Filed under: Uncategorized
I’ve clearly lost steam on blogging. The last post that I published was written more than a month ago, even though I just published it. I’d like to keep posting the monthly photo roundups, if nothing else. I’m still taking pictures, at least, so even if I don’t finish this project here, hopefully I’ll have kept with the dinner photos for the year. (more…)
Filed under: Soup
My February dinner recap alluded to two different chicken noodle soups, both of which start very similarly – a whole chicken in a big pot of water – but aside from their beginnings and the fact that both soups have noodles, the two couldn’t be more different. (more…)
Filed under: Uncategorized
Another month down. Does it feel like this year is flying by already, or is it just me? The past week has brought both downpours and sunshine; here’s hoping March is the month we leave behind winter for real. February was another good eating month, with fewer nights at home than in January, but still plenty of cooking:
Filed under: Dark Days
I’ve clearly lost steam on the Dark Days project this year. It’s not that I’m not cooking Dark Days meals, it’s more that at the end of the day the last thing I want to do is be in front of a screen after sitting in front of a computer all day. I didn’t call my blog the Reluctant Blogger for nothing.
We’ve had some good Dark Days meals in the weeks since I stopped keeping up with blogging, but nothing earth shaking (though I will say that the combination of Kurtwood Farms Dinah’s Cheese and homemade quince paste on fresh baked cibatta makes for a truly stellar airplane lunch); after a long day at work, I’d much rather curl up with a cookbook than with my laptop when there’s nothing so exciting that it absolutely must be shared. I’ll probably keep going on the project, but only write updates occasionally. So, here’s what we’ve done for Dark Days the past few weeks:
Week 13: The aforementioned travel lunch – a sandwich that will definitely be making a repeat appearance since we still have a little bit of quince paste left. This one would have been great with some prosciutto or arugula, but that would have made it less Dark Days eligible. Kurtwood Farms Dinah’s Cheese (via Beecher’s), homemade quince paste (quince from Willowrose Bay Orchard last fall), homemade cibatta with Fairhaven flour; exceptions: sugar in the quince paste, yeast and salt in the bread
Week 14: Sort-of-carbonara with Salumi pancetta, Mountain View eggs, Beecher’s parmesan, and fresh pasta from DeLaurenti (exceptions: salt and pepper); and my favorite stir fry with ground pork from Heritage Meats via Full Circle, baby bok choy from Full Circle (and actually baby this time around, unlike the usual size I see for “baby” bok choy!), garlic from Filaree, and onions from Andersen by way of Full Circle. Exceptions: fish and oyster sauces, rice noodles.
Week 15: My husband’s genius idea to just have green bean casserole for dinner (I can’t help it – I love this stuff, especially once I started making it almost entirely from scratch, and not having anything else with it was a brilliant idea – nothing to distract from the deliciousness). The last of the frozen green beans from my in-laws’ garden, onions from Andersen via Full Circle, garlic from Filaree, flour from Fairhaven, milk from Twin Brook, mushrooms from Champs; exceptions: salt, pepper, French’s fried onions (yes, I know how awful they are. No, I don’t really care, because they are delicious. We eat pretty well 95% of the time; I’m hanging on to a few bad habits.)
Week 16: This morning I threw together a shepherd’s pie to clean out the vegetable drawer, and to leave dinner for Ryan as I’ll be gone to a conference most of the week. I’m not particularly fond of shepherd’s pie, so this is a great one to leave behind when I’m gone, as it’s one of Ryan’s favorites. Elk, lamb from Evergreen Students for Sustainable Ag via Full Circle, parsnips and celery root from Full Circle, red potatoes from somewhere in Washington via Full Circle (can’t remember which farm they came from, as they’ve been rolling around in my cupboard for a while now), rosemary and thyme from the backyard, garlic from Filaree, onions from Andersen via Full Circle; exceptions: Worcestershire sauce, carrots and celery, salt and pepper
Filed under: Uncategorized
I’m not one for New Year’s resolutions, but I do like the idea of starting a new (small) project with each new year. I haven’t finished all of them (see The Cookbook Project), but a month and a half into the year, I’m doing pretty well with this year’s project: taking quick snapshots of dinner every night. I thought it would be fun to share a quick run down of a month of dinners, both keeping it real (we eat well, but from my usual posts here, you’d think we never ate crackers for dinner, or had disastrous dinners), and as a way to share some of the ideas that never make it to full blog posts. (more…)
Purple hashbrowns, sunnyside up eggs, and not local Dave’s Killer Bread was as local as dinner got this week. We’re still working on cleaning out the freezer, and this bread had been languishing in the back of the freezer for…well, a while. The potatoes came from Full Circle, and the eggs from Mountain View Farm. Not the world’s most exciting dinner, but it will have to do.
The title pretty much says it all. Rosmarino from Salumi, Beecher’s cheese curds, and homemade cornichons. Some weeks are hectic enough that blogging is low on my priority list if it makes it at all, and this was definitely one of them. One photo and a couple of sentences about lunch took more than a week to post. So it goes.