FoodFash

Adventure Begins in the Kitchen

Buried In The Freezer, In Pictures

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Breakfast:  Sprouted Wheat Sourdough French Toast with Maple Syrup

Lunch:  Spicy Okra and Noodles

Dinner:  BBQ Tofu & Brussels Sprouts

When your pantry is packed and your fridge is a ghost town, there’s only one place left to hunt for food:  the freezer.  I should have taken a picture of the random assortment of stuff I had to choose from for meals today.  Thankfully breakfast and dinner were so-so.  But okra?  Really?  Some bites were tolerable but, for the most part, the slime completely grossed me out.  The things a busy, moving girl will do to get her greens!

What are your thoughts on okra?  Have any recipe suggestions that will transfer me to the okra-loving team?

Last Of The Cafe Hey Days

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Am I sad that limited grocery runs mean more Cafe Hey lunch excursions for the next TEN days?  Absolutely not!  I used today as the first of many excuses to mangia mangia on new-to-me menu items I’ve neglected over the past few years.

Seeing Mushroom Miso soup as the soup du jour meant only one thing:  my favorite specials board knows me all too well.  I ordered the cup of warmth and a half of the hummus and fresh veggie sandwich.  I waited patiently for my order, catching up on my Scramble with Friends  queue (KVGator, add me!), thinking about how I take Cuban bread for granted.

And then I spotted this “local is the new black” sign and got a little giddy.  Because I appreciate local businesses.  Because supporting local businesses is something my mom has encouraged for as long as I can remember.  And what do you know… I’m ten days away from living in a place where local isn’t the new black, it just IS.

Toasted Cheese, Avocado & Sriracha Sandwich

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This sandwich was a total accident.  I had planned on making a piece of cheese toast before heading to an appointment today and was unexpectedly inspired by the lone avocado in my fridge.  It was begging to be included.

Ok avocado, you win.  I’ll slice you into three fat chunks and smother you with melty cheese.  It’ll be a good day for both of us.

I toasted a piece of pumpernickel rye topped with two slices of organic cheddar until the cheese was transparent and bubbly.

I cut the cheesy bread in half and arranged the avocado on one side, swirling a generous amount of sriracha over the top.

I closed up the sandwich and took my first bite.  Wow.  This combo was so delish that I must have lost the ability to hold the sandwich together.  I took my second bite and sriracha coated avocados went flying everywhere.  I reassembled the sandwich, pulled myself together, and focused on carefully eating the remaining bites.

Are you a sucker for a fancy grilled cheese?  What’s the most exciting combo you’ve had to date? 

Master Poacher, In Pictures

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Breakfast:  Poached Egg on Sourdough Rye Toast

Lunch:  A quicker version of last night’s dinner

Dinner:  Whole Foods Tabbouleh Wrap & Greens

So I poached my first egg on Saturday and now I can’t stop.  With each poaching, I get a little better at gauging water temperature, performing the egg drop, and judging when they’re done.  And with each poaching, I get a little more addicted to how perfectly the bright yellow yolks ooze all over whatever crusty goodness I set them on.

How do you take your eggs?  Can you prepare them just as well as your breakfast spot?