Comments (3)

By Emily, August 25, 2010 2:00 pm

Last week I came upon this recipe for this potato and kale frittata.  I love making frittatas (is that the correct plural?) and since we had a bunch of potatoes from the farmer’s market that needed to be used, it was a perfect dinner.

But the problem with buying kale is that then you have a ton of kale.  But it wasn’t really a problem, I had the perfect soup recipe to use it up (I’m so glad it’s been cool enough to make soup again).  But in order to be perfect, the recipe needed hot Italian sausage.   Just a few weeks ago, I wrote that, if and when we purchased meat again, we’d  ”buy it from one of the local farms so we know where its coming from and how the animals were treated.”  Of course, at that time I hadn’t actually bought meat for months.  It’s funny how “normal” being meat-free has become.  And so, last Thursday, I bought my first locally, humanely raised meat.  I was pleasantly surprised to discover that it wasn’t much more expensive than the natural (but probably not humane) sausage at the supermarket.  In addition to being really, really delicious, the soup didn’t seem to be as greasy as it’s sometimes been in the past when I’ve used supermarket sausage.

Obviously, you can make this soup with any kind of hot Italian sausage.  In fact, sweet sausage would probably work fine too.   The original recipe claims to model Olive Garden’s Zuppa Tuscana, but I don’t think it does.  You can find more accurate ones online.  Nevertheless, it’s really good.

Spicy Sausage, Potato and Kale Soup

5.5 cups chicken stock

1/2 cup heavy cream

2 medium potatoes, cubed (or the equivilent…I used six red potatoes because we had them)

4 cups chopped kale

1 lb. Italian sausage

1. Cut the sausage into 1″ pieces and cook them in a skillet until cooked through.  Remove from the heat and set aside.
2. Meanwhile, combine the stock and cream in a saucepan and cook over medium heat.
3. Add the potatoes and kale to the soup.
4. When the sausage has cooled, cut the slices into “soup sized” pieces.  It’s really all a matter of preference, but the smaller you cut them, the more sausage it seems like there is.  Add the sausage to the soup.
5. Let the soup simmer until the potatoes are soft, stirring occasionally.

Serves 4 as a main dish.

…and we still had kale left over to freeze.

Comments (2)

By Allie Harcharek, August 11, 2010 9:32 am

While I’m enjoying Chicago and hanging out at the Healthy Living Summit, Allie Harcharek of A Food Coma has kindly agreed to post some of her delicious recipes here on Relishments. I’ve know her since we were little kids and she was one of my inspirations to start a food blog, so its only fitting that Relishments’ first guest posts come from her.

When we were children, Emily’s sister Ryn was a very very picky eater. I love her dearly, but I can vividly remember an exorbitant amount of pita sandwiches and sliced peppers emerging from her lunchbox. The little cutie like things plain and I can’t really fault her. I ate weird things from our backyard garden.

The years have gone quickly and suddenly we’re not two six-year-olds playing with dolls. We’re adults, with college degrees and cars and the ability to drive from Maine to New Jersey to visit each other once a year. The picture above is from earlier this spring, when Ryn came to visit me one weekend. We drank organic boxed wine and she actually ate (and enjoyed!) all of the strange recipes I made.

I was reminded of her when I made these quick pita sandwiches. They’re simple and inexpensive to pull together, but truly hit the spot I had been craving all summer. Mini whole-wheat pita is stuffed with white beans and fresh vegetables in a light dressing of yogurt and lime. It’s meatless and hearty, fulfilling my taco cravings but still light enough that I don’t feel stuffed and overwhelmed during the August heat. It also requires no cooking, which is helpful during this recent temperature surge. The last thing I want to do this week is turn my oven on. Oof.

Before summer ends, I urge you to try this scrumptious vegetarian dish. Eat it al fresco like I did.

The recipe actually makes enough to serve four. We stuffed some pitas and saved the rest to eat as a side.

White Bean Pitas with Lime-Yogurt Dressing

Serves 4

Ingredients:

1 can organic white beans

1 green pepper

1 tomato

½ cup sweet corn

2-3 basil leaves, shredded

small handful of cilantro

¼ cup plain, unsweetened yogurt

1 fresh lime (juice and zest)

salt and pepper

Directions:

Drain and rinse white beans. Dice pepper and tomatoes. Finely chop herbs. Combine beans, peppers, tomatoes, corn and herbs in a large bowl. Toss and season with salt and pepper. Grate lime zest into the bowl and squeeze in all the lime juice. Stir in plain yogurt until everything is well mixed and creamy. Season to taste. Cover and let stand for ten minutes, to let the sauce develop. To serve, spoon mixture into lightly-toasted pita pockets. Top with more grated lime zest.

