Sunday, September 21, 2008
I'm not an Iron Chef by any means, but I love cooking, and I love cooking even more when I have an ingredient I must use, or a theme I must adhere to. Subscribing to the Groundwork Organics veggie box in the Summer motivates me to make recipes that I wouldn't normally discover. "What can I make with red chard and cherry tomatoes?" "What am I going to do with fennel, red onion and mini lettuce leaves?" Cooking under the pressure of vegetables spending their precious shelf life in my refrigerator is what gets me going. Right now it's artichokes, rainbow chard, yellow and orange bell peppers and spinach. A co-worker of mine and his wife have started hosting Monday Night Football each week. The best part (besides the company, their cool pets, and the fun my daughter has with his daughter) is that each week has a theme. For chicken wing week, I made a Hoisin-5 Spice variety. For last week's bratwurst theme I made German Potato Salad. For tomorrow's nacho theme, I'm planning some sort of refried pinto bean dish. Time to research recipes!