Fried rice used to be an old standby for us. Have a lot of veggies? Chop it up and saute with a bit of egg and soy sauce. Add some chicken or beef if you’re out for more protein. And one of the best parts about dishes like fried rice is you can easily make double or triple the batch, enough for leftovers and lunches for the week ahead. But at some point the fried rice stopped. I’m not really sure why; I guess we just got tired of eating it. And sometimes (ok, most of the time), takeout was easier, despite the less healthy version.
Whole fish scares me. In a restaurant, it’s heavenly but at home, being prepared in my own kitchen, it’s more than a little daunting. In my efforts to consume more fish, I’ve determined $30/lb scallops and added cost fish fillets are not very economical. I needed to try making a fish. While I’m a huge fan of fresh fish from the greenmarkets (like the dirt cheap but delicious mussels I bought this morning), I doubt they have time to debone my fish with the 10 minute line behind me. Deboning is the next hurdle, don’t worry, but for now, I’ll just deal with cooking the whole thing.
It’s practically impossible to avoid the ramp conversation. They’re everywhere. Literally. Once a little known foraged plant, ramps have taken America by storm, appearing on nearly every menu, in overabundance. The tragedy of the situation is ramps still are wild, foraged plants. They have yet to be cultivated for farming and with improper harvest, their growth can be threatened. While I crave them like crazy during the early spring months, I’ve avoided them at restaurants and stores unless I’m certain that they have been sustainably harvested. Which pretty much leaves me with a few select restaurants or waking up at the crack of dawn to get my hands on some at the greenmarkets before the masses descend. So for the few times I can get my hands on them, they need to be part of a very special meal.
It’s been a while. A few weeks actually. Work and personal life have been a bit stressful to say the least. I’ve cooked to counter my feelings stress, loss and balance my life, but sitting in front of my computer for yet another few hours at the end of very long days has not been a priority. Thank goodness for deadlines. Without being forced to post my Secret Recipe Club reveal today, I’m not quite sure when you’d next see me. Hopefully this helps jumpstart my writing again with beautiful recipe creations from the past few weeks. Continue reading
My husband and I have the same discussion every few months. We’ve already cut our meat intake but get bored with only veggies and lack of recipes ideas. Ultimately, it leads to more take out. We decide we should eat fish more often. Like a lot more fish–at least twice a week. I come home with some black bass to broil or pan fry or maybe some scallops to sear. Sometimes there’s some dine out sushi thrown in there. We eat, admire how tasty the meal was, then go back to our normal habits of low meat, lots of veggies and grains and take out. Three months later, repeat.