Sprout & Pea

Sweet pota­toes seem to be tak­ing over my apart­ment lately thanks to the abun­dance of them that appear in my CSA each week. So, when I finally had a night in and a chance to get cre­ative with my din­ner, I turned to the ol’ orange potato. I stared at the bowl of them on my kitchen table and pon­dered what I could do with them aside from roast­ing, bak­ing, or mash­ing. Then, a stroke of lazi­ness came over me and I thought seri­ously about just mak­ing some pasta. But through this lazi­ness came a stroke of inspi­ra­tion. Read more:

Some­one men­tioned french toast the other day and sud­denly I had a huge crav­ing that seemed to be last­ing for days. Since it’s not often that I crave sweet fla­vors for break­fast, I decided to take advan­tage of this sweet tooth when I woke up on Sat­ur­day morn­ing. Instead of the tra­di­tional way of mak­ing it, I thought I would browse the world wide web for some dif­fer­ent vari­a­tions. I was curi­ous how peo­ple made vegan french toast, and my search results included many recipes using bananas and soy or hemp milk instead of eggs. Read more:

Happy birth­day to my friend Katie in Mon­treal who sent me her recipe for this deli­cious veg­gie chili that I made last night! I’ve really been crav­ing chili recently but I had never made it before. I’ve come across many recipes but they all gen­er­ally sound too heavy. Then, as I was talk­ing to Katie a few days ago about Sprout & Pea, she told me she makes a pretty mean chili these days.
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Thanks to my friend Ker­stin, I didn’t miss out on one of the best days of the year: 90210 day!  That’s right, for all of you former/​current/​forever fans out there, today is 9.02.10.
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The one fast food place that I still love to indulge in when I head back south for a visit is Pollo Trop­i­cal. It’s cuban fast food and it is the best grilled chicken and roasted pork (it’s all about the mojo juice mari­nade and sauteed onions). My mouth is water­ing writ­ing this. I could eat every­thing on their menu, except for one thing — the plan­tains. I never really enjoyed plan­tains and grow­ing up in Miami they were everywhere.

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My Grand­fa­ther has always been an inspi­ra­tion to me and con­tin­ues to inspire me every­day.  For as long as I can remem­ber, he has been bak­ing incred­i­ble brown­ies, cook­ies, quiches, noo­dle koogles — just to name a few.  I have been for­tu­nate enough to enjoy all of his deli­cious recipes over the past twenty-​​seven years.  Now, with my new-​​found love for cook­ing, I feel for­tu­nate for all of the moments that I get to sit down and chat food, recipes and life with him.
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