I may have mentioned once or twice that I like to cook. I’m trying to focus on mostly-local and organic ingredients. Sometimes it’s not possible, but we’ve been pretty successful recently. We’re very lucky to have an Indian and a pan-Asian grocery store within easy driving distance. This way I can get things like inexpensive fish, baby bok-choy, and 10lbs of brown rice for very reasonable prices. Sometimes local loses to inexpensive yummy things.
Dinners recently have been:
Mixed Shellfish stir-fry with brown rice, oyster mushrooms, mixed veggies and bean spouts
Beer glazed black beans with pan fried pollock, Israeli couscous and salad
Fish Chowder with fresh cod
Butternut squash and coconut curry over brown rice (that one got lots of comments when I had it at lunch the next day, everyone wanted the recipe)
Mixed Shellfish stir-fry with soba noodles, cabbage and other frozen veggies
Baked chicken seasoned with sage, with roasted parsnips, carrots and sweet potatoes. (the parsnips, carrots and sage are all local, the chicken was naturally raised, sweet potatoes are organic)

Yes, I made baked chicken for my boyfriend. It was yummy. We learned that a 4.4lb chicken needs about 10 min longer in the oven than the recipe called for. But under an hour for roast chicken was seriously awesome. We used Mark Bittman’s Minimalist Cooks Dinner “Simplest Roast Chicken” recipe. Now the remains of it are bubbling on the stove making stock. I’m feeling seriously domestic right now.

I’m in the middle of making a new batch of spent-grain bread. We brewed a brown ale a few weeks ago that we meant to bottle this weekend, but ran out of time. So I’m using the spent grain from that. We learned the hard way a few weeks ago that spent grain has a shelf-life of about 2 weeks in the fridge before it starts to get really funky and fermented. I’m experimenting with adding more and more spent grain to the bread as I go. I’d like to get to the point where it’s about 1/2 grain, and the rest flour. I should post pictures at some point.

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