Go Mediterranean

On my day with Edie, we took the big bike and did a full food shop in the morning, got cooking on some knish experiments through her nap, and hung out with a parent friend in the afternoon before B got home.

CSA haul: carrots, Swiss chard, zucchini, dill, onion, garlic, feta cheese, peaches. Everything except the chard and fruit can go into a Mediterranean salad with orzo pasta and white beans, I guess.

TODAY'S COOKING
Granola: Used the olive oil recipe as a base, used 2 cups of mixed cashews & slivered almonds on top of the pepitas. 1/2 cup of brown sugar, 1/2 cup of agave for sweeteners. Came out a little over roasted but pretty good.

Knishes: The knish experiments continue. Three fillings, all using onion cut into large dice and sauteed with vegetable shortening for a period of a few hours, a nice caramelized sheen. Boiled 5 lbs of peeled chopped eastern potatoes to tender, ran them through a food mill, a bit of salt. Four cups of it went into a new dough recipe, which also had shortening, eggs, salt and flour. Sauteed half a head of shredded cabbage with a little sugar, vinegar and salt. When slightly soft, mixed in some onions and a little mashed potato. Simmered a pot of chopped spinach to soft, added salt and a lump of potatoes. After letting the dough rest in the fridge for three or four hours, rolled out half of it to make about 16 smallish hand-sized knishes.

BREAKFAST: 9:15am, organic cornflakes with organic dead milk, .5 bowl, hunger 4/5


LUNCH: 12:15pm, sardine & avocado on 12-grain toast, 2 ears of boiled corn with butter & salt, water, 1 bowl, hunger 4/5

DINNER: 6:15pm, 3 homemade burritos with homemade tortilla chips, cookies & creme ice cream, water, 1.25 bowl, hunger 4/5