I haven't been taking as many pictures or documenting life as much lately, but wish I had. I've been having lots of fun in the kitchen, cooking up this amazing Rosemary White Bean Soup (I use kale instead of spinach, extra beans, and top with fresh parmesan - soooo good!), experimenting with a lot of Asian dishes (miso with wakame and fresh vegetables, curries, vegetarian pad thai, peanut noodle dishes, etc), making my own dough - finally using my pizza stone, and trying to make my Sicilian Great-Grandma Josephine LaRosa's recipe for tomato sauce. Maybe it's because I'm pregnant (or at least that's my excuse), but I've noticed the vast majority of my Pins these days are food-related.
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| Speaking of food: here's my portly, snack-happy alarm clock. |
It doesn't help that I'm working part-time at Red Wagon Plants here in Hinesburg (as social media-marketing-Quickbooks-sales-general admin person), where we have greenhouses full of growing organic herbs, salad greens, veggies, and other edibles. Even though I spend most of my time in the office (the corner of a cow barn where I can hear calving happening on the other side of the wall), I love to eat my lunch in one of the greenhouses and enjoy the warmth, light, and winter greenery. I'm so happy spring has finally decided to show its face, and I can't wait to have bowls-full of fresh produce from James & Sarah's Trillium Hill Farm starting in May. I grew up on a farm, and just like I feel like I'm "doing what I'm meant to do" when I'm writing, it feels so right to be working at a farm again. Plus, my boss is French, super-creative and makes amazing food, and my co-workers are incredibly knowledgeable and all look like earthy super-models. :)
What else has happened? Dark Renaissance released a collection of Dan's short stories called 'The Lord Came at Twilight" with illustrations by several interesting artists. Good reviews so far!
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| Hardcover Edition of Dan's book (publisher's photo) |
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| One of Kevin's pieces from "Lock is Key" |
Meanwhile, Dan's best friend Kevin opened a solo sculpture show "Lock is Key," more Burlington friends are moving to Hinesburg (and having babies), D & A are getting married in their beautiful yard in May, I've been finding deals on copper items (my current design obsession) at local antique shops, oh - and we're buying a condo! (Gradually moving our way deeper and deeper into the hills). It's fun living in Hinesburg - even though there are alot of newcomers, many folks still know everyone, and people I don't recall meeting say hi and already know I'm pregnant, and a woman on Dan's commuter bus to UVM knew we were moving and asked if we want a garden plot through the condo association. Dan grew up here, and if he has his way, I suspect we'll live out our days without ever moving anywhere else. (Except maybe the UK). :)
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| Latest copper find - an antique flour tin. I've since used it to house a sprouting young "prayer plant." |
Oh - a few more food-related ideas. Last weekend I cooked up some Cuban black beans (soaked overnight and then simmered for two hours, throwing in a bay leaf and some onions & garlic and maybe a little cumin along the way). Definitely involved as much cilantro as possible! We used some of them them in a rice and beans casserole. Last night, I threw the leftover cooked beans into my tiny Cuisinart with a fresh diced tomato, more garlic, dried herbs, a little cumin, and lots of chipotle chili powder and turned it into a soup, topping with sour cream. The tomato balanced the heaviness of the spices and it was great!
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| Looks like sludge, but tastes good! |
And finally...I returned to this couscous salad I got from my friend Sam ages ago. We had training at the farm this week and I knew with a lunch potluck on Friday, the pressure was on! I used to make this dish with red pepper flakes, golden raisin, and left out some of the ingredients, so it was super spicy and felt a little heavy. I included all the ingredients this time and only modified it by adding more of the spices (to taste), and it had such a fresh, savory, nutty flavor!
1 1/2 cups Couscous
1 TBSP Butter
1 1/2
cups Boiling water
1/4
cup Plain yogurt
1/4
cup Good olive oil
1
tsp White wine vinegar
1
tsp Curry powder
1/4 tsp
Ground tumeric
1 1/2
tsp Kosher salt
1
tsp Freshly ground black pepper
1/2 cup
Grated (or small diced) carrots
1/2 cup
Minced fresh-flat leaf parsley
1/2
cup Dried currents
1/4 cup
Blanched, sliced almonds (toasted pine nuts can be substituted)
2
Scallions, thinly sliced (white and green parts)
1/4
cup Small-diced red onion
Place the couscous in a medium bowl. Melt butter in the boiling water and
pour over the couscous. Cover tightly and allow couscous to soak for 5
mins. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt and pepper
with a fork. Add the carrots, parsley, currants, almonds, scallions, and
red onions; mix well and taste for seasoning. Serve at room temp.
At the potluck, my co-worker (who also happens to be a cookbook author), said "the couscous is good," and made my day. :)
