Tea and Collard Greens
by Laura
I recently purchased a big box of tea and tea-related supplies from Stash, as I've gotten into the habit of having a cup of tea first thing in the morning, plus Elliot and I have a long-standing tradition of sharing a pot of tea over leisurely brunches on the weekends. Because Stash is lovely, they included some samples with my order, including a sample of Mango Passionfruit Iced Tea. I cold-brewed some and it was delicious, but once the sample was gone we wanted more iced refreshment, so I took the initiative.
As far as the collard greens go, we still had to use up the offerings from last week's farm share. The collards were the last to go, purposefully, since they were the hardiest produce we received. We didn't have enough to make it worthwhile for me to cook the greens by themselves, but I found a new recipe that could be promising.
First farm share pick-up
by Elliot
Orange Salmon with Quinoa Pilaf
by Laura
For
the
inaugural post in this new era of food-blogging, I
thought
it
would be nice to try some new things.
This was my first experience cooking with quinoa, and Elliot and I agreed that it's very tasty. The nutty/crunchy bran reminds me of brown rice, but this had both a nicer flavor and a more interesting texture. The salmon was a variation on many salmon recipes we've had in the past, but it was nice. My goal has been to find a glaze/marinade that's not too sweet, and this worked pretty well, though I thought it was heavy on the soy sauce.
Migrating mail from Outlook Express
by Elliot
dx4.org migration
by Elliot
