February 2010

Today is the second in a series of real-life fridge pics and quick meal solutions. You got it: real photos from real people. Thanks to these bold folks who have opened the door, snapped a photo, and sent me a visual accounting of their fridge contents.  Today's thanks goes out to Sandy, who sent 3 pics. She wrote, "There are some white potatoes in there and a very large red beet, some squash, carrots, celery, spinach, and cilantro.

The first time I made this spinach recipe it seemed almost too easy. Too easy to make ... too easy to disappear--and only minutes after it was cooked. But isn't that precisely what we want to have happen to the veggies we prepare? No complaining here. Was only wishing I had bought another bag of spinach when I was at the store.

If you've ever had to throw together a last-minute meal with the findings in your fridge, you've inevitably come face to face with the 'seasoning dilemma:'  What herb/spice/seasoning does this dish need?  "Oh, if only I knew exactly what this stir-fry, saute, casserole, _____ (you fill in the blank) needed. It needs something ... now let me see ..."  And you look ...

It's that time of the year when we're soooooo ready for spring. Oh, it certainly doesn't look one bit like spring is on its way (especially here in the East). But slowly and surely, just as the last flakes of snow coat streets and sidewalks, spring is coming. And even though many of us spend most of our waking hours indoors (except for snowblowing, shoveling and scraping), our bodies are still connected to the ancient rhythms of the earth. Especially our tastebuds.