August 30, 2011

Pasta with Garlic, Leeks, & Tomatoes


Last year I discovered leeks and they're now one of my newest favorite vegetables. They have a mild oniony flavor and a pretty light green and white color. I like them braised with chicken or in pasta, which is what I did with them last night.

August 29, 2011

August 23, 2011

Walnut brownies for the ages

This past week Graybeard and I have been in Houston visiting family and friends. There's been lots of gab and lots of grub. It's been a great time, and the week has flown by. For dessert after our big Sunday Polish dinner, Mom made what were quite possibly the best brownies I've ever had. The recipe is near a hundred years old, maybe older. Mom got it from a friend who got it from her great grandmother. Once you try this, you will understand, as I did, why this recipe has stuck around and been passed down for a century.

August 14, 2011

Beyoglu



Beyoglu is awesome, except for that time there was a roach on the table by the bread plate. Luckily, I didn't see it. My roommate at the time spotted it, and our waiter flicked it off the table and stepped on it. But ignorance is bliss/you've got to see it to believe it, and though those don't really apply that well here, I still go back all the time because the food is too good not to. The octopus marinated in olive oil, lemon, and vinegar with red onions and tomatoes... before trying it for the first time I would've thought that I would not be willing to try octopus. (Well, I would've thought that had I not been under the mistaken impression that calamari is octopus, which I've been eating for years. I thought I was taking a big step by trying it non-fried. But turns out -- who would've guessed -- it's an entirely different sea creature. And a mighty delicious one.) If you go to Beyoglu, get the octopus (ahtapot salatasi). It's incredible. I've sought it out at other local Turkish places that will deliver (Beyoglu won't), and nothing has come remotely close.

August 10, 2011

God's Blog

This has nothing to do with food (except for the mention of a lemon at one point), but it's too good not to share. Check out God's Blog, courtesy of  Paul Simms of The New Yorker.

August 5, 2011

I'm back! (And I have fresh CSA veggies to show you!)

Oh my goodness. Am I ever happy to be done with my summer classes. I'll tell you what: three science courses with labs in two months on two different ends of the city during a super hot summer = way too much work, commuting, and sweat. But I'm done! In only two months! Now I am happy, and I still have a little bit left of the summer to enjoy.

It turns out that organic chemistry is not quite as interesting as you may have always imagined, and anatomy and physiology is (are?) wildly interesting. I mean really nutsto fascinating. Our bodies are incredible. You know about all your organs and such, but the tiny stuff, how we work at the cellular level...wow. We should all have to take A&P at some point. I mean, it's only the subject of our own bodies. Might be something many of us would find useful to know about.

You suspected that I may have abandoned the blog for good, didn't you? Well, I didn't. I am very happy to say that now that my summer of tests is over I'm back to blogging (and to work), and there are several things I have been eager to post about, #1 being the beautiful vegetables from my Community Supported Agriculture share. In the first weeks it was a lot of lettuce. Then it was a lot of squash. I hear it now will be a lot of tomatoes, which is quite wonderful. Take a look at my pretties: