Hi internet. I disappeared under a pile of snow for awhile there, and now I am basically buried under my jobs. One of those jobs is in my field and fulfilling and wonderful, but it also necessitates that I live out of a suitcase Monday night through Thursday afternoon in a place with no kitchen. Fortunately I have access to an excellent food co-op on those days, but I have also been doing some very uncharacteristic food planning and prep in order to cope with my frequent travels. I work a full day on Mondays before I hit the road, so that has meant that I spend my Sunday afternoons peacefully in the kitchen, getting ready for my week.
No recipes today, but I thought I'd at least let you know what I'm making:
1. Veganomicon's Chickpea Cutlets, except I did mine with cannellini beans and Italian spices.
2. A blues-killing winter citrus salad that I ganked from Jeannette's blog. I added ginger and celery and a grated carrot and will probably chuck in some pumpkin seeds. There, that was kind of a recipe.
3. A huge pot of vegetable stock, using up all the veggie butts I've been chucking away in the freezer.
4. A huge pot of black eyed peas for some to-be-determined dish that I'll make later tonight. It'll probably be of the beans + grains + greens variety.
5. A big batch of apple granola, also based on a Jeannette recipe. I've been using this recipe as a starting point for a few months, and let me tell you, I don't think I'll be buying granola ever again.
I'll be coming back at you soon with a recipe for a Massaged Kale Salad, but I just wanted to get over my no-posting slump and say hi.
I am not much of a baker--I can follow a recipe just fine but don't get into all the precise details of good baking technique, and I'm not likely to fabricate my own recipes for baked goods. However! I can type up a link with the best of them, so I'm going to send you over to the Homesick Texan's biscuit post. This was linked at Shelterrific last week, and as soon as I read the recipe I knew I had to try it.
The Brit and I are both off work this morning--he has to fly off to Vegas for biz this afternoon, and I don't teach until later in the day, so today was the day. This recipe is not at all intimidating, and took about a half hour, start to finish. And I didn't even have a rolling pin, so I just used a clean wine bottle out of recycling, and cut the biscuits out with my measuring cup. I mixed in a little whole wheat flour and baked them up in my wonky oven. The biscuits did not suffer one bit.
The result: buttery, flaky, tender biscuits, almost too rich. We ate them up with strawberry jam.
