Here we are at March already. I completed my two week “sobriety bender” yesterday, but I barely missed alcohol with so much tasty food around to cook and eat. Spending more time in the kitchen even meant ordering eggs along with veggies last week!
Before I talk about home cookin’, here’s some other tasty things I’ve come across in SF.
My friend Virginia posted a picture of Paczkis on Facebook just before Mardi Gras. Turned out she was in Michigan and bringing some back. I haven’t had one of these guys for four years, so it was worth meeting her at the North Berkeley BART to do the exchange.
My pal Amber and I had the pleasure of attending the Eatwell Farm dinner at 18 Reasons and meeting Emily, with whom I email whenever I have questions about my CSA! The food was delicious, conversation lovely and I got to substitute Drinkwell Softers for wine. Plus, Amber rejoined Eatwell at the end of the evening. Hoorah!
My favorite coffee shop/bakery, The Mill, turned two last week and had this “crazy birthday fun toast” to celebrate. Note the homemade fluff! n Saturday, Mary Ann and I attended the Stop & Go: Made From Scratch event at Second Act on Haight. It was so fun to go to a cool event just up the street and tasty to sample food from the various vendors paired with short films. Of course, since I can’t escape it, Eatwell soft serve ice cream was the final treat.
Alright, now back to my kitchen.
Celery root, spinach & dill soup. Daikon, cabbage, mandarin & date salad (Eatwell Recipe). Lentils with curried sweet potato & carrot.
Bok choy, steamed, over rice and onion with soy sauce (not my finest attempt).
Easy way to use up red cabbage during Lent? Add it to your tuna pita for a Friday night light meal!
Made up this “lasagne”. Kale, onion & chicken apple sausage sauteed in balsamic reduction. Lo-fat cottage cheese in between layers. Topped with goat cheese. YUM.
Sauteed mustard greens with spring onion, over rice noodles.
Simple roast cauliflower with Love Dust Arabian Blend.
A little less healthy, but just as delicious, I’ve been foraying into the world of desserts…
It’s probably a really good thing I never knew how easy lemon curd is to make. Because it’s my new favorite treat.