Wednesday, April 25, 2012


I bought a lot of meat today, some of which I don't know how to cook... yet.

Like tongue. It was offered to me once in a sandwich and I just couldn't do it.

Makin' out with the calf tongue (being married is cool because you can blog pictures like this, where you look deranged, and you don't have to worry about being pretty).

The beautiful and wise Katie, who was invited to join us here at LG given her writing flair and culinary likemindedness, but who cannot join us at this time, kindly lent me this book. You may have heard of the author over at Kitchen Stewardship regarding discussions about soaking and phytic acid. So far I'm enjoying it a lot - it's researchy but also very narrative in style in the first part, which makes it easier to go through.

See? She made me. Tongue and liver. Right there on the list.

So far, I agree! I have been really into reading about postpartum depression in particular since starting doula work - but so much of this info is great for everybody! In addition to buying all this meat, I'm doubling my omega-3 supplement and am starting Tony on it too. I also bought folic acid and zinc - maybe I went a little nuts? But oh, this pharmacy has such sales!!
So stay tuned for me, cooking liver and tongue! If I find I have the courage to share!

Sunday, April 22, 2012

Dinner Party part 2

So here are some pictures that I took of Saturday's dinner party (I was feeling way too rushed and forgot to take pictures of the actual people lol):

bruschetta on garlic crostini

tomato/bocconchini/basil skewers
(the one up was plain, and the one down had olive oil and balsamic vinegar as well as fresh ground pepper)

rosemary/garlic vegetables (WHICH SMELLED AWESOME)

A picture of one of the tables before

And dessert, trifle duos
 The menu had last minute changes, I burned the first baguette of bread, and then the first batch of crostinis, and we dropped a trifle and had whipped cream explode EVERYWHERE at the same time as the doorbell rang. Also, funny story, everyone was seated and eating and I had put my own plate down to eat, when my mother-in-law asked me when she was going to get her supper. Turned out Jeff hadnt noticed she didnt have a plate LOL!

But all in all it was a success, everyone loved the food, and my main aim (which was to make everything myself, by hand) was accomplished. Only the meat, berries and veggies used werent grown by me, I made everything else, including almost completely stripping my basil plant for its leaves. The poor thing looks almost naked!

Friday, April 20, 2012

fermented lemon preserves

I've basically been dreaming about lemon preserves since Hyun posted about it last year. I've perused grocery store labels, and folks, it just ain't authentic anymore. The recipe linked to seems traditional in the sense that is actually a kraut - a ferment based on a fruit or vegetable that's cut up, mixed with salt to draw out the liquid, and whose resulting brine creates the correct environment for the happy fermentation microbes to grow and do their preserving party. Grocery store ones often are boiled lemons with added chemical preserves. Lame! So I finally got around to cutting up the 4 packs of organic lemons in my fridge and getting those bad boys jarred.

I departed from the recipe in that I cut up the lemons quite a bit more than he does. I also used less salt than he called for and didn't add any other spices (I figure I can do that at time of cooking, if desired). The seed mystery was never solved (see comments on that entry) so I just picked them out.

Excited! Will let you know how it goes.

Thursday, April 19, 2012

Dinner Party for.. 10???

So Saturday (yes THIS Saturday) we are hosting our very first dinner party in our brand new appartment. This is more of a thank-you meal for Jeff's family who helped us move, and the total tally of guests comes to... 10. And I am completely freaking out.

This is the second time only that I am responsible to feed that amount of people, and this is the first time in this appartment, and his is my family-in-law, and they just happen to be extremely picky and extremely judgmental, and last time I cooked for them I was reaaaally pissed off at their meanness and purposely made the meat so spicy it made em all cry (hehe). But things are smoother now, and semi-love is in the air, and I have to make up for that.

So here is the menu I planned.

Traditional Bruschetta on Garlic Toast
Tomato/Moza/Basil Skewers

Italian Roast
Side One: Garlic Rosemary Roasted Veggetables
Side Two: Baked Potatoes topped with Sour Cream and Chives
Side Three: Ceasar Salad with Homemade Dressing

Individual Strawberry Balsamic Trifle

Im feeling pretty good about this menu, I really utilized what I had au maximum, and the cost of all this is quite low (in the 20$ range). However, I think that it is too much food, but the only thing I would take out is the ceasar salad. Its in my nature to make too much food rather than not enough, but would people want to eat all that food? What do you guys think?


Tuesday, April 17, 2012


TVP (textured vegetable protein, in soy or non-soy varieties) is an easy, delicious meat replacement - best to make in advance, as the longer it has to absorb the spices and flavours, the better - but can be made in a real hurry as well!

1 c medium coarseness dry TVP (available at A Votre Sante, Frigo Verte, others)
1 1/2 c tomato juice (or water, or natural meat stock)
1/4 c butter or oil

--> combine and let simmer until tender throughout.

3 c mixed veggies
1/2 c shredded cheese
salt, pepper, crushed red chili pepper, cumin, oregano, whatever else tickles your fancy

--> let simmer.

Yummy with pasta, couscous, quinoa, rice, whatever! You can also use half TVP and half ground meat to stretch your budget and get some of that meaty flavour in there.

Sunday, April 15, 2012

Greek Easter

I wanted to share with you ladies a few pictures of our supper tonight, it was quite small and simple compared to other years, but it made it that much more charming! I apologize for the quality of the photos, my family don't like to pose and kept commenting how weird I was to be taking pictures rather than eating lol!!

Theo Yorgo (Uncle George), Yayi, Papou, Sandra, and hidden is Stephanie, Jeff and obviously myself lol

For supper: macaronia with cheese and cannella, salad, greek easter bread (tsoureki), feta, ham, and my papou's homemade wine. I dont drink wine but he makes me pretend and I take a sip to make him say: Bravo!



Its not Greek Easter unless there is kokkina avga (red eggs).

LET THE SMASHING BEGIN! Who will win the tsougrisma (clinking together challenge) this year?

My papou always cheats. One year, he had a red MARBLE egg and noone figured it out till everyone's egg got cracked.

Και του χρόνου! In health until the next year!