At the co-op, I toss the parsley and lime into my basket, and head to the bulk section. Ummm. No arborio rice here. Okay, down the aisle, and... a big
empty spot where the arborio rice should be! Dang! What now? Well, despite my turnip aversion, I think I'll try the Turnip Gratin, after all, it is made with gruyere! In the cheese section, I pick up some gruyere and goat cheese (for the beet salad), then head back for kalamata olives and rice vinegar. It's about this point that I realize the ingredient list doesn't show up on a cell phone - sorry everybody. I also grab some cilantro - it features in a couple of recipes this week. I check out, grab my CSA box, and head home.
Well, I forgot to pick up the fennel seed for Aromatic Parsnips and Carrots, so I do what I usually do when I get frustrated - I turn the project over to my wonderful husband, James. Given the smaller beets and turnips, we decide that roasted root vegetables are just the thing, and since we've got the oven hot, I'm going to make that pear pie I've been meaning to get to since the weekend, and then I'll cut up the Napa Cabbage for the Roasted Savoy Cabbage recipe (these cabbages are quite interchangeable).
Meanwhile, I'm quickly cutting julienned carrots and diakon for the Do Chua. I haven't actually weighed the carrots and radish, and the vegetable to liquid ratio seems off when I'm done, so I pack a quart jar with the vegetables, pour in the liquid, then boil some water to top off the liquid level in the jar - the pickles are in my fridge - I'll let you know how they turn out.
The pie and root vegetables are in the oven, my daughter Veronica is presenting me with the packet of paperwork our new dentist requires, and this blog calls... I guess I cut up carrots for lunch in the morning, and the butternut squash for risotto and stew at a later date.... The best intentions.... But the root vegetables are steaming, and the pie smells delectable, so I'm signing off! Good evening, All!