|From the kitchen window|
Monday, I'd planned to be at the monthly Dinner in the Dark, but it started snowing hard around 3:00 in the afternoon, and in a couple of short hours, the roads were nasty. After a brief attempt, I abandoned the idea and came back home. I happened to have the ingredients on hand for this delicious roasted cauliflower, prosciutto, pasta on hand, including some delicious fresh arugula from Red Basket Farm that I snagged at the last indoor farmers market, and that's what I ended up having instead of a six course, wine paired meal.
Chemo #4 was mostly unremarkable, with one minor exception. On day three, when things start really percolating internally, I was hit with a pretty intense nausea wave. Ok, at the time it felt like a tsunami. While I was going back and forth between the bathroom and my bedroom, I pretty much collapsed in a heap in the hallway, and twisted my back when I hit the floor.
My poor fifteen year old cat Jake, who rarely leaves my lap if he can possibly help it, and I were eyeball to eyeball while I was horizontal, and he let out a scared little meow. Then I turned my head a little and discovered I had literally scared the crap out of him.
I managed to get myself to bed, and it wasn't a particularly fun night, but the upside is that I didn't have nearly as much of an acid stomach this round, and my appetite returned more quickly than last time. A heating pad, Aleve, and another couple of weeks not exercising, and finally today I don't feel like wincing every time I have to bend or stand up.
Thankfully I got out the last couple of days to shake off the cabin fever. Restocked at The Olive Tap. I am looking forward to playing with their newest - a Mango Passion Fruit Balsamic Vinegar. You must visit the store or look for them at a farmers market. Great stuff.
Hit the Borders closing sale in Medina. Ironic I think, considering they drove all of the independents out of business, that they are now bankrupt. I still like to touch and smell books before I buy them. I wonder how long that will even be possible.
Good thing I got it out of my system, because overnight another snowstorm arrived and has been at it ever since. Some of the highways are closed, all of the schools, and there's a snow ban in my county.
|Herb Garden - Buried Again|
A fridge forage turned up a bag of fresh spinach that I'd purchased from Breezy Hill Farms at the farmers market. If you need any more convincing that you need to buy your food from local sources, I am going to confess that the spinach isn't from last Saturday's market, it's actually from the prior market three weeks ago. Other than a little frost on it because it got jostled around in the fridge to a cold spot, it was perfectly fine. A couple of quick rinses and spins and it was ready to go.
|Breezy Hill Farms Spinach|
8 farm fresh eggs
Penzeys Fox Point Seasoning
Salt and Pepper
Small red onion or large shallot
2 cloves of garlic
Bag of Farm Fresh Spinach
1/2 c. diced ham
1/2 c. shredded cheese (I used a mixed Italian Blend that was in the fridge)
Preheat oven to 450 degrees with the rack in upper third of the oven. Whisk the eggs with a few shakes of the seasoning and a few grinds of salt and pepper in a large bowl.
Heat a good drizzle of EVOO in a large non-stick oven proof skillet. Saute the onion for a few minutes, then add the garlic and cook until fragrant. Add the ham and the spinach. (Don't worry - it's going to look overflowing at first - use tongs to toss until the spinach wilts).
|Spinach before it wilts|
|Spinach after it wilts|
Leftovers are tasty at room temperature, or reheated gently in the microwave.
Did you see the article on Farm Shares (aka CSAs) in the Akron Beacon Journal this week? There are a few quotes from me, and DRUM ROLL please, the news of my upcoming book is now out.
I am hard at work on Seasons to Savor: Eating Seasonally, Locally, and Simply. It is a guide to buying and using local foods, particularly CSA shares. It will feature sources, profiles of some of my favorite vendors, and off season guidance.
There will be recipes, but more importantly I think, there will be a plan of attack for you to get the most of out your CSA share by providing you with flexible base recipes and techniques. I know that in the middle of summer when I am faced with a beautiful, bountiful box of fresh veggies that I don't want to be tied down to specific recipe most of the time, I want to be able to have an idea of what I might be able to create, then let the vegetables dictate the result.
Think of it as turning yourself into a vegetable artist vs. a slave to the recipe. Case in point, you can take the fritatta recipe here and make it your own by changing the green (Swiss Chard, Broccoli, Asparagus, Arugula), the seasoning to your favorite, the meat (or not), and whatever cheese you have on hand. You can do it, I promise, and it will turn it just fine.