May 4th, 2010
My mind has been on picnics lately. It’s almost summer and a big part of summer is all about outdoor eating. Sweet corn on the grill, sandwiches on blankets and lots of fresh fruit are all a given for the upcoming season but you may want to add something a little different to your picnic basket. Pickled vegetables are the perfect unexpected condiment at a bbq or picnic and I’m kind of obsessed with them.
January 10th, 2010
It’s a new year and so far it’s been busy. I’ve taken on some extra work, which has been great but it’s also making me long for all the free time I had about a month ago. Why didn’t I use that time to it’s fullest? I could have been at museums and parks, or making art, or learning something new. I guess this means my New Year’s resolution must be to balance my time so that I can still do all those things and keep blogging. I love working on this blog and I’ve missed it very much. I will be jumping back in now and sharing with you one of my favorite things to make. Sweet potato fries are no secret, they’ve been blogged about before and what I have here is barely even a recipe. You see, I’ve made sweet potato fries an unhealthy amount of times, but I’ve come out of it with a few tricks I picked up along the way and I’d like to share them with you.
November 23rd, 2009
I did not grow up eating brussels sprouts and can’t say that I ever really liked them. It’s not totally fair to say that I don’t like them because I’ve passed them up whenever possible, meaning I could probably count the amount of times I’ve eaten brussels sprouts on one hand. I really have not tasted enough brussels sprouts to claim I don’t like them but we all hold on to a few childhood dislikes and this is mine… one of them.
October 20th, 2009
We’re really getting into fall quickly. Although we don’t get many normal clues in San Francisco like multi colored leaves and morning frost, we do see a dramatic change at the local farmer’s market. Instead of all the berries, peaches and plums we’ve been consuming all summer, there are now unlimited varieties of apples and pears. In exchange for summer squash, we now have a beautiful array of winter squash to choose from. So many varieties in fact, I had never even heard the names of some of them. Hubbard, kuri or turban squash anyone?
October 12th, 2009
I’ve been eating tons of eggplant lately. They’ve been looking so beautiful at the market and I have a hard time resisting beautiful produce. It’s never been something I’ve craved or sought out before, but it has now become a weekly staple. I’ve tried a few different recipes now and although I have loved all of them, this one is my favorite. It’s incredibly simple to throw together and only bakes for thirty minutes. My new beloved variety of eggplant to use is Graffiti Eggplant (also called Sicilian Eggplant). Besides the alluring, striped appearance which attracted me at first, they are also great for baking. These little eggplants have no bitterness and keep their smooth, meaty texture when baked.
