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I buy Picasso?
Oct. 29th, 2003 06:33 amOr not.
I got some wonderful spam last night.
( text )
Oh, yes, the world of art collecting, here I come.
I got some wonderful spam last night.
( text )
Oh, yes, the world of art collecting, here I come.
Oct. 29th, 2003
Final veggies (week 21)
Oct. 29th, 2003 06:42 amCSA
This is the last of the farm veggies for this year, and there's a lot of them:
I suppose I have enough squash to make it to Thanksgiving, if I plan it carefully...
PSA
Today at 1 pm and tomorrow at noon in the Cambridge main public library there are performances of Stephen Sondheim's adaptation of Aristopahnes' The Frogs, "wherein Bernard Shaw and Will Shakespeare go at it in a battle of wits and words". The audience is encouraged to bring lunch, as well.
Just in case anyone has time... it sounds like fun.
This is the last of the farm veggies for this year, and there's a lot of them:
- three acorn squashes
- five butternut squashes
- a celeriac root
- a stalk of beautiful Brussels sprouts (plus I got an extra one somebody didn't want)
- too many carrots to count (ten pounds at least, possibly more)
- a bag of spinach
- five leeks
- one bunch of green curly kale
- one bunch of dark green elephant kale
I suppose I have enough squash to make it to Thanksgiving, if I plan it carefully...
PSA
Today at 1 pm and tomorrow at noon in the Cambridge main public library there are performances of Stephen Sondheim's adaptation of Aristopahnes' The Frogs, "wherein Bernard Shaw and Will Shakespeare go at it in a battle of wits and words". The audience is encouraged to bring lunch, as well.
Just in case anyone has time... it sounds like fun.
Foodle Canoodle
Oct. 29th, 2003 02:26 pmI did a bit of experimental cooking this week. Nothing really pushing boundaries, but still enough different to feel like I was noticeably permuting things. ( Read more... )
I've started thinking about what to do with all the farm bounty from this week, especially the pounds and pounds of squash and carrots. I've started having some ideas.
For the squash:
I could bake them now, mix in whatever seasoning (I vacillate between the more usual cinnamon-nutmeg sorts of flavors and salsa), and freeze it/them for Thanksgiving. The idea of having a couple of things done in advance is pretty appealing. I could make some of that for now, too. Or perhaps a butternut squash pie. Or squash gnocci. Or simmer some squash in apple juice, then add sage and caramelized onions, and turn that into ravioli filling, using wonton skins as wrappers. Or make some kind of savorty squash tart, perhaps with leeks, sage, and cheese in a puff pastry crust.
For the carrots:
Of course I could roast some, with onions, or potatoes (or both), or perhaps some other root veggies (parsnips!). I've gotten a suggestion for mashed carrots, or carrot cake. They go well in lots of soups, too. I'm not feeling nearly as inspired about them, so other suggestions would be useful.
Hm. And all this starts me thinking about a Thanksgiving menu. I went looking to see what I'd made last year, and I don't have it written out as a menu in one place. I shall have to remedy that this year. Current thoughts: herbed rolls (made with sage, onion powder, garlic powder, white pepper, which I did for the first time last year) (some of which will become stuffing), turkey, stuffing, cranberry sauce, winter squash, green salad, possibly mashed neeps, with dessert to follow. Probably pumpkin pie, perhaps an appley something. And things like nuts and dried fruit and bits of chocolate for later munching. I feel like I should try something new, though, if just one dish. Does anyone have any favorites to suggest?
I've started thinking about what to do with all the farm bounty from this week, especially the pounds and pounds of squash and carrots. I've started having some ideas.
For the squash:
I could bake them now, mix in whatever seasoning (I vacillate between the more usual cinnamon-nutmeg sorts of flavors and salsa), and freeze it/them for Thanksgiving. The idea of having a couple of things done in advance is pretty appealing. I could make some of that for now, too. Or perhaps a butternut squash pie. Or squash gnocci. Or simmer some squash in apple juice, then add sage and caramelized onions, and turn that into ravioli filling, using wonton skins as wrappers. Or make some kind of savorty squash tart, perhaps with leeks, sage, and cheese in a puff pastry crust.
For the carrots:
Of course I could roast some, with onions, or potatoes (or both), or perhaps some other root veggies (parsnips!). I've gotten a suggestion for mashed carrots, or carrot cake. They go well in lots of soups, too. I'm not feeling nearly as inspired about them, so other suggestions would be useful.
Hm. And all this starts me thinking about a Thanksgiving menu. I went looking to see what I'd made last year, and I don't have it written out as a menu in one place. I shall have to remedy that this year. Current thoughts: herbed rolls (made with sage, onion powder, garlic powder, white pepper, which I did for the first time last year) (some of which will become stuffing), turkey, stuffing, cranberry sauce, winter squash, green salad, possibly mashed neeps, with dessert to follow. Probably pumpkin pie, perhaps an appley something. And things like nuts and dried fruit and bits of chocolate for later munching. I feel like I should try something new, though, if just one dish. Does anyone have any favorites to suggest?