Oh, Saria, (part two)

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Oooh, I love shrimp and grits!

It'd be great if you took some pics. I'd love to see your loot and what you come up with.
Saria, how can you be so evil to torture me (us) with that picture? I mean, really!!!?!!! I wanted to lick the laptop screen.

Can I come over?




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Come by tomorrow, I'm making pumpernickel waffles.
We're moving next year (to who knows where) and we HAVE to go to NYC while we live so close. I'm city-phobic so I've been putting it off, but I know I need to experience the place before we end up somewhere like Guam (prepare for the worst, hope for the best). There is just so much there, where to start!? Maybe Saria's kitchen table would be a good place.

Waffles *drool* I'll bring some maple syrup from a farm up the street!




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Heh, smoked fish of your choice might be a better fit.

Haha, I have no table, I'm afraid. I held off on buying it in case I do decide to move out.

Made a batch of milk loaf (a favorite bread of mine, which I make often) since I had so much milk.
Made the dough for hand pies. And the sour cherry filling. Just need to roll out maybe on Friday, and make the gooseberry filling.
The great thing about hand pies is they're all going to end up at work, for the most part.
CSA 6-30-2010

The box on my counter, yet to be delved into:


The Loot spread out on my kitchen table:


All organic, locally farmed:
Rainbow Kale
Red lettuce
Cilantro
Basil
Cabbage
Beets
1 Tomato
4 yellow squash
2 zuchini
4 cucumbers
1 pint blueberries (purchased separately at the same farm)

We also had the option of corn this week (free add-on), but declined because SO's mom gave us some yesterday.

Isn't that a crazy amount of stuff for under $20?!? And that's a half share!!

Last edited by Like.Australia; 06-30-2010 at 06:29 PM.
I've been considering joining something like that! Of course, only getting a half! Look at all that yummy vegetable goodness!

It looks delicious!

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Oooh, I love shrimp and grits!

It'd be great if you took some pics. I'd love to see your loot and what you come up with.
Originally Posted by Saria
Yesterday I made a creamy marscarpone pasta prima verra with leftover grilled veggies. It was gooooood. SO said, "I would pay for this in a restaurant." Hee!
Sydney, that sounds great, and that's so cool that your SO said that.

These pumpernickel waffles are awesome! I used half of this recipe:
http://www.foodandwine.com/recipes/pumpernickel-waffles
(I happened to need half a yolk to make mayonnaise for the ranch dressing since I would have had too much left over otherwise, so that worked out nicely, and used two full whites)
I subbed small amount of potato flour for the mashed potatoes and used a bit more butter to compensate.
They were so good that I ate the first one by itself. Crunchy, sweet, deeply flavorful. Amazing waffles. The flavor seemed perfect for the addition of some minced toasted dried onions, so I added some to the subsequent waffles. They taste really great in there.
I've been considering joining something like that! Of course, only getting a half! Look at all that yummy vegetable goodness!

It looks delicious!
Originally Posted by Curlyminx
It's really pretty amazing to just have a box of healthy stuff waiting for you every week. If you do decide to do it, you might want to consider splitting it with a friend, even a half share, until you get used to cooking with so much produce (unless you already do, which is awesome). We've been struggling to eat all of ours because we're so used to eating out a lot.
Sydney, that sounds great, and that's so cool that your SO said that.

These pumpernickel waffles are awesome! I used half of this recipe:
http://www.foodandwine.com/recipes/pumpernickel-waffles
(I happened to need half a yolk to make mayonnaise for the ranch dressing since I would have had too much left over otherwise, so that worked out nicely, and used two full whites)
I subbed small amount of potato flour for the mashed potatoes and used a bit more butter to compensate.
They were so good that I ate the first one by itself. Crunchy, sweet, deeply flavorful. Amazing waffles. The flavor seemed perfect for the addition of some minced toasted dried onions, so I added some to the subsequent waffles. They taste really great in there.
Originally Posted by Saria
Onions? Really? I'm not a big "savory" breakfast person. I really tend to prefer sweets in the morning. Would you say this is a more savory waffle? Meaning, not a contender for maple syrup love? (The real stuff, shipped down from a local place in my hometown. )
It's like pumpernickel bread but in waffle form. It's got a nice sweetness, and I don't think it would be bad with maple syrup per se, but it's better suited to topping with creme fraiche and smoked salmon. I had mine with some eggs on top. Sauteed apples or applesauce would be nice on top though, I think.

