In my first venture into Breakfast Lasagna, I knew there were a few things that I needed to tweak. It was good, but it wasn’t quite what I had envisioned. But I knew what I had to do: throw some cheese on it.
And I did just that. Taking complete health-consciousness out of the picture for a moment was key. Instead of my usual dance around “how can I cut the fat” or “well that’s lower in sugar” I gave in to my dream and let the food steer me.
And I made this:
A slice of Breakfast Lasagna
Of all the cooking that I do, I have a couple of recipes that are staples in the kitchen and really bring me back to my childhood. Growing up in a Polish-American family, pierogi were always one of the dishes that was served along any big event. For Christmas and Easter, they were there, and each year at the church festival, they were also there, golden and crispy on the outside, warm and gooey on the inside.
After my grandmother Zosia(Sophie)’s passing 6 years ago, no one in the family really had an interest in continuing the labor-intensive tradition of pierogi making. And then there was this weird little gay boy who liked getting dirty in the kitchen.
To celebrate my mother, the sheeny herself, coming for a DC visit, I decided to role out the cabbage-lined carpet and create a feast that would please even the frumpiest Stasho at the PLAV.
The centerpiece was a behemoth platter of pierogi. And in full disclosure, I have to confess, that in the heat of the day of cooking, I somehow managed to forget to take photos of much of the end results. Not sure how this happened exactly, but I’ll blame the wine.
I think I’ve found the new kale.
Or at least something to hoard for the next few months alongside the crunchy-green masterpiece. And let’s face it, I eat a lot of kale, so some diversity in my diet –even if for a few weeks/ months/ whatever — will be a good idea (and Gabe can only handle so much of my crunchy-greens-obsessing I’m certain.)
If I judged on first impressions alone, I never would have dove into this long, dirty root. It’s one of the items that I’ve probably walked past in produce markets before, and never thought twice. But after reading encouraging reviews from the wonderful folks at South Mountain Veggies, I was convinced to at least give it a try. Heck, the worst that would happen is I would waste a few dollars and throw it away. I can think of many worse things.
And let me just say, this root will change your eating life.
Every day this month, I’m pretty sure people have thought I’m crazy. I made the wise… er… easy, decision to do most just about all of my Christmas shopping online. That sounds like a pretty good thing but the issue stands in that I have to have all of my packages delivered to my office. That isn’t really a problem, but it’s just a bit much when I have been getting multiple boxes for the last week or two. The mail room guy’s happy go lucky mentality had been transformed to a bit of a forced half-smile.
But today kinda went over the top. Charles, the mailroom guy came up with a cart and a massive box apparently for me… and holy shit! It’s a kitchenaid mixer…what? The thing that I have been asking for every year for the last 3 years and never expected to get, yep.
My lovely mother decided to surprise me with an early present….
And, well, after carrying this beast the mile walk home, I set her up and used her for a cookie recipe that really didn’t need it. And cookie season has begun!
This week's loot.
I’ve tried a few, but I think I have finally found my permanent CSA (Community Supported Agriculture) in the DC area. South Mountain Veggies is supurb. No, really. Their online interface is beautiful and easy (let me geek out for a sec), their offerings are huge, their food is local and probably the best part, their prices are incredibly fair given what you get!