"You talk tough to me, and it makes me smile."

[hermionesviolin]

There is more kitchenware in my kitchen than I had originally given Roomie credit for.  How did I not notice there was a blender?  I see fruit smoothies in my future.  (Just fruit and ice, though.  Not doing the yogurt blend a la Ari.)

I made pinto beans tonight.  And by "made" I mean "did that process called soaking but didn't actually do anything else with them before eating them."  I mean, this is me we're talking about after all.  I had meant to put avocados on the grocery list, though.  (Qdoba is turning me into a fan.)

It's Farmers' Market season -- and more importantly, I'm trying to consume less packaged food.  What's in season currently?  Is there a website that would tell me this?

Also: veganlunchbox

*

Oh, Lorraine, due to busyness, I only got your package mailed out this morning.

I had a ton of stamps but can't find them in my boxes (yes, mom; I hear you shaming me), so now I have a box of Crops of the Americas stamps.

*

Despite all the stuff I could (justifiably) whine about, I'm in a really good mood.

Comments

[vikingkangaroo.livejournal.com]

A farmer's market is going to have pretty much only in-season stuff. Right now it's a lot of young greens, like spinach, chard, arugula, kale, etc., as well as peas, garlic scrapes (the top buds of garlic plants, have a milder garlic flavor) and some early root veggies. And a good place to look for recipes for some of the more unusual things you might find is:
www.epicurious.com
It helps to use the advanced search option to narrow it down, and reading the comments for a recipe is a really, really good idea, too - especially if you're just starting to get your feet wet with cooking. They have a lot of very fussy recipes on the site, but they are also lots of basic ones and the fussy ones can often be simplified pretty easily.

I hope that helps!

[hermionesviolin.livejournal.com]

Yeah, I guess I was thinking more about what stuff I could expect to actually be good when looking in a supermarket (since they import from all over) and also what to expect to find at a Farmer's Market (so I can plan my shopping/meals accordingly). Thanks very much for the rundown. I use spinach in my lunch sandwiches, so that's extra good to know.

I think for now I'll stick with food I know -- or at least food that resembles what I know -- but thank you for the website; I should really browse around and get a feel for what kinds of stuff one can do with food since I'm so not food-oriented and feeding myself in a meaningful fashion would be a good thing.