I am a Texas Girl (yep, caps on both those). There are typical Southern/Texas things that I hate (sweet and iced tea – why would you do that to tea?!), things that I used to love but don’t eat anymore since I gave up meat (brisket, BBQ, fried chicken, etc.), things that I have learned to make vegetarian (COLLARDS!), and lastly, things that I LOVE that I have not and will not give up. Cornbread is one of those things. It’s so versatile. It can be sweet, savory, the part of a casserole, a great side, or whatever you can dream up! I had four ears of sweet corn and blueberries from my CSA, a recipe for blueberry corn muffins and a hankerin’ for some spicy cornbread. That is what I made. I got some cornmeal from Farmer Ground Flour, grabbed a can of chipotles and got to work.
No recipe for this one except: find a good cornbread recipe, buy some good ingredients, and start experimenting.
So that looks like a frittata, but it is not. I don’t have time for the oven in the morning. Also, lately the weather has been cooler, but the summer heat keeps the oven in the off and locked position. I needed a quick recipe for mornings that satisfied the following criteria (in the order that I think of them):
1. Uses some of the eggs in the fridge (I have a ridiculous amount sometimes thanx to my CSA!)
2. Is delicious
3. Takes relatively little time
4. Has some sort of breadish carb so that I’m not hungry 30 minutes later (I know that the eggs should take care of that with their protein and all, but for me it doesn’t seem to work that way)
No pictures for this food item because, frankly, it didn’t look that great. It tasted amazing though. Here’s the story:
I had the basil from my CSA that had gone slightly off in the refrigerator. It wasn’t bad, but it didn’t look great and I didn’t have any recipe that I could use it in right then. So I thought: people make kale chips, I wonder if that would work for basil… Pulled off the leaves, washed them up, tossed them in olive oil and sea salt. Then I laid them out on a cookie sheet and baked at 350 degrees for 5 minutes.
Oh man they were good. The house smelled of basil, and the chips were crisp and basil-y and amazing.
We have some left over mint in the fridge. I might do the same thing but with maple syrup instead of olive oil.
I’m originally from Houston, and my family still lives there. I fly to Houston several times a year, and since Continental has its hub in Houston, it is the airline I usually take to there. I have a been a vegetarian for almost a decade. When I first gave up meat, Continental served great food to people who have non-mainstream diets. I remember Amy’s burritos and other organic foods. Yes, they were all frozen, but they were higher quality frozen. Then they decided to do away with these meals to save money. But instead of altering all of the meals to at least match an ovo-lacto, kosher* diet, they serve the same food they did before to everyone. No choices except on cross-country or international flights. My fellow alternate dieters and I have to purchase other food or just wait until we get somewhere (like home) with food waiting for us. I can’t tell you how much more this irks me even more now that I also have to pay to check my bag.
So here is my call to Continental: Please serve food that a wider population will eat. (Or give us a discount on your other fees.) And so you don’t have to actually do any initial research on meals that would be appropriate (and delicious) for everyone, here is an off-the-top-of-my-head list:
Cheese pizza (I have seen this on a few flights, but not in a couple of years)
Grilled veggie sandwich
I bet any other vegetarian or vegetarian-friendly omnivores could name others. These things are cheap and good. Total crowd pleasers. So Continental, change your meal policies; cover more of your clients; go veg!
*I’ve noticed that vegetarian food tends to be kosher (or at least pareve), but I am by no means fluent in this diet. If anyone wants to educate/correct me, leave a comment!
Have you ever been doing something and you get to nearly the end of it and all of your energy and focus around the task just leaves you? I remember this happening to me when writing creative fiction in elementary school. I would get through about 75% of the story that was in my head, in incredible detail, only to give up the ending in my head for a quick fix, totally contrived ending because I was SO over writing that story. I guess taking a break and coming back wasn’t really an option for me then. (Later in school, the phrase deus ex machina would have special meaning for me) This laziness happens when I am rearranging my room. I get everything undone and then lose motivation to redo it. (Where is my machina, world?!) Continue reading →
This summer I signed up for a CSA at Bluestockings (called Foodstockings!), but it doesn’t start until June (right when I’m in Guatemala). Since I had a couple of weeks to wait, I decided to try out Food Basis. A good friend of mine had told me about them a few times. The goal is get good, traceable food from small to mid-sized farmers to the table at prices that are competitive with the grocery store. Continue reading →