I’m so excited, I’ve wanted to do a post for Bastille Day (July 14th) since starting this blog but have never gotten it together until this year.
It’s sort of ironic considering this is the first year I’ve had a little Sous Chef with serious FOMO and no desire to sleep unless she is in a moving stroller or is being carried by someone who is acting like a moving stroller (I therefore have an 80s suntan and a sore back, neither of which I want to talk about).
When was the last time you bought radishes? Let me rephrase that, when was the last time you bought radishes and actually ate them all before their greens got all slimy and you threw them out?
Before I started studying nutrition, radishes really never happened. I would slice them paper-thin for pretty garnishes (you can’t deny, they’re beautiful) but their pepper-y, stinky-too-soon vibe wasn’t enough to put them too far up there on my grocery list.
They are an amazing digestive aid though, AND appetite stimulant, so they work on both ends of the meal really well. My Mom used to put out a bowl of them before dinner because my Stepdad loves them (raw broccoli too, strange for a guy who isn’t necessarily passionate about healthy food, maybe his body appreciates digestive support?) (I just love learning people’s food quirks and trying to figure out their rhythms).
I bought my first garlic press this week. It just seemed like the right thing to do after waving my cyber arms around enthusiastically about pulverized garlic and its health benefits a couple of weeks ago.
One of my Chef Instructors (1000 years ago) used to say that they were for housewives (she herself was/is a woman) but I now realize that most of my favourite cooks (and people!) are in fact housewives, so I am more than ready to embrace the garlic press. And nice to not have turmeric residue all over it when I want to use it (unlike my microplanes). So, in honour of earning my housewife wings, we are busting out a garlicky recipe this week to celebrate (don’t worry, you can tone down the garlic if this terrifies you).
Just a quickie post this week highlighting the beautiful produce left in my fridge/on my counter at the end of my trip that I couldn’t bear to just turn into juice (my usual go-to clean out the fridge move). And, actually, it makes the best salad.
With the awesome farmers market close by and the citrus trees outside my window that no one else seems to be picking from (#humblebrag), it’s been really easy to eat lots of fresh, colourful produce on this trip. We’ve been cooking really simply, not because I don’t want to be cooking, it’s so fun to do here, but because simpler flavours seem to taste better when it’s 38 degrees and your baby has officially learned to sweat and stick to your body.
