• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

munchymom

eG Foodblog: munchymom - Livin' La Vida Locavore

49 posts in this topic

Good morning! Today's breakfast used up a little more of the CSA box:

attachicon.gifDSCN0522.jpg

Two-egg frittata with broccoli, red bell pepper, cherry tomatoes, and fresh chevre.

If anyone's keeping score at home, I still have a few cherry tomatoes, three slicing tomatoes, half a watermelon, three ears of corn, and a bell pepper to eat up before the week's out.

You have fresh chevre and fresh mozz -- both from the same place? Is there a lot of local cheese making going on in Florida?

Share this post


Link to post
Share on other sites

Last night's dinner was definitely not authentic, local, or artisanal, but it sure was tasty.

Chicken tamale pie:

DSCN0533.jpg

Filling:

1 pound boneless skinless chicken breast

1 can green enchilada sauce (10 oz.)

1/2 cup chopped red bell pepper

1/2 cup chopped scallions

1 cup corn kernels (from 1 ear of corn)

Simmer the chicken in the enchilada sauce at very low temperature until chicken is just cooked through; set chicken aside. Boil the remaining sauce until it is thickened. When the chicken has cooled off a bit, shred into small pieces.

Saute red pepper, scallions, and corn; add shredded chicken and enchilada sauce and heat through. Place in small casserole.

Topping:

1 Jiffy cornbread mix (8.5 oz.)

1/3 cup milk

1 egg

3/4 cup shredded Mexican-style cheese

Combine all ingredients and stir until blended; spread over filling.

Bake casserole at 375 for 30 minutes.

2 people like this

"There is nothing like a good tomato sandwich now and then."

-Harriet M. Welsch

Visit my food blog! http://goodformeblog.blogspot.com/

Share this post


Link to post
Share on other sites

The chevre I used isn't local - just Whole Foods 365 brand. There is local cheesemaking but I haven't really sought much of it out yet.


"There is nothing like a good tomato sandwich now and then."

-Harriet M. Welsch

Visit my food blog! http://goodformeblog.blogspot.com/

Share this post


Link to post
Share on other sites

Smithy, not too personal at all. I'm cooking for myself, my husband, and my 11 year old son. We relocated here from Charlotte for my husband's work. The husband is easy to cook for - he likes everything except garlic and pork. The kid is kind of a challenge as he is extremely picky and not into most of what I make - he ends up eating a peanut butter sandwich a lot of nights.


"There is nothing like a good tomato sandwich now and then."

-Harriet M. Welsch

Visit my food blog! http://goodformeblog.blogspot.com/

Share this post


Link to post
Share on other sites

Is this CSA box typical for your CSA? We tried the one in our area a couple of summers ago, and were disappointed. It seemed like every week, the bulk of our share was made up of a giant bunch of one variety or another of kale. We'd get other stuff too, but the kale was overwhelming. We were not able to have a list of dislikes as everyone got the same box, although it was possible to add "extras" if you wanted.

Do you ever feel overwhelmed by some vegetable that keeps recurring in your CSA box like a horror movie nightmare?


MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

Share this post


Link to post
Share on other sites

October was the Month of Eggplant. I like eggplant, but it's usually a "once every month or two" thing in our house rather than a "twice a week" thing.


"There is nothing like a good tomato sandwich now and then."

-Harriet M. Welsch

Visit my food blog! http://goodformeblog.blogspot.com/

Share this post


Link to post
Share on other sites

Munchymom, where did you get the mozz cheese? I live in Pompano, but I've never heard of a local dairy! It must be close to the county line (Broward/Palm Beach) with a 426 phone exchange...


"Commit random acts of senseless kindness"

Share this post


Link to post
Share on other sites

It came from the Wellington Whole Foods but I've seen it other places around town. The brand is Mozzarita.


"There is nothing like a good tomato sandwich now and then."

-Harriet M. Welsch

Visit my food blog! http://goodformeblog.blogspot.com/

Share this post


Link to post
Share on other sites

H! I'm hunkered down in Texas norther right now! What a contrast!

1 person likes this

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites

As the week winds down, I get into the "must use everything up" mode, because I know there's more coming tomorrow.

A poolside mimosa with juice from the remaining Cara Cara oranges:

DSCN0542.jpg

Tomatoes and chevre on toast:

DSCN0545.jpg

2 people like this

"There is nothing like a good tomato sandwich now and then."

-Harriet M. Welsch

Visit my food blog! http://goodformeblog.blogspot.com/

Share this post


Link to post
Share on other sites

That looks idyllic! I love your plates, by the way.


