I signed up for an email course, put on by Oregon State Extension Service, about growing microgreens. Just as I figured, the course was basically “get the supplies, plant them, wait, harvest, eat.” But it did motivate me to do all those things.
And microgreens are delicious, especially in February. They add a pop to whatever they are added to. I also think they would make great gifts, given that grocery stores charge five to seven dollars for them and they are easy to grow.
Matt and I celebrated my new job by picking up food from Urdaneta, which is a Spanish small plates restaurant on Alberta.
The food was delicious, and I would like to go back when they are seating people.
Matt also was a fan.
P.S. Behind him, you can see my old desk, waiting for a NextDoor buyer to come and pick it up. More on that in another post.
Welcome, blurry photo. I did not factor blurry photos into my middle age experience.
More cookbook winnowing! The Enchanted Broccoli Forest Cookbook might have been the first cookbook I ever bought. And the Laurel’s Kitchen Bread Book was instrumental in teaching me how to make a loaf of whole wheat break.
As with the other pile, I’ve grabbed my favorites. Now it’s time to send the cookbooks off to Little Free Libraries in my neighborhood.
Since all the Christmas traditions were up in the air, I decided that 2020 was the year to try a Tofuky. Even in my vegetarian years, I never shelled out the money. Back in those days, it came with a tempeh drumstick, so I guess I should have sampled the product then.
Here’s the Tofurky, ready to go into the pot. I followed the instructions on the label and made a soy sauce/olive oil concoction for the broccoli and tofurky to roast in.
And here’s our final product, dusted with sage. I also made mashed potatoes, because I don’t like to pass up a chance to eat mashed potatoes.
The verdict? Very salty. The broccoli tasted amazing, through, having roasted in that soy sauce/olive oil concoction. I skipped the gravy (because I almost always skip the gravy) and the potatoes were delicious!
While I wouldn’t turn down a slice of tofuky, if one is offered to me, this was probably a one-and-done experience.
Mom wanted to give her neighbors some cookies and, when searching the internet, found someone’s great idea to turn a heart-shaped cookie upside down and make a Santa. Using just the star tip, some frosting, and jimmies, red hots, and chocolate chips, we made these darling little creatures.
These are also historic cookies because while we were making them, I got a call offering me a job as a full-time copy editor.
That pile of cookbooks has been reduced to this pile of recipes. It feels good to have more room on my cookbook shelf.
Times being what they are, we can’t gather for Thanksgiving like we usually do. So we each made a food item and brought enough to share.
Linda and Matt demonstrate the physical distancing. Matt isn’t usually in Portland for Thanksgiving, so this was a treat.
Mom brought mashed potatoes and gravy. (I think.)
Chris made Spanish Rice to go with Matt’s enchiladas.
Aunt Carol made soup.
Linda made squash.
I made rolls, and burned some of them, alas.
Aunt Pat made turkey, pumpkin pie, and whipped cream.
The pandemic has meant we have to get creative for Thanksgiving this year. We’ll still meet up, but outside, and just to exchange food. Matt is prepping chicken enchiladas for his contribution.
And here is his final product.
I made rolls and they are done, but I also made a German Chocolate Roll for the feast at the Orange Door.
I bought a salad-in-a-jar book. It was not much money, because that trend was a few years ago. I’ve been having fun making extra meals for Matt and me.
My salads are on the right. You can tell, because they have cherry tomatoes in them. Matt, not a fan of raw tomatoes, got beets instead.
This one was a winner! Celebrating my birthday without my family means making a cake with coconut. (I’m the only one who is a fan.)
While my placement of the coconut ring was a little off, it didn’t affect the flavor: delicious!