Monday, June 2nd, 2008

Short and Sweet


Water, measuring spoons and a paint brush occupied Chase painting and measuring on the deck while I made dinner.  

Cleaning out the cupboards

We’re still out of AP flour.  I made the same old shortbread but subbed in 3/4 of a cup of oat flour and 1/2 a cup of cake flour to rave reviews.  Here’s how they looked packed up for my mid-class snack.

Cooking from the farmer’s market

I hate beets but my resolve to cook and eat fresh had me buy a bunch in spite of this.  I used a recipe from Deborah Madison’s book Vegetarian Cooking for Everyone that I borrowed from the library.  This is the second time that I’ve borrowed it I think I’m going to invest.  Super simple… grate three pounds of beets on a box grater (they will dye your hands, I learned the hard way).  Melt on tbsp butter in a skillet, add beets and cook briefly, stirring.  Season with S and P, add 1/4 water cover and cook over medium heat for another 3-5 minutes.  Remove lid and cook out any remaining liquid (I didn’t have any)  Stir in a tbsp balsamic vinegar (you could also use red wine vin or lemon juice).  Taste for seasoning and stir in 2 tbsp chopped parsley.  This might be a little off the original but is pretty much how I made it.  I will definitely make them this way again if for no other reason than to change up the veg every now and again, even Chase ate it. 


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