I Have Officially Started Taking Pictures Of My Food

It's real, you guys. It's real now. Photos, photos everywhere.

Okay, so maybe not that many but ARGH stupid formatting.

It won't let me just drag them around. Oh, well, I suppose I'll survive. Lots of walking last Saturday and tromping around the Square. A co-worker of mine had dropped off a giant bag of hand-picked asparagus so we set to work making a menu around that: Asparagus Soup!

I...don't like it. Emmy does, at least, I think she does. So, that's good.

 Stupid FORMATTING.
why...why am I center now instead of right?

let me

 

see

 

about...

 

THERE WE GO.

 

ahem.

 

 

As I was saying...

 

Seriously, those onions are enormous. I like to take photos of food before I cook it. Presentation is easier that way. I line up all my ingredients, in this case onions, asparagus, and butter, and snap away. Oh well. We may be getting the gift of (HURRAY, sort of?) more asparagus this coming weekend, and river trout...soon. Apparently you strip them, gut & bone them, stuff them with a rice mixture and bake them. Mmmmm.

 

We also bought little seedlings. I couldn't resist! Lemon Thyme and Chocolate Mint. It'll be great to have them with us in the car on the drive east. I love the smell the lemon thyme leaves on my hands, sharp, almost acidic, like dish soap but with a deepness to it that I just love. The stuffing of the peppers from last week was really awesome, even if I discovered I'm not much of a fan of raw peppers. I'll reproduce the recipe below, and stuff a bird with it next chance I get!

 

 

Brown Rice Stuffing:

 

~Oil for cooking (we used local sunflower oil)

~2 cloves garlic, minced

~2 onions, chopped

~3 cups raw brown rice

~6 cups water, chicken or veggie stock, or tomato juice (we used chicken stock)

~1/2 tsp allspice

~1/2 cup almonds, chopped (I put them in a plastic baggie and beat it with a meat tenderizer)

~1 cup chopped tomatoes

~3/4 lb cheddar chez, grated (just get the stuff that comes already grated, 1 lb is 16oz, 1 C is 8oz)

~salt & pepper, to taste

 

Heat oil in a large skillet/saucepan; add & saute garlic & onions. Add rice & brown about 5 minutes. Add desired liquid and allspice. Cover and cook until rice is done, about 40 minutes. (It says toast the almonds here, but I didn't bother.) Stir in tomatoes, cheese, almonds, & salt & pepper to taste. You can stuff into peppers (9) & bake at 350 for 30 minutes or you can eat it plain, stuff a bird with it, what ever you want! It was great!

 

We're living out of boxes now in anticipation of the Great Migration, but it's not that bad. I'm super excited, are you?

 

Don't know what we'll eat this next week, we'll see, won't we? :) With the Farmer's Market, every week is a surprise!

 

xoxoxo,

Kim & Emmy