August 2008


We had been calling this recipe “potato soup” until after our first bites, when Gastronomike commented that it tasted like a vegetarian clam chowder.  And so the soup gained a new name, at least for me.  We both really enjoyed this, and it was a great meal to have on an unseasonably chilly August evening.  The only thing missing was a loaf of crusty bread to accompany the chowder.

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While we do a pretty good job faking our way around the kitchen, when it comes to the grill, R. & I are ridiculously inept.  But the only way to get better is to practice, right?  Tonight, with the beginning of classes right around the corner, we gave it the old college try and wound up with our third straight meal that garnered enthusiastic thumbs-up from the both of us. (more…)

Not a lot of culinary know-how on this one.  Just wanted to show off how pretty our little lunch salads were.  They have a combination of Romaine and butter-leaf lettuce, sun-gold tomatoes, carrots, cucumbers, blueberries, walnuts and parmesan.  Served with a raspberry vinaigrette, this was a perfect and pretty little lunch.

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This made an excellent lunch. Light, easy, and a great way to use up several cucumbers that were past their prime. I did make the unfortunate choice to use soup pasta that happens to be shaped exactly like cucumber seeds, and so it was easy to perceive all the pasta as seeds.  But that’s easily fixed for next time.  I’d say this is yet another winner from the great soup-only cookbook.

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Tonight we made a delicious gumbo out of all the vegetables that have been languishing in our refrigerator for the past two weeks while we’ve been busy on campus.

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Recently, when out to dinner with some friends, we got to talking about how our respective farm shares forced us to make things we’d never expected. When you suddenly have three giant cabbages and a drawer full of beets in your fridge, you need to get inventive. Jon mentioned a borscht recipe, and sent it along to us. It was really easy to make–literally throw everything into one giant bubbling pot–and extremely satisfying. R & I both sort of regretted not being able to enjoy it on a cold winter night.

Here we go, our first Guestronomic (that creaking you hear is that pun!) recipe, from our old buddy old pal The Ithacarian.

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