…son ate all three of those little things plus a lemon cucumber, which “one can eat like an apple but it doesn’t even have a core!” he gleefully discovered. First, rather tart Transparent apples of the season. And here’s all the garlic she grew this year. Garlic harvest And take note of the basket it’s in. The handle is completely duct-taped and the rim is reinforced with some ribbon. These are the kind of things that drove me crazy as…
…a lone scallion, some goat cheese (leftover from Saturday’s Improv class), a handful of parsley, a few leaves of romaine, and one puny slice of bread which I toasted and then tore up in to tiny bits. This all sounds rather odd but dressed up with a nice vinaigrette enlivened with my apple cider syrup it was just right–chewy, fresh, and rich from the squash and cheese. Barley, radish, parsley and squash salad and my lovely mother and me. I’m…
…until tender and slightly caramelized around the edges. Meanwhile I washed and dried the greens, roughly chopped 3 hard-boiled eggs and made a dressing. Dressing was green garlic finely minced (of which I also have a lot in the garden and since I want the garden space for other things I’m pulling it all up now), fresh thyme, dijon-style mustard, lemon juice, salt, pepper, olive oil and a few teaspoons of my reduced apple cider. More on that later. I…
…afford to buy this kind of granola at the store. With a few tweaks to the original recipe (I omit the pecans and use applesauce for part of the olive oil called for) I can make six pounds of granola for about $15 by buying products in bulk from Azure Standard and making it myself (active time 10 minutes!) These are just a few of the reasons why I cook. I’d love to hear why you do or don’t! Granola…
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