April 20th, 2008

castle

(no subject)

Yesterday we got up and did our farmer's market run and went to the library. We came home, I graded more tests, and then I went out to the co-op to work their annual taste fair. I served food for two hours, helped clean up the whole thing, did our shopping for the week, came home, and fell over. There was pork tenderloin with sage (good, but not as good as rosemary, and I was hungry, so I cooked it faster, so it didn't come out as tender as most of the time. It was still tasty, but) and roasted potatoes and some hothouse squash I got at the farmer's market a couple weeks ago. Mmmm, squash.

I am having rediculous cravings for potato salad. So, I intend to make a small batch today for lunches (with other stuff) for the next couple of days. I'm very picky about potato salad, so it's going to be small batches until I find something I love.

It turns out that I don't hate collards anymore. Like most other things in my life (except for beans), it's all in how they're prepared. I had some at the Ethiopian place in Richmond while I was up there for Southerns, and they weren't bad. Then at the taste far yesterday, I had some that were really, really good. So I snagged the recipe and bought some collards. Local NC grown organic ones, no less. If they turn out as good at they did at the taste fair, that would rock, since I'm not getting enough greens lately and they're all over the farmer's market. If they turn out well, I'll post the recipe.

We got our first strawberries of the season yesterday. Nums. :) :) :)

Today is going to be some housework (and in the cleaning process, seeing if I can find my ID, which is still MIA) and some cooking food for lunches for the week since I've been falling prey to the fast food monster too much lately (potato salad, collards, peanut noodles with tofu, bread, slicing up those strawberries so they can be easily deployed for lunches for both of us), and some more test grading, and some thesising, since there has been no progress on that front since I posted The Plan (to be fair, I've also been pretty near non-stop busy), and dinner with Hope in Kernesville, which is our only fixed obligation today, hallelujah. :)

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I need to start taking more pictures. I LJ so I can natter at my friends and read about what other people are eating and reading and cooking, but also because I have a memory like a sieve, and I went to remember this life that's flashing before my eyes. :) Part of that is taking pictures, and I'd like to get more consistent at that.
edna

(no subject)

Woot. I've graded all the tests that I can (one girl sent me hers in the newest version of Word, which I can't open at home. I'll have to do that at school tomorrow). I expect 2 more to come in. Not bad.
  • Current Mood
    accomplished
tofu

(no subject)

Collards with Carrots and Garlic

1 bunch collards, washed, tough bottom stems removed, and chopped or torn into bite sized pieces (while I was cleaning them up, I reflected on the fact that it was amazing to me that someone, sometime, had thought that these tough greens might actually be food)
3 medium cloves garlic (or, um, 5 or 6, if you're me), peeled, minced
2 carrots, cut into 1/2 inch chunks
2 tbsp olive oil, give or take a bit
"a splash" (or more) of balsamic vinegar
salt and pepper to taste

Heat the oil over medium until it's moving around. Add in the carrots and garlic, and cook for 2 to 3 minutes. S&P to taste. Add collards, stir to coat with oil, and saute until tender (don't overcoat; er on the side of crunch). Add vinegar. Stir to combine flavors and remove from heat.


Seriously, this was really really simply, really good, and I thought I hated collards until I had them like this yesterday. Bonus, the carrots were great, too, so you could just make carrots like this if you wanted...