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites

As the week winds down, I get into the "must use everything up" mode, because I know there's more coming tomorrow.

A poolside mimosa with juice from the remaining Cara Cara oranges:

attachicon.gifDSCN0542.jpg

Tomatoes and chevre on toast:

attachicon.gifDSCN0545.jpg

Looking at the angle that "poolside mimosa" was taken from, it appears you're IN the pool. Is this fair? Is this right? Speaking as someone who's looking out at frozen snow, I say it isn't.

3 people like this

Share this post


Link to post
Share on other sites

Haha. It's all fair. I've seen seasons and they're over rated

Give me temperate weather year round. Boring to some paradise to others

2 people like this

Share this post


Link to post
Share on other sites

The only thing I like about seasons are the crisp fall days and brilliant leaves, and maybe a fire in the fireplace. That's IT! (The fire's for ambiance, not really for heat!)

ETA: ambiance


Edited by judiu (log)

"Commit random acts of senseless kindness"

Share this post


Link to post
Share on other sites

Love the pizza at the beach pic.

I like seasons, although I have not yet adapted to freezing temperatures and 30 mph winds. Give it time, though. Dog days and a little icy chill are necessary to fully appreciate spring and fall.

Looking forward to the remainder of your foodblog.

Share this post


Link to post
Share on other sites

Last meal of the week:

DSCN0551.jpg

Chicken sandwich with tomato, pickles, and barbecue sauce, and potato salad.

That was the last of the week's tomatoes, and the men of the household ate the remains of the broccoli and red peppers with some pasta for lunch. So we've eaten all the farm food for the week, and my refrigerator is ready to receive tomorrow's batch, plus the ingredients for my first hot-climate Thanksgiving.

Thanks all for following along.

1 person likes this

"There is nothing like a good tomato sandwich now and then."

-Harriet M. Welsch

Visit my food blog! http://goodformeblog.blogspot.com/

Share this post


Link to post
Share on other sites

What is your Thanksgiving menu?

Share this post


Link to post
Share on other sites

Thanks for blogging this week! And yes, I'd like to know your "first hot-climate Thanksgiving" plans also.


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites

I can't bring myself to give up any of my favorites - turkey, mashed potatoes, stuffing, cranberry sauce, pumpkin pie - even though they don't really fit with 80 degree temperatures. I'll have lots of sweet corn, so I might do a corn pudding or spoon bread. I'll have lots of tomatoes but I'm not sure where to fit them into the meal.


"There is nothing like a good tomato sandwich now and then."

-Harriet M. Welsch

Visit my food blog! http://goodformeblog.blogspot.com/

Share this post


Link to post
Share on other sites

I can't bring myself to give up any of my favorites - turkey, mashed potatoes, stuffing, cranberry sauce, pumpkin pie - even though they don't really fit with 80 degree temperatures. I'll have lots of sweet corn, so I might do a corn pudding or spoon bread. I'll have lots of tomatoes but I'm not sure where to fit them into the meal.

I am a 60 year-old who is a native southern Californian and every few years we have an unseasonable warm Thanksgiving in the 80s. The traditional Thanksgiving meal is still wonderful.


Porthos Potwatcher
The Once and Future Cook

 

Share this post


Link to post
Share on other sites

The weather doesn't matter when you have central air conditioning.

Share this post


Link to post
Share on other sites

A page out my gardening grandpa's book: slice thickly, serve on a crystal plate with a sprinkle of sugar and a dab of Hellman's. Yum! (And ain't we lucky to have ripe tomatoes in November?)

2 people like this

"Commit random acts of senseless kindness"

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By Ian Dao
      Hi everyone, 
       
      Recently, I just found this paradise for Foodie and it is my pleasure to be here. My name is Ian and I am from Salzburg. I love to eat but have to hold myself back before I could roll faster than walk. Last month, I started my own food blog (mostly about restaurant, travel and stories). Reasons I want to be here are to improve my knowledge about food/wine and to learn more how to describe ingredients around me. 
       
      Thank you and have a great week =D 
       
      Guten Hunger (German)
      Mahlzeit (Austrian) 
      --> Enjoy your meal =D 
       
      www.iandao.com
    • By sartoric
      We're 50 something Aussies who enjoy travelling, eating, cooking, markets, kitchen shops, cooking utensils, animals & plants (often food related), architecture & photography (both kitchens and food) and exploring different cultures (of which food is a big part). The trip was January 14 - February 6, it was just marvellous. My favourite meal is now masala dosa with sambar, I had many. Here's some highlights of the food.
       