To veer away from memory lane for a moment, I feel like I need to say it – I’ve missed writing about food. I miss the excitement. Due to the restrictions of my new job, A Food Coma is in a state of…suspended animation. For now. So I’m happy and honored to guest post here on Relishments. :)

Comments (3)

By Emily, August 7, 2010 8:53 pm

4 days from now, I will be boarding a plane and heading to Chicago to catch up with a good friend and attend the Healthy Living Summit.  I am so freakin’ excited.  The Twitter chatter has really picked up and there’s so many people I’m looking forward to meeting.  I’m still not sure how I’m going to spend my free time in the city, but I don’t really care either.  I know its going to be a good time, no matter what I end up doing.

The Summit organizers have set up a contest to see who can come up with a delicious smoothie using Stonyfield yogurt.  Since Brian is the smoothie making expert in our home, he and I developed a delicious creation this evening that I’m entering into the contest.  I’m a sucker for anything coconut (if you’re feeling friendly and want to send me bags and bags of the new coconut m&ms, I’ll love you forever), so this seemed appropriate.

Tropical Fruit Smoothie

1 banana

1 cup plain Stonyfield Organic Lowfat Yogurt

1 1/2 cups pinapple chunks

1 cup coconut milk

1/4 cup flaked coconut

Combine all ingredients in blender until smooth.  Enjoy!  (I love how easy smoothies are!)

Makes about 4 cups

Disclosure: This entry is for the Healthy Living Summit Stonyfield Smoothie Contest.  Stonyfield is a sponsor of the Summit, but not this contest.

Comments (0)

By Emily, July 29, 2010 2:53 pm

I sometimes decide to make random things I’ve never made (or had) before and can’t stop thinking about it until I do so.  This week, it was stuffed peppers.  Tuesday’s trip to the CSA yielded 6 green bell peppers, among other things and last night I put my (rather spontaneous, recipe-less) plan into action.

For a meal created without a recipe, these peppers came out pretty good.  We ended up adding a bit of salt and they could’ve used more herbs, but they definitely weren’t bad.  An even better, and unintended, result was that my husband felt completely full afterwards, which is apparently a rarity.  I guess I need to work on making more filling meals for the poor guy.

There are a million stuffed pepper variations, this is mine.  They’re sort of Italian-style…with black beans.  Stuffed peppers are a fabulous way to use up bits of ingredients in your pantry.  The half an onion, leftover beans, half box of pasta and that bit of cheese you don’t know what to do with?  This is it.  If you’ve got rice or quinoa or other vegetables, use those.  I didn’t buy anything specifically for this recipe besides the peppers and they turned out really well.

Also, I would like it apologize in advance for our harsh kitchen lighting.  It is very non-conductive to food photography.

“Whatever’s In The Pantry” Stuffed Peppers

Serves 4

You’ll need:

• 6 bell peppers
• 4 oz uncooked orzo pasta
• 1 tomato
• 1 cup black beans (or whatever beans you have on hand)
• 1/2 of an onion
• 1/2 cup ricotta cheese
• salt
• fresh basil
• fresh oregano
• mozzarella cheeese

1.  Cook the orzo according to package directions.

2.  While the orzo cooks, cut the tops off the peppers and remove the seeds.

3. Dice the tomato and onion.  Finely chop the basil and oregano.

4.  Drain the orzo and transfer it to a mixing bowl.  Add the tomato, onion, ricotta, black beans, salt and herbs to the bowl.  Mix well.

5. Stuff each of the peppers full of the orzo filling.

6.  Top each pepper with a bit of shredded mozzarella cheese.  Cover with foil and  cook at 350° for 30 minutes.  Remove the foil and cook for another 10-15 minutes until the cheese has browned a bit (or, in our case, until you can’t wait any more)

7.  Serve and enjoy!

Comments (0)

By Emily, July 19, 2010 2:23 pm

My cooking has been frustratingly dull lately.  I know it’s summer, but somehow I still don’t put the time or energy into cooking and meal planning that I want to (the heat hasn’t helped either).  Things are looking up though because there’s still 6 weeks of summer left, which means it’s not even half over, and I’m feeling newly motivated.  Plus it hasn’t been as hot.  My motivation partially stems from the realization that I need to be more deliberate about trying new, creative recipes and the success that I found when I did.

