hey, y’all

I’m popping off the blog world radar for a bit…starting a new job (Go !) and am going to spend a few weeks getting used to my new life. But I’ll be back later this spring with all sorts of deliciousness…

xoxo

 

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In Which I Cook to Eat

Hello, world! I am still here! Life has whirled by these last few weeks: I’m transitioning into a new job, wedding planning, and pretending to take care of my fiance as he recovers from a concussion–all of which means that the food is more predictable and less photographed than normal. But we’ve still been cooking up a storm of fast, simple meals–a girl’s gotta eat to change the world, you know. Here’s a look at the delicious (and not so pretty) meals we’ve been relying on.

Lorne’s Indian-Style Okra: Get excited when you see a bag of frozen okra at Whole Foods for $2.19. Buy. Defrost and saute with oil, curry powder, salt, and a dallop of yogurt. Stir in a can of rinsed and drained chickpeas and serve with rice and more yogurt.

Beans and Greens: Make a big pot of beans, or open a can. Prep some quinoa or other whole grain. Buy lots of bags of frozen kale and spinach. Each morning, place 1/2 to 1 cup each of beans, grains, and greens in a Tupperware. Come lunch time, heat, then drizzle with good olive oil and salt.

Asian-ish Coleslaw: Chop up a head of cabbage into thin shreds. In a small bowl/mug/glass jar, mix together small amounts (about 1 tsp.) of chopped ginger, rice vinegar, soy sauce and/or salt, and hot sauce. Add in larger amounts (2+ Tbsp.) of sesame oil and lime juice, plus mayonnaise if you like. Shake and stir, then taste. If it’s delicious, pour over cabbage and let sit for a few moments before eating.

Garam Masala Split Pea Soup: Soak a bag of split peas for a few hours, or overnight. Chop a few carrots and an onion. Place in a soup pot or Dutch oven along with about 2 Tbsp. of garam masala spice blend and 4 or 5 cups of water. Drain peas and add to pot. Bring to a boil, then reduce heat and simmer until beans are soft, about 30 minutes to 45 minutes. Add more water as necessary to reach desired level of brothiness. Salt and pepper to taste.

Thai Peanut Hash with Lime: Start with a box of Thai peanut soup mix/sauce/peanut butter powder. Chop a carrot, onion, and jicama; loosely saute. Prepare 4 servings of quinoa. Prepare soup mix as indicated. Combine everything together, warm, and serve with plain tangy yogurt and lime slices.

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No-Hassle Hasselback Potatoes

Every once in a while (ok, about every day), I come across a food image on my internet wanderings that makes me stop and think. Either it’s delicious looking (“Is it snack time yet?”) or odd looking (“What is that?”). It’s the odd-looking ones that intrigue me and make me lean over and peer at the image on screen, inches away from the computer.

Both my eye doctor and physical therapist would shudder at this lapse in proper posture and eye care. But when it’s a picture like from Joy the Baker’s blog, well, what can you do but furrow your brow, jump in, and find out more? Continue reading

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Delicious IV

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Cool Stuff III

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Out and About

More fall/winter fun from my phone, starting with the view of the Hudson river from the Amtrak train (NYP to Albany route, sit on the left-hand side of the train). Continue reading

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