A Savvy Week: Ramps and Asparagus

I think this is going to be the week when asparagus is more plentiful and costs less than $8/bunch at the market.  I’m already dreaming up ways I can use those little green and purple stalks in my dinners. I’m especially intrigued by the rice-less “risotto” in this menu!

Ramps Asparagus jpg

“Risotto” photo from My New Roots.

A Savvy Week: Ramps and Asparagus

Monday: Miraculous Rice-Less Risotto with Ramps and Asparagus (from My New Roots) with a side salad
Tuesday: Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes (from The Beeroness) and Rainbow Carrot Salad (from Crepes of Wrath)
Wednesday: Simple Asparagus + Ramp Soup (from The First Mess) with fresh crusty bread
Thursday:  Roasted Tomato & Pesto Omelet with a side salad

On Sunday:

Make the sauce for the “risotto.” Cover and refrigerate until tomorrow.

Total prep and cooking time: 20 minutes.

… 

Read More »

Spring Steak Stir-Fry

Steak Stir Fry

There’s been a lot of career turmoil going on in these parts lately. I’ve been pulling back from Savvy Blog Services to spend more time on my writing, only to realize that a career in writing seems terrifying and difficult. I spent a few days in March sitting down with my notebook and pen, coming up with a pro-con list for writing v. engineering. What I realized is that I’ve been holding myself back from going full-force after my writing, because part of me still feels like I need to be an engineer. It is what I went to school for, and what I thought I’d be doing, and it is hard to let go of that idea, even if I know it isn’t what I ultimately want.

Once I had this epiphany, I was more easily able to let the idea of engineer-me go. I know that at heart, part of me will still always be an engineer, in the way I approach problems and think about things. But I’m letting go of the idea that I “should” be an engineer, and instead focusing on finding my next writing steps. And I’ll use my engineering as a strength, to help me write Brain Food 101 posts or understand what happened when a new recipe goes wrong.

As part of my next steps, I’ve built a sort of partnership with my favorite farmer, Sarah of Autumn’s Harvest. In the coming weeks, I’ll be developing recipes using her products in exchange for meat. This way, I’ll start getting my name out there, and she’ll have recipes to recommend and hand out when she sells at the Farmers’ Market. So coming soon, keep an eye out for chorizo con papas, braised short ribs, and other beef, pork and chicken recipes. We’ll start today, with this spring steak stir-fry.

Steak Stir Fry2

… 

Read More »