cmcinnyc's Profile

Hummus was my go-to. Greek yogurt is also a great suggestion. And sesame noodles! A small portion is a perfect filling snack.

I wish I could still eat like this! But I'm no longer directly sustaining a second human so I have to snack much lighter.

I made sure to serve my daughter everything, but not to worry about it if she didn't want it. Kids seems to have taste cycles: something they LOVE this month may be anathema next month, only to come back into rotation, so don't make yourself crazy. Just serve a variety and let it be. My daughter surprised me as a toddler by how much she loved asparagus, which she called sticks. Last week she declared herself "over" asparagus risotto, but will still eat it in frittatas. But she's re-in love with broccoli. Like I said, serve it and don't sweat the reaction.

You had a link a few months ago to an amazing, bright-tumeric-yellow, cabbage & yogurt dish. I just about lived on it during the height of cabbage season.

I've been a vegetarian for over 30 years, and most of the food I serve is Italian, not Indian. My grandfather remembers only getting meat at festivals and holidays when he was a boy (that's not true now, but there's a reason they immigrated). And now that he's pushing 100, he's (mostly) vegetarian by choice--better for his digestion. Many many many cuisines have a ton of great vegan and vegetarian "base" recipes that fell by the wayside as meat became cheaper and more available.

Not that I don't love Indian food. Cause oh how I do.

I've had to revamp my system when I had a kid, and revamp it again when the kid got old enough to have opinions and make requests. (And whisk the eggs and dump things in a bowl and otherwise "help.") I used to be quite experimental and try new things all the time, but now I really have to get dinner on the table on time, and my innovations are less appreciated than the family standbys. I use a template that I switch around seasonally for the days of week. It's basically Monday/pasta, Tuesday/soup (sandwiches or salad as it gets warmer), Wednesday is husband's problem, Thursday/beans, Friday is husband again, then 2 weekend brunches and more labor intensive foods, like risotto. And that's when I bake.

Boring, effective.

I'll be carmelizing an onion (yes, it will take about an hour!) to go with tomorrow's pierogis (buying, not making--when there's a Polish pierogi-only deli down the street, well...); rhubarb syrup for pink rhubarb lemonade, and Korean veggie pancakes. I'll also be making stuff for lunches and dinner this week: a cauliflower dal, grating cheese for a requested mac and cheese, sedano e riso soup, green beans in tahini, and roasting some garlic to have on hand. My 6-year-old, an enthusiastic asparagus eater until 2 weeks ago, is suddenly "over" asparagus risotto--she only wants in frittatas. Egad. An asparagus frittata might get on the agenda, in other words.

My mom used to make souffles fairly often and we loved them. I never thought they were difficult, and the ones I've made have come out just fine. I truly think this is one of those recipes that if you've SEEN it done, it seems pretty obvious and simple. But if you're just reading instructions, it's daunting.

I had the same thought as someone else--you got CAMPARI in a bad bar? I love Campari. In bad bars, they stare at you like you're speaking gibberish if you're foolish enough to ask for it (I am that fool).

So, in a truly BAD bar, or a genuine dive: straight whiskey in winter; bottled beer in summer. I, too, have had surprisingly bad G&T's, a drink I honestly didn't think could be messed up until I experienced it--more than once.

I've been wanting to make that cheesy Tex-Mex rice dish that was posted here a few weeks ago, and Cinco de Mayo is the perfect excuse. I have a giant cauliflower that needs using, too, so I think I'll make a dal and take it to lunch all week with rice or nan.

I read this article yesterday and had to laugh. Because it's true--Lies! Damn Lies! Someone mentioned the Crockpot--yes, you can get absolutely mahogany, perfect carmelized onions in the Crockpot. Since it takes 12-14 hours on low, I usually go ahead and slice up a whole bag, which is very tearful, but worth it because they freeze well. There is no way to get beautifully carmelized onions in 10 minutes, no matter what equipment or skills you have. I have worked in publishing, though not in cookbooks, but it wouldn't surprise me if handing in a recipe that includes 1 hour for carmelizing onions would cause 1) your editor to faint, and 2) the yanking of your book contract.