Day 5 of bar prep, complete. Only 51 days to go–woooo!!! Ugh. Seriously, I cannot believe how exhausted I already am! Even though law school amazingly does not in the slightest way prepare one to take this most important of exams, it luckily does turn one into a master of diversion and methods for taking mental breaks. Case in point: today before sitting down for hours of practice essays, I commandeered H’s car and drove to
Heaven Russo’s Market for a shopping bonanza. For $19.85, here is what I got:
A head of Romaine lettuce, a 2-lb. bag of yellow onions, two carrots, a giant parsnip, a jalapeno, a chunk of ginger, a head of cauliflower, 4 bananas, a 5-lb. bag of Yukon gold potatoes, a buttload of fava beans, a giant head of the most fragrant cilantro imaginable, two limes, a tomato, a giant beet bulb, an avocado, and a huge fresh Syrian flatbread.
Not too shabby.
I know I’ve mentioned before how much I love Russo’s, but…dear Lord, I do love Russo’s. It is a sprawling paradise of incredibly fresh and varied produce (including some things I’ve never heard of), yet somehow every time I go to the cash register, I get reverse sticker shock–disbelief over how little it costs. The only possible drawback is how nauseatingly crowded it can get on the weekends. It’s totally worth it; I just always make sure to swallow a heaping tablespoonful of patience before heading in there.
Anyway, now that I have all of this wonderful food in my kitchen, and a Sunday afternoon to myself, I’m excited to do some food prep for the week ahead. I plan to eat a wonderful salad every day with the head of romaine I bought, so I’m going to roast the beet and shell the fava beans to throw into that, along with avocado, chopped carrots, and cilantro. A very exciting prospect indeed!
I’m super-excited to eat the fava beans in particular. They’re waiting to be parboiled at the moment:
Giant, perfect favas! I went for big, sturdy pods this time. Seriously, look at the size of this fava bean pod! (No, I didn’t take this picture just to show off my ring :))
And check out the size of the flatbread. This is it stretched over my stove:
I used a pizza cutter to slice it into portions, which I wrapped in cling wrap and put in the fridge for H and I to use this week. But not before I had a flatbread “pizza” for lunch:
Spread with Tribe Forty Spices hummus and topped with artichokes, sundried tomatoes, and chili garlic sauce. SO GOOD.
I’m also cooking tonight–yay!!! Red Lentil and Cauliflower Curry from Veganomicon. It’s going to make a giant vat of curry that H and I will be eating for days. I’ll post the results later this week!
Finally, I want to briefly touch on something important that’s been on my mind. I am approaching my three year blog anniversary (June 20th). Though I have not always posted regularly since starting the blog (oh hay, 2010), it has always been important to me, and I love that it gives me a way to look back on so many great meals and memories. And actually, the last time I went back to my 2008 posts, I started feeling really nostalgic, though it wasn’t clear why. Then, the other day, I read this post on Chocolate Covered Katie’s blog. I realized that the thing I used to love the most about blogging, in fact the thing that made me want to start a blog in the first place, was my extreme newly-vegan enthusiasm for trying new foods and recipes from amazing cookbooks and blogs. I don’t think the enthusiasm even went away, but I guess once law school started and my lifestyle changed so drastically, I just let it fall by the wayside. When I picked up blogging again this past January, I thought that maybe changing the theme a little (to include restaurants and products I was trying) would help me regain my previous enthusiasm. It did, to a certain extent, as my ensuing blogging regularity demonstrates. However, from here on out, I want to place the ingredients and cooking, my true passions, at center-stage, and occasionally include the other stuff as extras. Thanks, Katie, for helping me come to this realization–I had a lot of fun writing this post!