breakfast 3-24

We fried the leftover polenta for breakfast, here with some scrambled eggs (2 whole eggs and an egg white and a teaspoon of cream). The secret to really great scrambled eggs is low heat, patience is a virtue.

dinner 3-23

Polenta tastes like Grandma's house. Here are some roasted beets from our garden on a bed of polenta with some salad-from-the-bag. Nothing fancy. Be careful with cornmeal, use water not chicken broth, polenta will hold a real salty taste if you over-salt it in any way.

Dinner 3-22

I made medium shells in a cream-butter sauce with dried Oyster mushrooms. It was good, but mainly because what covered in cream and butter could be bad, it didn't taste very mushroomy. No pictures of it though.

Dinner 3-21

My friend Dan is moving and he wanted to get rid of a ton of pasta, however 5 boxes of barilla takes up a lot of room in an already stuffed kitchen so I am putting pasta into everything, here we have medium shells in a salad (with fresh, local avocado). Salad from a bag, the toppings you want, start the shells, pull together the salad vegetables then drain and rinse the pasta with cold water.

Lunch 3-19

I have never made jam before, but we have a loquat tree in our front yard and I thought maybe we could try loquat jam. It turned out runny and I will have to re-make it at some point, also it was very sugary, all in all I will not be making my own jam again anytime soon. Also it turned the kitchen into a sticky mess.

Dinner 3-18

Kraft Macaroni and Cheese is how we know God is benevolent, sometimes I have my doubts. First of all I actually have legitimate Mac and cheese in my freezer from a potluck some time ago but something about the neon orange color and the creamy-salty-cheesiness of this meal makes it one of my guilty pleasures. It reminds me of being 10. Spirals only, never the tubes.

Party 3-17

Some people are born to bake, I am not one of those people, I don't have it in me, I come from a long line of pastry-purchasers but I made these two upside-down lemon tarts for a birthday party and they were very good, the secret is creating a sugary glaze over the lemons. Also the cake was dense, but everyone like it, I suppose an additional beaten egg white would fluff it up a bit.

Lunch 3-13

I wanted to give people an idea of what I eat for breakfast/lunch when I travel, as I am fasting I try to eat two small meals a day, my first meal is usually a granola bar and an orange, and sometimes some whiskey.

Dinner 3/10

Beets! From our garden, they were sweet and tasty and I can rest easy knowing nothing went into the beets but our compost, sunshine and love. We tossed them whole with olive oil, kosher salt and thyme then wrapped them individually in tinfoil and roasted them at 400 for 45 minutes of a cookie sheet when they cooled a bit we quartered them. Also a quinoa pilef. Quinoa is high in protein and substantial and tasty, Kurt scrambled the leftover quinoa pilaf with eggs in the morning. Quinoa can be found at whole foods, but probably not at your local grocery store.
The white asparagus was horrible, it must be out of season.

Dinner 3/8

Couscous with corn, peas, carrots, broccoli, califlower and raisins. It was a perfect small meal and especially tasty because I made it with chicken broth. The vegetables were frozen and tasted fine, sometimes you just don't feel like cutting up vegetables, people shouldn't be made to feel bad about eating frozen vegetables, at least it isn't twinkies or cheeseburgers.