It’s six o’clock, I enter the kitchen and take out the recipe for black-eyed peas I had printed out – the source was “Forks Over Knives,” a vegetable-forward publication. I begin slavishly following the directions because that’s how I roll. I find myself spooning tomato paste and other ingredients into a pot of water and dried black-eyed peas that have soaked since last night. Then I realize… tomato paste? You’re not supposed to try to cook dried beans with tomatoes or anything acid!!! They won’t cook!!! Those IDIOTS. Now look what I’ve done.
I let them cook for an hour, finding other stupidities throughout the recipe as I looked harder. Why is there only salt at the end!? What fat am I supposed to “grill” these onions & mushrooms in, anything!? Etc.
The beans did pretty much cook, though they certainly weren’t creamy. I took it upon myself to salt and spice everything in sight and add butter to the onion/mushroom thing.
No more stupid recipes! Don’t I know how to cook by now?!
This was a couple of nights ago. There are only five things on that plate:
- Carrots from my garden
- Kale from my garden
- Pasta from Grand Isle, VT
- Butter from Cabot, VT
- Garlic from… Sara. “Blue Apron” – so god knows where.
The beer is from our visit to Ellsworth, ME.
Doubling down on local food.
Dumplings, Asian greens – and spanakopita.
The spanakopita was delicious.
Though it looks a little this side of burnt, I liked the crunchiness.
And that’s a quibble anyway. Also made Caesar salad.
This was the winning dessert at the Dessert Smackdown last week. They sell them at the pastry case at the Inn at Essex. I highly recommend them.
It’s good, and not hard if you’ve got a food processor to rice the cauliflower.
Looks awful. Tastes great. This is an old Cooking Light recipe I’ve used for eons. Instead of pork sausage, used turkey sausage, which dramatically increased my allowed WW serving size – that, and beans now being zero points on WW. I had it over riced cauliflower (bought frozen) with a side of simple kale steamed with sea salt & a touch of olive oil. “Tastes like mama’s manicotti.” That’s an obscure movie reference.