My Week in Food

Here’s what My Week in Food looked like…cooking and eating highlights captured with my iphone.  What did you get up to in the kitchen this week?

Last remnants of Easter. Love those colored eggs.


Tasked with bringing potatoes to a family celebration for 40, I made enough potato, fennel, Gruyere gratin (oven ready in the photo above) to feed a small army. Overestimated everyone’s appetite for starch, so I returned with an entire pan full, now in the freezer waiting for my next dinner party. Who’s coming?

Spent part of Sunday morning talking nutrition on KRON Weekend here in SF.
TV appearance = Terrifying plus exciting.

Just discovered Turntable Kitchen. Do you know about these guys? They bring together a passion for food and music, including this monthly “Pairings Box” which arrives at your door complete with three gorgeous recipe cards, a few premium ingredient essentials, and music to accompany the meal (a limited-edition vinyl single and a curated digital mixed tape). Love.

Read a description of how Dash and Bella writer Phyllis Grant “massages her kale”, which all sounded a little too “California” until I tried it. Working oil, vinegar, and other goodies into those dark leafies with your hands does makes for a terrific, tender salad.  “Go here” for loads of kale salad inspiration (and a good read).

Lunch Lines

New favorite lunch box item: Lunch Lines. It’s a tiny book of tear-off pages with silly riddles. Genius.

Strawberry Guava Smoothie

Plenty of breakfast smoothies this week, including this one celebrating Spring strawberries: 5 to 6 medium strawberries, 1 frozen banana, 2 pitted dates, 1/3 cup plain yogurt, 1/3 cup almond milk (or any other kind of milk), 2 teaspoons flaxmeal, 2 ice cubes. Blend.

Can’t stop with the strawberries. In this case, for a semi-decadent, last second kids’ breakfast piled onto toasted whole-grain English muffins smeared with dark chocolate/peanut butter spread…milk on the side.

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