Brian and I ended up with a lot of summer squash and zucchini this week, since we picked it up at the farm two weeks in a row and didn’t use it up the first week.  We need clear crisper drawers in our fridge, because I am definitely an “out of sight, out of mind” person when it comes to food.  Luckily, in my collection of recipes, I stumbled on one for Summer Squash Ribbons.  And, in a stroke of luck, Brian and I headed out to Trader Joe’s and discovered that they have really affordable goat cheese (now if only TJ’s wasn’t so far away!!)  We had every other ingredient already in our pantry.

The recipe is insanely simple and fast: use a peeler (or mandoline, if you’re lucky enough to have one) to create thin strips of zucchini and summer squash; marinate in oil and vinegar for 10 minutes; top with salt and pepper; serve, topped with goat cheese and basil.  If you want more specific instructions than that, check out the recipe that inspired me:  Summer Squash Ribbons on the Kitchn.

It’s fair to be apprehensive about eating raw zucchini and summer squash; we were.  But this salad is so so good.  As in, that goat cheese may not last long, because I want to make it again and again until squash season is over.  We’re pretty sure it’d be just as good with mozzerella or feta, too.

Make this salad.  Today.  And suddenly, you won’t be so depressed about making use of all that summer squash.

Comments (2)

By Emily, July 3, 2010 9:16 pm

Its possible that I have an unhealthy obsession with recipes.  It’s an excellent example of the way in which the internet enables my bad habits.  Granted, I’d have plenty of recipes to choose from if I only had my cookbooks and magazine subscriptions, but the web brings recipe collecting to a whole new level.  Today I thought I’d share some of the recipe sites I’ve recently discovered and some of my personal favorites.  Feel free to leave a comment and add your favorite site to the list!

I recently discovered (and fell in love with) recipe search engine  Supercook.  Supercook is similar to the recipe site CookThink in that it allows you to select ingredients that you crave or have on hand and helps you find recipes that use that ingredient.  Supercook has a few additional bonuses, however.  The site encourages you to add as many ingredients as you have on hand, suggests additional ingredients which you might forget you had, and pulls your results from across the web, including Real Simple, Epicurious, Recipe Zaar, Martha Stewart, All Recipes, VegWeb and more.   And Supercook lets you exclude ingredient categories such as meat, dairy, gluten, nuts or fish.  I’ve already used the site to find a couple good recipes (including this one for awesome Key Lime Bars)  and I think its going to be a go-to in the future, especially with our random CSA produce.

If Supercook doesn’t do it for you, Chow posted about another recipe aggregator, Yummly.  Yummly doesn’t seem quite as simple to use as Supercook, but it does let you customize the taste of your food (salty, sweet, savory, sour, bitter), among other things.  Also, there’s a social networking aspect to the site which could be fun if Facebook, Twitter and Foodbuzz weren’t already taking over my life.

On the rare occasion when I know what I want to cook, but don’t have a recipe for it, I consult All Recipes.  The best part about the user-submitted recipes?  Reviews from the people who actually cooked them, often including helpful substitutions or suggestions.  So much better than attempting something blind from a cookbook.   I made Spinach and Sun-dried Tomato Pasta based on the 4.5 star recommendation it’d earned and the rating definitely didn’t lie.

Really fun to look at, They Draw and Cook is a site which features simple recipes illustrated by various artists.  They’re super cute and some of the recipes seem worth trying out.  The site is taking submissions if you like creating art as well as food!

CNN’s new food blog, Eatocracy, is collecting heirloom recipes from readers.  There haven’t been a ton of submissions yet, but seems to me there’s a lot of potential.

I’ve said it before, but it bears repeating:  Evernote has completely saved my life in terms of organizing the recipes I come across on the web.  I started using it over a year ago and I’ve got 613 recipes saved currently (I told you I was obsessed!) Many of my recipes don’t come from the sites above, but from the blogs I read every day (check out the blog roll in the sidebar!)  I copy and paste anything that looks good into Evernote and then search them later when its time to cook.

