I’m definitely not being the good, regular blogger I once was. I miss it and have been plotting my comeback, and the truth is it’s not going to happen with some grand entrance. I just need to get back to the posting routine, and I’ve been thinking how that will be a million times easier if I just post what I’m actually cooking. On my food blog. What a novel concept.
If you feel like you’ve just jumped in to the middle of a conversation, that’s my fault. My writing might be getting a little rusty, too. For reference, see this post, which actually is a big deal.
Or I’ll just tell you, if you’re nervous about whether clicking on a link will take you to a new window or kill this page, causing the headache of back clicking to figure out what you were originally looking at. There’s a baby on the way, and it’s growing in my belly as we speak! Another thing I haven’t been keeping up with is the weekly pregnancy photos, but after a couple weeks off there will be a new one, with a much larger belly, by next week.
Deep down, I think I had an idea when the meat cravings struck. On the surface, I was a little baffled, but since I’m not a strict vegetarian, I went ahead and listened to whatever my body was trying to tell me, and Steve and I had our first burger date possibly since discovering our favorite local burger restaurant. Apparently, as I scarfed a couple (delicious) chicken wings hot off the grill around a week later, I wasn’t the only one who was starting to wonder. By the time we headed to Boston for the Fourth of July, I was basically going hog wild, at least in my mind, with a bowl of clam chowder, some meaty afternoon appetizers, and, to top it off, an all-American hot dog at Fenway Park on Independence Day.
Clearly, this streak wasn’t all that convenient for a nearly meatless food blogger like myself, but it was easy to hide at first, given that I had lots of family visiting all summer and wasn’t posting (or cooking) as much. But if you analyze the last few recipes (minus the popsicles) and Instagram posts (spoiler alert) carefully, you might notice that I’m slipping legumes and lentils into everything I cook, not to mention starting to post nutrition facts with my recipes, a practice of which I was not previously supportive.
So what the heck happened to Ms. Meatless??? My body has been invaded by a tiny human! Just kidding–invasion is not the word I would use in any case, and despite relatively mild first trimester nausea, extreme fatigue, and hunger for nothing but all-things-carbs, I LOVE being pregnant.
New! I’m excited to start adding nutrition information to some recipes on NCK, starting with this one. Scroll down to the recipe for more info!
The first time I ever tried a “tortilla” that wasn’t flat and pliable and in the form of tacos, a burrito, a quesadilla, or other Mexican fare was at a favorite, long-standing tapas bar here in Stamford. I was, most likely, two or three glasses of wine deep at that juncture, so I don’t remember the exact circumstances. All I can say is, I fell in love, and now I can’t step foot in the place without ordering my other favorite kind of tortilla.
So what does a Spanish tortilla entail? It’s essentially some combination of omelet and frittata, usually the simple union of tender potatoes, olive oil, and eggs, most often pan fried to perfection. I’ve seen it mostly served in pie-like slices, although I’ve been known to cut similar potato frittatas into bite-size squares. At Barcelona (the bar, not the city), it’s served with the most addictive garlic sour cream, the perfect light, tangy counterpart to rich eggs and potatoes, which may be the reason I fell in love with potato tortilla in the first place. Let’s just say that if it was socially acceptable to lick the plate clean of the sour cream, you would find me face down in it.
On a whim, I grabbed a sucker from the little bin at the Trader Joe’s checkout line last week. Maybe the cashier thought I had a little one waiting at home (or it’s for the pug??), but really I had no shame as I politely asked permission, as a childless grownup, to take one.
That cherry sucker, or lollipop, for those of you confused by my vocabulary, was the best thing I’d tasted all week. I’m not sure HOW, save for artificial flavoring, they pack so much cherry flavor into a tiny piece of candy, but it left me with a craving for more, sans high fructose corn syrup.
Coincidentally, that day happened to be one of many in a stretch of 90-something and humid ones, so, at the next grocery store, I planned to snag a box of whole fruit cherry popsicles. Except there weren’t any. Just weird, unappealing flavors like lime and mango. I was disappointed, but not deterred. It took no time at all for me to get home and unpack the groceries, hop on my laptop, and start searching for cherry popsicle recipes. As a bonus, I’d get to use my newly acquired popsicle mold! A few pages down the Google results, something interesting caught my eye: the reputable Carla Hall’s recipe for frozen cherry pops, with a sugar syrup base infused with all kinds of stomach soothing ingredients. Kind of like an herbal tea blasted, yes, blasted, full of cherry flavor.
Who said you have to have meat to have protein?
I feel like the “where do you get your protein?” question is becoming almost comedic these days, as so many of us of all dietary labels are trying to eat more plant-y foods, and we know good and well (thank you, internet) that there are plenty of ways to cut down on meat without becoming protein deficient. My annoyance has transformed into giggles now when I see the commercials for milk or those snack wrap things, so desperately pushing that you might die of a protein deficiency were it not for eating all the animals.
Especially of late, I’ll be the last person to label myself a vegan or vegetarian. I’ve satisfied a couple summer cravings for a good burger or a really delicious grilled chicken wing, but I’ve also been taking much more careful inventory than usual of what I eat. I preach balance all day long, but with the hot weather sapping all my energy, I’ve been curious: am I really getting a balanced range of protein, iron, calcium, and those million and one (or maybe just 26-ish) letter vitamins? Plus leaving room for a few treats?
If I told you that this:
was the silkiest, smoothest, lightest split pea soup you’d ever taste, would you believe me? I’m not sure, but here’s the evidence:
I did the photography on the first go-round of making the recipe, and the photos aren’t really a fair justification to the recipe below, which is much more green and smooth than the first. But I was super busy and didn’t have time to snap anything but a quick photo of the “bucket” of the final split pea soup recipe. You get the idea, hopefully enough to trust my recipe!