A Sway New Year’s Day

I’m not one for resolutions, life is about constantly learning and changing and adapting, but Hank and I did decide that we would try and put at least $100 more per month towards student loans this year. We took a look at our budget and decided to spend $50 less on groceries and $50 less on eating out.

When we started talking about how we could do this, and what we could cut out, it basically boiled down to two things: be more careful about our spending at the grocery (i.e. don’t buy so much fancy cheese) and eat rice and beans once a week (this was Hank’s brilliant plan). I don’t think that the rice and beans plan is going to stick around for the entire year, but it is one of the easy meals that we both enjoy quite a bit.

January 1, 2013 saw the two of us doing our usual thing…cooking. Hank did most of it while I did a bunch of other chores around the house. Here is our stove doing what it does best:

20130101_111819So, what did we make? Lots of stuff to plan for our three day week.

  • We soaked red beans and chickpeas the night before.
  • Boiled the chickpeas- half for soup tonight and half for hummus.
  • Cooked the red beans with chiles in adobo, onion, garlic and oregano.
  • Cooked the rice for our weekly beans and rice.
  • Boiled beets and eggs to make pickled beets and eggs.

Overall, a lot of good stuff.

Happy New Year!

 

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What we got, and what we are going to do with it: Menu: October 2-8

Hank and I have been out and about, so last week we gave our share to our friend Danne. As far as I know she loved it, and is thinking of getting on the farm share waitlist for next year 🙂

This week will also be strange, because we are leaving for Vermont on Friday evening and coming back sometime on Tuesday. This means that we are attempting to make a pot of curry that uses almost everything that we got. eek.

  • arugula
  • cauliflower
  • carrots
  • eggplant
  • a green similar to tat soi
  • okra
  • cilantro
  • bell peppers
  • cabbage
  • potatoes
  • hot peppers
  • green beans
  • apples
  • delicata squash
  • long pie pumpkin
  • thai basil

Tuesday– Arugula salads with carrots, bell pepper and hard boiled eggs.

Wednesday– The curry to end all curries.

Thursday– Leftovers of the curry to end all curries.

Friday– Let the birthday weekend commence!

Saturday– Beer, cheese, more beer.

Sunday– Cheese, beer, more cheese.

Monday– cheese, cheese, more cheese.

I love Vermont.

Poach an egg in it

Some people like to put a bird on it, we like to put a bird in it. Ok, that sounds gross, sorry.

This summer, Hank and I have been cooking a lot more ‘throw some shit together’ meals, and a lot less from recipes. Most of these meals have leftovers, and when we go to eat the leftovers there is often not quite enough for the two of us. To stretch these meals we sometimes mix two meals together, or make extra rice, but mostly, we poach and egg (or 5) in it.

Here are some examples:

Potatoes and green beans with pesto.

We had a bit of an egg cracking situation in the above meal. I won’t point fingers, but it wasn’t me.

Homemade salsa and black beans

So, just poach an egg in it.

What we got, and what we are going to do with it: Menu: September 11-17

  • bok choy
  • broccoli rabe
  • zucchini
  • eggplant
  • tomatoes (Only 5 lbs this week! We won’t have to can for the first time in over a month!)
  • okra
  • cilantro
  • red bell peppers
  • broccoli
  • mustard greens
  • hot peppers
  • green beans
  • apples
  • pears
  • plums
  • basil
  • parsley

Tuesday– I was tired, and the idea of cooking made me want to lay on the floor and cry. We compromised and got a rotisserie chicken from Whole Foods, steamed some broccoli, and toasted some corn bread.

WednesdayTofu with bok choy in peanut sauce (Bittman)

ThursdayBlue Ribbon (we have a Groupon that we need to use) with broccoli rabe

Friday– Grilled veggies on grilled bread with ricotta spread on it.

Saturday– Veggies with pesto cream sauce over rice

Sunday– Vegetarian Chili (just going to make this up as we go)

MondayChicken Marbella (the first of our one year anniversary celebration meals!!!)

What we got, and what we are going to do with it: Menu: September 4-10

  • napa cabbage (this is Hank’s spirit vegetable)
  • radishes
  • lettuce
  • eggplant
  • tomatoes (we aren’t allowed to pick tomatoes if it is wet outside because of a blight problem, so we will need to make another trip to the farm later this week to take care of getting all of our tomatoes.)
  • beets
  • cilantro
  • red bell peppers
  • potatoes
  • mustard greens
  • hot peppers
  • green beans
  • apples
  • pears
  • plums

Tuesday– Something that looks like this.

Wednesday– more eggs. Skillet poached huevos rancheros with homemade salsa.

Thursday– Tofu stir-fry with cabbage (‘How to Cook Everything Vegetarian’ by Bittman)

Friday– Sauteed Eggplant with greens (‘How to Cook Everything Vegetarian’ by Bittman)

Saturday– We are hitting up the Belgian Beer Fest where we will probably eat overpriced goodies that are totally worth it, but we have decided to throw together some salads before hand just to keep our energy up.

Sunday– Swupper

Monday– Good question. Hank is at an evening meeting, I’m doing yoga. So, I will probably eat hummus…or cheese…or leftovers…

Drinking Tomatoes


This summer, our CSA has provided us with a heck of a lot of tomatoes. The first week, we almost got through all of them. In fact, we were pretty determined to eat all of them, but then after about four days Hank started to get sores in his mouth. Day five the sores started in my mouth. At that point it was the weekend, and we finally took the plunge and learned how to can.

My mom has been canning since time began, or at least for the past 30 years. I called her for advice and she scanned and sent me the instructions that have gotten her to where she is today. They were dated to a time when women stayed at home and raised the kiddies and included putting a rubber sealing compound on the jars instead of using the self sealing lids that are around today. Otherwise, they were super easy to follow, especially since I wasn’t doing it alone while my kids ransacked the house and the dog barked for 3 hours straight. I was lucky enough to have my husband as my beautiful assistant. Since that weekend we have canned two more times, all tomatoes. We now have 19 jars of whole tomatoes.

In the spirit of not wasting anything, after stuffing the jars full of tomatoes we decided to make bloody mary’s with the leftover juice. Yes, we had to chew some gulps, but holy cow it was tasty.

Enjoy your week! We just got our CSA email, and it looks like we will be getting some more tomatoes!

What we got, and what we are going to do with it: Menu: August 28-September 3

It has been awhile.

  • zucchini
  • radishes
  • lettuce
  • eggplant x2
  • tomatoes (perhaps 20 lbs.)
  • green peppers
  • cilantro
  • broccoli
  • bok choy
  • green beens
  • hot peppers
  • scallions
  • raspberries
  • apples
  • peaches
  • thai basil

Tuesday– We have been eyeballing the rotisserie chicken at Whole Foods for a long time now. Tonight, we eat one. Along with mashed potatoes from last weeks share and some broccoli. (Update: This was one amazing meal!)

Wednesday– Eggplant parm. nuff said.

Thursday– Big salads and cornbread.

Friday– Pad thai. We will most likely use our personal recipe for this, along with the bok choy.

Saturday– We are heading to the Berkshires for the holiday weekend with our friends Mike and Samantha. Who knows what amazing things we will be eating.

Sunday– Still Bershiring it.

Monday– Au Poivre burgers from Whole Foods and anything else we need to eat up.