When Julius posted his return to the blogosphere post with a day in the life of his eats, I commented about his photos. Namely, that we have great light in our new place and that if he just walked his food 5 steps over towards said light, his pictures would look much more vibrant. He psha-ed me and said he was too busy eating. In response, I said I would write my own day in the life post for him, and take all my pictures by the window to show him the difference. Here we go.
Warning: if you haven’t picked up on it yet, I am WORDY.
Breakfast. I tended to go without it for much of my younger life, but have now taught myself to eat something first thing in the morning no matter if I feel like it or not. Often times, my stomach is growling but I just don’t feel like making the effort of eating. If you know me, that’s odd–I love food. Anyway, what that means in the warmer weather is that more often than not, I have a smoothie for breakfast first thing, and an english muffin halfway through the morning or when I get to work and my stomach realizes it hasn’t had enough to eat. I forgot to take a picture of my smoothie, but you can probably imagine it right? Banana, some protein powder, often some strawberries, milk, and if it’s around, a handful of spinach–I promise you can’t taste it, but it does make your smoothie a wonderfully bright green color and gets you some extra veggie power first thing in the morning. Try it. I convinced a co-worker recently to put it in and he hasn’t turned back since.
This day in the eats took place on a Saturday, one of the recent few that we were home most of the day–trying to move things around and organize the new place, of course. I had also just gone to the produce market we love so dearly that morning, so our fridge was exploding with delightful spring produce. I should mention I have a slight obsession with spring produce and spend the last few weeks (months?) of winter awaiting the arrival of fava beans and fresh peas and spring spinach and asparagus and all the other delights that arrive once the weather warms up.
In my hometown of Ithaca, NY, there used to be a little restaurant called Ragman’s that I’d been going to since I was a kid (though I think it was something else similar before Ragman’s). They had simple but delicious sandwiches and one of these inspired me to create my own similar version, which I aptly named “Raggedy Pockets.” While I have a “recipe” written down in our recipe box, I usually just glance at it to remember vaguely what I like to put into these–it changes each time I make them.
Basically, stuff some veggies and avocado in a pita with some tarragon-lemon-infused mayo and some tasty cheese (usually a jack of some sort, but that all depends on what’s in the fridge) and melt away!
Try to remember to pay attention to the toaster oven and don’t put it too close to the top like I did… I ended up with my pita on fire. Consequently, my Raggedy Pocket was not the most gorgeous thing. Instead, I took a picture of Julius’s:
But I must note, his is delicately stuffed and extra cheesed up. Mine is always exploding because I put too many vegetables inside and more often than not ends up tearing. I may not have a picture of before, but I do have a picture of halfway through:
For dinner, I was ready to pack in the spring produce.
I have a slight obsession with asparagus risotto, but Julius claims when I make it, the risotto tastes simply of asparagus (which he doesn’t love). I tried to go for a more balanced flavor for his sake, and let a Chez Panisse recipe for “green risotto” with fava beans, fresh peas and of course asparagus inspire me.
So pretty, these fresh peas. And so delightfully tasty and fun to eat.
While this was tasty, I have to admit it was nowhere near as good as my normal haphazardly made asparagus and mushroom stuffed risotto. I tried to be very light handed with the asparagus (and other veggies) to please Julius, but it just made for a not-veggie-filled-enough-for-Elana risotto. I’m also just getting used to using an electric stove and screwed up my vegetable timing, which made for less-than-vibrant veggies (still delicious). Ah well, next time.
Julius threw together a quick balsamic glazed chicken to go with this and made some fresh breadcrumbs to top off our salad (FANCY!).
Annnnndddd… that’s it! If you made it all the way through this lengthy post (bravo!), tell me, how did the pictures compare?