verylowflyingcat.blogspot.com
and then we eat: October 2011
http://verylowflyingcat.blogspot.com/2011_10_01_archive.html
And then we eat. Monday, October 17, 2011. Terrine of grilled eggplant and fire-roasted peppers with tomato confit. Good bye, summer! 1/2 cup olive oil. 1 large onion, thinly sliced. 10 cloves garlic, peeled. 5 pounds ripe (or slightly overripe, undamaged) tomatoes, or as many as you can fit in your roasting pan, cored. Salt, pepper, red pepper flakes. Preheat oven to 400 degrees. Terrine of grilled eggplant and fire-roasted peppers with tomato confit. Makes 1 4-cup container. 3 small Italian eggplants.
verylowflyingcat.blogspot.com
and then we eat: July 2011
http://verylowflyingcat.blogspot.com/2011_07_01_archive.html
And then we eat. Monday, July 25, 2011. Gazpacho, because its summer. This simple cold soup is the symbol of summer. Its taste depends entirely on the quality of the vegetables. Only at the peak of the summer you can get the super-ripe, sweet, aromatic tomatoes, delicate Persian cucumbers that do not require peeling or seeding - the entire cucumber is delicious, - and juicy, tasty bell peppers. 1 large or 2 small bell peppers, seeded. 2 medium ripe tomatoes. 3 Persian cucumbers, unpeeled. 1 It's expensiv...
verylowflyingcat.blogspot.com
and then we eat: May 2012
http://verylowflyingcat.blogspot.com/2012_05_01_archive.html
And then we eat. Thursday, May 24, 2012. Steamed asparagus and broccoli with lemon dressing. Roasted asparagus with orange and oregano. Asparagus with saffron champagne vinaigrette. Grilled chicken with asparagus. Quinoa pasta with beans and asparagus. Fava bean dip with garlic and Meyer lemon. Beans and peas ragout. Braised leeks in white wine. Leek, spinach, and Gruyere quiche. Sautéed radishes and watercress. Steamed artichokes with lemon vinaigrette. Posted using BlogPress from my iPad.
verylowflyingcat.blogspot.com
and then we eat: Learning Indian home cooking
http://verylowflyingcat.blogspot.com/2012/08/learning-indian-home-cooking.html
And then we eat. Tuesday, August 14, 2012. Learning Indian home cooking. This month I started cooking for one of your typical international Californian families: the husband is from Hungary, the wife from India. Both love their native cuisines, and want to share them at the family dinner table, but with two little kids and two full-time jobs they of course need help cooking. Today we had our first hands-on lesson:. 1-1/2 cup yellow lentils. 2 Tbsp olive oil. 2 tsp black mustard seed. 2 tsp cumin seed.
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crosscountrymules
https://sites.google.com/site/crosscountrymules
My cross country adventures on 2 wheels from New York City to San Francisco. Mules How did I come up with this title of Cross Country Mules? Cross country is a given since I'm biking from New York City to San Francisco. What do you associate with the word "mule"? A donkey-like animal that carries loads of stuff on its back? That's essentially who I am - a 2-wheeled being lugging the bare necessities to get me from coast to coast. How I Decided To Bike Cross Country. New York Times Article. Warm Showers D...
verylowflyingcat.blogspot.com
and then we eat: April 2012
http://verylowflyingcat.blogspot.com/2012_04_01_archive.html
And then we eat. Saturday, April 28, 2012. I didn’t say this! By all means, please do compost! It’s economical, fun, good for your garden and for the rest of the planet. However, I’ve noticed that people get carried away, and put on the compost pile things that should go in the pot and on the table. Please, do not compost these, give them a try:. Beet greens. They are sweet, tender, and full of vitamins. Why would you toss beet greens, and then go and buy Swiss chard? Broccoli stems. Peel them, cut a...
verylowflyingcat.blogspot.com
and then we eat: November 2011
http://verylowflyingcat.blogspot.com/2011_11_01_archive.html
And then we eat. Monday, November 7, 2011. All my favorite fall fruits. Now is the magical time when all three of my favorite fruits come together at the market at the same time:. Are going out, the few still available are overripe, beginning to dry out, but still delicious. At this point, don't use them for cooking - enjoy them fresh while they last, or, if you are lucky to have a large tree, dry some for the winter. I don't even mention apples. Posted using BlogPress from my iPad. A drill with a wire b...
verylowflyingcat.blogspot.com
and then we eat: Colors of winter
http://verylowflyingcat.blogspot.com/2013/01/colors-of-winter.html
And then we eat. Tuesday, January 22, 2013. Short days, cold rains, the flu season. This is when we need more vitamins in our diet, to fight off this cold, and more colors on our plates, to add cheer to the long nights in front of the fire. Luckily, here in California, the winter farmers market supplies both. Brussels sprouts like to steam, sauté, or roast. They are complimented by garlic, lemon (grate the rind over them, squeeze the juice), and mild olive oil. Celery: the crunchy stalks are a perfect sn...
verylowflyingcat.blogspot.com
and then we eat: Spring vegetables
http://verylowflyingcat.blogspot.com/2012/05/spring-vegetables.html
And then we eat. Thursday, May 24, 2012. Steamed asparagus and broccoli with lemon dressing. Roasted asparagus with orange and oregano. Asparagus with saffron champagne vinaigrette. Grilled chicken with asparagus. Quinoa pasta with beans and asparagus. Fava bean dip with garlic and Meyer lemon. Beans and peas ragout. Braised leeks in white wine. Leek, spinach, and Gruyere quiche. Sautéed radishes and watercress. Steamed artichokes with lemon vinaigrette. Posted using BlogPress from my iPad.
