FoodFash

Adventure Begins in the Kitchen

Totes Sick

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It’s ok to say things like “totes sick” when being defeated by pollen leaves you feeling sneezed-out and too lazy to use whole words.  I haven’t had as much as a sniffle in over a year and now…  Well, let’s just say I heard a solid 100 God-bless-yous today.

It’s also ok to be excited about traffic and red lights on your way home from the market because it gives you another opportunity to blindly reach into the bread bag.  Whole Foods pumpernickel rye?  Don’t mind if I do.

Even though my seven minutes in heaven drive home completely spoiled my appetite, I was still in the mood for warm tomato soup and a melty grilled cheese when I got home.  Here’s to hoping a cozy dinner and an early bedtime make for a better feeling Kristin tomorrow!

It Really Is Perfect

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I stumbled upon this salad recipe a couple weeks ago and couldn’t wait to try it.  And considering that I use Jenna’s pizza dough recipe on the regular, I trusted that this recipe would also taste every bit as good as it looked.

I remember tasting tahini the first time I made hummus and thinking… Ew.  But each batch of homemade hummus was accompanied by another tahini tasting, followed by an increased liking of the used-to-be-strange-to-me taste.  Now I find myself sticking my spoon in the tahini jar a little more frequently than the peanut butter jar.  Weird?  Possibly.

And mixing tahini love with sriracha obsession?  Bomb.com

This salad was simple enough to throw together during a weekday lunch, but complex enough to leave you wanting for nothing.  I had never (knowingly) tasted white balsamic before and was so pleased with how well the vinegar flavored without overpowering the other awesomeness this plate had to offer.  I’ll be making this salad again and again and again.  That’s a promise!

Cleaning Out The Cabinets, In Pictures

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Breakfast: Sprouted Wheat English Muffins with Fried Eggs (and messy yolk)

Lunch:  Leftover Black & Bleu Salad

Dinner: Leftover Black Bean Salad (sans cheese & avocado)

Dessert:  Leftover Birthday Cake

Holy leftovers!  As the move date gets closer and more boxes get packed, leftovers and simple meals will be as sure as the sun in this kitchen.  Luckily, I am obsessed with salads these days, which will prevent my pantry from being stocked with ingredients that will eventually need to be packed.

Have you written about any good salad combos lately?  Link me up!

My Black & Bleu

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You know, I bought a 20 class yoga card at Yogani on 7/18/2009, just three days after moving back to Tampa from Dallas.  That class card should have been all sorts of used up by say…  August, maybe September, of 2009.  But it wasn’t.  I renewed the card on 1/20/2010 and, embarrassingly, again on 4/19/2011.  I think the lady at the counter felt badly for me at that point and set my new class card to expire on 12/2/2036.

Tonight, I decided to use up the remaining classes (for real this time) before I head back to Texas.  Even though there’s always a chance I’ll end up back in Tampa sometime between now and 2036, let’s not hope for that.

After yoga, I headed to the market to pick up ingredients for my version of a Black & Bleu.

I may or may not have had this song stuck in my head as I cruised through the aisles.

I scooped up the bluest bleu I could find and headed home to sauté portobellos in coconut oil.  I sprinkled garlic salt and crushed red pepper liberally and let them finish cooking.  I topped mixed greens with the heavily seasoned shrooms and cheese and called it a meal.

I intentionally over-seasoned the mushrooms (beware of pepper sneezes!) so there wasn’t a need for dressing.  And with all the umami-ness going on, this was quite possibly the easiest, meat-free, meatiest salad on earth!