Posts Tagged ‘mushrooms’

whoops

Wednesday, July 11th, 2012

I opened my home laptop just now and realized that I’d shut the lid last night while yesterday’s post was… posting. Post post. Post.

So there it is, smooshed right up against this one. Oh well.

Many exciting things happened today. For example, my coworker buddy sent me an article about how sitting all day makes you die, and then she and I rigged a standing desk out of textbooks. This is my standing desk, apparently she’d rather be comfortable than alive from 92 to 94.

Photo 3

I send Crockett this picture and he pointed out that there are probably $1500 worth of books under the laptop, making this an exceptionally expensive rigged desk. My bosses boss did come by and say that if I wanted a real one, they’d make it happen, but I’m going to try it out first. Honestly, I stood up for like four hours today and I feel pretty solid. It’s awesome.

…. Huh. I guess that was actually the only exciting thing that happened today.

Photo 1

I watered our herb garden – what up, three kinds of basil?

Photo 2

I watered my new lemon plant. See the teeny tiny lemons? They’re exactly the same color as the leaves right now, but I have high hopes for an eventual lovely yellow.

Photo 3

I did not water our hops plant, because after all the rain I’m pretty sure it’s trying to take over the world and doesn’t need help from me.

Photo 1

I ate breakfast.

Photo 2

Those yellow things are the last of the mango nectarines. Thank god, because those things were trippy.

Photo 4

Then I ate some baby yellow tomatoes and some roasted mushrooms and farro salad, which it turns out does not photograph any better in natural light than it did in the kitchen last night. It did keep well, though, so here you go:

Roasted Mushroom and Farro Salad
Adapted from The Kitchn

1 or 2 8 oz packages of whatever kind of mushrooms you like (see note)
1 cup uncooked farro
3 cups chicken stock or equivalent bullion substitute
2 – 3 tablespoons lemon juice
2 – 4 tablespoons olive oil, divided
1 oz parmesan or romano cheese

Here’s my note: I used probably 10 oz of crimini mushrooms,  2 tablespoons of olive oil, and 2 tablespoons of lemon juice. I wished there had been more mushrooms, and possibly more interesting kinds, but otherwise I thought it was about perfect – however, I really like farro and didn’t need it heavily dressed. If you’re not sure how you feel about it, feel free to up the juice and oil values. Also, this does involve turning on the oven.

Heat the oven to 400 degrees (I know it’s July – save this recipe for fall if your house is too hot) and put the stock or three cups of water and your bullion on to boil. When boiling, add the farro and bring to a simmer. Set your timer for 25 minutes.

Rinse and chop or break your mushrooms into smallish bite size pieces. Spread them out on a baking sheet lined with foil and toss them with one to two teaspoons of your oil and about half a teaspoon of kosher salt. Stick them in the oven and turn it down to 350 – hopefully right now your timer says 20 minutes, give or take, but if not set one that does.

When the farro is done, try it. It should still have some bite but nothing serious – you just don’t want fluffy. Drain it. Pull the mushrooms out of the oven, and let them and the farro get down to room temperature. (Don’t rinse the farro to cool it off – if you want to speed up the cooling process, spread it out on a baking sheet). When they’re both coolish, stir them together and toss with the rest of the olive oil and the lemon juice.

Crumble (not grate) the cheese over the salad and serve at room temp.

Possible variations: Veganize it by leaving out the cheese. I suggest some nutritional yeast flakes if you’re going to do this.
Herb it up.. I wanted to try it plain first, and now I’m thinking parsley, thai basil – maaaaybe thyme… something bright.
Fried egg on top, anyone?

 

whaa?

Wednesday, September 21st, 2011

I just deleted a spam comment that included a spoiler from the season premiere of Glee. Low blow, spammers, low blow.

This whole no sugar thing does not lend itself to easily grabbed foods.

Unless you have things already prepared. And the only thing I had prepared was my last jalepeno spinach fritatta muffin.

To fill the caloric gap, I turned to the trusty celery vehicle and peanut butter.

Speaking of peanut butter – there are no pictures from dinner last night because Crockett was at a concert and dinner was me, a spoon, and a freshly opened jar of chunky pb.

Sometimes that’s just how you need to roll, you know?

Unshockingly, some peanut butter and a tiny muffin did not carry me happily through the morning. When I got home at 1:45, I was so hungry I was nauseous. Poor, poor planning.

I literally ate the first diet appropriate things that my hands landed on – a little Laughing Cow mozzarella and basil cheese wedge mixed up with some watery tomatoes, some hummus, half a package of button mushrooms to scoop it to my mouth, and some pickles. (Not pictured, the many many mushrooms with hummus that accidentally fell into my mouth on the way to the table.)

It was roughly as appealing as it looks, but I ate the hell out of it.

(Crockett just looked over my shoulder and asked what those delicious looking mushrooms are – so perhaps the pink sauce is in fact good looking if you didn’t eat it.)

Eating gave me enough energy to go for a short run in mah new shoes that I keep forgetting to write about, and then I showered and found that I desperately needed tea. Warm, sweet (artificial), delicious chai tea.

Oh, and also string cheese.

Because string cheese, yo.

I’m getting down to work now in our new kitchen accoutrement. This stool actually came from my townhouse, and when I moved into Crockett’s house we couldn’t find a place for it. We just today realized that all the way down, it’s roughly kitchen table height.

Also, it’s adorable.

It makes me feel like Judy Jetson. And everyone knows she was really good at statistics.

 

 

 

 

 

simplest song there isn’t much to it

Wednesday, January 26th, 2011

Tuesday is my long day. I leave the house at breakfast time and come home at dinner time.

It’s not my favorite day, for that reason, but two of my classes are seminar style, so I get to talk a lot. I like to talk a lot. So that helps.

