Yummy Fixins

Paleo, no gluten, no sugar, no nightshades. Oh, and I make music.

Sep 12
Sorting through some fresh (non-dried) flageolets from Berried Treasure Farm.

Sorting through some fresh (non-dried) flageolets from Berried Treasure Farm.



Sep 11

peroxidecomics:

Self-Portraits, 2007-2014

This is my friend Woody, and I love him like a son.  He is probably the coolest guy (that I am not married to) in the entire world, and you should totally follow his blogs (he’s got this one and the21gunsalute).  He will probably die of embarrassment when he sees that I wrote this about him, but that’s what people like your mom do to you.  (But seriously, how could you not LOVE this guy?)


Speak to me in code.

Bought a dress recently, and realized I have no full length mirrors, and hardly any mirrors at all, for that matter. I also have no scale, nor any fashion sense. So, if you see me in a dress and I look like a jerk, come up to me and whisper “The eagle has landed, the fat man walks alone,” and I’ll understand.


Special treat.

Special treat.


Sep 10
Gorgeous chard from Tamarack Hollow Farm at the Union Square Farmers Market this morning. Looks great, and at nearly 27”, those big stems are going to make some fine juice!
This post made me get the prompting from Tumblr to call my senator and ask him to support Net Neutrality.  Good job, staff, and thanks tamarackhollowfarm!

Gorgeous chard from Tamarack Hollow Farm at the Union Square Farmers Market this morning. Looks great, and at nearly 27”, those big stems are going to make some fine juice!

This post made me get the prompting from Tumblr to call my senator and ask him to support Net Neutrality.  Good job, staff, and thanks tamarackhollowfarm!


Sep 9

One of my favorite snacks in the whole world - a thick chunk of parmigiana reggiano cheese sandwiched in a raw, depitted date. That caramel-like sweet and salty thing is awesyummmmmm.

I really didn’t feel like eating meat tonight, so for dinner, I made some butternut squash, blanched green beans, and quinoa burgers (leftover quinoa, finely minced shallot, little bit of butternut squash, a few tablespoons of leftover humus, an egg, salt, pepper; refrigerate mixture uncovered for a few hours, sautéed in butter).

Note: neither the quinoa nor the humus is SCD legal, so I expect to look four months pregnant for the next 12 hours. Just saying.


Atom™ HD has been on my speakers and has been a major influence all year, and today is no exception.  I am listening to Stop Imperialist Pop over and over and over and over again, getting ready to go the last bit of the way before we go to final mix next week.  


Ate the eggs too quickly to photograph. But here’s my grain free banana chocolate chip muffin. My kid says I put too many chocolate chips in.


Sep 8
I freaking NAILED IT!  Savory meringue!  Ingredients - egg whites beaten till almost stiff, grated parmigiana reggiano, coriander/peppercorn blend. Baked on a parchment sheet brushed with coconut oil, baked for about 10 min in a preheated oven at 350. 

I am making grain free muffins right now and I had about 2 eggs worth of egg whites left, so I decided to go for it!

I freaking NAILED IT! Savory meringue! Ingredients - egg whites beaten till almost stiff, grated parmigiana reggiano, coriander/peppercorn blend. Baked on a parchment sheet brushed with coconut oil, baked for about 10 min in a preheated oven at 350.

I am making grain free muffins right now and I had about 2 eggs worth of egg whites left, so I decided to go for it!


Sep 7

Dessert of my dreams…


Sep 6

Breakfast this morning at Friedman’s on W 31st between 6th & 7th in Manhattan. Totally packed at most times, we got there when it opened, so had no wait. I had the Cobb salad, the husband had the Chilaquiles. The kid had side of eggs, side of bacon and biscuits (unphotographed). I like Friedman’s because they have a lot of gluten free options and seem serious about it. The food seems fresh and tastes clean, though I don’t have info on their cooking oils (which is where most “healthy” restaurants really mess up). Added bonus: if you want to eat unhealthy, you can do it here, too, so it’s good for mixed groups.


Sep 5

Mu Shu Ginger vegetables with garlic ginger minute steaks and some arugula.  

I really want to remember last night’s meal and how I made it so I’m documenting it here.  I had no idea what I was going to make when I started, except that I had some beef, and I wanted to use up some chopped shiitakes (from the “side dish” a few posts back), rendered pork fat and about a half cup of unseasoned pork stock (from the carnitas a few posts back).  

I didn’t have a lot of time to cook, and my kitchen was already a mess from earlier in the day (and from the night before - I cleaned, but didn’t finish), so I wanted a simple, one-pot meal, but it had to be something that both me and the kid would eat (there are so many times where I’m making three different versions of a dinner because the husband, the kid and I eat differently).  The husband was working late, so I knew I could use garlic (the husband can’t eat garlic, but the kid and I LOVE GARLIC!).  So, those were my parameters when I started.  

I usually hand-chop vegetables because I think while I am chopping - I usually don’t have a plan when I cook, it’s all about what I need to use up in the fridge, and what’s in the fridge is dependent upon what the farmers / butcher had that looked good.  But since I was in a hurry, I brought out my food processor and THE GEAR BOX.  I have a Breville super large food processor and it comes with this gigantic box of blades and choppers and what not, so I made a mu shu-style vegetable mass (1/4 head green cabbage, 3 carrots, 1 small sweet potato, about 6 leaves of white russian kale, full head of peeled celeriac, six baby zucchinis) that I loaded up on top of mushrooms, red onion, and massive quantities of fresh ginger (about 3”) that were sauteeing in the giant pan.  (NOTE: I have a really tough time lifting and tilting my 14” sautee pan when it is full, but man, does it facilitate the cooking of a big meal!)  I used the remaining pork stock when the pan was drying out.  

I had the beef off to the side, and I had rubbed it with a mixture I made in the VitaMix (around 6 cloves of garlic, 2” of fresh ginger, 3 TBS rendered pork fat, 2 TBS Nama Shoyu, 3 TBS white miso).  It was a thick paste and difficult to get out.  I should have mixed it in the small cup attachment on my food processor.  I only needed half that amount on the pound of beef I was cooking up, so I’ve got leftover paste in the fridge now (YAY).  

I removed the vegetables to the serving bowl (which also became the leftover container, because I made about 10 servings of vegetables - all your serving ware should be oven safe and come with lids - man, does that save a lot of time and energy!).  The pan was a mess with really browned vegetable mu shu stuck all over the pan, so I just threw the beef in there on top of it (no oil or anything) trying to stick the beef wherever the browned stuff was on the pan the worst.  I knew the beef would make its own sauce to deglaze the pan, so I’d have a lot less scrubbing to do (plus, the browned veggies are tasty!).  

I’ve got a lot of leftovers, and this dish was a pleasant surprise!


Sep 4


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