June 19, 2017
June 18, 2017
There’s a squatty little lighthouse out there in that mess.
Reminder: bring your “real” camera on the ferry some day – this iPhone focal length business isn’t cutting it.
June 17, 2017
This picture sucks, but I believe those are kayakers in the water – right near the pier.
I’m taking it as a bizarre statement of the times we live in that a: the fact that they’re within spitting distance of a State government building made me nervous, and b: I immediately wondered if it would be appropriate to say something since I was seeing something out of the ordinary, despite the fact that there were FDNY people out and about near their own boats.
Sent a pic to the DH instead.
Roasted Radishes with Gold Sauce
Radishes + butter is not a new concept, but I couldn’t help mess with the idea a bit – especially after viewing a scroll-through Facebook video for something called Cowboy Butter. Cowboy Butter sounded enchanting, but required too many ingredients. So, I got to researching, combining, and playing around a bit and I think I hit on something fantabulous here. This sauce is great with roasted veggies, steaks, burgers & zoodles … pretty much everything.
gluten-free, paleo, vegetarian
Roasted Radishes with Gold Sauce
1/2 lb. radishes
Oil for roasting
2 Tbsp. unsalted grass fed butter
2 tsp. whole grain mustard (my favorite is Maille)
1 tsp. honey
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. Worcestershire sauce (watch your labels!)
2 tsp. Texas Pete or other tomatoey hot sauce
2 Tbsp. chopped chives
2 Tbsp. chopped parsley
Sea salt & black pepper to taste
Preheat your oven to 400F. Chop your radishes into about 1/2 inch segments and toss in a Tablespoon or so of your favorite roasting fat. Sprinkle with salt & pepper and spread out on a baking sheet. Roast at 400 for 20 – 25 minutes or until beginning to brown.
While your radishes are working, make your sauce by melting the butter in a small pan over low heat. Whisk in the rest of the ingredients (minus the fresh herbs) until combined.
When the sauce is combined, throw in the herbs plus a couple pinches salt and pepper. Taste for seasoning.
Serve drizzled over the radishes. Also great with meats – really pretty much anything; I’m loving it with eggs, and may even attempt to thin it out to make a salad dressing.
Serves 2 – 4
June 16, 2017
This jerk decided we both needed to urgently be up after my DH left at buttcrack o’clock this morning – then proceeded to fall into a deep, snoring sleep.
Jackass.
June 15, 2017
An almost-good-enough for the blog dinner.
Booooo when things don’t quite work out.
June 14, 2017
Boids.
June 13, 2017
Some Ferry action.
June 12, 2017
Empress Green Salad CSA – Week 1
Not content to only have a monthly meat subscription, we joined the summer salad CSA from Empress Green in Staten Island. Empress Green is really something cool – it’s the first commercial farm grown within a residential development in NYC (it’s located in the space between two buildings in the Urby complex in Staten Island’s Stapleton neighborhood) and the farmers, Zaro and Asher, are committed to building something great for the community while providing educating about food and farming.
Aside from a salad CSA, Empress Green offers a flower CSA starting next month, holds a weekly farm stand open to the public, hosts a number of special events and activities (including farm-to-table dinners) and keeps bees. I’m looking forward to seeing more of what they have to offer in the coming months.
Week 1
Baby Red Russian Kale
Empress Mix (Spring mix)
French Breakfast Radishes
Dill
What I Made
I supplemented the CSA share with additional kale and spinach for my morning smoothies.
I dropped some dill in a nice little meat sauce I made featuring ground beef from ButcherBox, and young garlic, spinach and dill from Empress Greens.
I made a salad to take to a potluck out of most of the kale from the CSA share + a bunch of the dill.
I made a big lunch salad out of the Empress mix, which I had with an herbal dressing that included more dill and some kefir.
I roasted the radishes and served with butter alongside steak.
This week, I have a little kale and a hand full of dill left over.
Gastography 