Truth

Mini Pledge 1 from 100 Days of Real Food

So link hopping today took me to the 100 Days of Real Food blog, which is well worth a read if you're interested in food, what we eat and how to limit your intake of artificial ingredients.  I'm not sure i buy everything she says, but i've decided to participate, behind the schedule, in her 14 Mini Pledges.  Although they are not necessarily sustainable for me at this point, i will try to keep with the spirit of things.  I may modify as necessary, or fail, or whatever.

Week 1 is to eat a minimum of two different fruits or vegetables with every breakfast, lunch, and dinner meal.  I feel that this may be a challenge for breakfasts, as i usually only eat 1, but maybe i will alter my oatmeal a little.  Or alternatively, ensure one snack is a fruit or veggie.  Lunch and dinner should be relatively easy.

Although she suggests the fruit and vegetable be organic, i'm not going to hold myself to that.  In part just because i would rather use what i have available.  Also because today, after work, i sign us up for a half share in the Fair Weather Acres CSA!  This is a veggie & fruit CSA (the fruit will be coming from Belltown Hill Orchards and Dzen Farm).  I prefer local over organic, because it keeps money in my community, supports my neighbors, and Connecticut grows some delicious produce!  It also reduces the environmental impacts from shipping.  I'm not strict on either, but this is about new experiences, right?

Anyone want to join up with me starting Monday?

Garage Reorganization

Before you go thinking that this is a blog all about food and exercise, Friday night i decided to start the process of reorganizing the garage.  Sadly, this is a multi-step process and my pictures came out lousy, but i promise to write more about it soon.

Breakfast, lunch and a snack!

Breakfast - maple blueberry refrigerator oatmeal! (small jar)

Lunch - blueberries (the dark spot in the center top), half an apple, cucumber slices, 2 hard boiled eggs, salt, cherry tomatoes, strawberries

Snack - lifesaver and wasabi & soy sauce almonds

Beverage - lemon ginger refrigerator iced tea

It's all delicious!  And happy!  And easy!

Sorry it's not the greatest picture.  I was very tired last night and not so enthused about making things.  Making things in bulk seems to be the way to go (like boiling the eggs and making several jars of oatmeal).

Bruschetta

Another non-recipe recipe for summer.  This is one of my go-to favorite dishes to bring to a party or potluck in the summer, and tastes delicious even a day or three after making it.

So first off you need some tomatoes.  In years past i've used plum tomatoes, because you don't want this to be too watery.  Having now made it with heirloom cherry tomatoes, i'm not going back.  The smaller tomatoes were easier to work with, and having a variety of color and taste was awesome.  But really, you just need tomatoes, cut into small pieces and thrown in a bowl.  Leave out the watery goop if you use full size tomatoes.  SUPER EASY, right?

Mince up some garlic.  My tomato averse spouse has explained to me that this really is simply a carrier for garlic and basil, but i actually enjoy the taste of tomatoes, so however much is up to you.  For this much i used about 8 cloves.

Take that garlic and a little extra virgin olive oil (a tablespoon-ish) and heat it up in a skillet.  Just get the garlic golden brown so it's not overpowering.  5 minutes maybe.  Let it sit off the heat while you do the next step.  No stove?  It'll taste fine with raw garlic.  Be sure to really mince it fine is all.

Cut up some basil.  Do fresh, none of that dried nonsense.  It'll look prettier and taste better.  I like to roll up a pile of leaves inside each other and then slice, to make thin ribbons without bruising the leaves.  Throw that in the bowl with your tomatoes.

Remember the garlic and olive oil?  Into the bowl.

Next add a tablespoon or two of balsamic vinegar to that bowl.  Gently mix.

You can add salt & pepper.  I tend to skip that because of the dietary needs of my family.

You can make it the night before, covered and refrigerated to really let the flavors mix, but if you're rushing it'll still be awesome so long as you use good ingredients.

Serve with sliced up french bread (toasted or plain), on top of salad greens, on top of chicken, on top of pasta... really, it goes good with a lot of things.  Add a little mozzarella cheese if you like.