Archive | August, 2010

a week in the tasty kitchen: day 1

31 Aug

no, i’m not bragging. i’m referring.

if you aren’t already – you need to be a regular visitor to the tasty kitchen, my best bud p-dub’s community recipe site. if ever i need a dinner idea – this is my first stop. beautiful pictures and delicious dishes in a well-organized format. count me in!

just because i like to remember, here’s emily, ree, and i at our first meeting.

swoon

this week, since i have the time, i decided to plan a menu from tasty kitchen users’ recipes. good idea, self. good idea.

i picked 4 recipes, made sense of the ingredients, circled the grocery store a few times to find everything i needed, carried it up 3 flights of stairs, and set to work.

Monday’s dish du jour was . . . .

Ricotta-Stuffed Portobello Mushrooms with farmer’s market string beans. huge shout out to Recipe for Delicious for coming up with this masterpiece!

you know it’s serious when i use capital letters, and this was seriously good! mine came out looking a whole lot like the picture, which is always a good sign. below are the directions for 1 mushroom – double em up for two. i served string beans instead of asparagus, par-boiled for a few minutes and then sauteed with lemon juice, olive oil, and some salt and pepper. yummmm.

delish!

recipe from Recipe for Delicious:

  • 1 whole Large Portobello Mushroom Cap
  • 1 Tablespoon Unsalted Butter
  • 1 teaspoon Olive Oil
  • 1 whole Small Shallot, Diced
  • 1 clove Garlic, Minced
  • 1 whole Asparagus Spear, Sliced In Thin Rounds Like A Green Onion
  • ½ cups Ricotta
  • ½ cups Bread Crumbs (maybe Less)
  • 1 pinch Dried Basil
  • 1 pinch Dried Oregano
  • 1 pinch Kosher Salt To Taste
  • 1 pinch Freshly Ground Black Pepper, To Taste
  • ¼ cups Freshly Grated Parmigiano Reggiano
  • 1 whole Roma Tomato, Diced
  • ¼ cups White Wine
  • 4 leaves Basil, Chiffonade

1. Scrape the gills out of the mushroom cap.
2. Heat butter and oil in a small skillet over medium heat. Add shallot, garlic, and asparagus and cook until softened. Remove from heat and allow to cool for a few minutes. Leave oil in the pan.
3. Combine cooked veggies with cheese, bread crumbs, and dried herbs, salt and pepper. Pile on top of the mushroom cap and coat with a sprinkling of parmesan.
4. Bake on a foil-lined, oiled baking sheet at 375F for about 20 minutes or until the cheese browns.
5. While mushroom is cooking, bring tomato and wine to a boil in the skillet used to cook the veggies. Reduce heat and simmer until most of the liquid is evaporated.
6. When mushroom is done, stir the basil into the tomatoes and top the mushroom with the tomato sauce.
7. Serve with a side of asparagus.

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try it sometime soon! tonight’s dish: homemade black bean burgers w/cilantro lime mayo and sweet potato fries! looks like i’ll be sweating it out with the oven on. worth it!

dear monday me / august 30, 2010

30 Aug

the door to new things swings wide, and stays open.

there’s time before it clips comfortably closed. as the nook of novel slides shut, soak up the firsts, the u-turns, the anxious attempts at looking local. settled will come in time, then vibrant will dim in the light of routine.

take a shaky step through the new, it’s your only shot at embracing the everyday on the other side.

paying forward furniture

26 Aug

in an effort to simultaneously soak up, chew on, and save for later the moments that make these years of life, i’ve taken to writing eulogies to passing pieces of technology, friends like my gateway and our first tv.

today i revisited this love letter to our favorite couch. it felt strange to read, as all previous blogging happened on those cushions. that couch and its cushions now sit three stories below me, awaiting his next big adventure. today i sit here:

welcome!

i want least of all to make our new friend feel unwelcome in her new surroundings. she’s lovely in her petite, unassuming way. we rescued her from a dark place full of abandoned furniture and lurking salesmen. her tiny frame measured just small enough to take the tight turns of our staircase. i searched for the brave little toaster there as well, to no avail.

here we claimed some freight

with  mixed feelings, we introduced the nice lady to our old couch. the couch we couldn’t fit up the stairs, inside or out. the couch luke and his dad struggled to hang on to, awkwardly and perilously perched on our rickety three-story fire escape for a loooooong 20 minutes before i climbed beneath the poor thing and helped them back down the shaky stairs one by one. the couch we dropped to the ground at last, a “well that was a bad idea/near death experience” look passed between father and son. the nice lady tried out those cushions, and of course was amazed at their comfort. i didn’t mention that they like to slide out – thinking they’d certainly  like to introduce themselves. we explained the small spots and tears and accepted her deposit and promise to return to pick him up.

now he waits in the dark basement.

i have an overwhelming urge to climb down there and take one last nap. a sort of farewell smooshing. i think he would like that.

as this friend lives on, i write a letter instead of my customary eulogy.

dear couch,

i bid you adieu with all the love in my heart. thank you for holding my butt and the butts of my friends and loved ones with such loyalty and care. i hope you understand our parting has nothing to do with your performance or place in our family. our staircase was simply built in an unforgiving time which didn’t understand the wonders of bigger boned furniture. enjoy your new home. they have pets and seem very nice.

love,

abby