I know there are a million recipe sites out there; these are just my favorites.   Anyone have any sites to add to the list?

(Almost) Every Saturday, I choose a theme and highlight blog posts, websites and news articles from my Google Reader which I found interesting (and hope you do too!) If you want more reading, check out “What I’m Reading” on my sidebar.  And don’t forget to add Relishments to your reader!

Comments (2)

By Emily, June 16, 2010 3:51 pm

It’s the last week of school for Brian and I.  6 months ago, I thought this day would never come, but suddenly it’s the middle of June.  Anyway,  after the students left at 11 on Monday, the faculty had a potluck lunch.  I like going to potlucks, but I never know what to bring.  There are just too many options and I’m really bad at being decisive.  Brian suggested that I made a couple loaves of bread and bring those.  So I did.

I’m in love with the No-Time Bread recipe featured on The Kitchn a while back.  I’ve made it several times, it’s always turned out great and everyone I’ve made it for has been impressed.  If you need bread for something, or you want to impress your friends (parents, future significant other, boss, etc) you should make this bread, even if you’ve never made bread before (I never had).   This time around, I decided (at Brian’s encouragement) to mix things up a bit by adding whole wheat flour, sun-dried tomatoes and Italian seasoning.  I was really pleased with the result.  Having made the original recipe several times, it was much easier for me to change it.  Usually I don’t experiment with recipes too much, but this was definitely worthwhile…more experiments to come?

Wheat Sun-dried Tomato No-Time Bread

Adapted from The Kitchn

1 loaf

Two packets active dry yeast (4 1/2 teaspoons)
1 tablespoon sugar
1 3/4 cups water
1 1/2 cups whole wheat flour
2 cups all purpose flour
1 1/4 teaspoon salt
3/4 teaspoon balsamic vinegar
1 cup sundried tomatoes, chopped
1 tbsp. Italian seasoning

1. Put the yeast, sugar and water in the bowl of your stand mixer.
2. While the yeast does its thing, heat the oven to 450°F. Put a Dutch oven (or an alternative, listed on the Kitchn) in the oven to warm. Get out the rest of your ingredients.  Mix together the whole wheat and all purpose flour.
3. Once the yeast has bubbled up, add 3 cups of the flour, plus the salt and vinegar and beat for several minutes with the paddle attachment.
4. Switch to the dough hook attachment, add the last 1/2 cup of flour and beat for 4 minutes.   After the 4 minutes are up, add the sun-dried tomatoes and Italian seasoning, and beat the dough for another 3. The dough for this bread is wet, it should clear the sides of the bowl but still stick to the bottom.  This recipe seemed much less goopy than the regular recipe, but either way the end result was awesome.
   
5. Oil a microwave safe bowl with vegetable oil.  Add the dough to the bowl and roll it lightly in the oil.  Cover the bowl with a wet towel. Cover the whole thing with a dry towel and put in the microwave. Microwave on HIGH for 25 seconds.
6. Let rest in the microwave for about five minutes.
7. Microwave on HIGH for another 25 seconds, then remove.
8. Let rest and rise for another 15 minutes.
9. Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210.

Olive Bread

For the second loaf, Brian wanted me to make “the really good olive bread”.  I had to remind him that I’ve never made olive bread.  The bread he recalls was served to us by the mother of one of our friends during our vacation in February.  Of course, the bread was so good, I copied the recipe out of the cookbook (warning to friends: if you have me over, I will steal your recipes, apparently).  I can’t remember what the title of the cookbook was, it was about Greek cooking, but here’s the recipe nevertheless.

Makes 2 medium loaves

2 lb strong white bread flour  (I just used All Purpose Flour…sorry, bread making purists, but it tastes good to me!)
1 envelope dried yeast
3 tsp sesame seeds
1 tsp salt
1/2 tsp dried oregano
3 tBS olive oil, plus more for brushing
2.5 cups warm water
8 oz Greek olives, pitted and chopped

