Reason 999 my dachshund is barking:
The big, scary crane lifting things.
They totally could have broken in through the window.
October 26, 2014
We now have a crane. And dudes yelling just to yell at 6:30 am. Hoping we were just super lucky this weekend and the yelling isn’t a continuing trend.
October 25, 2014
Seen around Union Square – not sure what’s going on here.
Shredded Potato & Scallion Waffles
Mmmmm….. waffles. Savory, savory waffles. It should come at no surprise that I’m not a huge fan of a sweet waffle – dessert for breakfast has never really appealed to me (plus: that much sugar has pretty much always made me sick), but breakfast for dinner – now that’s a different story. Bring it.
This waffle came about because I was craving waffles, wanted a sandwich, and haven’t found a paleo bread I actually want to eat as part of a sandwich. To me at least, white potatoes aren’t really paleo – but they *did* come in my last CSA batch, so they needed to be eaten. This waffle is the perfect delivery system (and a good way to make sure you don’t go carb crazy!) I served 1/2 a waffle with a nice spicy kale & chard salad (recipe coming soon) and pulled beef – for a dinner that was decadent, delicious, and wholly satisfying.
Rock on, potatoes, rock on.
Paleo-ish (you could totally swap the white potatoes for sweet here), vegetarian, vegan (swap the fat)
Shredded Potato & Scallion Waffles
2 russet potatoes
4 scallions
Kosher salt & fresh black pepper
Ghee
Peel and shred the potatoes (I used the shredding disc attachment for my food processor and would highly recommend going this route). Press between paper towels to get as much liquid as possible out.
Dump into a large bowl. Thinly slice the scallions, adding to the bowl when finished.
Toss to combine. Hit with some salt and a few grinds black pepper. Toss and hit again.
Preheat your waffle iron to medium. When it beeps, brush both sides of the hot iron with ghee.
Put half the mixture on the iron bottom, making sure to distribute evenly. Close and flip.
Cook 10 minutes, check to see if golden brown and crispy. If so, cool, you’re done. I needed 10 additional minutes on mine.
Cut into quarters and serve.
Serves 4 (half waffle portions)
October 24, 2014
Medals and bibs!
October 23, 2014
October 22, 2014
Pretties
What To Do With A Box Of Vegetables: Paisley Farms Box 20
This year’s CSA is from Paisley Farm, a 25-acre operation located in Tivoli, NY. Paisley Farm grows organically and plants with the chef in mind. The 22-week CSA runs from June – October and I purchased the standard vegetable share. This share includes 8-9 vegetables and herbs per week (8-12 pounds) – enough to provide a family of three with 3-4 dinners’ worth of veg. The price equals out to $25 per week, the cost of which will be accounted for in my weekly Adventures In Budget Paleo Cooking posts.
Paisley Farm 2014 CSA Box 20
1 head romaine lettuce
1 bunch rainbow chard
1 small cabbage
1 small green cauliflower
2 crowns broccoli
2 delicata squash
4 yellow bell peppers
Leftover From Previous Weeks
Frozen peppers
2 Japanese eggplant
1 butternut squash
5 white potatoes
1 head curly kale
1 Napa cabbage
1 bunch baby fennel
How I Used My Share
I served the broccoli roasted with flank steak.
I halved the Napa cabbage and ate it simply sautéed with butter for lunch a couple of days.
I made bunless burgers with roasted potato rounds with 3 of the potatoes.
I made a cauliflower pizza bowl one night, using the cauliflower and 1 pepper.
I made a waffle out of the rest of the potatoes and a nice sturdy slaw with half the cabbage + half the chard + a pepper.
Waste: 1 head lettuce
My Favorite Dish From This Box
The pizza bowl was pretty great, but I’ll have to go with the potato waffle for novelty’s sake alone.
Next Week
Going into next week, I have: 1 butternut squash, 2 delicata squash, 1 bunch baby fennel, 1 bunch curly kale, 1/2 bunch chard, 1/2 head cabbage, 2 yellow peppers, and 2 Japanese eggplant.
October 21, 2014
8
October 20, 2014
Construction update
