I try to be open-minded about what I eat, and, with the exception of eggplant (which makes me ill) and meat (obviously), there isn’t really anything I won’t eat. However, there are a lot of foods that I don’t eat, either because I’m not familiar with them (what do you do with dragon fruit?), or because “everyone” hates them (brussels sprouts). I’m trying to broaden my food-tastes, and since a friend keeps bringing up how delicious beets are, I decided to start with them. Continue reading
The world was supposed to end on December 21, 2012. (Or possibly the following week… or at the end of the year… or in a few billion years…whatever). Old news, right? Well, like many of you, I went to an end of the world party (themed potluck!), and I really liked the dish I made, so I’m going to write about it – chances are someone has predicted the world will end this month, so really it’s still relevant.
I want to introduce you all to a friend of mine. She’s the kind of friend who’s always there for you with helpful tips and suggestions when you’re stressed out. The kind of friend who is full of useful information. The kind of friend who inspires you. Her name is Deborah Madison, and she wrote Vegetarian Cooking for Everyone.
When I was younger I didn’t like tomatoes, except in the most processed forms (pasta sauce, pizza etc). Since then I’ve grown to really enjoy tomatoes, and like cooking with them. Sadly, I rarely am afforded the opportunity as my best friend has a tomato-intolerance. Since she can’t eat them, we don’t keep them around and my tomato-intake is greatly diminished. (I have considered ending our friendship over this, but she puts up with my eggplant-intolerance, so I guess I can’t).
So, you know when you buy a bag of spinach at the store with the full intention of harnessing all of its super-powers? You bring it home, and then life happens, and all your spinach-related cooking plans go out the window. Or it just gets lost in the fridge. And then a few days later you return to your spinach, and its no longer full of bright green promises. Instead, it’s wilty, or maybe even a touch slimy. The texture goes before the taste, but who wants to eat limp spinach?