1.  Put the yeast, flour, 2 tsps of sesame seeds, salt and oregano in a large bowl and mix.  Add 3 TBS of olive oil and, using a wooden spoon, gradually add the water to form a firm dough
2.  Turn the dough onto a lightly floured work surface and knead for 10 minutes, until smooth.  Put the dough in a clean bowl, cover with a clean, damp dish towel and let rise for about 1 hour, until doubled in size
3.  Turn onto a lightly floured surface and knead lightly to knock out the air then knead in the olives.  Divide the dough into 2 pieces and shape each piece into a smooth round.  Place on a lightly oiled baking sheet and set in a warm place for about 30 minutes until doubled in size.
4.  Using a sharp knife, make slashes across each loaf then lightly brush with oil and sprinkle remaining sesame seeds on top.  Bake in a preheated oven 425 degrees for 10 minutes then reduce the temperature to 375 and bake for a further 25 minutes or until rise and brown and the bread sounds hollow when tapped on the bottom.  Cool on a wire rack.

I used my Kitchenaid to knead the dough in Step 2, and when all was said and done, wished I’d used it to add the olives in Step 3.  The bread turned out fine, but the olives could’ve been more evenly distributed.  Also, you may want to pat your olives dry with a paper towel if they’re as wet as mine were.

The olive bread was the first “real” bread I’ve made (it actually needed time to rise!) and it came out great.  Hopefully this summer will allow for the opportunity to try out more bread recipes!

Comments (1)

By Emily, May 17, 2010 8:14 pm

Several articles I’ve read about being a “good blogger” suggest that bloggers shouldn’t apologize for not posting, because it draws attention to the fact that they haven’t posted when, actually, no one had noticed in the first place.  But its been 17 days since I’ve written a “real” post, and even that was just Highlights, so it’s really been 18 days and that really annoys me.  So, this is not an apology, its an explanation.  Because I suspect some people noticed that I went from several posts a week to no posts for several weeks.  And I’m not happy about it.

Between April 29 and now, I’ve been sick, gone to my sister’s senior art exhibit, gotten almost healthy, studied my butt off for a teacher licensure test, taken the test, done a ton of lesson planning, grading and trying to figure out this summer, gone to my sister’s graduation from college and gotten sicker than I was the first time (visiting the doctor tomorrow).

You may notice that neither cooking nor blogging is in the above list.  Luckily for you, I’m in quarantine tonight instead of at bible study, so I have the time to share what I finally made when I got myself into the kitchen last night.

Last spring, before I got married, my mother gave me a bunch of recipes that my family eats regularly to get my started in my new life.  One of them, Farfalle with Gorgonzola and Walnuts, is a family favorite that’s simple and delicious.   I made a few adjustments to make it more vegetarian-friendly and balanced.  Enjoy!

Pasta and Broccoli in Gorgonzola Cream Sauce

Adapted from Good Housekeeping, serves about 6

• 13.25 oz (1 box) whole wheat pasta, any shape.  (I used rotini this time around)
• 1 cup half-and-half
• 3/4 cup vegetable broth
• 4 ounces crumbled Gorgonzola (Adjust to taste)
• 3/4 lb. broccoli
• 1/2 cup chopped walnuts

1.  Cook  and drain the pasta according to the directions on the package.  Return the drained pasta to the pot.

2.  While the pasta is cooking, dice the broccoli, stem and all.  It’s all edible–don’t just use the florets!

3.  In a small saucepan, combine the half and half with the vegetable broth and bring to a boil over medium-high heat, stirring occasionally.  After boiling, reduce the heat to medium and cook for 5 minutes.

4.  Add the Gorgonzola and salt and pepper to taste.  Whisk until melted and smooth.

5.  Add the broccoli and cook it until it’s as tender as you want it.  If you want it really tender, you may want to steam it separately.  I like my vegetables pretty raw, so I just added the broccoli to the sauce, mixed it in, and moved on.

6.  Pour the sauce and broccoli mixture over the pasta and stir to combine evenly.  Top with chopped walnuts before serving.

7.  Enjoy!

Comments (1)

By Emily, April 22, 2010 7:42 pm

Since I don’t cook a lot of meat, I don’t use breading too often.  Perhaps that’s why it often seems that when I do use breading, it doesn’t stick well, or brown right, or look good.  Or maybe it’s the other way around-breading doesn’t work, so I don’t use it.

Nevertheless, haddock was cheap at the supermarket last week (I refuse to buy fish when it costs more than $5/lb.  Insert commentary on sustainable fisheries and the like here).  Somehow, miraculously, I made breaded baked haddock that looked and tasted good–and the breading actually stuck!  I thought it was only fair to share my success.

