Musings from a servantless, stay-at-home, cooking-obsessed mom
I'm back in the student saddle, this time as an Italian studentessa! Brava! Just home from class, I'm excited for the next few months during which I hope to regain my A game. Also, two quick notes about upcoming Whole Foods deals:
Readers, the jam situation in my storage room is out!of!control! If you are interested in purchasing jams, I have an amazing selection. Almost 100% of them are made with organic or IPM fruit, primarily from the Dupont farmers market. Otherwise, it's from Whole Foods. I rarely use pectin, so most are also vegan. Jams are AWESOME during the summertime. Spread on fresh bread, spooned over yogurt and/or with granola, atop waffles and ice cream...Also, they really up the PB&J ante. All are half-pints unless otherwise noted.
Available flavors, at $8 each or two for $15, include:
Apricot-Peach Almond Mango Butter Strawberry-Rhubarb Pie Strawberry-Rhubarb Lemon Blueberry-Rhubarb Cava Blood Orange Prosecco Spiced Apple Butter Pear-Apple Cardamom Butter Mango Chutney Three-Citrus Marmalade Plum-Basil Plum Butter (just one) Rhubarb-Plum (just one) Rhubarb-Apple Butter (just one) Sicilian Blood Orange Marmalade (just one; it's a pint; it's $10)
Pickles Dilly Beans Pickled Garlic Scapes
The following are on sale for $6 each or two for $10:
Cherry Plum Cranberry Sauce Cherry-Cardamom Sauce
Email or Facebook message me if you're interested!
The boys were maniacs this afternoon after camp. Maniacs intensely focused on exposing to each other and me their private areas as.much.as.possible. I finally reached my limit with all things butt-and-penis and sent them to their rooms until dinner. Being that they eat at 4:45p this was not a huge punishment, but still. I got them fed and also started on our meal because T's mom and two of his cousins were to join us. While at the market yesterday, I spied a most gorgeous head of Savoy cabbage. I bought it and ever since have been noodling -hah, no pun intended (see rest of sentence)- on caramelizing it and then tossing that with whole wheat spaghetti. A Food 52 cook I admire posted a recipe for a "suspiciously good cabbage" a year or two ago, and I used that as my jumping-off point this evening.
I fried some bacon, poured off most of the drippings, added in some butter and then slowly cooked down a mess of shallots, the now-shredded cabbage and some garlic. Ultimately, some cream, a generous shower of salt, some pasta water, a rainfall of grated Parm, the now-crumbled bacon, a handful of finely chopped mint and the zest of one lemon joined forces with the veggies and spaghetti and while wonderful, I felt it needed one last thing. Garlicky breadcrumbs? Yes! A perfect topping. Our fivesome devoured the entire vat of pasta, and I will surely make this again.
musings from a stay-at-home, cooking-obsessed mom
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