Thursday, October 9, 2014

Accessorizing

Dad came for a visit last week and we revved up the juicer. He's always been a good sport about my culinary adventures. The shade of this juice makes me think it was a sunny fennel, orange and ginger concoction. I poured these two for Dad and Andres. As I was serving them, Andres asked, "Do you have umbrellas for those?" I surprised myself a little when I said, "Why, yes -- yes I do,"

Having been an adult for a long time, I have a lot of stuff. While I have no recollection of the reason I have tiny umbrellas, I'm shocked I remembered in that moment that I had them but what is more surprising is that I knew where they were.  Service with a smile!

Monday, September 15, 2014

My Late-Summer Narnia Moment

As I was paying the bills this morning, some movement outside caught my attention and I was grateful to have a couple of minutes to watch this young lady. She was a pretty large animal, actually. I grabbed the camera and began snapping away, albeit badly since I was rushing through it. I knew my magical moments with her were numbered. Right away she heard the shutter of the lens and looked right at me for a couple of minutes:

This photo does not do the connection justice. With my shaky, nervous photography, I didn't catch the intensity of her gaze. She seriously stared right into my eyes through the window for a couple of minutes. I put down the camera and met her gaze. She wasn't angry or frightened. She was curious. After a while, she remembered her little one:

Regretfully, I got no good photos of the little dappled baby. Everything moved very quickly from the time he or she entered the scene. I snapped away, but my camera preferred to focus upon the dirt on the outside of the window instead of the magical garden wonderland.

Still, it was a lovely way to start the day.

Thursday, September 11, 2014

Raw Tabouli

This isn't my recipe. Since I love this minted parsnip tabouli so much, I figured I'm better off not reinventing the wheel. This recipe is from Kris Carr's Crazy Sexy Kitchen. She and chef Chuck Sarno created this innovative salad with raw parsnips in the place of couscous. The parsnips are simply pulsed, dry, in a food processor along with garlic and then the other hand-chopped ingredients are stirred in. This no-carb tabouli is bright and delicious in flavor and, in Kris' words, "light as a feather". Since I am a never-enough-kale kind of gal, I served the tabouli atop a pile of it. Delicious!

Tuesday, September 2, 2014

End of Season Harvest

The kids have been in school for three weeks already in the deep south, so the gardening season should be just about over, but I still have mostly green tomatoes, and plenty of other things sprouting anew all the time. Our weather has been hellish and soggy, like a jungle, and we all know plants love that.

So here's a recent harvest. Represented are dino kale, rainbow chard, basil, tarragon, Chinese longbeans, tomatoes and my surprise guest: purple cabbage -- that's it toward the bottom: silvery green leaves with purple veins.

The cabbage was a surprise because, well, sometimes my crisper is overly full to the point I lose track of things. About half a purple cabbage was in full-rot (thankfully in a plastic bag) by the time I found it. The rot was nasty, but a brand new plant had sprouted from the slime -- sort of like a cruciferous phoenix! I had a blank spot in the garden so I quickly buried the cabbage-Fawkes to see what would happen. I couldn't be more pleased -- the fresh young cabbage leaves are tender and flavorful.

I utilized my bounty with a delicious, gluten-free Quinoa-pasta salad:

I roasted the sturdier veggies before adding them to the mix. This salad fit the bill for the first college football party of the season. My son's school, University of Georgia, is off to a fantastic start!