Welcome to my laboratory

For Halloween I decided to create a creepy laboratory and then stock it full of all kinds of eerie-looking jars filled with dreadful and sinister things for the evil science experiments I'm planning with my newly acquired knowledge of biochemistry.

Biochemistry at Work: Green Soup with Yams and Sage

So biochemistry. Yeah. That's my final post-baccalaureate class before applying to grad school. It requires me to write two essays a week. About biochemistry. My brain hurts. I've never written such science-focused papers before, but it's great practice for nutrition writing, which will be a breeze compared to this. It is pretty interesting material though. I'm currently learning about enzymes. I now understand how refrigeration keeps food fresh longer. (Enzymes, which are proteins that catalyze reactions, are temporarily unfolded (denatured) because they are only active in a narrow temperature range. I love knowing how that.) (I'm perfectly okay with being a nerd.)

Say hello to my very first guest poster: Catherine Murphy!

For all you Dairy Eaters out there, this post is for you. It's the first post on my blog written by a guest poster, my super-fabulous sister-in-law Catherine Murphy. Last weekend Graybeard and I went out to Hampton Bays, NY to celebrate my favorite in-laws' 40th wedding anniversary. We had a nice dinner at Villa Paul, and Catherine loved her meal, so I asked her if she was interested in writing a review of it, and she was. So without further ado, I am tickled to let Catherine take it from here. (P.S. The pictures are also courtesy of Catherine.)

Kale Chips

I still had lots of kale after making the Hearty Kale Salad, so the next day I made Kale Chips. I've been hearing a lot about kale chips lately, and according to EatingWell magazine, if you don't like kale, these will change that. They did for Graybeard. They were delicately crunchy and tasted a like a cross between potato chips and popcorn. They were very good, and I will definitely be making them again. They only took 4 minutes in my oven at 400 degrees, so watch them closely.

Hearty Kale Salad

 
I liked this Hearty Kale Salad (another one from the October issue of EatingWell magainze), with its mushrooms and bacon, and would make it again for myself, but Graybeard wasn't crazy about it. He said that the kale had no taste, which I guess it kind of doesn't raw. But it's frilliness is fun, and with the red-wine-vinegar-based dressing, I thought it was nice. You might have to like kale to like this salad though.

Farmer's Market Fried Rice

Now that I once again pick out my own vegetables every week instead of having whatever's fresh plucked from the ground for me by the farmers at Stoneledge Farm, I can buy produce to fit recipes, rather than finding recipes to fit produce. Both ways are fun, but I prefer the creativity of having to cater to the vegetable, and I was just starting to get a feel for what was seasonal in my part of the country. Now I guess I will never know what is in season in September.