I made smoothies for breakfast in the non-fluffy-smoothie maker (i.e. not the food processor) and it made me 7 minutes late getting out the door, so I forgot to take pictures. Mine was cherry. Crockett’s, because I’m holding onto those frozen cherries like they’re frozen gold (or just regular gold), was blueberry. Both had spinach.

Veggies for breakfast. That’s how we do it.

I had about forty five minutes to kill after doing my campus errands. Not quite long enough to get to my car, get my gym clothes, change, work out, change back, and eat. Also, I didn’t feel like it.

Yes, I have a half marathon in like six weeks. Shut up.

I used my forty five minutes to take pictures around campus. And eat lunch. Above, you see a sculpture of donkeys, necking. You’re welcome.

I just love these buildings. The near one is the computer science building (so technically my building), and the far one is the math building and the one I have my office in.

Speaking of my office (yes, I am a master of the written transition, thank you for noticing), that’s where I ate my lunch. Ham and low-fat (i.e. heart healthy – at this point the two most useful words you can use when describing my heart healthy diet are ‘lip’ and ‘service’) cheddar and a pink lady apple.

Then? When I went to my Theory of Computation class (as awesome as it sounds)? I noticed that there is a soda machine in the hallway…

… that accepts credit cards.

Here’s the thing. I almost bought $1.50 Diet Pepsi with my credit card just because I could, and I don’t even really like Diet Pepsi. Diet Coke girl, right here.

There’s something about monochromatic campus scenes that really appeal.

To me. Appeal to me.

I mean, maybe they appeal to you too. I don’t really know. But isn’t that pretty?

After my very long day, I felt like being not in my brain. You know that feeling?

I decided to make soup. Brainless soup.

That name works on many levels.

Step 1) Garlic.

Step 2) One can sweet potato puree (from Crockett’s cupboard, where there is a wealth of unexpected food and yet no vanilla), and two cans of black beans (also from the cupboard).

Not pictured, a tablespoon or so of dried onions.

Here’s the thing. My dad used dried onions in the spaghetti sauce we always had growing up, and our last name ends in an i, and dried onions are always there when you need them (I’m looking at you, fresh onions that fail to jump into my basket at the grocery store). I’ve embraced the beauty of dried onions.

Step 3) Put chopped garlic, can of potatoes, 1 can of beans, onions, and 1 tbs olive oil into a big pot. Turn on the heat and stir it all up until it starts to sizzle.

Step 4) Add some stock, or, if you’re me, some vegetable flavored Better than Bullion and some water. I used a black bean can full of water. I recommend you use more than that – our soup ended up a little more like dip than we ultimately desired.

Step 4) Open that can of chipotle peppers you bought for some other recipe you didn’t end up making and pull out one pepper. ONE, people. This is not supposed to be a spicy soup. Chop it up and throw it into the big pan.

Step 5) Using a) an immersion blender or b) a food processor (if you’re a glutton for punishment), mix up everything that’s already in the pan. I went smooth, which may have contributed to the whole ‘dip’ problem. When you’re to your desired smoothity, add the other can of black beans. (If you want a truly smooth soup, you can add both cans at the beginning and whir it all up, just make sure you add enough water to make it soupy and not bean puree’y.)

Step whatever-we’re-on) If your boyfriend got down the chocolate while you were making his tall ass get your necessary ingredients out of the cupboard, throw some in. What the hell.

Step whatever-we’re-on + 1) If you bought two pounds of crimini mushrooms at Costco last week with no clear plan on how to use them, saute about eight ounces up with a little more olive oil, some salt, a smidge of whatever you’re drinking while cooking (beer would be good, wine will do), and about a teaspoon of the adobo sauce the chipotles were canned in.

Put the soup in a bowl. Crush tortilla chips on top, then dump mushrooms over the the whole mess.

Eat.

It was good, y’all.

Everybody loves a Tuesday.

done and done

Sunday, January 23rd, 2011

Just kidding.

So not done.

The important parts are mostly organized, though. For example, my office doesn’t look half bad… and of course the cookbooks and liquor are all shiny and appropriately placed.

Because I was on an ‘eat what I want because I’m moving damnit’ kick, I had cake for breakfast (it’s gone now – are you picturing me with a sad face? Because I have one.) and then was starving at 11 so had some steak and mushrooms and rice. Dinner was this stew that isn’t perfect. If I can make it better today with more salt and spices, I’ll hand over the recipe.

Emma from the block

Thursday, January 20th, 2011

You know what the best thing about birthdays is?

Leftover birthday cake.

For breakfast.

Yesterday was sort of a whirlwind of snow and… well, honestly, I don’t know what else I did yesterday. Mostly, homework sprinkled with some mild packing.

Speaking of sprinkling:

Snow!

Crockett works from home about half the time, and he is less of a morning person than I am. In other words, when it’s 5 pm and I’m all ‘dude it’s time to throw in the towel on this whole ‘work’ thing’, he’s all ‘I’m just getting my groove on’.

Oh, I did do something else yesterday. I went to the grocery store. I bought steaks, because they were on sale, and I was going to make chili, and the stew beef was more expensive than the steak, and a little old lady who was also shopping convinced me it was a good idea.

Less good of an idea was buying dried beans at 2 pm, thinking we’d have chili at 7 or whatever. Doable? Yes. Likely? No.

Instead Crockett salted the bejesus out of them, I made a burgundy mushroom sauce, we whipped up some brown rice, and we got our snowdinner on.

Mmm, snowdinner.

Also necessary for snowdinner? Neck cuddling…

… lap cuddling…

… and just plain cuddling.

Why yes, it is Thursday morning and we have made a full circle, meal wise.

I’m a fan of closure like that.