So, now that the election’s over, it’s back to life as usual, right?<\/p>\n
It’s been a lost week for me, 26 student advising appointments at work, election day as a poll worker, and a cold … or maybe it’s strep.<\/p>\n
I do have a stuff to cook list again, not in my phone, but in the little notebook that sits next to the stove. As far as I can recall, it now says: potato rolls (to use up the leftover mashed potatoes from the ribs-cornbread-mashed potatoes-peas supper I made on Monday night (our South African visiting professor house guests left us a big slab of pre-seasoned Costco ribs in the freezer); greens (big bunch of collards from my last regular CSA box, and I got a bok choy in my first winter share picked up yesterday); Brussels sprout salad – that would be this<\/a> – because I bought a tree of sprouts at the farmers market almost 2 weeks ago and have purple cabbage from that CSA box; pork pie to use up the leftover rib meat – made the crust this a.m. and bought some Trader Joe’s apples on the way home last night for the filling.<\/p>\n The broccoli is at least mostly used up – I made it into the Smitten Kitchen Broccoli Slaw<\/a>. In the intro to the recipe, Deb Perelman talks about eating the whole bowl of salad, it’s that good. The thought of the half cup of almonds and half cup of mayo in a whole batch – a.k.a.\u00a0 over 1,000 calories – stopped me from eating the whole batch – but I did have my serving – probably 1\/4 of the batch – for breakfast.<\/p>\n
![\"\"](\"http:\/\/distilleryimage7.instagram.com\/18efd88e2a8211e28a7322000a1fa414_7.jpg\" "\\"broccoli")
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