Calamity Shazaam in the Kitchen

I have gone way over my line of sleep credit this week and resolved to sleep IN today. Usually Saturdays I am up and at 'em to get everything out of the way for a lazy Sunday. But for some reason I was exhausted last night and decided to make today my sort of lazy day. Let me just say that my idea of sleeping in is usually until 8 or 9am, which is still early to actual sleeper-in-ers, but it's my idea of late. And what goes amazingly well with a lie-in?

I love the idea of living on a farm and living off the land. Just the idea. I mean I also love the idea of running a marathon, but the reality means actually running. And anyone who knows me, knows that if they see me running they'd better call the police. So yeah, me on a farm is probably a bad idea. I would love it for like three days and then I would totally understand why Ma and Pa Ingalls moved everyone off the prairie and back into town. Which means that I am just going to order in, from the farm. Yesterday I got my first order from Farmers to You and this is what I got: Looks good huh? Let me tell you, so far so damn good. And I would tell you what I made, only I am typing this as I babysit my darling new niece and she wants something to eat RIGHT THE HELL NOWWWWW! So, more tomorrow.

The other day I saw a mention of this program called Farmers to You on Universal Hub. The idea of getting food directly from the farm is something a hungry girl in the city dreams of, so naturally I wanted to sign up immediately.  I've previously signed up for Boston Organics, but I am just so American in that I don't like not having a choice. Farmers to You does ask that you spend $30 a week minimum, about the same as Boston Organics, but you get to pick what you want.  Which means I won't be getting any romaine lettuce. Thank god. 

Sometimes I just have to use everything up or throw it out. I call these kinds of dishes "compost salad" while La Maman calls them "plat unique". Last night I found myself in the kitchen with a bag of kale, a pint of cherry tomatoes, and half a container of mozzarella "pearls". The common denominator here was the fact that they were all within inches of their use-by date. And I cannot bear to throw away food, especially since so many people don't even have enough to eat.

One of the best things about having a functional kitchen again is being able to bring my own lunch to work every day.  Usually it's leftovers and it is typically true that things taste a little better the longer they get to sit around together.  This lunch is leftover polenta I made with gruyere, and toasted quinoa, sweet potato, and golden raisin casserole from the other other day.  It was pretty delicious and I didn't feel like rubbish afterwards from all the preservatives and crap that is in most processed foods. 

The kitchen is functional: WHOOH YAH! There are still details to finish: Oh for the love of &^%#*@!! Who gives a crapola about the deeeeetails??  I need more wine.... Fine, how does this compound miter saw work again?  Blerrr....g Seriously, when people tell you that your renovation will take twice as long as you think, my advice is to take THAT number and square it.

It is a lovely privilege to have lots of clean running water from the tap. I will never ever never take running water for granted ever again. However that is all behind me now. Sort of. The kitchen is getting there and I am now at a point where I can use it. So I did. This weekend.

I am cautiously optimistic that I will be posting about food that I cook in my own kitchen this weekend. Please standby.