Doesn’t this look wonderful? I made this dish the other day, in anticipation of the freezing cold weather which was due to hit Chicagoland. I was bracing myself for the worst weather I’d ever experienced since moving to the Windy City, and I wanted something hot and comforting, like a gift to myself and my body. I remembered I had this recipe in my binder and went to the grocery store to buy zucchini. I felt at ease with the recipe and I liked its ingredients. The end result was satisfying and provided the comfort and warmth I so much needed.
I’m sure you know it by now, but I’ll say it again: I love peppers! I love their vibrant and varied colors, their sweet and delicate flavor, their abundance of vitamins – and the list goes on. Before starting off this website I did not think much about peppers, and I never actually realized how much I used them in dishes on a regular basis. This conscious writing and cooking exercise has made me think about peppers very often, and has helped me learn more about myself and my culinary preferences. This has been an amazing journey of self-knowledge, and I’m thankful for that.
Since peppers were on sale at my local grocery store the other day, I thought it would be a good idea to buy some and to make a recipe which, like my vegetable sauce, is a staple in our household: roast pepper dip.
Going back to this blog to write about food and the pleasures of eating and drinking – to write about life – is not easy after a week of grief, following the death of a friend. I needed time to heal from sadness, and now I’m glad to be back. Also, on the plus side, my job has kept me very busy, and I’m grateful for that. Being so busy, I had less time to cry while thinking about my friend, and I channeled my energy into my work and my new responsibilities as a school tutor. It is difficult but not impossible, and I’m working on it – taking it step by step, one day at a time.
Last weekend I happened to come across a great sale on organic baby carrots at the grocery store, and I bought quite a few packs. I usually eat them raw, I saute them, or I roast them alongside chicken. Sadly, I did not have a lot of time at my disposal, so my first thought was: let’s make carrot juice! This looked like the perfect opportunity to use up the carrots, and to make something quick and very healthy. What could possibly go wrong?
Today is a special day, and I’m going to share my happiness with you guys. First of all, it is special because today I got a job: I’m going to work as a tutor at a local school! I applied for a position at this school last year and my application was unsuccessful, which to me was a big disappointment. Someone kind enough from Human Resources introduced me to the director of the Tutoring Department. She did not have any immediate openings, yet she interviewed me and kept my resume on file. We have kept in touch ever since, exchanging emails periodically. It looks like my persistence has paid off because yesterday I got an email from her offering me a job. I had a meeting with her a few hours ago, and now I am sooo happy. Who says Friday the 13th is an unlucky day? 🙂
Remember those ingredients that elevate a dish without taking center stage? Ingredients that you add to foods out of habit, and sometimes without even thinking about it? I like to think of them as the unsung heroes of the culinary world. These are the ingredients you constantly rely on, which can always be found in your pantry/fridge – very much present, yet grossly underrated.
As a child I never had much of a relationship with blueberries. My aunt was great at canning, and she would spend summers at her house in the countryside, picking various fruits and canning them with a vengeance. She did not have blueberry bushes in her garden though, and she hardly ever used blueberries. I also remember my parents buying blueberries for me during the summer from farmers selling them by the cup on the side of the road. I loved the deep blue color of the blueberries, but as a child I didn’t know much about them.