This morning at Johnson’s Backyard Garden, Hergotz Lane.
A few photos from the grounds outside where I worked in Cleveland this summer.
(sorry that I’ve been slacking with posts lately…been getting settled in at the new place and not baking or cooking much!)
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You know what I find most challenging about blogging? It’s not coming up with ideas of what to make. My mind is swimming with them, so it’s just a matter of making a decision (says the girl who is notoriously indecisive). Uploading pictures is a bit time consuming, but with that, it’s picking which ones to use (more decisions…). Still, I don’t stress so much about that.
What I do struggle with is the words. What the heck do you say about food that hasn’t already been said? With all the blogs I read daily, I’m amazed with how many just seem to have a gift and love for writing. I am not one of those people. In school, I absolutely loathed writing papers, and they would literally paralyze me with fear and stress. We’re talking massive procrastinating, all-nighters, and sobbing fits…yes, tears, people! So why in the world have I made this a hobby? I mean, writing and making decisions?? Answer: I’m possibly a little bit crazy.
Writing for this is entirely different, though. I assure you that I am not shedding tears over composing blog posts! ;)
Ever since college and grad school, I’ve been in the habit of making a full recipe when I cook even though it’s usually just for lil’ ol’ me. Sure, that sometimes means 4+ days of leftovers, but I guess I’m kind of a lazy cook!
This recipe is certainly no exception. I found it in my Moosewood cookbook, which I’d bought quite a few years ago and had shamefully forgotten about. I really should have halved it because one pound of pasta?? So far, four heaping bowls have just gotten me to the halfway point…oy! It says it serves 4-6, but I’m thinking more like 8-10.
Anyway, this is apparently a simplified version of pansoti from northern Italy, which is a pasta filled with greens and topped with a ricotta walnut sauce. It’s a good way to get in some more servings of greens, and it sure does make a bright-colored dish. Continue reading