Food While Traveling

Almost two years ago, I made a goal of cooking in more while traveling.

A square bowl full of Greek-style yogurt, frozen wild blueberries, granola, and honey. Also full of NOMNOMNOM.

This morning, I ate this!

As I mention in the linked post, Bill and I figured out pretty quickly that we’re both fairly happy with several breakfasts in a row of just yogurt, fruit, and granola. It’s fast, simple, and tasty. We almost always, at this point, stop at a grocery store and get enough for at least two breakfasts “at home.” We could do more, and I think we both want to do more, but there’s always more folks who want to go out and places we want to try. So, we want to do more, but we also want to keep it as it is. Always a conflict, I suppose.… Continue reading →

Food Links for a Monday

Almost 10 years ago, the oldest known cookbook written (in 1866) by a free black woman was unearthed at University of Michigan. The next oldest Black cookbook that historians know of wasn’t published for another fifteen years, in 1881. That historical rareness, it turns out, isn’t merely an artifact of earlier times. It’s the norm; very few cookbooks written by black authors have been published over the years. Making the past two months (Sept and Oct) “anomalous” in having six cookbooks released by black women in that time. This link is an interesting one that discusses such history in greater depth, and touches on current reality, including mentioning my perennial favorite, Angela Davis of Kitchenista Diaries.

“Ecosystems all around the world are warming up due to global climate change, says Pershing, but the Gulf of Maine is ahead of the curve.… Continue reading →

[119] Pork Shoulder with Chipotle-Orange BBQ Sauce

Cover of Simply Organic by Jesse Ziff Cool

Note: this was made prior to buying the hog. It is NOT from our share of the hog.

We made this one for a party. I’m not sure if I was prompted by a Whole Foods sale on pork shoulder, a cut I am loving more and more and more. My friend Dylan tells me it’s commonly turned into sausage, do to its ratio of fat:meat. I say, “What a waste!” This is good for so many other things!

I have a slightly tilted photo there. No idea why.

Anyway, as you can see, there’s a lot of good stuff going on in that photo. Aside from a nice cut of meat, the oranges, green onions & chipotles!

I recall it being pretty simple to make as well.… Continue reading →

Smoothies, anyone?

No photos today, just a quick recipe & question.

It’s insanely hot here in Chicago. I just passed a paper that said we’re having record high temperatures for the month, and it’s making June feel more like August. They’re really not wrong.

In good & bad news, this is really suppressing my appetite, and Bill’s as well. Bad news, because it means less cooking & tasty food. Good news because it means less eating out & spending money.

However, we have taken on making smoothies again. This is partially to clear out the freezer of berries we froze almost a year ago. It’s already getting to berry season, and we still have old berries! Yikes! That, and our freezer is about to be very full of pork, but more on that later.… Continue reading →

[39] Honey-Mustard Glazed Chicken

Cover of No Red Meat by Brenda Shriver

I totally chose this recipe Tuesday during my meal planning for the week because it involved the grill, looked crazy simple, and we had all the ingredients on hand. I am not ashamed of making such a choice. I am, in fact, very pleased with that choice since we didn’t manage to go grocery shopping Tuesday night, as planned.

Our menu schedule is a bit off of most people’s two major days due to the CSA delivery we get Monday nights/Tuesday mornings. It’s my sense that most people who plan their menus for a week do the planning and shopping on one of two major days: the weekend day most convenient for them or the day the store circular sales start. In Chicago, the circulars arrive on Wednesday and sales start Thursday.… Continue reading →