Fruits (and pastas, and soups) of Labor

During my time on the ground I’ve been busy…making food! When I arrive home from a gig one of my greatest joys is getting back to cooking and baking. Food is my only real hobby, in the sense of something I do regularly outside of work (music, although it’s my greatest passion, doesn’t qualify since it IS my work). When I started this blog I thought that a lot of postings would be about food, and I imagine that day will come soon, but so far delicious edibles haven’t featured much except in the case of my tragic smoothie disaster.

I love cooking, eating, and dining out. And taking photos of food so I can remember it or post online or email to family to share. The (very amateur) food photography offshoot of my hobby began during my 2009 tour to Indonesia with the Swara Sonora Trio, when I couldn’t help but document every amazing meal we shared.

But back to the present. Over the past two weeks I’ve made:

my best-ever fried rice (turns out you need a lot more oil than I usually cook with);

fried rice

my favorite made-up soup, curry lentils and greens;

curry lentil soup

a pasta with meltingly roasted eggplant and sautéed squash;

eggplant-squash pasta

spice cupcakes (The Joy of Cooking’s quick spice cake recipe is a standby for me);

spice cupcakes

Cacio e Pepe, a favorite from last year’s honeymoon in Rome;

cacio e pepe

the tastiest 100% whole wheat bread recipe I’ve tried (thank you King Arthur);

bread

half-sour pickles (Parenthetical Aside 1: N and I love these so much and we get the best pickling cucumbers here in NC. Parenthetical Aside 2: This recipe is great but I recommend halving the salt unless you want to start taking blood pressure medication);

half sour pickles

And bagels! (Really Bruegger’s are better but these were fun to make and I might try again with proper bread flour instead of all-purpose).

bagels

That’s not to mention the chocolate chip cookies, peach caprese, oatmeal cookies, from-scratch microwave popcorn (did you know you can just put kernels in a glass bowl, top with a plate, and press Start?) ravioli–not from scratch–with olive oil and sage, and probably some other things I’m forgetting.

I thought cooking was okay for my back since it involves neither sitting nor standing still, but I think being on my feet that much, twisting around to stir and chop and transfer things, isn’t ideal. I decided to cool it for a while and eat my leftovers. The decision was also precipitated by a fridge that looks like this:

full fridge
Good thing my mom swept into town to help me eat them. But more on that later. Right now I need a snack.

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One thought on “Fruits (and pastas, and soups) of Labor

  1. Pingback: Tasty Traditions | Soprano In The Air

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