good intentions

English: Vegetables.

English: Vegetables. (Photo credit: Wikipedia)

I just threw out my good intentions. Something like throwing the baby out with the bath water. (Doesn’t that turn of phase seem so wrong?)

One of my many jobs around the house is taking out the garbage—and I do not really mind because no one else can really purge the house of the unwanted like I can. But today I purged my fridge and had to throw out some fresh green beans (okay they were fresh about two weeks ago), a red pepper hiding at the back of the fridge on the bottom shelf instead of in the crisper (where I hide my wine which is why there was no room for it), some cucumbers, mouldy cheddar cheese (ouch!), two lonely meatballs, something mysterious wrapped in tin foil, and a couple of potatoes that got lost in the shuffle. I also went through the cupboards and found some mouldy bread and a container of something that used to be something else (don’t ask).

I really hate throwing out food, and find that when I am busy with other things my grocery buying skills are skewed. I buy too much, thinking I am going to make healthy wonderful meals, then get too busy to really fix anything other than the easy.

The lesson I learned today is to use what I have and not allow myself to go to the grocery store until the supplies are wanting. One of the things that I find I do when I am a bit stressed is fill the larder—it is a kind of security in an insecure world.

The good news? My fridge is cleaner and I can actually see what I have. The even better news? I found my jar of blackberry jam I have been looking for in the last couple of weeks. Toasted English muffin and jam, with a spot of tea here I come!

They say the road to hell is paved with good intentions. Mine is paved with rotten vegetables.

Published in: on June 25, 2013 at 12:30 pm  Comments (55)  
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There Is a Reason I Have Not Been Freshly Pressed

Anniversary wine

(Photo credit: kerryj.com)

I have not been Freshly Pressed.  The Food and Wine Hedonist was Freshly Pressed for writing an article about the three things you can find in her refrigerator. Then she asked her readers what three things are always in their fridge. There were all manner of answers. Some were quite eloquent. Some were so good, I would like to get to know these people who always have sparkling wine, a good cheese and something exotic in their fridge. The Hedonist herself always has roasted walnut oil, a specialty hummus, and pecorino romano cheese.

My answer was: mold, mildew, and crumbs. She did not comment back.

If I were to hazard a guess, I would say that my answer was none too appetizing. Perhaps I was not supposed to be honest. Maybe my food hygiene came into question. So I think I may go back and reanswer her question, and see if she responds. What might be acceptable? Cheeze Whiz, cheese slices, and spray cheese? No, not sophisticated enough.

How about goose liver pâté, Freixenet, and caviar? (Do you keep caviar in the fridge–guess if I have to ask then I might not be too convincing.) I would love to always have Freixenet (Spanish sparking wine) in my fridge — I love this stuff.

Yogurt, soy milk, and celery? Nope, too boring.

Okay, I admit I was being tongue in cheek. Three things that are always in my fridge: mustard, mystery meat, and withered carrots. That is my answer and I am sticking to it. I have a feeling that Food and Wine Hedonist may not respond to that one either.

In keeping with the theme of bliss–what three things do you wish you always had in your fridge?

~ Making Bliss from the Unblissful ~

English: Swiss chard (Beta vulgaris) with vari...

English: Swiss chard (Photo credit: Wikipedia)

This next recipe is for those who do not eat meat, but still eat eggs and cheese. Yes, I actually did make this recipe once. It is so unlike me, but we had an attack of Swiss chard in our little family garden, so it was in response to the abundance of green stuff that I actually turned the oven on.

Swiss chard is really good for you. Having said that, I have to admit that it is not my favourite leafy green, but it is nicely disguised in this recipe.

So, without further ado (drum roll please) here is some Swiss Chard Bliss (isn’t it amazing how I can work that word into anything?):

Baked Swiss Chard

1 lb. Swiss chard

¼ cup of butter (I probably used Becel, as that is what I usually have on hand unless it is a holiday)

1 large onion, sliced

2 eggs

Salt and pepper (to taste)

¾ cup grated cheddar cheese

Cut stems from chard, then cut into ¼ inch pieces and leaves into 1 inch strips. (Let’s be honest here, I threw out the stems). Melt butter, add onion and stems and cook until onion is transparent. Add leaves and cook for three minutes. Place in greased two quart baking dish.

Beat eggs; add salt and pepper, then pour over chard. Sprinkle with cheese and bake at 400 degrees for 10 minutes. Serves 2-4  (Recipe taken from Country Cooking, by readers of Harrowsmith Magazine, attributed to Sandra Lintz ~ p. 163)

A wedge of Unpasteurised West Country Cheddar ...

Everything thing is better with cheese!  (Photo credit: Wikipedia)

If you are not a big fan of Swiss chard you will like this recipe. If you are a big fan of Swiss chard, you will love this recipe.

So what recipe do you use to turn a vegetable which is not on your bliss list, into something that resembles bliss? And do you agree that if you add cheese to something, it automatically becomes blissful?

Published in: on February 2, 2013 at 2:28 pm  Comments (39)  
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