salad…and it seems like leeks and potatoes should go together to make…something…other than soup…and OH! I can make cantaloupe nectarine soup...yum...

Monday, June 19, 2006


My take on Nigella Lawson’s Caramelized Pineapple with Hot Chocolate Sauce (from her book, Forever Summer):

Cube fresh pineapple. Heat a sauté pan till pretty damn hot. Put cubes of pineapple in pan. Let them caramelize, turning until caramelized on all sides. Put pineapple on plate. Turn off heat. Drop a handful of bitter or semi sweet chocolate chips into the hot pan and let melt. Pour chocolate over pineapple. Eat.

Yes. Chocolate over cooked pineapple. Try it, you’ll like it.

So. They tell me I’ll be getting some beets tomorrow (I’ll post the actual contents of the box when it arrives.)Which led me, yet again, to utter

“What the hell do I do with…”

My mom is a great fan of beets, eats them right out of the jar. And I have eaten (and enjoyed) some beet and cheese salads. But. Beets. I just don’t know. So I went to to look for a beet and cheese salad recipe and found this:

Beet Cake with Cream Cheese Frosting

Beet Cake!! They say it’s like carrot cake, with grated beets in place of the carrots. Suddenly I find myself hoping for enough beets to make salad AND cake!
Even Better

Turns out that Mashed-Potato Cakes with Onions and Kale are even more excellent with that Greek yogurt and a slice of smoked salmon on top…(Trader Joes wild smoked salmon, of course.)

Sunday, June 18, 2006

Two Other Things

1. I eat bananas now.

2. You cannot make lemon squares with Splenda. You CAN NOT. I speak from experience here. Do not even think about it. Consider yourself warned. Seriously.

In other news: If anyone is interested in some lemonish flavored shoe leather I’ve got an 8x8 pan of it right here.
Things I cooked this week
(June 11, 2006)

Good things:

The inspiration for this whole blog thing:

Mashed-Potato Cakes with Onions and Kale

Caramelized onionness, yummy, can’t even taste the kale (which I’m thinkin is a good thing.) Excellent with Fage Greek yogurt! (Or sour cream if you are so inclined.)

Cheese Soufflé with Fresh Corn

Mix, pour, oven, puff, yay!
(N.B. I only had a soufflé dish half the size called for, so I put half the batter in that, and baked the rest in an oven proof glass bowl. Worked perfectly.)


Curried Cauliflower
This smelled really good. And it tasted good too. I cut the recipe in half (Aside: I'm chronically single. I cut most recipes in half, beacuse, really, 10 cups of cauliflower? I don't think so.) and used a whole 7oz. container of Fage 2% Greek yogurt (again with the Fage!) But, as the recipe says, the yogurt curdles. I’m thinking of adding some water to the pot to actually cook the cauliflower, and then adding the yogurt at the end so it doesn’t curdle and stays more saucy. I need more saucy things in my life.

Not so much:

Creamed Salmon with Fresh Corn and Dill
I had some salmon in the freezer that needed to be used and too many ears of corn. This sounded like a good “dump it all in” recipe. It tasted fine, but not enough sauce and too much corn. I just ate it out of a bowl rather than over bread (again with the not enough sauce.) In the words of OTB “not my favorite.”

All recipes from
(No, I can't publish them here. Go lookem up yourself. I'm a librarian, copyright and all. Jeeze!)
I am obsessed with food.

There. I said it.

Surprisingly, I’m not actually involved in any official food endeavors (like being a chef or something). But I do spend most of my non-working, waking hours thinking, reading, talking about, or cooking and eating, food.

Recently in a (read: yet another) fit of health consciousness I started going to the gym (again) and signed up with a local produce delivery service: Washington’s Green Grocer. (

I’m a fairly accomplished cook and have always enjoyed making things with lots of chocolate and cheese. Note the lack of fruits and vegetables in that sentence.

Washington’s Green Grocer picks what is delivered each week and so figuring out what to do with what is delivered has become an interesting challenge for me. Kinda like the secret ingredient on Iron Chef, or, as I like to say:

What the hell do I do with kale?