sapotelunch

( Garlic roast potatoes with blanched kale. )

( Pictoral evidence. )

I will repost the CSA haul from my daily DW later. Man, I'm really bad at keeping things separate/consolidated/whathaveyou.

Oh, yeah, bonus facepalm recipe:

Ingredients:

- jar of salsa
- avocado
- corn chips
(I think we can guess where this is going).

1) Cut the avocado open, remove stone.
2) Fill the cavity left by the pit with salsa.
3) Mush with fork.
4) Eat resulting guacamole-like substance on chip.
5) Apply more salsa; continue.

It took me way too long to figure this one out.

What I made: homemade egg noodles and "sauteed white mushrooms scented with orange and marjoram", except I have no marjoram, so read that as "oregano".

What I did: I used the one cup of flour to one extra-large egg plus a bit of water formula for the pasta, and also threw in the leftover saffron egg wash from yesterday's baking. The mushroom sautee was another from Pasta e Verdura by Jack Bishop and went together pretty straight-forwardly, except that I should note that once again I was joined by Gerbal, who can sliver a mushroom, where I can only render it into chunks. That probably helped.

What it cost: Mushrooms: $5 (I substituted in some portabellas, just to be stubborn), shallots $2, orange $1.20 (yeesh), oregano $3.00, flour $2.00, 4 eggs $0.80. Plus olive oil and salt. So the whole thing would have come in under $10 if I had remembered that I have minced herbs in the freezer. Whoops.

How it tasted: The hint of orange was really nice; I think another orange's worth of zest would have really brought the flavors together. Also, possibly it would have been good to have marjoram. G and I agreed that while alliums and sauteed mushrooms are delicious together, to us they will always have a note of disappointing veggie burger to them. The pasta was still too chewy, alas. A hearty dose of grated irish cheddar across the top really pulled the dish together.

What I learned: That if I'm making a full pot of pasta I should use something bigger than my dutch oven; that I need to cut the pasta finer and cook it longer; that sticking my head in the freezer for sixty seconds really does take away the pain from mincing shallots.

Next up: I do believe the proper remedy for overly chewy saffron egg noodles may be kugel?

Pictures: uncooked noodles and cooking mushrooms, noodles inna bowl.