I prefer savory for breakfast, heh. I like sweet, too, but I lean towards savory, or very mildly sweet (like barely sweetened quark or yogurt souffle).
It's like pumpernickel bread but in waffle form. It's got a nice sweetness, and I don't think it would be bad with maple syrup per se, but it's better suited to topping with creme fraiche and smoked salmon. I had mine with some eggs on top. Sauteed apples or applesauce would be nice on top though, I think.

I prefer savory for breakfast, heh. I like sweet, too, but I lean towards savory, or very mildly sweet (like barely sweetened quark or yogurt souffle).
Originally Posted by Saria
Oh, well, that sounds like a tasty brunch to me! (I know, you have a certain disdain for brunch, but it's fun when you're not cooking for it, I swear.)
Saria, I just saw your comment made it on the "Look Who's Talkin" blog post on Serious Eats! As I skimmed that post I saw mention of agua fresca and thought to myself "I think that's the stuff Saria mentioned" then saw your name below it.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
I'm actually making some cucumber agua fresca with mint in a bit. We are slow this weekend and so only one kitchen will open tonight, which means we had too many cooks scheduled. So I got the day off and stopped by the market for some cucumbers, lard, and cherries (just because I was hungry and they were exactly what I wanted to eat).
I might make mujadarrah yet again, because I kind of want some and I really need to not spend my time in the kitchen since the laundry pile beckons.

Last edited by Saria; 07-02-2010 at 05:02 PM.




Black raspberry and buttermilk bundt cake. This cake is so good. It's pretty much exactly what makes bundt cakes so satisfying --- it's moist, tender, buttery as can be, and you just want to keep slicing off another piece. I was washing the pan and I almost didn't want to, as hours after the cake had baked in there, and even with the scent of dish soap, the smell of buttery vanilla and berries kept wafting up my nose. I wanted to just keep sniffing that bundt pan!

I think I will take the bulk of it to my brother's place today. He sent me a mesage about my cherry kuchen (I took most of that over) about how "what you made, I was barely able to taste it, they jumped on it like hyenas". I am guessing that would be his mother-in-law and wife he meant.

I made this yesterday, because aside from having all the ingredients, a chilled soup was just what I needed.


It's ajo blanco --- white gazpacho made with almonds.
This soup is so good and zippy, and so easy, with its short list of ingredients and preparation. I garnished with some peaches which were to die for. I can't believe the peaches are at the market already and absolutely delicious.

Now, for something I just had to share with you. Something so very delicious that I hope you all make this at some point. Seriously, you have to have some of these!




These are awesome corn fritters. A lot of corn fritters are nothing but a ton of batter with some corn kernels thrown in. But these, oh no, these are real corn fritters. Corn, cheese, herbs, egg to bind, and just enough flour to bind.
There's no difficulty here, they are extremely easy to make, and you really can just eyeball it.
I used four small ears of corn, corn milk scraped well just as for the creamed corn, one egg (if you use less you'll need just half of one), and something like a quarter cup of flour. For the cheese, a combo of grated Asiago and Gouda. But corn is just so sunny and friendly --- it gets along with everyone. So, goat cheese, cheddar, Colby, you name it, all good. Parsley, chives, and dill for the herbs, but again, just about any herbs will work nicely here. A bit of salt, and into a pan with some butter, right around medium heat until golden and crispy. Out they go, and just try to not eat one after another. Make these.
(I will warn that as we all know, corn likes to pop, and pop out of the pan, so watch out for any kernels left in the pan to get too hot)
I must try those corn fritters, yum! Corn is probably my most favorite vegetable.

I'm making a blueberry buttermilk bundt cake for my hubbies boss as a going away gift since he's transferring. I'm always sending extra baked goods to him and he's crazy about it so I thought he might enjoy it. I want to crawl into that picture and have a slice (or two!).




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Aww, that's so nice of you, spring! Heh, I bet your husband gets in good with the bosses that way.
Those corn fritters look so so good! It's hard to fight the carb monster this time of year. I can easily eat a dozen ears of corn myself in one sitting. I love it so much.
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Those corn fritters look amazing! Next time we get some corn, I am going to try that.

I made a Thai inspired slaw this weekend from our CSA cabbage. I'm really not a cabbage person, but this is GOOD.

Here is the recipe I used if anyone's interested: http://healthycooking.suite101.com/a...h-peanut-sauce

I put some sliced cucumbers on it and sprinkled a few extra peanuts on it for my lunch today. Mmm.

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