Cilantro, 99 cents for two bunches

I’ve been traveling so much lately that Steve and I are finally getting around to cooking the dishes that we’d planned, and shopped for, over a month ago. One thing this means is that the cilantro I bought went bad, then went into the compost, late last week. As such, my weekend travel included a…

Food on the brain

Sprouts, everywhere. It’s the first day of summer. We may have a perfect-for-solstice 108 sprouting plants, mostly due to my recent ham-fisted actions with a packet of arugula seeds. Despite a spindly June with the tomato, pepper and okra seeds that we started on the fridge in February, we now have filled every available slot in…

“Plating”?

Frustrated with the lighting in our kitchen and dining area – despite our awesome, new, and bright IKEA dining-room pendant lamp – I’ve finally created a very low-fi lightbox for shooting pictures of the food we cook. And so, the word “plating” has surfaced in my vocabulary, the first use of which did raise an…

A plant-based diet.

Pictured are the results from the first time we cooked up Bryant Terry’s Roasted Tofu with Rosemary, last summer. It was very tasty, but the marshmallowy look of the roasted tofu blocks made the meal possibly more visually entertaining than it really needed to be. The paprika, fresh rosemary, olive oil and sea salt gave…