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
This is my life post-anatomy. Making mussels for the hell of it on a weeknight, after spending a good portion of biochem lecture finding recipes online. People who sit behind me in pre-lunch lectures tend to get very hungry. The second anyone asks a question I'm on Flipboard, looking at my food blogs.
I love mussels. It's a recent obsession, inspired by the mussels at GT Fish & Oyster, which I first had over a year ago. I'd never made them at home until fairly recently, when I saw that they were on sale at the local grocery store. If you've made mussels before, you'll know what I discovered: that the longest part of making mussels is the 10 minutes you'll spend scrubbing and debearding. With these mussels, I was done cooking and eating within 50 minutes.