I owe recipes and food adventures- I know this. I have not forgotten. Im still eating and Im still cooking but Ive been negligent in cataloguing any of it. Something will come soon, that is a promise.

But now, something to read for the time being. An article that says what I have been saying all along- veg cooking is just damn interesting. Its interesting and challenging and overall, just smart as hell. 

http://www.foodandwine.com/articles/evolution-of-a-carnivore-from-beef-to-beets

This green juice thing that everyone is going on about… its obnoxious yeah? Green juice this and green juice that and its so stellar for you and it cures cancer and road rage and you can walk/type/talk faster than ever before and it makes you love yard work, adds shine to your unwashed hair, whitens your coffee stained teeth, detoxifies your alcohol abused liver, saves the PLANET(?). Miracles all around. Seriously now. Enough with the green juice already. No one wants to hear about it anymore. Or maybe just me, maybe I don’t want to hear about it anymore (yes).

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Ive been teaching oh so much, and when I havent been teaching- Ive been eating or sleeping or reading. Really, what Im getting at, is that I havent been writing. But I have missed it- Ive thought about it only half a million times in the short flashes between getting swept up into something else. But here it is, finally, at long last, I have planted my ass at the computer.

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This is a good one. A really good one. I mean it. So good in fact, that it has displaced my usual snack suspects- I crave this Roasted Cauliflower & Cannellini Bean Salad more than the rest. Truth be told, I had it for lunch and again for dinner last night. This is serious. Maybe this is simply a new food romance- maybe Ill grow bored once the novelty has worn off (Im no romantic, and honestly, thats what always happens with these things right?). But I would like to say that I dont think so- that this one is different (oh cliche). That this recipe is just that good. This one (jesusgod) might even last. 

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This folks, is fresh protein. Filling-without-feeling-too-heavy protein, the type that can be eaten before or after you break a sweat. This crunchy, savory, creamy salad is what I crave after long runs and challenging yoga classes. It sits well in my belly, satisfying not overwhelming, tasty and light while still substantial and nutritionally dense.

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May. Already. The last few months have snuck by super stealth style. And now-canyoubelieveit- its warm out (well, at intervals anyway) and I dont want to write as much, and I certainly dont want to cook as much. What I do want to do is lie in the sunshine for long stretches of time…and fall asleep at random…maybe read, a little bit of reading but really, a lot of napping. Ill eat too but only simple snacks that dont rob me of precious sun time. Its not that I havent cooked, because I have, but its been rather infrequent.

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This is my lunch every day. Really now. Every. Single. Day. Its a given, Ive stopped worrying over my mid day meal altogether- I know Ill have my usual kale saute thing. Its quite relaxing actually, not having to fuss, having that go-to dependable food. Especially when that food is good for me, when it makes getting greens in so easy. And its delicious too, satisfying- thats important.

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I think I did this last time. I know I did. With the beets. I took a beautiful ingredient, so very unique in its pattern, color etc. and I marred it simply by putting my hands on it, by using it. Gone are the interesting spots/stripes/stars that drew me in initially, lost to my very own negligence. Its happened twice now. I need to be more thoughtful in my recipe process it seems. 

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Im not going to talk about the weather or the season or the holidays or any of that. Because Im sick of it. And its boring. And Id rather just stick with food chatter and even that, Ill keep to a minimum. Today, this last week, has found me in hibernation mode so excuse my quiet, it will pass. Truth be told, I havent been cooking much for myself lately. I havent felt like it. Straight up disinterest here- no excuses.

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This is new. Havent been here before. Braised Daikon- I am unfamiliar. Daikon, to me, is a slaw ingredient, a food best enjoyed crunchy. Here I am, stepping outside of my habits, venturing into new preparations of foods I know well- braising a damn radish.

Took my pretty (hm, “pretty” might be a bit generous) pair of daikon, chopped them into neat 3/4 inch rounds & sunk the pieces in a skillet.

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