Improvised meals with leftover ingredients in my refrigerator often wind up being the most fun to cook. I suppose it’s due to the element of surprise that comes from tossing ingredients together and hoping for the best. And when the dish comes out tasting delicious, it’s a rewarding reassurance that maybe I do know what I’m doing in the kitchen. So, with red chard leftover from my tacos, I rummaged through my kitchen and decided on a garlic and chard pasta. 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:
There’s a first time for everything and this week was both my first bike accident and my first time making lentils. My weekend started off great with friends and family in town– birthday celebrations, brunches, dinners, a whole lot of cake and a whole lot of love. On Sunday, we decided to make the most of my guests’ last day in town and also take advantage of the fleeting 80 degree weather. So, my friends rented some bikes and we set out for the tour de Brooklyn (not to be confused with the Tour de Taco- an actual annual and awesome event). Things started out great and it was shaping up to be a beautiful afternoon. Then it happened– my tire and the sidewalk got into a little quarrel that resulted in my face meeting the ground. Read more:
Due to insufficient funds in my bank account this week, I arrived home last night hungry and determined to make myself dinner with anything I had lying around the house. I had a small amount of Ezekiel pasta, some white wine in the fridge that was about to go bad, and some capers that were crying out to be used in something.