Childhood Revisited

31 07 2010

Swallowtail caterpillars:

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A Plate of CSA

31 07 2010

I think it’s a fun challenge to use up all the items that arrive in a CSA box and not eat something just for spite (so as not to waste it).  Last nights dinner with friends was a triumph in that regard:

The zucchini paneer has the new onions, tomatoes and one of the bags of zucchini in it, the potato filled flat breads have the potatoes from the last box, and the baba ganoush is from that beautiful eggplant.  (There is also coconut brown rice, kale w/ coriander, raita, and a jalapeno jelly  on the plate.)

I made my own garam masala for the first time (and this morning’s coffee has a faint reminder), and fresh paneer.

Baba Ganoush:

  • one eggplant
  • medium garlic clove
  • 1 Tbs tahini paste
  • 1-2 Tbs lemon juice
  • 1-2 Tbs olive oil
  • 1/2 tsp (or to taste) of each: gr coriander & cumin
  • 1/4 tsp (or to taste) of each: turmeric & garam masala
  • salt and pepper to taste

Bake the eggplant on a lightly oiled baking sheet at 400 degrees for 45 minutes or until soft; place in a bowl and cover with plastic wrap for 10 minutes.  Unwrap the bowl and the eggplant should peel very easily.  Thoroughly mash the eggplant in a bowl and add the above ingredients.  Taste, and if it doesn’t seem quite right, add more salt before anything else.





CSA Treasure

29 07 2010

It’s getting to be that fabulous time of year when everything in the CSA box is exciting. I did exchange my red chard for a bag of zucchini in the swap bin, but that’s more because I love zucchini and less because I’m not that excited about chard.

  • corn – obviously picked that morning it was soooo deliciously corny
  • eggplant – baba ganoush?
  • eggs
  • fennel
  • lettuce
  • new onions
  • parsley
  • peaches
  • strawberries – eaten before dinner
  • tomatoes
  • zucchini – the light green kind; destined for tea bread and frittata




Cork Recycling Day

27 07 2010

Did you know that only the first cork tree harvest is suitable for wine corks? And that it takes the cork tree 25 years to [be mature enough for their first harvest] grow to that point?  Aside from being open to non-cork options for your wine bottle purchasing, please find a way to recycle your corks (I take them to the SF Ferry Building, but I hear most wine shops and Whole Foods take them too).  Even the synthetic ones can now be recycled in some areas.  Not that the recycled corks can be made into wine corks…but [In addition to being made into wine corks!] they can be made into almost all the other cork things we purchase, limiting the first cut cork that gets used for making things like flooring and clogs.

Edited: always happy to sit corrected, after the comment below, I looked back at my sources, and the info is weighted towards recycled cork being made into wine “fasteners”. Way to fact check my ass, stranger.





Living the Spoiled Life

26 07 2010

Life is good.  And tastes good.

A while back the hubby got a hankerin’ for the soft pretzels of his Philly youth and learned to make them.  Then, last week, we were watching a show on the TV and there was a restaurant making amazing looking burgers (with heavy metal band names) served on PRETZEL BUNS: Kuma’s Corner!  We’re planning a trip to Chicago as we speak to visit this amazing place (and to do a tour of hotdogs).  In the meantime, the hubby whipped up a ho-made version.  Behold!

That puppy is topped with caramelized onions, Lang’s 58 Ketchup (from the underground farmer’s market), Emmy’s Bread & Butter Pickles (also from the market), and some ho-made mustard.  See? Spoiled.

That fork is for the salad I was too full to eat, btw.  Not for the burger.





A beautiful purple fruit

25 07 2010

Tonight I made this recipe and it was oh so tasty:

And the other night for a friend’s going away party, I made this one from the July August 2010 issue of Everyday Food:

Puffed-Rise Bars with Peanut Butter & Chocolate

Melt 3 Tbs butter with 4 cups marshmallows, 1/2 cup creamy peanut butter and 1/2 tsp salt.  In a separate bowl, melt 12 oz chocolate (I used the random remainders in my chocolate drawer).  Add 6 cups of Rice Krispie cereal, or, as in my case, some hippie style puffed brown rice cereal, to the marshmallow/PB mixture.  Butter or oil a square glass baking dish; press half of rice cereal goo into the pan, layer with half the chocolate, press the rest of the rice cereal goo in the pan, pour the rest of the chocolate over the top, and sprinkle with chopped roasted, salted peanuts.  Cool until the chocolate is firm.  Sooo good I’m glad I brought it to share or the hubby and I would have eaten the whole thing.





Erl the Helpful Stranger

22 07 2010

I haven’t posted about giving directions in a while but they’ve been given.  Here are a few:

17th St & Capp St (in front of our CSA pick up) to Petco; question hollered from an old beat up pick up:

How to get to Macy’s; “The women’s Macy’s?” “What?” “There are 2 different stores…”:

And our good old friend The Moscone Center:

Completely unrelated, the new Berry Yumberry smoothie from JambaJuice tastes like the fruit roll-ups of my childhood.