Thursday, March 18, 2010
Anna and I had a wonderful day together after her conference with teacher and parents. After lunch at Greens, where Anna had never been and has declared that it is her favorite restaurant, we made carrot cupcakes. (We didn't peel the carrots so that they were more nutritious. Anna scrubbed them well!)
We didn't know how to estimate the number of carrots we'd need and ended up with 5 cups instead of the 4 as required by the recipe. We covered the extra cup and refrigerated it.
After the PBS News Hour, I got a brilliant idea--had to be clever because I've not been to the grocery store for 5 days--and decided to make a salad that we used to make in the 50s and 60s: grated carrot raisin salad! I had a little mayo with lemon already mixed and put some oil and lemon juice in, too. Suddenly our salad was substantual in that I had a half of avocado and 3 radishes in the frig.
Do you see some little pea pods on the plate? I just picked those from my garden at 6 PM. Sweet and delicious--raw.
About 2 weeks ago the youngest and oldest cooks met to make a master piece squash and apple soup.Now we will do a post with both of us. Ready set post!:)Anna=A Nana=N: Anna came to my house and we assembled all of the equipment and ingredients needed for our project. we
had a recipe but didn't really need one.
A: We took butter ( I love butter) and put it in a pan with some curry powder and onions( Shhh don't tell Wyatt) and let it cook together.
squash was the most dangerous, and challenging part of the project. (I still remember having to go to the ER 35 years ago from squash cutting on thanksgiving day!) so we were very careful.
A: I was definitely a watcher. Nana did all of the dirty work! Then we cubed the squash and apples and put them in with the onions we also added about three cup of chicken broth and let it simmer for 30 minutes until the squash and apples were soft. N: Pureeing was a fun in our new blender from Margi and Michael. I didn't eve
n have to swear about soup running out of the bottom. A: After the soup was liquified ( that is such a fun word to say) we added a can of light coconut milk. To get a f=good consistency we added milk when serving.
Peace love and pandas- Anna & Nana
Tuesday, March 16, 2010
Justine and Co. came to town, and Lobster Rolls came to mind. My first Lobster Roll was from Pearl on Cornelia street, about 13 years ago when Justine, Robert, Michael and I used to play euchre. Now, I am a full expert after scouring both Long Island and Cape Cod, in search of the perfect LR.
On a massively blustery day, I rode my bike to Chelsea Market where I picked up our preordered buns from Amy's (I swore we could use any cheap hot dog buns, but MC knew about Amy's special rolls), lobster from the Lobster Co. and some Gus's pickles.
I got it all home it tact and we chopped the lobster, put in a heap of mayo, lemon and a scoop of some herbs in oil that we had in the fridge. When dinner finally rolled around, we slathered butter in the cast iron to get a perfect toast and heaped on the salad. Fin tried to hog the lobster salad AND the roll.