...I'm happy to report it was a good & busy one!
- Biked up to Star Provisions & IKEA with Caleb
- Worked out at the gym
- Went to a fun Oktoberfest being held by a Lutheran church up in Midtown
- Went grocery shopping
- Watched two movies on SciFi -- Shapeshifter and Immortel
- Spent afternoon with Amanda, eating, shopping at Borders, Whole Foods
- Cooked yummy pasta dish
- Watch Discover Health shows
- Went through backlog of emails
Tomorrow I'm up in Dunwoody working again.
Wouldn't you know that when I went out grocery shopping for the 7-8 different recipes I'm cooking up this week, two of them require a lot of spinach -- and all fresh spinach has been pulled from the shelves. Since some of the other ingredients are perishable, I guess I'll have to come up with a substitute, like maybe swiss chard or kale. Or perhaps canned or frozen spinach, if I can find some that's unsalted.
I'm going to be cooking so much good food over the next couple of weeks. On the way up to meet Amanda, I went through my favorite cookbook, Sunday's at Moosewood, marked a bunch of recipes I wanted to try out, and wrote up a list of what ingredients I needed. I don't have the list of recipes here, but to my recollection, here are a few:
- African Peanut Soup
- Turnip & Pear Soup
- Carrot Pancake
- Some sort of Eastern European stew w/dumplings
- Cucumber & Yogurt Salad
- Thai Noodle Salad
Last night I made a Pasta and Beans recipe, which turned out great. It was basically a thick, delicious vegie stew (zucchini, onions, garlic, tomatoes, carrots, kale, parsley, etc.) which you dump on top of pasta, topped with some parmesan. The boys had some and I still have a couple of servings left, so I'll probably have that tonight.
Meanwhile I still have leftovers of the North African artichoke heart stew I made last week, as well as the Chinese cellophane noodle salad!
Why the cooking kick? Well, one, I love cooking; two, it's way healthier than eating out; and three, it's pretty much cheaper than eating out. And my groceries tend to be cheap since 4/5 of what I buy is vegetables or fruit. Processed food, junk food and meat are the expensive things in the store and I barely get any of that.
10 Foods I Must Have On Hand To Cook
There are so many recipes, many varieties, where those ingredients, in some combination, are all you need.
Plus, herbs and spices. I have probably 60 or 70 bottles or tubs of different stuff, because I cook cuisines from all around the world and need to be sure I've got anything I might need, whether it's Chinese Five Spice or turmeric or caraway seeds. The ones I use the most: basil, black pepper, cinnamon, corriandar, cumin, nutmeg, oregano, parsley, rosemary, thyme. I would go to Scarborough Fair but I never seem to need sage so I don't have any.