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Yikes! It's June
Jun. 1st, 2006 02:15 pmYep. I should get ready for Lilies. Drag out the SCA stuff, get it into my bike bags. Going with only the back rack, as front rack brace kept pushing down on the front fender on Nephrite (the Bridgestone that is to be my long distance bike if I ever get done fidgeting with it.. hopefully tonight). I needed people with more metal bending skill than I have. Oh, and I need to figure out pattern for a period headscarf..
Meanwhile, one of things Tom bought on the last JoCo trip was the third Mennonite cookbook, Simply in Season. Now, he has loved the first book, Cooking More with Less, as long as I've known him. It is a lot of recipes and tips for eating economically, mostly picked up by missionaries. Simply in Season is recipes and tips on eating food that are in season. Very cool, and pushes me to buy more from the farmer's market. I prefer to support small scale local farmers, than buying organic produce at the merc (which is at least better than large organic chains). Also, the cookbooks made me suspesious about 10,000 Villages. Yep, they are a nonprofit run by the Mennonites. As much as missionary work squicks me, theirs isn't so bad. As much about improving lives as straight conversion.
Oh, so we produce in the fridge, which needs to go so I can buy more. And I keep having trouble figuring out what I want to eat. I started off wanting to make Saag Paneer with tofu instead of Paneer, so I opened up my handy Joy of Cooking. I got distracted by the other entries with spinach and ended up making
Spinach with Raisons and Pine Nuts
Pull out the spinach. Wander around the kitchen wishing for a scale. Guess it is about half a pound. Wash and cut it. Dump into frying pan on med heat and cover for about 5 minutes.
1 tblsp olive oil
1 tblsp pine nuts
1 tsp garlic from jar
1 tblsp raisons
Put olive oil and pine nuts in small frying pan on low. When pine nuts start to brown (and smell good) add garlic. Fry for another minute, then add to spinach with raisons (the recipe called for currents, but we didn't have any). Cook for another 5 minutes. Serves 1. Easy, light, but gives iron and protien for vegatarians.
Meanwhile, one of things Tom bought on the last JoCo trip was the third Mennonite cookbook, Simply in Season. Now, he has loved the first book, Cooking More with Less, as long as I've known him. It is a lot of recipes and tips for eating economically, mostly picked up by missionaries. Simply in Season is recipes and tips on eating food that are in season. Very cool, and pushes me to buy more from the farmer's market. I prefer to support small scale local farmers, than buying organic produce at the merc (which is at least better than large organic chains). Also, the cookbooks made me suspesious about 10,000 Villages. Yep, they are a nonprofit run by the Mennonites. As much as missionary work squicks me, theirs isn't so bad. As much about improving lives as straight conversion.
Oh, so we produce in the fridge, which needs to go so I can buy more. And I keep having trouble figuring out what I want to eat. I started off wanting to make Saag Paneer with tofu instead of Paneer, so I opened up my handy Joy of Cooking. I got distracted by the other entries with spinach and ended up making
Spinach with Raisons and Pine Nuts
Pull out the spinach. Wander around the kitchen wishing for a scale. Guess it is about half a pound. Wash and cut it. Dump into frying pan on med heat and cover for about 5 minutes.
1 tblsp olive oil
1 tblsp pine nuts
1 tsp garlic from jar
1 tblsp raisons
Put olive oil and pine nuts in small frying pan on low. When pine nuts start to brown (and smell good) add garlic. Fry for another minute, then add to spinach with raisons (the recipe called for currents, but we didn't have any). Cook for another 5 minutes. Serves 1. Easy, light, but gives iron and protien for vegatarians.
