Shark-cat had a trying day this week and I think he’s still recovering.
My neighbors have some damned impressive flowers!
From the tried and true,
To some weirdos I’d never seen before,
Okay, that’s a tree, but still pretty, no?
Carrot edamame salad is one of those dishes that feel quintessentially summer-y to me. It’s light, can be served cold, doesn’t take a lot of work to produce, and has nice, bright, citrus flavors. It’s also good for a few days.
CARROT EDAMAME SALAD
Shark-dog has been much walk-neglected recently, a fact which he does not hesitate to get across with reproachful, mournful looks. He is the king of the guilt trip.
I wouldn’t mind a walk; the ones I have managed to go on recently have been decidedly lovely.
However, when I get home from work I’m ravenous and in a rush to make dinner. By the time I’m done cooking and eating it’s dark outside. I can’t wait to be back on ED in a week, where my more variable schedule allows for some daytime freedom, as well as to continue heading for the longer days of summer! Up this far north, by midsummer the sun doesn’t even seem to start setting until at least 9pm.
My dinner focus recently has been on foods that are fast, productive of good leftovers, and not too unhealthy. In addition, with an eye towards the hotter summer months (in my non-air-conditioned house) I’m moving away from recipes that require the oven, and leaning more heavily on the stove.
Towards that end, this recipe is definitely a winner! The only grain content is whole, it has two forms of protein, it’s chock-a-block full of flavor, it comes together quickly, and it lasts so it’s easy to make enough to cover lunch or breakfast for the next two days. It is barely adapted from i am a food blog. If you have never visited this site I strongly recommend it; besides having good recipes the photos are gorgeous. Continue reading
QUINOA BRUNCH BOWL
Our yard is awash in dandelions. Seriously, the dandelion to grass ratio is about 50%, and I think the tide is turning in their favor. It feels like it takes less than a day for those yellow flowers to turn into puffballs, and perpetuate the cycle.
As a lead in to this, I never wanted a lawn. I spent most of my formative years in a dry part of the country, and my family was frugal, so we viewed outside space primarily as a place to grow food and raise chickens. However, our house is a rental, and came with a back lawn. I was hoping to kill it off with benign neglect, but the moment it warmed up here the lawn bounced back from winter and, in what seemed like a matter of days, became so long and bushy that I couldn’t even see the cat when he ventured in. I’ve mowed it a few times since then, but sometimes I feel like I can hear it grow.
Back to the dandelions. Were I a lawn aficionado, in response to this I might have fought back with chemicals, time spent pulling weeds… However, given that I liked the grass no more than the dandelions, I determined to be a good forager and make lemonade out of lemons! As often happens when a plan sparks in my brain, wild optimism and selective amnesia were also triggered, and I decided to ignore that we ate dandelion greens when I was a child, and I loathed them. They were bitter, and nasty, and a trial to choke down.
The project started promisingly enough with BS and I plucking leaves together, feeling virtuous and crunchy-granola-y.
DANDELION PASTA (a swing and a miss)