ode in recipes
WordPress, the service hosting this blog, records the search terms that some person somewhere entered that churned up this blog from all the zillions of sites on the web. I think the most interesting thing is it is all true somehow, and if it wasn’t here explicitly before it is now. From what has led them here, an ode to e-seekers:
nice mash potatoes, turnip vegan
squash radical
kitchen witchery
Purslane what does it look like
BEING HYPOCRITE IN THIS CIVILIZED WORLD
cauliflower root soup
chasteberry tattoos of mushrooms bluefoot chantrelles
“tofu scramble“
tofu scramble
clementine and lemon muffins
tofu scramble salsa
Tofu scrambles and omelet recipes
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sequins slung
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Indian muffin market
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simmering beets
cute mushrooms
Asian children: cute
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chia pet herb and doctored tomato soup
SPUD DESERT RECIPES
mini greens
condensed milk, rosewater, cardamom
Beets with balsamic and honey
slice the leaves off a bunch of beets, maybe four or five tennis ball sized beets. Scrub each bleedy red beet enough that the hoary skins are mostly scrubbed away. Trim off the tail, and you may need to take a paring knife to the knobbily flat end. Slice each beet in half then each beet half into three or four wedges depending on the size of your beets.
bring about two inches of water to boil in deep fry pan (i used a deep non-stick sauté pan with straight sides). Lower the heat to the water is at a simmer; add the beet wedges and simmer covered for about ten minutes. Uncover and pour off most of the water, keeping about a half inch in the pan. Return to the flame.
pour about a quarter cup each of balsamic vinegar and honey over the simmering beets. Cook uncovered over daringly high but not fully turned-on heat until the vinegar and honey reduce to a thick syrup (a reduction). This takes about 15-20 minutes. Every 5 minutes or so, turn the beets and swirl the thickening sauce in the pan.
Serve over shredded beet greens or fresh arugala (rocket!).
