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:

When I arrived at work on a recent Mon­day morn­ing, my com­puter wouldn’t turn on so I took it as an oppor­tu­nity to finally flip through the beau­ti­ful cook­book that I had scooped up at a recent book give­away. It turned out to be a per­fect way to start my morn­ing. Recipe after recipe after beau­ti­ful photo, my mouth began to water and I grew inspired to play in my kitchen when I returned home that night. Read more:

There’s no telling what is in store for 2012 and frankly I find that excit­ing. I do know that my last days of 2011 and first days of the new year were spent in sun­shine with loved ones and good food, and if that’s any indi­ca­tion for the direc­tion this year is headed, I’ll take it. I flew down to Miami to ring in the new year with my best friend Farah, her new hubby and their gor­geous new house. When Farah started talk­ing about menu plan­ning, I imme­di­ately took the reins and tossed out dishes that I was itch­ing to con­tribute. She wanted to make an orzo pasta salad and I took that as an oppor­tu­nity to give myself a lit­tle cre­ative chal­lenge. Read more:

It hap­pened again. Another sup­per club left me with a plethora of goat cheese in my refrig­er­a­tor. One would think that I would learn to stop over­es­ti­mat­ing by now, but I can’t help but always air on the side of safe rather than cheese­less. So I once again found myself star­ing at the ingre­di­ents in my kitchen, try­ing to come up with a meal to toss the rest of this tangy deli­cious fro­mage into. Read more:

As we all can attest, the cli­mate has reached extreme lev­els of unpre­dictabil­ity. So when you find your­self in a t-​​shirt on a 60 degree day in the mid­dle of win­ter, you take the longer walk to work, enjoy the sun­shine and go with it. It’s also a per­fect excuse to enjoy a sum­mer meal one last time before the real cold hits, and this past Mon­day I did just that. Read more:

Some­times you just can’t eat enough of your favorite food. For me, that’s goat cheese (or any cheese for that mat­ter). This is why I decided to take advan­tage of the giant log of the tangy, smooth and crumbly white fro­mage that I had left­over from my Sat­ur­day morn­ing break­fast. It was Sun­day night, and I wasn’t about to go out to the mar­ket and pur­chase gro­ceries for an end of the week­end din­ner, so I decided to make do with what I had around. Read more: