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HEEATSWHATIMAKE.COM

He eats what I make

(by Darci)

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Darci Swisher

505 W. ●●●●●●●n Pkwy.

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Ch●●go , Illinois, 60614

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Darci Swisher

505 W. ●●●●●●●n Pkwy.

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Ch●●go , Illinois, 60614

United States

1.773●●●●●-0112
da●●●@darciwordsmith.com

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Darci Swisher

505 W. ●●●●●●●n Pkwy.

Un●● 1

Ch●●go , Illinois, 60614

United States

1.773●●●●●-0112
da●●●@darciwordsmith.com

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He eats what I make | heeatswhatimake.com Reviews
<META>
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(by Darci)
<META>
KEYWORDS
1 menu
2 skip to content
3 posted in dinner
4 meatless monday
5 by darci
6 barley risotto
7 ingredients
8 1 tablespoon butter
9 2 cups stock
10 white wine
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He eats what I make | heeatswhatimake.com Reviews

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(by Darci)

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Greetings from Montana | He eats what I make

https://heeatswhatimake.com/2014/06/18/greetings-from-montana

He eats what I make. I fully planned to continue my blogging streak on vacation. But until now, we had spotty to no Internet access, so were forced to only admire this view for four days. The other good news is that you were saved from a bunch of “look what I had for dinner” posts. The epitome of a win-win, no? Market report: Garlic scapes and kohlrabi, too! One thought on “ Greetings from Montana. June 18, 2014 at 2:41 pm. Awesome vista….safe travels! Leave a Reply Cancel reply. Enter your comment here.

2

garlic scapes | He eats what I make

https://heeatswhatimake.com/tag/garlic-scapes

He eats what I make. Tag Archives: garlic scapes. Market report: Garlic scapes and kohlrabi, too! I missed two Saturdays of the farmer’s market while in Montana and my, how things changed! The last of the strawberries are now out, but are being replaced with favorites I’ve been longing for. Namely, garlic scapes and kohlrabi. You might recall that I got a little obsessed with garlic scapes last year, and ended up making carbonara with them. Garlic scapes look odd, taste delicious. I first noticed garlic ...

3

Pimm’s off! | He eats what I make

https://heeatswhatimake.com/2014/06/11/pimms-off

He eats what I make. Jen’s go-to Pimm’s cup. What happens when two people in one book club love the same British liquor only prepared differently? Why they have a Pimm’s off, of course. I’ve written about Pimm’s before. The quintessential summer English drink I fell in love with during a summer in London. I’ve long prepared it the way pubs there serve a Pimm’s cup (or a jug of Pimm’s, with friends): with lemonade, strawberries, cucumbers and mint. And mixed much stronger, I might add.). Notify me of new ...

4

Market report: Garlic scapes — and kohlrabi, too! | He eats what I make

https://heeatswhatimake.com/2014/06/28/market-report-garlic-scapes-and-kohlrabi-too

He eats what I make. Market report: Garlic scapes and kohlrabi, too! I missed two Saturdays of the farmer’s market while in Montana and my, how things changed! The last of the strawberries are now out, but are being replaced with favorites I’ve been longing for. Namely, garlic scapes and kohlrabi. You might recall that I got a little obsessed with garlic scapes last year, and ended up making carbonara with them. Rainy market day ». 2 thoughts on “ Market report: Garlic scapes and kohlrabi, too! Leave a R...

5

garlic scape carbonara | He eats what I make

https://heeatswhatimake.com/tag/garlic-scape-carbonara

He eats what I make. Tag Archives: garlic scape carbonara. Market report: Garlic scapes and kohlrabi, too! I missed two Saturdays of the farmer’s market while in Montana and my, how things changed! The last of the strawberries are now out, but are being replaced with favorites I’ve been longing for. Namely, garlic scapes and kohlrabi. You might recall that I got a little obsessed with garlic scapes last year, and ended up making carbonara with them. Follow blog via e-mail. Join 32 other followers. Market...

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He eats what I make

He eats what I make. Meatless Monday: Barley risotto. We’ve made quite a few resolutions for 2016 over here in regards to eating and food. A big one is to add Meatless Monday back into our week. If you haven’t heard of the Meatless Monday movement, which promotes skipping meat one whole day a week, you can read about it here. In my limited experience, working with barley is more forgiving and less stressful than making traditional risotto with Arborio rice. Maybe because it’s barley, the least ...I use q...

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