Bread, Wine, Salt

A Christmas Feast: ( Maud started it .) The most important part is the julekake for breakfast, which we had with scrambled eggs. Well, the most important part is to play with the presents. But julekake is a close second.  I also made enough to share with everyone in the known universe. My dough bucket overfloweth. Well, not yet, but soon after this picture was taken. Sausages : I sent the husband to the store with a list which said bangers and he returned with a variety of flavors of pork and chicken sausage, none of which could be said to be banger-like. People ate them anyway. It seemed fine. Potatoes : What can go wrong with potatoes, cream, cheese and garlic ? Nothing, except when you don't read the recipe properly ahead of time and find out it has to cook for 90 minutes, not 60.  Dinner was a bit late. Carrots: Gingered, as before . Went off without a hitch.  Brussels Sprouts : Shredded, with the food processor which I ...

Last week we had dinner at a friend's house. She made salmon, and Husband, who is not always a fan of fish that is not in the form of fish fingers (hold the custard) discovered that he could eat salmon and like it. Later that week as we were discussing what dinners we might eat, he pulled some salmon fillets out of the freezer and said I could do something with them, if I wanted. This dovetailed nicely with some rice cooker related research I'd been doing so I knew right away what I would do. My rice cooker is not currently big enough for salmon fillets (though I expect to change that soon enough) so I baked the fish instead, along with the rice and dandelion greens because why make more work for yourself that you have to? The brown rice takes a long time to cook, so keep the salmon in the fridge until just before you need it.  Keeping it cold will prevent it from drying out during baking. Lemon-Thyme Salmon with Brown Rice and Dandelion Greens feeds 4-6 Ingredients: ...

In June we had house guests. Since the last time we'd seen them they converted to the paleo diet. (Short version: no grains, no dairy, no legumes, lots of meats, veggies, nuts, and fruits, limited raw honey, dark chocolate.) We had to feed them, while also feeding my older son who won't eat meat unless it's bacon. Almost as soon as they were gone I had vegetarian friends come over for a play date, and I had to feed them lunch. And then the next day my mostly vegetarian friend and her utterly carnivorous husband and son came for a visit and I had to feed them, too.  I say "had to feed them" as if it were a trauma, which is wasn't. I like feeding people. I say "had to" because they were in my home over mealtimes so I was required by the laws of hospitality to offer them sustenance. Basic hospitality also required that I provide food that was acceptable to them. Hospitality doesn't say anything about judging their dietary choices. Why they ea...

Sunday: Cheeseburgers with roasted potato wedges Monday: White Beans and Cabbage Tuesday: Red Bean Peanut Stew Wednesday: Seitan Stir-fry Thursday: Black Bean Soup Friday: Pizza Saturday: Stuffed Peppers What are you eating this week?

The men of the household are at the barber shop getting haircuts.  I am home making menu plans.  (No, come back.  I swear I am still a feminist.  I have righteous indignation and everything, just not about menu planning.  My husband does the grocery shopping!) Here is the plan for this week: click to embiggen The page numbers with no initials are from Supermarket Vegan . Menu planning is not commandment carving and sometimes things from last week get shifted to this week.  The pages marked "sne" are recipes from  Super Natural Every Day by Heidi Swanson of 101 Cookbooks .  Heidi is the cook I want to be when I grow up, and I love her cookbook.  I just haven't done much with it yet, so it made sense to pull it off the shelf this morning.  There are so many wonderful pictures, it's hard to pick.  I know this is a book I'll be going back to as the seasons change. You'll notice that I don't plan a lot of breakfasts an...

I have two methods of menu planning. The first is to sit down with my husband and decide which of our regular meals should be in rotation in a given week, and then make sure that our shopping list reflects the plan. It's easy, but it's a tiny bit boring. The second method is to pick up one of my many cookbooks and flip through it looking for recipes I want to try. A book which has been sitting on my shelf for a while, sadly neglected, is Supermarket Vegan . I picked it off the shelf last week and made a menu plan. I love this book. I am not a vegan, not even a vegetarian, but when I do eat meat it is grass-fed, free-range, humanely-raised meat, because I believe it is better for me, better for the animals and better for the planet. “But” say my friends, “that kind of meat is so expensive.” And they're right; it is. No one knows that better than the person who bought the rib-eye roast for the Beef Wellington at Christmas dinner. (Me!) Since we don't have a v...