Posts tagged ‘CSA’

August 25, 2011

smelly spin

This mornings spin class was a good one. I haven’t been able to wear spin shoes for the last week since I cut my feet while wearing heels, so I was happy to get back into my routine. The only down fall was realizing I sat right near a smelly guy. I already set up my bike and clipped in so I wasn’t going to go across the room. I prefer to get settled fast so I don’t start stressing out when the lights go out. Ugh, it was terrible. I don’t know if he wore the same shirt from yesterdays workout or what, but he should have realized how bad it was for the people around him. Anyways, spin went well and my feet felt great.

Last night’s grilling night was fun! We always have a good time with Scott and Gina. I couldn’t believe we hadn’t seen them since our Lobster Party in June. It’s always so hard to make plans in the summer. Jared made an excellent meal using most of our CSA items. We even had a purple pepper, which taste just like green peppers but they’re way cooler looking. I went over on my 10 ounces of wine with a total of 15 ounces, but whatevs. I just can’t help how much I love wine!

August 23, 2011

such a sous chef

This year Jared decided to get a Community Supported Agriculture (CSA) share delivered to our house. It’s a weekly box containing the best of what’s in season from a local farm. We’ve received a TON of potatoes in the last couple weeks, which don’t really mesh well with my healthy lifestyle. Instead of letting the potatoes go bad I had the brilliant idea of making gnocchi and freezing it all (I know what you’re thinking and I know I’m not the chef of the household). I only had this idea, because Jared makes an amazing gnocchi and we have previously froze the leftovers. The entire process took around 5 hours, luckily half of that was baking the potatoes and letting them cool. We used Jonathan Waxman’s recipe, but we will most likely explore his butternut squash creation for the final product. Here’s how we made it and I do mean we, I was quite the sous chef:

1. Bake the potatoes at 400 for 1 hour

2. Peel potatoes

3. Mash the potatoes

4. Create the dough

5. Roll out the dough

6. Cut the dough and you have gnocchi!

Unfortunately, my meal plans until Napa do not accommodate gnocchi, but we will have it sometime in September or October. A dinner party with a couple types of pasta and a large bottle of wine is in the works.

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