You Guys. We weren’t supposed to be cooking this week. And yet, because of the borrowed time we got from Critter, here we were. Cooking. Enjoy this one because I have literally no idea what the Friday Food Round-Up! is going to look like for the next month. I have set up some different strategies to make sure that we can still do some cooking, but you might just get snaps of avocado toast and stuff that other people made us. It’s hard to know at this point.
Sunday – Blueberry Pie
I made another pie, y’all! Once again, I used Kirsten’s recipe for mixed berry pie and I used frozen berries. Ultimately, the total cook time was 55 minutes, with tin foil over the top for the last 10.
The reason I made this pie was because we needed a “grain” for our Tu B’Shevat Seder. Not a bad idea, right?
I may or may not have two more pie crusts in my freezer that I’m just saving for a rainy day.
Sunday – Olive Chicken, Spinach Salad with Pomegranate Seeds and Mandarin Oranges, Grapes, Dates, and Herby Barley Salad with Butter-Basted Mushrooms
On the list of things I thought we would not have the opportunity to celebrate this year, Tu B’Shevat (the Jewish New Year for Trees) was at the top of my list. But like everything else in our lives post-due date/pre-Critter, suddenly we got to do this too! So we did! And even though I felt sort of cruddy on Sunday night, we whipped together a feast for our Seder. Once again, we managed to get grain, barley, grapes, olives, pomegranate, and dates but totally failed at figs. Next year, we will have all of the fruits. I swear it.
Wednesday – Kimchi Fried Rice with Soft Fried Eggs and Steamed Broccoli
Has it been ages since we’ve wheeled out this recipe? Or
ages August? I’m thinking that I might have been creeped out by kimchi for a spell, but clearly that aversion is gone. Now, I’m also wondering why we stopped making fried rice altogether instead of simply sending kimchi on a long-term vacation and substituting other things instead. Hindsight.