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Let’s talk about my dinner from last night. That’s nigella’s lemon pepper chicken with white wine sauce next to the plate for pouring. Cauliflower and brussels sprouts roasted separately in olive oil and salt. Double salted tomatoes grown down the street, with kalamata olives. And double creme Brie with sage mushrooms hot from the oven.
We had the same wine from the sauce chilled on the side. Dude. *shivers of ecstasy*
The night before we had guests over and I roasted a couple of whole chickens and a butternut squash, and made mushroom risotto, and we had homemade, hot chocolate sauce on pear slices for dessert.
OooooooooM
This needs to happen soon, around here…
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GPOY
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"Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences."
— Julia Child (Mastering the Art of French Cooking)
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Also yuuuuumm….doing this soon, too, dammit!
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My kind of president.
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Holy shit, I am inspired. I’m going to vegan this into om. I have tortillas, rice, corn, onions, garlic, tomatoes, salsa, beans, and I can add in olives, mushrooms - by jove I think I even have cilantro.
(Source: feastuponthis, via themefund)
One of our neighbors has a starfruit tree that will just dump hundreds of them on the ground to rot if he can’t get someone to take them. My children are only too happy to oblige, and have been over there with reusable shopping bags and the step ladder daily for 2 weeks now.
Starfruit is so interesting looking!
The Deli Downstairs | 211 Victoria Park Road, Victoria Park Village, London, E9 7JN on We Heart It. http://weheartit.com/entry/17421821
Chickpea Potato Curry Recipe
- 10 minutes
- 45 minutes
INGREDIENTS
- 2 1/2 cups vegetable broth
- Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
- One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles (See Muir Glen.
If you can’t find canned tomatoes with chiles you can add half a 4-ounce can of diced green anaheim chiles to a 14.5 ounce can of tomatoes.)
- 6 baby (new) Yukon Gold potatoes (about 12 ounces), quartered
- 1 medium onion, diced (about 2 cups)
- 2 Tbsp unsalted butter (or ghee if you have it, or you can sub olive oil)
- 2 teaspoons minced ginger
- 1-2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/8 to 1/2 teaspoon cayenne pepper (to taste)
METHOD
1 In a large pot, heat the butter over medium-high heat and sauté the onions and ginger until the onion begins to brown, about 4-5 minutes. Add the salt, cumin, coriander and cayenne, stir to combine and cook for another minute or two.
2 Add the remaining ingredients, stir to mix and simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste.
Serve the curry in bowls over rice. Great accompanied with plain yogurt.
Yield: Serves 4-6.
Now that it’s legal to arrest and indefinitely detain and even torture “Suspected Terrorists” without due process (from article):
“A recent Freedom of Information Act request has revealed that the FBI wants what it calls “food activists” prosecuted as terrorists, perhaps because nothing could more terrifying than exposing where our so-called food comes from and how it is manufactured.”
