What we’ve been eating
Thursday, July 22nd, 2010Today I took this delightful 101 cookbooks reciepe and rearranged it with what I had already on hand.
The original is nice.
Today I had leftover stirfried zucchini and summer squash (fresh form the farm CSA mind you) from supper the other night, so I didn’t use cucumber or cherry tomatoes, I just took the bowl of couscous with the stir fried veg and added the olive oil and cilantro (also fresh from the farm CSA) and one whole lime, cause um I was out of lemons, opps. Then I added the half of leftover avacado I had and a lot of feta to my bowl. oh my goodness. happy me. and I’m the only one who will eat it (no one cares for chickpeas here except me. cilantro is ocassionally tolerated and feta is meh unless on pizza most of the time). I for one am about to go back for seconds.
Another chickpea side I tried to pawn off on them with our fresh csa veggies had kale and summer squash, also from 101 cookbooks (notice a theme? she rocks, and has an obsession for chickpeas, so go figure) recipe here. I skipped the tofu, ewwwwy, and when it was clear that it was not going over with ANYONE else, I added avacado and made it lunch food. oh man, so yummy. and the last time I ate it I also added feta. I mean if you have it, you ought to never stop using it 
and fish, yes fish. we’ve been getting fresh fish every monday caught fresh in Gloucester Mass. Last week I was very proud of myself and made cod fish cakes that ALSO contained two things I had in abundance from the CSA that I was at a loss of what to do with- parsley and fennel. they were really good. yum. that was like the ultimate use of fresh local ingredients! I did skip capers and add old bay which is the kids favorite on cod cakes. later in the week I had the leftovers with fresh farm tomato and alyssa craig sweet onions and some homemade mayo. SUPER yummy.
Luke has been biking to work, 2-3 times a week which is no small feat, its 10 miles EACH WAY. Mind you 8 is on a nice bike path next to the charles river but no matter what he has a giant ride up beacon hill in Boston right before he gets to work, and a decent hill in the last mile to get home. and that’s 20 flippin’ miles in one day, yikes.
He’s been dropping weight since the fall (I claim some small credit, I eliminated high fructose corn syrup from the house, stopped buying raisin bran and starting feeding everyone as much from scratch as possible. then he bought a bike and weight started melting off, so really I only get some credit).
anyway, so now we;re into trying new energy bar recipes. First up was from, um, 101cookbooks.com ha ha ha. I like it, he likes it. I don’t think its as awesome as a cliff bar (if you like those) but are they ever cheaper to make in bulk and he likes them. Recipe here . I subbed cashews for pecans and regular coffee grinds for espresso simply because we didn’t have that on hand. Otherwise I tracked down the other ingredients at wholefoods.
ok the kids are “resting” har har har I’m off to sew in the hobby room! woo hoo, it’s just fixing dipes but still, its cool I have a place for that now!