[tweetmeme source=”elizabethev” only_single=false]You know when you have a closet full of clothes, but nothing to wear? I felt like lately we’ve had a kitchen full of food, but nothing to eat. Short on fresh veggies, yogurt and other staples, Nick and I literally emptied our fridge and cabinets before hitting up Whole Foods this weekend. We tossed anything perishable (and therefore un-donate-able) that sat on our shelves, uneaten. I was surprised to find more than one expired item. Ew.
With our shelves wiped clean and everything reorganized, we sat down to make a shopping list with a much better sense of what we actually have on hand. Clearly (if the three jars of whole grain mustard are any indication), this is a habit that I could stand to make more… habitual.
One of my favorite treats from the market is fresh flowers, especially as the weather gets more dismal. This week, I picked up a bunch of snow white tulips, and a bunch of long-stemmed kale. Greens make lovely arrangements. Perhaps I will walk down the aisle with a bouquet of kale, carrots, and radishes. Perhaps not.
As I carefully unpacked our groceries, I made sure to add my goodies from Parita, my October foodie pen pal, to the shelves. In addition to some homemade chocolate chip blondies (which didn’t last long enough to be photographed… muhaha), Parita sent me a jar of nutritional yeast (something I have been looking forward to trying!), chocolate chip peanut butter Larabards (one of my favorite flavors– Parita recommends trying them frozen), and a jar of olive tapenade. Thank you so much for this perfect assortment of goodies, Parita! If you’d like to see what I sent my pen pal, Nicole, please visit her blog, Nicole on a Mission. 🙂
I used some of Parita’s tapenade when whipping up some quick and easy appetizers (Nick’s parents will be here any minute). If you invented filo shells, thank you. You, sir or madam, are a genius. For toppings, I use three combinations:
- Brie, hot pepper jelly and freshly ground peppper
- Granny Smith apple, crumbled brie and dried cranberries
- Olive tapenade and shaved pecorino romano
- Lunch at Local 149
- Fine-tuning Clark’s Halloween costume 🙂
- Countdown to the NYC Marathon: ONE WEEK!