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the one where i channel a strawberry

8 Sep

this morning, while the coffee whirred,

i, awaiting the blessed beep, sliced a whole carton of strawberries.

week after week i have mourned the premature loss of those last few berries, never able to use them all in time. i let them down when i allow them to shrivel, grow unsightly fuzz, and die an untimely death.

i can hear the debate among vegans and lobbyists working for strawberry rights. the question at hand: “is being eaten a better end than the trash can?” i choose to believe it is so. i choose to believe that a berry enjoyed is a life well lived.

i just love strawberries! on cereal or waffles, in yogurt or oatmeal, with sugar and flour and other such pie-making ingredients. mmmmm. i had to do something to preserve these favored fruits, at least in my own kitchen, where i can control their final moments. perhaps a misshaped, off-brand tupperware would keep them fresh longer than their open-aired carton was able. it seemed my only hope!

as i sliced, i contemplated the decision to use a knife before having coffee, probably not a great idea. i focused on each cut, separating abby skin from strawberry skin and hummed a little “strawberry fields forever.” i realized something else had changed in my strawberry routine.

where i used to cut chunks – the top first, then as many halves as the size would allow – i was now slicing slivers. from right to left, each slice revealing the spine of the berry, each motion pushing the previous piece off the knife and into its new plastic home.

i hope my berries are happy there, that they prosper and last the week. that with each pop of the plasticware, i take note of what else is new, different, changing in my fridge and my life. a day enjoyed – really soaked in the deliciousness of every bite – is a day well lived.

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a week in the tasty kitchen: day 3

2 Sep

i almost forget to post this, it was so delicious.

wanna know when i remembered?

when we ate it again for lunch.

recipe win!

last night’s yum was courtesy of westmonster on the tasty kitchen.

Because Pie. why? because it’s delicious!

  • 1 whole Sheet Of Puff Pastry (storebought, But Of Course You Could Make Your Own, I Suppose…)
  • 3 whole Large Eggs
  • 1 cup Yogurt
  • 1-½ cup Kidney Beans, Drained And Rinsed
  • 1 cup Corn
  • 2 cups Frozen Spinach (thawed; You Can Use Plain Or Creamed)
  • 1 cup Grated Cheese (or More. You Can Always Use More Cheese In Anything…)
  • Salt, Pepper, Nutmeg To Taste
  • 1 whole Ball Of Mozzarella (sliced)

Preheat your oven to the temperature indicated on the puff pastry package (mine said 200°C/392°F).

Line a deep dish pie pan with the puff pastry.

Next, whisk the eggs and mix in all the remaining ingredients, except the mozzarella. Please do not go easy on the nutmeg! Spinach needs nutmeg. Period.

Pour the filling into the prepared puff pastry pie pan, and place the dish in the oven for about an hour. Take it out, place the mozzarella slices on top and put it back in the oven for another half hour.

Note that oven temperatures may vary, so your pie could take a little longer or be done way before the hour is up. Just make sure to check from time to time to see if the filling is still jiggly in the middle. When it’s done it won’t jiggle any more. To keep it from getting too dark on top you can simply cover it with a piece of aluminum foil.

You can easily turn this pie into anything you like. You can add caramelized onions, tomato slices, broccoli, or make it a sweet pie with some sort of fruit instead of the veggies and beans (maybe think about omitting cheese, salt, pepper, and nutmeg, though).

———————————

i think there is another reason this is called a because pie. because it is impossible to mess up.

believe me! i tried.

i bought the wrong kind of dough (crescent roll does not equal puff pastry), had the wrong size pan (used a deep round pan instead of a pie pan), and had to guess at how long to bake it to not burn the dough and still get the middle done when the middle was 5 times deeper than the recipe was designed to cook. yikes!

in the end, though, it all worked out. maybe because it’s a good recipe. maybe because the tasty kitchen gods knew i couldn’t handle a recipe fail in my sweltering kitchen. either way – this is a keeper.

i had planned to serve this with slow roasted cherry tomatoes, but i was too hot and didn’t want the oven on for 3 hours more than it needed to be. so i improvised and made a cold cherry tomato salad with balsamic vinegar, olive oil, lots of basil, cheese and some salt and pepper. it worked great!

like i said – we ate it again for lunch today! that’s the sign of a good meal.

happy chomping!

even on a busy day . . .

11 Mar

there’s always time.

to wish those you love, who have been there through thick and thin and thicker.


happy 23 :)

the happiest of birthdays!