Autumn in the CSA can only mean two things: sweet potatoes and apples. I always end up with more of each than I can ever hope to use between picking up shares. (Luckily, apples freeze well in the form of apple pie filling, and sweet potatoes stay mighty tasty in a cool, dry NYC apartment.) …
I spent the whole day in the kitchen, and have a very tasty dinner to show for it: Sweet potato leek soup, homemade bread, and roasted Brussels sprouts, with apple crumble for dessert.
Since my vegan gal pals and I went to Natural Gourmet’s Friday Night Dinner, I’ve been dreaming about pumpkin soup. I have no pumpkin soup-making experience to speak of, but I bravely bought my very first sugar pumpkin this weekend to give it a try. Pumpkin Goo! As it turned out, scooping the goo out …
Last night, I got a little (read: completely) wrapped up in working on my first project for a future t-shirt-to-underpants upcycling tutorial, and completely forgot to post my Sunday snapshot! The ingredients for vegetable broth sure are purdy (and a great way to to use up veggies that have been sitting in the crisper for …
