Condensation

Quin-wow

I have been slacking on my blog updating duties so here is a little something to hold you over. Red quinoa cooking away on the stove obscured by condensation. A full serving of protien in every cup AND cool looking. Those Incas knew what was up!

Mama's Tempeh Curry Salad

So simple, so good

This is my go to "make lunch to last the week" recipe. My wonderful mother first turned me onto this very simple recipe. Her version uses chicken as the protein, which is equally as delicious, but I love the taste, convenience, and price of tempeh.

Not until moving to New York did I realize my fortune for having two local tempeh shops in Gainesville. Jose and Art's, each deserving merit, were abundant and affordable. Brooklyn, and the surrounding Burroughs, however haven't jumped on the tempeh wagon. All that we have here is tasteless, vacuum-sealed rubber. A sorry excuse for tempeh to say the least. 

There is little that compares to moist, nutty, made with love tempeh and it pains me to see a place to full of variety so deprived of such a delicious protein. Now that I have ranted I present to you homemade Curry Tempeh Salad served with Onion Carrot bread from The Flour Pot, a great bakery in Gainesville, Florida.

Hang On Little Tomato

Bruschetta Bliss!

With a heavy heart and sad stomach I bid a fond farewell to tomato season. Yes, spring turns to summer and summer to fall but my love for those blushing, buxom fruits is steadfast. So raise your bruschetta towards the autumn sky and say goodbye until next year. 

Tomatoes and basil grown by Mariana and Michael. Bruschetta made by Mike.

Just a tease...

The spread

I feel awfully silly having a food blog without any evidence of food on it. So I present to you dinner! Not just any dinner but a monochromatic one at that. I didn't realize until now that all of the edibles were in varying shades of yellow but I insist the flavor was a spectrum. The southern spread included: cornbread, chicken-fried tofu with cremini mushroom gravy, Gruyere/Fontina/Gorgonzola mac & cheese with a walnut breadcrumb crust, and fresh corn with chili lime butter. Dessert (not pictured, only devoured) was a crisp compiled of an oatmeal crumb topping perched upon fresh farmers market plums. Perfection! Ever since my trek up north I had been craving something debilitatingly dense and decidedly southern. It was a success on all counts.

The Modern

HOORAY! So I have been in New York four short weeks and as of today have landed a job as hostess at The Modern. Not just any modern, The Modern restaurant, you know the one inside the MOMA where all that cool art is. Incredible food + modern art = HEAVEN! Oh, having a paycheck doesn't hurt either.

What's in a name?

I've got my mantra now I just need the rest. I'll get to it eventually. Until then happy eating!