Midweek Ramblings

Pro and con time:

PRO: I finally¬†get to write up everything that I’ve been wanting to over the past few days!

CON: I had to take a half day from work because I’m a coughing sneezing mucus-y mess. Did I mention that my voice is so nasal I sound like The Nanny?

Onto the ramblings! Marissa came to visit me this weekend and there was much galavanting around! We had every intention of going thrifting on Saturday, but the majority of the reviews we read online said that the stores smelled like mildew and cats. Since mildew and cats aren’t some of our favorite scents, we opted to go to the outlets instead.

After walking around the outlets for hoouuursss, Marissa suggested that we travel along in search of good farm stands. It was a beautiful day so it was fitting to find some delicious fresh produce.

I believe we stopped at 3 farm stands, and all of them were great. Just check out the butternut squash Marissa is holding! There was a plethora of squash and zucchini of all varieties, enormous heads of cauliflower and broccoli, and apples for miles. I ended up bringing home a few of my favorite apples, winesapps, and they were a pound each!

And check out those turnips! I kind of wanted to get some but I’ve never cooked turnips before. I don’t think I can even remember the last time I ate one. I think some recipe research is necessary before I splurge.

One of the farm stands also had peacocks. I don’t think I’ve written about my immense love for peacocks, but believe me when I say that I LOVE them.

Lots of walking and not a lot of eating left us famished. We made a quick stop at Whole Foods to pick up a schmorgasboard of food and to look for ingredients to make dessert. You see, when Marissa first got to my apartment on Friday night, she put the bowl to her ice cream maker in the freezer.

I found a recipe for chocolate sorbet here, but we of course made it our own. We used 3.5 ounces of dark chocolate with chili, omitted the vanilla extract, and added about 1/2 tsp. of cinnamon.

The process of chocolate sorbet isn’t wildly photogenic. Oh, and we’re easily amused

Oh, you want to see the sorbet anyway? Well okay, if you insist.

Photogenic? No. Delicious? You better believe it. Words cannot describe how good the sorbet turned out. It tasted like a dark, rich brownie batter. The spice from the cinnamon and chili wasn’t apparent at first, but after you let the sorbet melt on your tongue, you were left with a tingling of heat. We didn’t eat the sorbet by itself either.

We paired it with my newest obsession. The people at Edy’s are bringing their A game with this flavor. Not only does it have fewer calories and fat than regular ice cream, the flavor is beyond good (I know I sound like a spokesperson, but I am in no way affiliated with Edy’s- I just eat copious amounts of their ice cream).

The dense chocolate and the mellow pumpkin paired perfectly together. I imagine that any variety of infused chocolate would work well in the sorbet recipe, or you could substitute in any flavor extract that tickles your fancy. If you wanted to make it completely fat free, you could also experiment with just using cocoa powder, although I would recommend a high quality powder.

Ok lovelies, I am off to use the best invention ever, the neti pot. As always, we would love to hear your imput and feedback!

apositiveregard (at) gmail (dot) com

–Ariel

Beet It

Fact: Bears eat beets. Bears, beets, Battlestar Galactica.

Ah, Dwight Schrute. A lover of beets, much like myself.

A recent visit out to the farm stands of Long Island only further provoked my love for these root vegetables. I think my eyes were a little bigger than my stomach, because I ended up bringing home not 1, but 2 HUGE bags of these ruby jewels. One bag was full of pretty large beets, and the other had smaller ones. So I figured, what better way to enjoy these farm fresh treats other than roasting them?

Roasted Beets:

Large beets (sliced into discs) & Small beets (kept whole)

Olive Oil

Salt & Pepper

Garlic (I used granulated garlic because that’s all that was left in the house)

Tinfoil (for small beets)

Step 1: Clean beets

Trim off the root and leafy ends of the beets. Rinse under running water and scrub excess dirt off with a sponge or washcloth.

Step 2: Season beets

For the smaller beets simply toss with olive oil, salt, pepper & garlic powder.

For the larger beets, slice into discs first, and then season the same way. Arrange them onto a baking sheet.

Divide the smaller beets into tinfoil packets, and place them onto another baking sheet.

Step 3: Roasting time (sing to the tune of closing time…)

Roast beets ~1 hour, or until fork tender.

Step 4: Eat those beets!

The sugars in the beets make them caramelize all around the edges.

I personally enjoy my beets plain, but also they make a welcome addition to a delicious sandwich with a little hummus and roasted peppers.

Warning: eat enough of these bad boys, and they’ll turn your pee red. Don’t be alarmed!

Do you like beets? How would you cook them/add them to other dishes? Let us know!

Marissa