Remember when I told you about my blueberry pie hangover that could be cured by nothing more or less than at least six blueberry buckwheat pancakes and 8 oz of tequila cardamom-vanilla rhubarb compote?
This right here is the culprit.
(It’s dangerous. Salivate with caution.)
I had a sweet potato plantain kind of weekend.
Seriously. That’s how good it was.
Check it:
I ran a 5 mile race on Sunday. Where I not only kept at a sub 9 minute mile pace, but lowered my pace from two weeks ago by 20 seconds. And this was after running 9 miles on Saturday. To say I was glowing. Was an understatement.
I effervesced.
My brother is wasting away to nothing.
He has sat on the couch in my parents’ basement since Tuesday. And my mother has not bought him even a single milkshake.
I’m not sure what she’s thinking because he doesn’t even have any pounds to spare.
I tried to offer him some of mine. “See this bit in the right lower quadrant?” I said. “It’s all yours. Totally free of charge. And because we’re related, I’ll even through in some left lower quadrant for free.”
I really am such a thoughtful sister sometimes.
He must be too hopped up on Vicodin to understand. Because he refused.
If you thought sage was meant solely for pumpkin, then think again. Check out my recipe for white bean, sage and roasted garlic spread on Marcus Samuelsson’s blog!
I ate too much blueberry pie on Father’s Day.
That’s a cold hard fact.
It was an overdose kind of situation. I had blue lips, blue fingers, (one disgustingly blue toenail courtesy of the Boston Marathon) and probably blue intestines.
I was a sight for sore eyes.
On his second plate, in between hoards of buffalo wings, hot dogs, and hamburgers (at which I turned my head and averted my eyes) my father turned to me and said, “Why does this have so much bread in it?”
We’d already gone over the etymology of the word “panzanella”. Twice.
Latin. Pan = pane = bread. Bread salad. A traditional Florentine dish made to use up any stale crusty bread before it went to waste.
Basically a clean-out-the-fridge meal from a time before there were fridges.
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
