Archive for the ‘Bad Hobbits/Good Hobbits’ Category

Episode V: The Entropy Strikes Back

September 8, 2010

The semester started out so well! I put on my grown-up costume and brought my lunch and everything!

This is my grown-up disguise.

I apparently took pictures for step-by-step instructions for building my lunch:

Step 1

Black bean soup from Moosewood Restaurant Cooks at Home.

Step 2

…and a cheddar chive muffin. It’s the “cheese muffin” from Joy of Cooking but with fresh chives added (and, as always, made with GF flour).

Step 3

A donut peach from the CSA and local gouda-esque cheese from the farmer’s market. The donut peaches are odd and flat, but very tasty!

Step 4

AND. An apple. I’m pretty sure it’s a Gingergold from Black Diamond farm.

So as you can see, I meant business! I continued to mean business when I made another beans and greens thing from MRCaH and roasted several eggplants and served them with feta:

Veggie Plates

And when I made a Moroccan Fish Tagine (from Best-Ever Slow Cooker, One-pot & Casserole Cookbook). The harissa could have been spicier, truth be told. Mostly this tasted of lemons. Not complaining, though. It was deliciously lemony.

Moroccan Fish Tagine

And then I made the Tarragon and Cider Chicken from the same book. And it was astounding.

Tarragon Cider Chicken

Seriously, go make this right now! It’s so good!

But be warned, if you are like us. Be careful not to do this, as this was our downfall:

Too sexy for this table

Already you can see, around the edges of our balanced meal, the clutter is creeping. Near the salads, a book that has not yet been returned to its rightful owner. Near the nice bottle of Bellwether Cider, a problem set lurks. And so it begins people. Your life comes back and says: “YOU CANNOT HAVE NICE THINGS.”

And so I didn’t cook for a while, and we descended into eating leftover (which were thankfully plentiful) and Mr. Piggy groused much about all the CSA things that were not eaten. And then the heatwave came and sapped any desire I ever had to be anywhere near the stove. And then came the work. And the clutter, and the annoyance. And then came MORE veggies from the CSA

To Be Continued…


A pig’s breakfast (and lunch and…)

August 24, 2010

After several days of only having kefir and coffee for breakfast, I was feeling very slow and “off.” I’m not really a morning person, and I have trouble eating a lot before I’ve been up and had my coffee, but on my trip I had found a nice peace with the morning and was really getting stuff done before 10am. So, to get my British morning mojo back, I returned to the breakfast of choice of the scene of the crime.

Mini Fry-Up

CSA tomato, with a free-range egg and pre-cut mushrooms from Wegman’s is apparently the recipe for my morning energy. Add whole wheat sourdough toast and coffee and eat. (Better than the bizarre, huge breakfasts they used to show in the ads, no? Not a frosted mini-wheat in sight!)

Part of this complete breakfast!

We’re also sticking to our resolution about packing our lunches. So here’s my lunch, all packed up and ready to go and looking like a confused stop light. Packed last night and photographed this morning in the light streaming in from the kitchen window.

Mixed-Up-Stop-Light lunch

The beets and gratin are, of course, from Sunday’s extravaganza. The beans in the middle are left over from the veggie side from last night’s dinner.

Piggie with a Pot Roast

Although the white balance is kinda FUBAR, I made the Rosemary Beef Roast from Better Homes and Gardens Simple Slow-Cooker Recipes. I think I’ve been underrating this book in my mind somehow since the first few things I tried from it came out a bit like 1950s food. There are some real gems in there, and this is one of them. Of course, it doesn’t hurt that it’s local, wandering-the-hills, farmer’s market beef. That gives any pot-roast an advantage. But the rest was just normal mushrooms and onions and bottled roasted red peppers and canned tomatoes. Maybe it was the fresh rosemary that made a difference? At any rate, I’d serve this one to meat-eating company with no qualms. I replaced the cous-cous with quinoa, which I think was an improvement, even gluten aside. The roast itself is very rich and I think couscous would have made the whole thing too heavy. We had it with a Sangiovese and CSA green beans sautéed in olive oil and just steamed in apple cider vinegar. Classy piggies!