I started up my CSA for vegetables a few weeks ago, and have been veritably drowning in spring greens since. Before my first CSA, I had not heard the term “Asian greens,” and now I can recite to you the names and general descriptions of several types of Asian greens. From the familiar bok choy to mizuna to several varieties of Chinese cabbage, I’ve seen it all. Continue reading
Honestly, the beginning of 2013 kind of kicked my ass. There was a New Year's self injury incident, I lost my friend's necklace, and followed that by starting classes on the 2nd, then getting miserably sick, proceeding to desperately scramble to catch up with physio, and apparently I thought it was a good idea to sign up for extracurriculars rather than using that time to bake cookies.
What I haven't been doing is spending much time in the kitchen. This is the first thing I've properly cooked in about a week. Fittingly, it's a really simple dish, perfect for getting back in the groove. Gnocchi and spinach, topped with brown butter and pine nuts and a little parmesan. I think it took about 15 minutes to make this, and that's including boiling water. It tastes pretty much exactly like you'd expect: chewy pillows of potato with the nuttiness of browned butter.