Making every bite count

21 June 2008

PrincessVeggie is home tonight... cooking up a storm.

I'm taking a hiatus from my second career as a social butterfly to enjoy my fabulous apartment and my even-more-fabulous boyfriend. We spent the day at the Gaiam outlet (headstand chair!) and Ikea and made our place feel a bit like home. (Our mattresses are happily off the ground, and we've finally got a desk. I needed workspace to get the creative juices flowing again!)
Tabitha, my Little Sister, is here tonight for her first sleepover. After a busy evening spent cooking, we're (well, she's) watching a Disney Channel movie.
To say that my early morning Findlay Market trip was prodigious would be a serious litote, comme on dit en francais. $50 or so later, the fridge is bursting!
2 avocados
5 lemons
5 tomatoes
1 dozen farm-fresh eggs
1 bunch amethyst-colored "green"onions
1 head green garlic
3 zucchini
1 bunch basil
1 bunch cilantro
1 pint mulberries
1 bunch grape leaves
1 pint sweet pie cherries
1 pint strawberries
1 head butter lettuce
1 bunch of the season's final asparagus

(oh, and two homemade chocolate chip cookies to lure Fred from bed...)
This joined the produce leftover from last week--half an overflowing bag of rainbow chard and a head of organic broccoli.
Yeah, I'm a bit overwhelmed. Couple this with two separate batches of beans that I soaked today, and the kitchen was blissfully full of goodies! (Mark Bittmann just taught me that cooked dried beans can be frozen! Fabulous news! No longer will I waste dried beans or worry about hurrying to cook them on a busy weeknight. They're cheaper than canned, and there's no worries about the lining in the cans.)
Hummus is one of the easiest dips to make, and it's one of my favorites. Sure, it's on every menu and in every incarnation, (Jeff Ruby's soon-to-be-no-more Tropicana does an edamame version, how many times have you seen black bean versions, and even lentil hummus.) but it's a classic.
My co-worker Nicole makes really good hummus with lots of cumin and garlic. I made a version of that tonight. Tahini is the key to really great hummus, and so are really soft garbanzo/ceci/chickpeas.
More musings later...


At 27 June, 2008 12:14 , Anonymous Katie said...

That Mark Bittman really knows what he's doing -- he can cook anything. I have proof:


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