{"id":11188,"date":"2015-11-03T22:02:33","date_gmt":"2015-11-04T03:02:33","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?p=11188"},"modified":"2015-12-21T20:06:09","modified_gmt":"2015-12-22T01:06:09","slug":"advising-week-2","status":"publish","type":"post","link":"https:\/\/debslunch.com\/debslunchblog\/advising-week-2\/","title":{"rendered":"Advising week"},"content":{"rendered":"

Advising week this year – which was last week already – at the library school probably wasn’t as busy as some. I had about 17 30-minute student appointments and last spring it was 21. I think I had more other meetings in between and all around the student appointments this year, though.<\/p>\n

I’m feeling uninspired and un-creative – I haven’t posted a recipe<\/a> in months. And it’s that time of the year when it’s basically impossible to photograph food at night in my kitchen, under its harsh lights.<\/p>\n

I made a big batch of naan last Thursday night, to go with a curry – I used this recipe<\/a> from the New York Times that seems to be attracting notice, but I made it with cauliflower & potatoes instead of chicken.<\/p>\n

\"naan\"<\/a><\/p>\n

On Friday we were going to a concert<\/a>, and I had some big ideas of what I could cook (that I don’t exactly remember now) but in the end Mark had a sandwich and I had Halloween candy.<\/p>\n

<\/a>I went for Tipi’s<\/a> kale deal – 6 bunches for $12 – even though I knew it could potentially be upsetting to Mark to have all that kale in the house. I started blanching it and packing it in cartons to freeze on Thursday and finished on Sunday. I left three bunches whole leaf and chopped the rest in the food processor, ready for kale-a-kopita.<\/p>\n

\"This<\/a>

This is one bunch of kale. Order by multiples of 6 bunches.<\/p><\/div>\n

On Saturday, I roasted peppers and steamed and pureed pumpkin and made another batch of the Food52 hard squash hummus<\/a>, with kabocha squash this time. Which made a very thick and dry hummus, and it’s spicier, too. There’s still the neck of a large butternut in the fridge waiting to be made into something. We went to an early movie (Bridge of Spies<\/a>) and after, for dinner I made a pasta with some of the kale and ends of goat and feta cheeses and pepper from my CSA box and some cream and half & half from the back of the fridge. We ate it with salad and the roasted shallot dressing I made last weekend. Mark made sure to not get any kale in with his noodles.<\/p>\n

We left the Halloween candy in the vestibule with the inner doors locked and outer doors open. And my funny looking pumpkin on the porch. \u00a0It’s supposed to be a slice of pie with a fork underneath from a Food52 template.<\/p>\n

\"2015's<\/a>

2015’s rather sub-standard jack-o-lantern – tried to scoop & carve it in 45 mins, to not be late for movie<\/p><\/div>\n

Sunday morning was an almost full English breakfast<\/a> – no sausages and no mushrooms. I took a walk before breakfast and photographed leaves. Since I used up the pork in the baked beans, later Sunday evening I made some of the extra rice I’d cooked to go with the curry, that I originally thought would be made into pork fried rice and I even bought fresh ginger<\/a> at the Saturday market, into coconut milk rice pudding. And I made applesauce – pureed with my immersion blender, and I’m not quite sure if I like its smoothness, or if it’s too babyfood-like. And in the true spirit of using stuff up, fig butter to use up the dregs of two bottles of red wine. Yum.<\/p>\n