feta

by gansie

Continuation: The Allure of the Twirl

It’s that fucking twirl. In March I identified that part of my pasta obsession revolved around the act of twirling. Twirling long strands around my fork and piling it into my mouth. In that March meal, Ricotta-ed Spinach with Noodle Onions and Parsnips, I omitted the pasta altogether and satisfied my twirl craving with butter-enveloped long, thin onion strands.

Last night, however, I doubled the twirl intake. I bought extra tall spring onions at the Mount Pleasant Farmers’ Market and decided they should not be chopped. I should honor their slender ways and keep them intact.

Top 10 All-Time ES Recipes

Ever wonder which recipes your ES co-readers are ogling most? Well here’s the rundown. From our humble beginnings throwing all our leftovers into a sushi roll to our more refined recipes for putting an egg on everything, here are the Top 10 all-time most-read recipes from the Endless Simmer archives. Click the pics to check ’em out.

10. Hot Dog Sushi

9. Feta and Roasted Pepper Egg Sandwich

8. Bacon-Wrapped Date ‘Cannolis’ with Pine Nuts

7. Homemade Ketchup

6. Marshmallow Nachos

Next: Top 5 All-Time ES Recipes

in Bacon / Eggs / Lists / Pig / Recipe / Sandwich 2 comments

by gansie

Never Can Say Goodbye

I don’t care that it’s 50 degrees out and windy and rainy and my body is begging my wallet to buy a winter squash for a warming soup.

No.

I refuse.

If there are still tomatoes and eggplants and zucchinis at the farmers market, then I’m holding out for summer’s brightly colored bounty to keep me happy in the kitchen. And because of this ridiculous self-induced rule, I also over-buy, which is easy when 6 long and slender eggplants only cost $2.

What to do with that many eggplants?

If You Can Pattypan, I Can Too

Following in Maids’ complete awe of pattypans, I’ve made some purchases myself. And in the vein of imitation is the sincerest form of flattery, I’ve now started preparing pattypans the same way. And holy crap. When Maids decided on roasting and stuffing her squashes I had no idea how soft and melty it would be.

I’ve been dining alone for the past few days. 80P is taking advantage of his school boy summer and left me to work and cook by myself.

Now, I know that cooking for one doesn’t appeal to everyone; I think it’s a fantastic opportunity. Hell, its become a book. It’s freeing and indulgent and sloppy and selfish. And it’s the three year old in all of us. I want this and I want it now. Luckily for my figure, I happen to crave seasonal vegetables.