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wonder food.
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.Posted on January 30, 2012 ()
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twice now.
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. Posted on January 12, 2012 with 6 notes ()
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minimum.
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. Posted on December 26, 2011 with 4 notes ()
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unfamiliar.
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.
Posted on December 8, 2011 with 1 note ()
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appropriate.
This, I did not expect. Oh no, not at all. You see, I had read about hen-of-the-woods, heard of their preparations, had even spotted them at the market. Over time, they had become familiar to me in that circle of friends/we’re kind of acquaintances way- you know, we “see each other around”. What I didn’t realize, based on looks alone, was that this mushroom was, well, different.So, we needed to get to know each other better- this was obvious. And we did, and it went reeeally really well.
Posted on November 21, 2011 ()
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union.
Im new. Thats my only (questionably valid?) excuse. I say this because I have only just now stumbled upon a delicious union of textures and flavors that I had failed to marry before. Why didn’t I think of this? And sooner at that? Creamy avocado & roasted brussels paired with toasty pecans, theres nothing else to say- my mouth is full. Posted on November 14, 2011 ()
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elementary.
Admittedly, this is too easy…I mean, it hardly requires a recipe. Slaw is like that, its laid back- its chop up some cruciferous vegetables, add an acid (vinegar, lemon, what have you), a little fat (oil or mayo), maybe some sweetie sweetness (agave, maple syrup etc.) and there it is- a tangy/creamy/crunchy snack. The true challenge is in allowing it to sit undisturbed in the fridge so that the flavors set up just right. Posted on November 8, 2011 ()
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more please.
Brussels making their first appearance at the market may as well be a holiday- I get that happy, that excited. Not even kidding. I completely, achingly and absolutely love them. On second thought, “Love” might not be the word Im looking for…its a bit light yeah? It downplays the seriousness of my affection. Love fades, existing as an ebb and flow of emotion- my interest in Brussels does not.Posted on October 31, 2011 ()
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pulled.
This might just be the last of it. The last of my garden, the last of my beets and carrots, kale and salad greens. Good riddance…I mean that, I do. This past season was brutal- growing less than kind. A portion of this years beds, a number of my beautiful little food producers suffered and in the end collapsed. The worst part? I was powerless as my plants devolved to pathetic. My kale became infested with tiny bugs early on and it seemed there was nothing that I could do to deter the little fuckers. Resigned, I ate (a lot of) insects and tried to not think about it too much.Posted on October 16, 2011 ()
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natural habitat.
Rain is quickly becoming our citys backdrop again. Its happening fast, this change. Grey- the favorite color, damp- the most familiar sensation. Fall, means leaves tracked into the house & an increase in time spent inside doing whatever it is we do when it gets dark at four in the afternoon- read? Drink? Both, simultaneously? Yes please.Posted on October 9, 2011 ()
Seattle is home. It has a lot to offer- grocery co ops, inviting cafes, charming bookstores, friendly folk....
My time is spent... Horseback riding- a big passion of mine. There's nothing like a day at the stables and the bliss of a good long solo trail ride.
Running- a lot. I also maintain a regular yoga practice.
Writing, reading...some of my favorite books- Welcome to the Machine (Derrick Jensen), I Know This Much Is True (Wally Lamb), East of the Mountains (David Guterson), Whores and Other Feminists (Jill Nagle), Cunt (Inga Muscio).
I am drawn to...
The Southwestern portion of the US- cacti and desolate dry sprawling earth.
Photography- pictures of people mainly, black and white.
Music- country, bluegrass, folk, etc. And of course, anything that I can dance to.
Foods that I never tire of- blueberries, figs, squash, radicchio, avocado, red grapes, salmon, mussels, heirloom tomatoes, tahini, olives, walnuts, asparagus, barbecue chicken, pulled pork, eggplant, cherries, kale, apple butter, pears, mango, mushrooms, melon, brussels sprouts, collard greens, peaches...
I abhor factory farming. To know my food is of utmost importance-where its been, how it was raised...I respect the earth and myself too much to plead ignorance. The family farm is collapsing under the weight of big business. I want to take responsibility for my food and I feel our current system fails to do that. I fully applaud those folks that are still living off the land and providing for their families. Having worked on small farms in the past and seen firsthand what sustainable farming (animal & vegetable) looks like- its apparent that our current conditions are far removed from the original respectable idea. It shows in our tasteless food, our declining health, our damaged environment.
I'm a fan of spicy foods- Indian and Thai cuisine.
My drinks- red wine, dark beer and a good gin neat.
Dessert- nice dark chocolate in small amounts, a fresh piece of fruit. I don't have much of a sweet tooth.
Coffee- good ol' fashioned drip, an espresso or an americano...always black.
Cooking, eating, interviews, road trips and photographs- I share my adventures here. I feel fortunate as hell and immensely grateful for the opportunity to visit farms, sample restaurants and meet the truly lovely folks behind it all.
Questions/comments? Email me at: cherie@cheriepicked.com
