So tonight's dinner prep was the idea for the photo post. My original intention was to just shoot the getting ready, stuff sitting out, waiting for me to cook. But then I cut the limes.
These limes were the juiciest limes I've seen in FOREVER. Half a lime was more than a tablespoon. So I took this as a sign to document the whole process of the edamame salsa. Oh yeah, the edamame salsa is the shit. So far we've got the limes, olive oil and garlic.
Next come the tomatos.
Some salt and pepper. Then the cilantro, corn and edamame.
That contraption is the thingee that pulls the corn off the cob. Since the first time I made this edamame salsa, which calls for fresh corn, I use fresh corn for everything that calls for corn. Can't do the canned. That's haulocost food to me now. So, it basically shaves the corn kernels off the cob into the domed piece. This saves the kitchen from corn kernels flying everywhere when I hack them off the cob. I've been known to make a bit of a mess when I cook. Pieces of food flying everywhere when I'm chopping, slopping stuff around. It happens, what can I say. But this corn contraption has been great. Hubby got that for me:)
Here's everything all stirred up.
And the final product atop grilled flank steak. We determined that this was THE BEST ever batch of edamame salsa.
Flower in front of the cupcakes.
I love me some cupcakes. We went to a friend's birthday party where they had cupcakes from Buzz Bakery. Oh my, they were yummy. And not only are the cupcakes fantastic, but their website design is awesome. Wow. And the photography. This place totally appeals to my cupcake tastes and my design sensibilities.
Sometimes our dinner looks so awesome, we're compelled to take photos. Tonight we had fajitas. We can't think of any reason to eat out when this is what we have at home.
Lots o' veggies in my homemade veggie soup. Mmmmmm.... Growing up I was never a big veggie eater. I was grossed out by canned vegetables and how they had this nasty smell and were mushy. And we never had fresh vegetables, except for corn on the cob. I think it had something to do with my mom being a child during WWII and how fresh vegetables were hard to come by so canned was the way to go.
As I got older and started cooking for myself, little by little vegetables made their way onto my plate but it was still limited. Then when Shawn and I got together and I would wrinkle my nose at something without even trying it, he would say, "you're not even going to try it???". So I started trying and what do you know, veggies are good!
Sometime in the last year I decided to try making a vegetable soup. It looked and smelled great but when I sat down in front of the bowl I was still a little apprehensive, thinking , that's a LOT of vegetables. Well that soup kicked ass. It's full of fresh stuff, except sometimes there might be frozen edamame or corn (when it's out of season).
The soup was perfect for today considering it's like 20 degrees out. Plus it's tasty for the tummy and wholesome for the spirit.
The photo on top is our pantry before purging. The photo below is our pantry after purging. I was totally asleep when it came to our food and meals and how much waste was happening. It's shameful really. I had no idea what was in that pantry and found stuff that expired in 2005! And because I didn't know what was in there, I would buy more of the same stuff. And then the stuff that was already there would expire.
We have been awakened by this waste and have purged everything that was no longer good. Now that we are aware of what we have, we can be more aware of what to make, what to buy and how we are eating. Now that we are present with our pantry, fridge and freezer contents, we will no longer waste shamefully.
Mmmmmmmmmmmmmm... yummy Persian food. Tonight's dinner. Shawn and I are both half Persian so a few years ago I decided I needed to really learn how to make Persian food, especially the coveted tadeegh. Tadeegh is the crunchy rice that "fries" at the bottom of the pan of spices, rice, vegetables and meat. At a table of Persians the tadeegh goes fast. If you cook it too much it burns and if you don't cook it long enough, well you don't have any tadeegh. I am officially Master of the Tadeegh.
Grace for tonight's dinner was ...
"Let us be present with our yummy Persian meal,
savoring its flavors,
the crunchiness of the tadeegh,
the organic wine without sulfites,
and its wholesomeness and nutrition."
We were totally present.
