Yesterday I ate 1/2 of gigantic big bowl of guacamole, pet a bird, ate 1/4 of this spinach dip and then had a gigantic plate of Feijoada. (The Feijoada was beyond epic and it’s now my goal to make it for this here space.)
Basically what I’m saying is that I overate. Probably more than Thanksgiving. A dinner of just appetizers is like a dream for me. It reminds me of My-So-Called-Life when Rayenne complains about always having frozen appetizers for dinner and her mother has no idea what she’s talking about.
Eating just appetizers reminds me of afterschool snacks and tapas in Spain and my favorite television series of all time.
All I want in my life right now is dinner. I want full meals. Food that tastes good, makes me feel warm and that’s healthy(ish). Not to worry, I’m pretty sure we’ll be back eating desserts for dinner and popcorn for breakfast in no time. For now, let’s enjoy some balance!
I’ve noticed people are already talking lots about Game Day and I had to remind myself (as in Google) what “game” they’re actually referring to. And then of course I was like, ohhh right, football, The Super Bowl/commercials. I’m down with football because chicken wings are usually involved; take that out of the equation and I’m gone, man. Long gone. Also, Valentine’s Day. Everyone’s already talking about Valentine’s Day. I just can’t. Can everyone just chill. Like, I can’t deal. I need to talk about right now. You’re stressing me out with your heart-shaped brownies.
So, here is what dinner has looked like lately: winter vegetables, mushrooms, green curry broth and rice. As a girl who grew up with Latin parents, rice was consumed at EVERY meal. We could be having the most American of meals (read: broccoli cheese casserole) and rice would always be served on the side. It’s been a life long love affair, I guess you could say.
I have this Zojirushi rice cooker, which eloquently plays Twinkle, Twinkle Little Star when the rice is done. I wish all alarms were so beautiful.
This recipe was inspired by Heidi’s Summer Vegetable Curry. I changed a few things; mainly the vegetables used, the addition of garlic, fish sauce and chicken stock. If you’re looking for something vegetarian-friendly, I’d say veggie stock could do and you can always skip the fish sauce.
The past few days I’ve been recounting the little kitchen-tricks my mother taught me growing up. She didn’t teach me a lot but sometimes I find myself cooking the way she does.
I live and die for this Acorn Squash Soup with Cheesy Croutons. It’s a throwback from 2011 and one of my favorite fall things to make. The soup you see pictured is like its very interesting cousin who reads a lot, is well traveled and went to a fancy college. Sometimes I just want something to be easy and cheesy and comforting and other times I want things that make me think. This is the latter. I like it A LOT.
Sage and curry need to come together more often. I’m an enormous fan of butternut squash, but sometimes I think it’s too sweet. I think the sage and curry serve as really awesome savory elements that balance out the sweetness perfectly. This soup is easy to make; I’m talking 30 minutes tops and it’s perfect for days. The full recipe for this grown-up soup is over on PBS Food.
On another super random note, do you guys know the UP Series? Have you seen it? If you’re unfamiliar, I’ll be quick: it’s a series that started in the 60s with 14 kids from different social classes and backgrounds. The kids were interviewed, talked about their hopes and dreams for the future, and every seven years they were interviewed. Initially the series was supposed to be a study about class division in England, but over the years it’s turned into so much more. The movie is really beautiful, sad and heartbreaking at times and just totally fascinating. Today on PBS the “56 UP” aires! WUUUT! All of the kids are now 56. I’m so stoked to watch it. I cannot get enough. If you haven’t seen it, please do! It’s one of my all-time favorite movies.
You know, those trust falls you supposedly did at summer camp with people you only knew for three days.
Why would I trust someone I barely know to catch me?! Whatever. Actually, I went to summer camp and never did trust falls. But movies tell me that’s what kids did during summer camp so I dunno…
I did, however, go to a tennis summer camp in the mountains of California and for some crazy reason we were allowed to drive jet skis by ourselves at age nine. Age nine!!!
Back to curry in cookies.
This cookie is cool and weird and spicy and sweet.
I get a lot of good inspiration and ideas from all of the ice cream I eat. A few months ago I had chocolate soft serve ice cream with coconut curried flakes (Instagram evidence: here) on top. The combination was unreal, interesting and when I thought about it, made total sense. Curry and coconut go together in a savory way so naturally. And chocolate is a no-brainer of a pairing with coconut, so putting them all together just works! I turned that weirdo ice cream combination into a delicious weirdo combination of a cookie.
Cauliflower and I have a thing. My love for this cluster of white, mild-tasting florets runs deeeeep, guys. Deep.
Spicy Cauliflower Soup? I make it. So cozy and delicious. Cauliflower Puree? It’s like the healthier version of mashed potatoes…that’s almost better. I dig it. I even love it in its simplest form: sauteed in a little butter, olive oil with a few red pepper flakes. Good. Solid.
I know good and well there’s no evidence of my adoration for cauliflower on this blog, and there’s a reason. It’s shallow, but I dunno, cauliflower is kinda ugly. Like, not ugly ugly, but it’s not a looker, you know? It’s pale..kinda boring to look at and when you cook cauliflower it becomes even more unattractive. LAME of me. SHALLOW of me. Whatever.