      A late afternoon snack of Sichuan pepper squid was washed down with a beer at the Ajantha Seaview Hotel on the promenade in Pondicherry. It's a colonial building with a first floor terrace overlooking the colourful display of women in their finest, and the Bay of Bengal. We're here on a Monday public holiday for the Pongal festival, a four day celebration of the harvest, with many different ceremonies and traditions.
       
       

       
      A visual bonus, cows (and sometimes goats) get their horns painted and wear flower garlands or other decorations.

       
    • By Christy Martino
      Ciao!
       
      I'm Christine and I'm a born and bred New Yorker. I’m an Italian by blood (and at heart, of course) since my parents actually came from Italy. My father was from Sciacca, Sicily while my mother was from Sondrio, Lombardy. Despite coming from different regions, or because of it, love for food and cooking has been one of the mainstays in my family home life growing up. And I’ve always loved the dishes my parents prepared during special occasions, and even on regular days.
       
      And of course, I love cooking (and eating) Italian food and I have a few recipes from my mother, but I'd really love to collect some more, especially the traditional ones. And if anyone can contribute some historical background to each dish, that would be really great.
       
      Grazie mille!
    • By Chef Margie
      Hello Everyone!
       
      Happy to join eGullet in hopes to share my passion for culinary and kitchen with others. I have an Instagram account, but I don't think that is enough as I want to learn more, expand, and share my love for food with individuals who share the same passion.
       
      Here is a brief bio about myself: Born and raised in Los Angeles, CA by my Filipino parents. Having no brothers and sisters, I am very independent and surprisingly social with others but also love spending time on my own and with my boyfriend Louis, who is my kitchen partner in crime (this is how we actually met, working BOH at a local Vietnamese restaurant in LA). Having attended college majoring in accounting as an undergrad and grad, I orignally wanted to become a licensed accountant for finance and real estate, but it was not fulfilling and the content honestly bored me to death! I also desired to leave the corporate business world and join the professional kitchen. So I took the leap, graduated culinary school, quit my desk job, and worked in the professional kitchen. Then my health and finances took over, and I had surgery and I needed more money to survive in a city of ridiculous rent prices. I had to leave the kitchen and go back into accounting. Fast forward to 2017, I am currently unemployed having been laid off two days before Christmas the prior year! Using this as a sign and as an opportunity for self growth and realization, I am once again on the culinary path. Not necessarily to work on the line, but to learn more, cook and bake more at home, and expose myself out there to all things food and kitchen. Not also forgetting to mention I am always surrounded by food: Louis is also still in the professional kitchen, and we WILL have that restaurant one day (dreams DO come true, I just know it!).
       
      Anyhow, I am super excited to be posting here and exchanging ideas! See you out there! 
       
      Margie
    • By ElsieD
      We are at the airport waiting to board our flight.  As we seem to have interested folks from different parts of the world who may not know too much about our province,  I thought I would start this blog by giving you an overview of Newfoundland and Labrador (NL).
       
      Before Newfoundland  became part of Canada in 1949, it was a British Colony.  Cupids, a town on Conception Bay, was settled 406 years ago, and is the oldest continuously settled official British community in Canada.  Most of the early permanent settlers came from southwest England and southeast Ireland although  the French also settled here and in the 17th century Newfoundland was more French than English.  French is still spoken in Port au Port Penninsula, on the western side of the island, with English spoken everywhere else.   Just off the coast of south west Newfoundland, St. Pierre et Miquelon are islands that are still a colony of France.  There is a regular ferry service between Fortune, NL and St. Pierre et Miquelon.
       
      Geographically, the capital of St. John's is on the same latitude as Paris, France and Seattle, Washington.  In size, Newfoundland and Labrador is a little smaller than California, slightly bigger than Japan and twice the size of the United Kingdon.  NL covers 405,212 sq. kilometers (156,453 sq. miles) with over 29,000 kilometers (18,000 miles) of coastline.  By itself, the island of Newfoundland covers 111,390 square kilometers (43,008 sq. miles).
       
      The population of NL is 510,000, of whom 181,000 live in St. John's.  While there are some larger towns, vast areas are sparsely populated.
       
      In Newfoundland there are no snakes, skunks, racoons, poisonous insects or arachnids.  There is also no ragweed - allergy sufferers rejoice!  There are over 120,000 moose and it is home to one of the world's biggest caribou herds.   They also have some of the continent's biggest black bears.
       
      Note: This information was taken from the official Newfoundland and Labrador web site.
  • Recently Browsing   0 members

    No registered users viewing this page.