Nope. It totally should be a picture of a pizza…topped with layers of ricotta, melted mozzarella, cubes of roasted butternut squash and broccoli rabe. That was the plan.
This pizza was supposed to convince me that broccoli rabe isn’t this gross, bitter leaf situation…well that failed. I tried. I did. I blanched it, I sauteed it with garlic, seasoned it…even paired it with something like the butternut squash to offset its disgustingness. Didn’t work. It’s just gross. It just is.
I was gonna post it anyway, thinking some of you lunatics actually might like it…but I dunno…looking at the pictures of the pizza bummed me out, so I decided to turn the leftover ingredients (from the pizza) into something more awesome!!
Welcome to my experiment!! Wait, don’t leave; it’s not a food experiment, like, on you or anything. I wouldn’t do that. Let me explain…
I have food allergies. You’re allergic to a food thing or two, right? Please say I’m not the only one who feels like Macaulay Culkin in My Girl.
My current allergy list kinda sucks–sure it could be worse, but there’s a few bummers. My body turns on me when I eat things like truffles (sad!), all bleu vein cheeses like, gorgonzola, roquefort, stilton, etc. AND…sometimes mushrooms.
My body sometimes hates mushrooms…and sometimes it’s cool with them.
Usually I don’t take chances because I don’t really feel like dealing with some embarrassing twenty-minute sneezing situation. But yesterday…I was feeling brave.
And guess what?! My body totally loved these tacos. Which means your non-allergenic, normal body will too!
It’s Friday so I’m giving away mushrooms, naturally! #duh
Actually, in all seriousness, this is super cool, guys. Back to the Roots is a company founded by two guys in Oakland, California. Their short story goes like this: two dudes graduate from UC Berkeley, flip their noses at the corporate world and instead decide to grow mushrooms in coffee grounds. Sounds kind of crazy…errr…awesome, right? Well, I think so. Who doesn’t drink coffee? Who doesn’t love mushrooms? No one, that’s who! And growing food off of waste? Pretty incredible stuff.
Here’s the deal: this kit here allows you to grow oyster mushrooms in about 10 days (in soil that’s 100% coffee grounds from Peet’s!). All you do is place it on your windowsill, mist (mister included in kit) it once a day and ten days later…boom! Mushrooms. Genius. Cute. Moldy. All words to describe this super smart idea. Get on it!
Leave a comment telling me what summer dishes you’re digging so far (I need some inspiration). I’ll randomly (using my trusty random calculator) pick a winner on Sunday at midnight (EST).
Update, schupdate! Back to the Roots is giving ACK readers a 10% discount. Just type in this promo code at checkout: Mushrooms4me10
Winner UPDATE!! Sarah (number 124) is the winner! Yay! Lots o’ mushrooms in your future, Sarah. Thanks everyone for playing!
Not sure if you all recall, but a few months ago a reporter asked Kate Moss what one of her favorite quotes was. She replied with: “Nothing tastes as good as skinny feels.” Umm…isn’t that hilarious…and sorta sad? I mean, I’m grateful for her honesty. Thank heavens she’s not that skinny while scarfing down hamburgers and fries on a daily basis. I’m glad she came clean about depriving herself of all things awesome.
When I’m really super bored, I sometimes dream about what I would feed her. My first instinct is to whip her up some pancakes. Lots of them. But what I really think would make her to cave in are these Baked Portobello Fries with Basil Aioli. You see, the word “baked” means they’re healthy. I think she’d dig that. I mean, I did.
I saw them on a menu at this restaurant across town, but didn’t order them since I wasn’t in the mood for something fried. I was kinda feeling like Kate, so I ordered a whole pizza instead. I couldn’t stop thinking about them after that night, vowing to drive over there just for them, but it never worked out. That’s when I decided to take my craving/curiosity into my own hands and make them myself. And boy, am I glad I did.