It's been a big week for food news, and while these first two links are important, the last—about our favorite, PINK SLIME, is the most important.Are Food Blogs Over?The Amateur GourmetFirst things first: please tell me food blogs aren't over. I really, really like writing this one.The gist of this article is this: food blogs that offer new recipes aren't enough—we food bloggers have to push the envelope, offering readers something fresh and different. For me, this means honing in on a very specific way of eating, and offering more than just recipes on my site (I profess in my bio to be a...
Friday, 30 March 2012
Thursday, 29 March 2012
Two Meals of Greens and Sweet Potatoes
Last week, we treated ourselves to a little stay-cation. While it involved one car breaking down, a 20-foot limb falling in the yard after a storm, and days upon days of hard work around the house, we surely ate like kings, going out for every meal. There were fancy drinks, tacos, queso, two separate tuna fish sandwich situations, multiple beers, veggie burgers, and more. So this week, our goal has been to eat clean. See that colorful bowl of dinner above? Clean, wholesome food never felt so good. While most of our winter gardens are gone, we have one bed still producing mounds of kale...
Wednesday, 28 March 2012
Wordless Wednesday: Zukes, Tomatillo Blooms...It Is Spring!
*Blogger users: this sad-looking photo format is what happens when you blog via the Blogger app. My apologies—won't happen aga...
Tuesday, 27 March 2012
Twitter Party TODAY: #YourMealMatters
Join a slew of food and green bloggers for a fantastic Twitter event today!Follow me @sustainablediet and #YourMealMatters today at 11:30CST for tips on eating healthier food for yourself and the planet. Learn about sustainable food practices and share yours with everyone too!Hope to see y'all the...
Monday, 26 March 2012
Bring on the Bees!
I've been lobbying for-ev-er to put flowers in the garden. To grow something, anything, we don't actually have to eat. Why do I have to lobby? We've got limited space and so far, it's all been used to grow vegetables. All vegetables, all the time. But when spring arrived a few weeks ago, and the brassicas bolted, we noticed something wonderful happening in our backyard—something that was missing last year. See the bees?Bolted and blooming broccoli plants.They came, in multitudes, and were happily feasting on the broccoli blooms. It pained me to have to pull the broccoli plants to make...
Wednesday, 21 March 2012
Wordless Wednesday: Twisty Carrots and Forces of Nature
Well, not entirely wordless. This week I harvested the last of our winter carrots and came up with this gem. It's a lesson in symbiosis as much as it is a lesson in thinning one's seedlings.Lovey dovey carrots. It's been a busy garden week. I built a-frame trellises for our cucumbers, snap peas, and pole beans from cedar. It took me about six hours total but these a-frames will hopefully last through plenty of gardening seasons.A terrifying, awesome storm ripped through our neighborhood Monday night and sent this twenty-foot limb to the ground. We counted our blessings: nobody was hurt,...
Friday, 16 March 2012
Freshworthy Friday: Ghostwriters, Death by Bacon, and Dark Rye
This week I'm less enthralled by pink slime and more interested in the lighter side of food news. Well, except for this first story. Oye.Death By Bacon? Study Finds Eating Meat is RiskyNPRSeriously, I have to ask... What's good for us any more? But this is a study I find myself agreeing with. Spoiler alert, the takeaway lesson here is, "Everything in moderation." The study shows that people who eat more meat are less likely to avoid dying (well, that's the gist of it). It also finds that processed meats (like bacon, sausages, and hot dogs) are riskier. It makes sense; this goes back to the notion...
Thursday, 15 March 2012
Have Your Cornbread and Eat it Too
Texas never can make up her mighty mind. One minute, we're all frolicking around at kite festivals in shorts and flip-flops. The next, rain rolls in and the temperature drops 18 degrees in one hour, and we suddenly regretting wearing sandals to work today.But the cold weather that blew in last week enticed me to the kitchen, where I had white beans soaking, a head of home-grown cabbage waiting for its debut, and a clean cast iron skillet beckoning from the countertop. Big night. Biiiiiig night.I did what any sensible 20-something hipster would do: I threw on my PJs, texted the Hubcap...
Monday, 12 March 2012
Healthy Homemade Larabars with Nutella
I'm not one for packaged foods. Most of the time, anything in a package contains so many processed ingredients, it's hard to refer to it as "real" food.I'm also not one for health food bars because, no offense to anyone out there who makes/loves/occasionally dabbles in health food bars, many times they taste like birdseed.But I do like Larabars, which offer simple and natural ingredients. The only drawback? They're expensive, and then you've got the whole package problem to deal with (who needs trash?).I noticed a trend for homemade Larabars on Pinterest and my interest was, of course, piqued....
Thursday, 8 March 2012
Fish Tacos with Cabbage Salsa
Fish Tacos with Cabbage Salsa and Black BeansOpening up the meat and fish door again has led me to some surprisingly tasty fish recipes. Before my two-year stint as a strict vegetarian, I rarely cooked fish at home. For the last two years, I cooked meat at home twice, both times as part of recipe testing for a publication.So it's been interesting for me to re-learn how to cook things. We're being careful to purchase sustainably harvested fish—if I'm bringing meat back into my kitchen, it's definitely going to be on my own terms, after all.I have cabbage and cilantro begging to be used up from...
Wednesday, 7 March 2012
Wordless Wednesday
Tiny garden carrots in a rainbow of colors.Turnips and kohlrabi, ready for roasting.Cabbage Salsa; recipe coming so...
Tuesday, 6 March 2012
Meat: A Reintroduction
It all began because someone (I'm looking at you, Katy Vine), had to go and write an article for Texas Monthly about two Austin pit masters. Leading up to its publication, emails would be sent around the office: "There's brisket in the kitchen. Mueller's and Franklin's. Help yourself!"Being a vegetarian, I'd simply shun the kitchen for an hour while the meat disappeared. Colleagues walked back to their desks, taunting me with plates of moist brisket, singed on the edges. One day, after another email went out, I went to the kitchen and stared at the hunk of beef on the counter.Read More...It smelled...
Subscribe to:
Posts (Atom)
