lala_lisa's Profile

Display Name: lala_lisa
Member Since: 4/20/09

Latest Comments...

Pickled! They hold their crunch really well.

How To Cut Up Kohlrabi Cooking Lessons from The Kitchn
7/15/14 09:29 AM

Another voice from the YAY BALTIMORE! camp. Lauraville is a beautiful neighborhood and this home is a wonderful example of what's available there. I'm also rooting for a full house tour of this home!

Janine's Beautiful Baltimore Home House Call
7/3/14 11:50 AM

oh, man, I LOVE that roasted broccoli soup!

I love kale salad, but only with lacinato (aka tuscan, dinosaur) kale. Either this super, super simple recipe:

to which I add toasted almonds. Or Smitten Kitchen has one that's slightly more complicated:

The great thing is that the salad keeps for several days even dressed.

I failed at using up my CSA takes last week due to being in meetings most days and not being able to easily bring lunches. boo.

This week I got kohlrabi, cauliflower, lacinato kale, and purple onions. I'm going to try another Smitten Kitchen recipe for a kale/quinoa salad. And maybe pickle the kohlrabi and the onions. If I can stand to turn the oven on this week I'll roast the cauliflower with capers. yum!

I Have a New Favorite Recipe for Broccoli, Thanks to My CSA Box Keeping Up With My CSA Box: Week 3
6/30/14 02:06 PM

That you gave it this much thought is one of the reasons I love thekitchn so much!

Recipe: Summer Tiramisu with Mango & Lime Dessert Recipes from The Kitchn
6/27/14 03:16 PM

This looks delightful but I'm pretty sure that if this lady "loves tiramisu" but doesn't actually like lady fingers or coffee what she really loves is pudding. Which is a valid thing to love!

Recipe: Summer Tiramisu with Mango & Lime Dessert Recipes from The Kitchn
6/26/14 03:46 PM

We can pick from whatever our CSA farm has harvested that week. My husband and I get a half-share--four items--and this week I picked turnips, a giant head of lacinato kale, a giant head of mizuna, and a giant head of chard! Greens bonanza!

I made kale salad (w/ toasted almonds, pecorino romano, lemon juice and olive oil) last night but am undecided about what to do with the other giant heads o' greens. Or with the turnips.

This Week My CSA Box Has Greens, More Greens, Parsley and a Quart of Strawberries Keeping Up With My CSA Box: Week 1
6/16/14 04:23 PM

We hunt morels every year on my husband's family's property in Michigan. This year was crazy abundant. We picked probably 10 lbs in a couple of days. We dry them right away so we can fly with them back to our east coast home. Then we look at the prices at the farmer's market and calculate how much we'd have made by selling them. Eating them is always worth more than the money, though! Savory little delicious fungi!
One of the benefits of using them dried is being able to use the water they soak in to rehydrate in vegetable stock. So good!

Why Are Morel Mushrooms So Expensive? Ingredient Intelligence
6/12/14 12:03 PM

Agree with everyone who says this should be in the Small Cool contest! I love the heck out of this! That seahorse lamp!!!!

Leslie and Jake's \"Street Cred Granny\" Style in LA House Tour
6/12/14 09:59 AM

Obligatory Never Put Tomatoes in the Refrigerator, it Ruins the Taste Post
I do put grape tomatoes from the grocery store in the fridge because it doesn't make much difference in the taste of those but never, ever summer tomatoes from the farmer's market! I just eat them up fast!

Bread, though, goes in as soon as we break about 80 in humid Bmore. And then it is only used for toasting so the bad affects of refrigerating are mitigated.

Which Pantry Items Should I Refrigerate Once Summer Starts? Good Questions
6/10/14 11:24 AM

Back in time to eat a tomato from my grandfather's garden.

If You Could Travel Anywhere to Eat Just One Thing, What (and Where) Would It Be? Food Adventures
6/5/14 01:51 PM

I make coconut rice on the stove top by replacing about 1/2 or more of the water with coconut milk. Maybe that would work in a rice cooker as well? Then you can just toss with some toasted unsweetened coconut for extra coconuttiness! And, maybe, some salted cashews as well. Yum!

How Can I Make Rice from the Rice Cooker More Exciting? Good Questions
4/30/14 10:16 AM

My sister-in-law, Susan, calls them "Industrious Susans."

Best of the Lazy Susans... Er... The Busy Susans!
4/14/14 02:27 PM

Are you ovo-lacto vegetarian and that's why you want to add eggs as a source of protein (since they are an efficient source if you don't have a ton of other options)? If not, I'm with the folks saying pick other protein sources that you actually like--any meat or fish, really, can be worked into a breakfast. And even if you are ovo-lacto veggie, what about beans or tofu? There's no reason to force yourself to eat something you don't like with so many other good options available!
An exception would be, I guess, if you keep chickens and have eggs in abundance at hand! But, probably if you don't like eggs you wouldn't keep chickens.

What Are Some Ways To Eat Eggs That Disguise Their Taste? Good Questions
3/13/14 10:31 AM

Thanks for the tip about half and half! We only ever have milk or cream in the house when specially purchased for a recipe (and then sometimes the leftover goes to waste) but we always have half and half for coffee! Now, I just have to figure out how big my random ramekins are.

How To Make Panna Cotta Cooking Lessons from The Kitchn
2/12/14 10:10 AM

In Baltimore those tiny, annoying ants are called, I swear, "pussy" ants. I have gotten rid of them by spraying diluted apple cider vinegar around where they were coming in.

This Week, Ants Infested My Kitchen Kitchen Diary: Kate in New York City
2/11/14 04:36 PM

I have a grilled cheese cookbook that I'm not remembering the name of at the moment and the tip from there that revolutionized my grill cheeses is to shred the cheese.

Want the Perfect Grilled Cheese Sandwich? Put a Lid On It!
2/10/14 10:38 AM

It does freeze well!

Also, it just won me a soup contest at work! THANKS, thekitchn!

Recipe: Miso Pumpkin Soup Recipes from The Kitchn
2/7/14 04:25 PM

I'd like to try more different kinds of proteins. Fish that is not salmon, especially. Really, though, I'm trying to use more unfamiliar techniques.

I'd also like to get over my fear of making a pie crust.

What Ingredient Would You Like to Use More Often This Year?
2/7/14 11:26 AM

Elise, try this pumpkin miso soup

SO yummy! I actually made it for a soup contest at work today.

I've also made miso vinaigrettes that are really tasty.

What Ingredient Would You Like to Use More Often This Year?
2/7/14 11:24 AM

I never remove the pit from the avocado; I remove the avocado from around the pit! Nobody gets hurt and I rarely waste any avocado.

How To Remove an Avocado Pit with a Chef's Knife Cooking Lessons from The Kitchn
1/26/14 09:16 PM