striding ahead
Well, the healthiest thing I ate this weekend was Kraft Dinner, and I'm reading An Everlasting Meal by Tamar Adler so I attempted the How to Stride Ahead chapter.
What I didn't manage was carrots because the three bags I had in my crisper had all gone a bit silly -- one grew so many whiskers, eww. Did to beets, cauliflower, broccoli, kale, and.. ricotta.
She said when roasting beets to just chop off the stocks and leave the ends and the little tails.
Lol, these little tails, you guys.
I bought pomegranates and mint -- with roast beets, that is the best salad. Also good if you add fresh mozzarella, but when ISN'T something good when you add fresh mozzarella? The surprising part is how amazing mint and beets are.
Cauliflower is as cauliflower does.
Don't have a plan for these except just... eating them?
Then broccoli and into the oven.
She said that you can make a pasta sauce by mashing broccoli and then adding parmesan cheese and some of the starchy water from the pasta to make it all come together. That sounds good!
The kale wasn't looking great and the beet leaves looked wretched, so I gave them a drink.
The kale got nice and hard (that's what he said) but the beet leaves are still having a swim on the counter. And I'm very tired, so I'll probably just end up throwing them out. WHICH IS EXACTLY WHAT THE EVERLASTING MEAL SAYS NOT TO DO BUT YOU GUYSSSSSS.
Put like half in the pan and saved the rest for a salad.
If you want to eat kale raw, the trick is to massage it with olive oil.
Gets all soft and a lot smaller in the container. Genuinely, it hurts my hands to rub down the kale THAT'S HOW TOUGH IT IS.
She had this recipe for savoury ricotta which sounded amazing to me even though I'm not super convinced about the validity of ricotta, as a rule.
A tub of ricotta, 2 egg yolks, 1/4 cup of olive oil (WHOOPS FORGOT TO DO THAT), 1/4 cup of fresh herbs. I managed the fresh herbs.
Sage wasn't one that she listed but I like it, so. Thyme is the most important, of course. If I could only have one herb again for the rest of my life, would it be thyme or would it be basil? These are the kinds of questions that could keep a girl up at night...
Put it together, put it in a dish.
Put the dish in the oven.
This is how it came out. Meanwhile, salmon for dinner and the kale cooking on the stove.
Had a bit on a cracker... pretty good? It's like a quiche because of the egg, but cheese and herb. I guess I'll bring some with crackers one day for work and then idk, pasta topping? I didn't really think this further than ADDING HERBS TO CHEESE THAT SOUNDS AMAZING.
In conclusion:
Had salmon and bread/fresh mozzarella/kale for dinner.
Bringing in the rest of the mozzarella and kale for a sandwich tomorrow and there you have it, I have strode ahead!
Now we need to come up with a plan for the cauliflower, tho.
What I didn't manage was carrots because the three bags I had in my crisper had all gone a bit silly -- one grew so many whiskers, eww. Did to beets, cauliflower, broccoli, kale, and.. ricotta.
She said when roasting beets to just chop off the stocks and leave the ends and the little tails.
Lol, these little tails, you guys.
I bought pomegranates and mint -- with roast beets, that is the best salad. Also good if you add fresh mozzarella, but when ISN'T something good when you add fresh mozzarella? The surprising part is how amazing mint and beets are.
Cauliflower is as cauliflower does.
Don't have a plan for these except just... eating them?
Then broccoli and into the oven.
She said that you can make a pasta sauce by mashing broccoli and then adding parmesan cheese and some of the starchy water from the pasta to make it all come together. That sounds good!
The kale wasn't looking great and the beet leaves looked wretched, so I gave them a drink.
The kale got nice and hard (that's what he said) but the beet leaves are still having a swim on the counter. And I'm very tired, so I'll probably just end up throwing them out. WHICH IS EXACTLY WHAT THE EVERLASTING MEAL SAYS NOT TO DO BUT YOU GUYSSSSSS.
Put like half in the pan and saved the rest for a salad.
If you want to eat kale raw, the trick is to massage it with olive oil.
Gets all soft and a lot smaller in the container. Genuinely, it hurts my hands to rub down the kale THAT'S HOW TOUGH IT IS.
She had this recipe for savoury ricotta which sounded amazing to me even though I'm not super convinced about the validity of ricotta, as a rule.
A tub of ricotta, 2 egg yolks, 1/4 cup of olive oil (WHOOPS FORGOT TO DO THAT), 1/4 cup of fresh herbs. I managed the fresh herbs.
Sage wasn't one that she listed but I like it, so. Thyme is the most important, of course. If I could only have one herb again for the rest of my life, would it be thyme or would it be basil? These are the kinds of questions that could keep a girl up at night...
Put it together, put it in a dish.
Put the dish in the oven.
This is how it came out. Meanwhile, salmon for dinner and the kale cooking on the stove.
Had a bit on a cracker... pretty good? It's like a quiche because of the egg, but cheese and herb. I guess I'll bring some with crackers one day for work and then idk, pasta topping? I didn't really think this further than ADDING HERBS TO CHEESE THAT SOUNDS AMAZING.
In conclusion:
Had salmon and bread/fresh mozzarella/kale for dinner.
Bringing in the rest of the mozzarella and kale for a sandwich tomorrow and there you have it, I have strode ahead!
Now we need to come up with a plan for the cauliflower, tho.