soggy bread

So, this surgery thing is really difficult, just in case you were wondering. There's no doubt that I'm learning a lot and having some really unique experiences, but at the end of the day I do not feel at all inspired. Check that field of specialties off my list.

I've been doing my best to take care of myself, making vegetables and sleep a priority while other things (the same gym bag has been in my car for 3 1/2 weeks) fall by the wayside. I'm also multitasking and working at my desk while eating, which is less than ideal. Fortunately Ian comes home today [huge smile on my face], so that should help with that.

That is soggy bread on my salad - delicious and highly under-appreciated. There are so many things that you can do with stale bread, and this is my favorite one in the summer, as compared to using it in soups or a panade. I have always been a fan of soggy bread. One of my favorite meals growing up was my mom's pot roast. Part of my love for this dish definitely had to do with the fact that after we all had our share of meat, potatoes, onions and carrots, my Dad would go get a loaf of bread, set a slice in the center of his plate, and pour the cooking juices over it. And I would always follow suit. Just thinking of that salty, soggy, gooey bread makes my mouth water.

I bought a loaf of bread at the farmer's market early in July, but barely ate half of it before it began to get too hard and crusty. So I cut it up into cubes and stored them in a plastic bag in the fridge. Whenever I want to add some to a salad, I put a handful into a bowl and cover them with water to soak while I prepare the rest of the salad. Then I squeeze the water out of them, add some olive oil & vinegar, add them to the salad, and top off with a bit more oil & vinegar. I know few people that need encouragement to eat more carbohydrates, but this is really tasty and some days you just need that extra caloric energy.

In the salad pictured above: arugula, heirloom tomato, edamame, feta cheese, soggy bread, fresh basil, olive oil, balsamic vinegar, salt & pepper.

pass the peas

Sunday night we had a couple friends over for dinner. I made this butternut squash lasagna, they brought over wine, as well as chocolate and tea for dessert. I had intended to take pictures throughout the evening, but somehow once I started cooking my camera never even crossed my mind. All I have to show you is this morning-after table.

Fortunately, some morning-after meditation helped me get going on a day full of studying.

I also have a recipe. I've been putting it off in a way because, well, first, I have to convince you that I really do like peas. My mother will be shocked to read this, but it's true. It all started with this recipe. Sure, it livens things up with lots of butter and prosciutto, but in the end you are still eating a big bowl of peas. And I can eat a really big bowl of peas for dinner. It's one of my mainstays when Ian is not around because it is quick and easy, and one of the few foods that he does not care for. In the end it is basically just a bowl of every child's least-favorite vegetable, but I can't get enough of it. The key is to cook the peas just long enough for them to soften up and release all their sweetness, but not to let them turn into mushiness. It should be a vibrant green, a sweet earthiness with flecks of garlic and acidity from caramelized tomatoes. If you're not convinced, try the link above, and then when you fall in love with it, go ahead and give this one a try too.

Sauteed Peas & Tomatoes Recipe:
1 clove garlic, minced
1 handful grape tomatoes
1 cup frozen peas
olive oil
salt & pepper

Heat about 1 tablespoon of olive oil over medium heat and add the tomatoes. Cook until the skins begin to brown; they may even burst as you push them around with the back of a spoon. The more patience you have the sweeter they will get. When they are near done add in the garlic and cook 1-2 minutes more.

Add the peas, cook with a lid for 5-10 minutes, checking occasionally to give them a stir and to be sure you do not overcook them. They should be sweet and tender, but still a vibrant shade of green. Season with salt and pepper. Drizzle with more olive oil and a squirt of lemon juice if desired.

Take it up one more notch by adding some Parmesan and a hearty slice of bread.

tomato leaf soap

Well, there's no doubt about it. It is Autumn, and it is beautiful! I am still a bit apprehensive about my approaching first northern winter, but I think that 2 months of weather like this will definitely make up for it. I also made sure to take in as much sun as possible during our "Indian Summer". I never even knew what that meant until now.

In an attempt to hold onto this time of year as long as possible, I made tomato leaf soap. I happened to come across instructions here a while back and mentioned them to my neighbor, who had a garden. When she pulled everything up she saved some leaves for me. I took a few short-cuts and they seem to have worked just fine.

1. I used the entire 2-lb. block of glycerin (that I ordered from Amazon), melted it and added the leaves and stems in large chunks.

2. I didn't measure out the tomato leaves, nor did I add them in 2 steps. This is how much I used:

It got pretty bubbly, but that didn't seem to cause any problems.

3. I added a few drops each of tea tree oil and cinnamon oil, just because they were what I had on hand.

Here's a picture of the final product, including the bar that I wrapped up and gave to my neighbor, to thank her for giving me her leaves.