You’ll need:

2 haddock fillets
2/3 cup milk
2/3 cup of panko bread crumbs
1 teaspoon dried thyme
1/4 cup Parmesan cheese

1.  Mix the panko, cheese and thyme in a bowl.  Pour the milk in a different bowl.

2. Oil the bottom of an 8×8 pan. Set aside.

3.  Dip the haddock fillets in the milk.  Coat them completely, but shake off any excess.

4.  Coat the fish in the thyme/panko mixture. Press the mixture into the fish so as much sticks as possible.

5. Place the fish into the pan, drizzle with olive oil.

6. Bake at 500º for 10 minutes. Cover with foil and bake for another 5 minutes.

7. Enjoy!

Comments (0)

By Emily, February 21, 2010 2:16 pm

Two weeks ago, I made meatloaf and Brian and I spent pretty much all week eating it (it didn’t occur to me until we’d finished it that I could’ve frozen some).  Last week we were on vacation and so I didn’t cook.  I felt like I hadn’t been in the kitchen in forever.  And I missed it.

I made up for my absence last night with a surprisingly delicious casserole I adapted from a recipe for Polenta and Onion Casserole with Fennel Seed and Soy Mozzarella that was in The Complete Vegan Cookbook: Over 200 Tantalizing Recipes, Plus Plenty of Kitchen Wisdom for Beginners and Experienced Cooks by Susann Geiskopf-Hadler and Mindy Toomay.

Things you should know before making this recipe:

1) It’s from a vegan cookbook, but my adaptation is not vegan.  Simple solution: substitute soy mozzarella for the regular mozzarella cheese (that’s what the original recipe called for, but I had the cheese already and I can’t bring myself to eat soy cheese yet).

2) Making this dish requires 2 burners and the oven.  But it’s worth it.  So worth it.

3) As incredibly delicious as this dish is, it’s not the prettiest thing ever once you serve it.  I served it with a spoon and ate it out of a bowl–it’s pretty much mush.  But the flavor is amazing and comforting.

Tomato, Onion and Polenta Casserole
Adapted from The Complete Vegan Cookbook

2 teaspoons fennel seed
1/4 teaspoon dried red chili flakes
Olive oil
4 garlic cloves, minced
2 red onions, chopped
1/8 teaspoon salt
28 oz can whole tomatoes (do not drain!)
2 tablespoons capers, drained
1/4 teaspoon garlic powder
black pepper
1 and 1/2 cups uncooked polenta (coarse ground cornmeal)
1 cup grated mozzarella cheese, or more to taste

1. Use a spice grinder to combine the fennel seed and chili flakes.
2. In a large skillet over medium heat, heat 1 tablespoon of olive oil.  Add the fennel seed and chili flake mixture and minced garlic to the oil and stir to combine for about a minute.
3. Add the onions and salt to the skillet.  Cook, stirring frequently for about 5 minutes, until the onions are soft.
4. Add the capers and the tomatoes with their juice to the skillet.  After the mixture reaches a simmer, reduce the heat to medium-low and cook for 15 minutes, stirring occasionally and breaking up large pieces of tomato.
5. While that cooks, preheat the oven to 375º.  Grease a 3 quart casserole dish with olive oil.
6. In a saucepan, combine 4 cups of water, garlic powder and a sprinkle of black pepper.  Bring to a boil.
7. Reduce the temperature to medium and add the polenta in a slow, steady stream, whisking constantly.  Continue to whisk until the polenta is thick (normal polenta consistency, this takes a few minutes).  Whisk in 1/2 cup of cold water and return the polenta to bubbling.
8. Stir in a 1/2 cup of the mozzarella cheese to the polenta.  Next, pour the polenta into the greased casserole dish.  Distribute the polenta evenly in the dish.  Pour the onion and tomato mixture on top and cover with the remaining mozzarella.
9. Bake for 20 minutes and cool before serving.

On a unrelated note for my local readers, I just found about about this cool event happening in Williamstown and North Adams, Massachusetts next month.  The Farm Film Feast is March 10-14 and will feature showings and discussion on “a dozen documentary films about our food: Who produces it, how it reaches us, and how it affects our health, our environment, and our local and global communities.”  I’m not sure which events we’ll be attending (March still seems so far away!) but I’m really excited about it.

Enjoy what remains of the weekend!