Somehow thinking back to mom’s cooking I think a few things: butter and cholesterol mostly. Still a fried egg nearly boiled crisp in butter with some fresh wild garlic and on a corn tortilla instead of gummy white bread makes it a little updated, yet still comfort food.
Boiled some green beans with walnuts and some balsamic-vinegar-laced water, some tofu turned in some onions, more of that odd golden yam and the broccoli.
The market had some fresh radishes, sprouts and a red lettuce. Some cucumber and we’re good to go with any vegetable. The macaroni got 2 sauces, a brown mushroom sauce (on the shadowed left back side of picture) and a kale and oregano pesto on half (from Natural Food Pantry).
Cabbage salad of grated brussel sprouts, carrots and green onion (lightly cooked) mixed with mayonnaise. Tomato on potato-dill bread and a mac and cheese with a green onion and prima donna maturo Holland cheese.
Sometimes substitutions are in order. Having not found injera after the place I used to buy it having closed, I substituted chapatti. The dora wat recipe relies on chicken for flavor and I left it more up to the the butter. spice blends don’t have to be exact. You can start with the seed, roast/toast [...]
Microwaved egg with green onion and chives, the usual suspects of veggies (asparagus and brussels sprouts, boiled) and a kind of yam.
Greek salad dressing awaits the salad. Orzo is unceremoniously topped with a pre-packaged tofu mix, sits aside the asparagus and a salad is bowled over there. Dark-leaf and romaine lettuce, radish, mushrooms, walnuts, alfalfa sprouts, green onions and tomatoes. Getting locally grown produce in season is wonderful to grab.
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