Sunday, July 26, 2009
Saturday, July 25, 2009
Monday, July 20, 2009
Refilling your refrigerator is much like a day at the spa. Or in my case, pumicing my heels and shaving my legs. After draining the door shelves, crisper and drawers early on (those plums were too good to save for later! I had to eat four in one afternoon!), you manage to finish out the week in a less dignified manner. The end of the week (or two weeks, depending on how often you shop) is when you make the final, 1-square-inch bit of mature cheddar last a little longer than it typically should. You smell the bag of spinach and deliberate whether consuming the slightly wilted, slimy leaves that are four or five days past the expiration date will do enough harm to convince you not to eat them. I know, it's private, but we do these things. We smell our underarms too.
When you finally manage to acknowledge the serious lack of anything in your Whirlpool, it's time to break down and bear the crowds at the grocery. When you finally walk through those automatic doors and grab a basket, it's like meeting up with an old friend—one you forgot how much you liked. The produce section calls to you. It's easy to imagine any one of those fruits or vegetables finding a happy home in your fridge. You want them all. But, after a meticulous selection process, you zip through the line, pay, and so begins the rejuvination of your fridge's soul. When you arrive home, its depleted contents looks happier, fresher, healthier (not always healthier) with every item you add. You imagine what you'll throw together for a snack or lunch or breakfast tomorrow. And as the door swings closed, Fridge lets out a monotonous, humming drone, letting you know he is happy and full.
Sunday, July 19, 2009
On a typical school night, I couldn't get around to cooking until 9:30. Still, I have no complaints about the dinner—gnocchi, garlic, asparagus, peppers, spinach, white wine and a bit of mature cheddar—I ate for at least 70 percent of my senior year of college. It was flavorful, filling and took 10 minutes to make.*
Since graduating and starting my new job, I've become a bit more adventurous in the kitchen. I've been experimenting more with ingredients, and have developed a new-found love for sesame oil. I have a few favorite foodie blogs and writers, and I draw inspiration from what they're using. Still, there's nothing quite like creating even the simplest dinner on your own accord.
At the moment, I struggle with my bad habit of compulsive stirring and opening the oven too often to check on food. I'm learning that, although less movement and slower cooking seem like no-brainers, they are difficult practices to master.
Still, I think continuing to make tasty dinners (for usually 1) on a first-job budget will prove to make this year interesting. I'm hoping to get more creative and better at re-using unique ingredients.
To keep myself (and anyone who reads this thing) motivated about cooking and trying new things, I'll be posting snacks, dinners and anything else I venture to make. Yum!
Farmers market zucchini, mushrooms, tomato and red peper in a garlic-y, buttery, white wine delicious sauce.
Blackened sesame Salmon over fresh stir-fried vegetables and white rice.
Red and yellow Tomato Salad, with Goatsbeard Farm goat cheese, cucumbers, green onions and basil. Ooh, and a tasty slice of cucumber in water.
*For those unfamiliar with gnochhi (pronounced no-kee), the potato-based pasta is ready after about 3 minutes in boiling water.