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Speaking of squash, I saw a variety that I never heard of before today. Pepper squash. Has anyone ever cooked with it before? Does the flavor resemble pepper in any way?
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That is a new one for me! Though I may have seen it at one of the CA organic farms under a different name. That does happen. Some of the smaller farms seek out rare crops that do not get much attention. One farm that I like is called "Dirty Girl Farm". Fab name. Do you have a pic? |
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This was more of a blue color and it didn't really resemble it closely. |
Hola Delicious People!
How are you all doing? This thread has been quiet lately. Are you all eating? Staying in? Going out? I am preparing a program for an Eco Retreat in Belize for late summer and am thinking a lot about the relationship between retreat time and recharging on a cellular level. Retreat time could mean for me just a quiet day where I intentionally focus on rest and renewal. Or, it could be a week of intense work, where I push and challenge myself to go into spaces in nature that are out of my norm. Shooting the rapids in Taos New Mexico, first time out on the Rio Grande was a good example of that. That was a real physical push for 6 hours with one stop for a meal break, but it was an awesome experience. Similarly, skiing my first black diamond, or 4 Wheeling across the Mojave desert, rock climbing, cliff diving, scuba diving..all of these activities took me out of my day to day and gave me some totally different perspective. In contrast, I also have loved retreat time where I crash and burn for a few days in a warm, sunny location at the beach. For me raw juicing would be a part of any retreat, day long or longer. The infusion of mega nutrients into our bodies plus rest, bodywork, natural therapies, connecting with nature, is so valuable to me in a mind, body, spirit way. For the Belize retreat, I am thinking of running a program on using local raw fruits and vegetables as salads and juice tonics. I love fresh tropical fruit and swimming in warm water. That alone is an instant recharge for me. In my day to day life, a walk on the beach is instant recharge. That is my home. The Eco retreat which includes Yoga, snorkeling, daily meals, lodging, is run by one of our Fab Femmes, DanzAmazon, runs the retreat and is very good at what she does. It will be great fun for me to bring a culinary wellness perspective to her amazing work. What are some of the ways that you recharge, rest, renew? |
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Used most of the leek, as the dark green is where the vitamin c is, and decided protein in the form of finger was in order.:| Still attached but useless tip. The soup was fabulous (yes I didn't use the tip or the part of the green). :blink: |
The Matzo and potato kugels I am making to bring over to my moms house tomorrow night for Passover. I'm sauteing the mushrooms and onions I will need for the matzoh kugel. My house smells divine:)
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Today at work I introduced southern folk to the Stromboli. I swear, you would have thought that I gave them a winning lottery ticket. I've never seen food fly off of a plate so fast. I like to do sampling with the staff. For those of you who are not familiar with the Stromboli it is the cousin of the Calzone.
Pizza dough is tossed into a round or a square-ish, shape, the filling is spread on top as you would for a pizza, then the whole thing is rolled, jelly roll style. Bake, slice, or serve as a whole. My bet is that if someone opened a Stromboli place near ASU (or any college or University) it would be an instant success. We sampled 3: 1. Pepperoni. 2. Roasted Chicken, Arugula, Fresh Mozzerella, Parmesan, Fresh Tomato. 3. 3 Cheese. |
stromboli rawks...
i make mah own. i weigh heavy on spinach, mushrooms and cheese, meat is good, too...
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A good combo. I am going to work on getting some good stone tiles for my oven so that I can do more pizza and stromboli's at home. |
OMG babycakes that is a seriously cute pic.
My cat Diva would be in the bowl. Looking at me like "where do you think you are going with MY catnip?" lol The cat has the right name. For real. |
yesterday I made a spicy chicken bake with chicken, veggies, rice and onions and a whole lot of differnt spices
It smelled so good and really tasted good also I baked it at 350 for a little over an hr |
Hola Delicious people.
I am having a day off and feeling slightly motivated to cook, yet I do not think that this is going to happen. Still need a break. What I do need to figure in to my week is some ice cream making time with my dear friends charming 9 year old son. Once he learned that I make ice cream he attempted to put in an order with me, so I suggested that we make ice cream together. He loved that idea. Now I need to motivate the little guy past the standard vanilla, strawberry and chocolate. Especially if I cant get organic strawberries that are in good condition here. What are you all up to? |
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I am going to try a honey and herb salmon sometime this week. |
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Another thing that I like to do is marinate the Salmon in Teriyaki and then grill it then put it on top of a salad. Both versions of the Salmon work well with Ceasar salad by the way. |
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