Jaime Green

Posts tagged food

Apr 23

The leaves that fall off
Brussels sprouts as you cook them are
A gift for the cook.
She should eat them, standing
Over the stove,
Plucked from the hot pan with her fingers.
This brings good luck
To the home and blesses the meal. 


Jan 21
Really into cooking stuff on top of other stuff lately.

Really into cooking stuff on top of other stuff lately.


Jan 15

Dec 14
(via the cookbook : Petit Riz)
Sanaë and Sarah wrote a cookbook, Elena illustrated it, and it is excellent. Here are some of the recipes and illustrations. For starters, a kale dress.

(via the cookbook : Petit Riz)

Sanaë and Sarah wrote a cookbook, Elena illustrated it, and it is excellent. Here are some of the recipes and illustrations. For starters, a kale dress.


Dec 3
“Me & all the gluten-frees:
we feel sad when we see children
eating McDonald’s. We bang
our heads against cast-iron cookery
& say problematic while we look
at artisanal lingonberries online.”

Everyday Genius: Carrie Murphy

Ooh man. Day two of Eat Genius. The only thing I wish about Carrie Murphy’s poem is that it was longer.


Oct 11
Pancetta, garlic, leftover roasted sweet potatoes, kale, cannellini beans. Strongly recommended.

Pancetta, garlic, leftover roasted sweet potatoes, kale, cannellini beans. Strongly recommended.


Oct 4

Today, a slightly involved, but still simple and straightforward, freelancer’s lunch.

  • cook two slices of bacon until done
  • while the bacon is cooking, maybe on your stovetop instead of the oven because the oven was giving off a weird burning smell, slice a package of mushrooms and cut some string beans into bite-size pieces
  • remove the bacon to drain, leave the bacon grease behind
  • saute the mushrooms until they’re starting to brown, then add in the string beans. add a little coconut oil if things start to get dry
  • when the beans are close to done, add a little fish sauce, and stir quickly to make sure it doesn’t burn
  • add a can of chickpeas (drained), paprika, garlic powder
  • do not add salt - the bacon and fish sauce have taken care of that for you
  • add oil, fish sauce, and spices as needed
  • when the chickpeas are soft and the vegetables are cooked, chop up the bacon and stir that back in
  • finish with a little bit of lime juice
  • enjoy, and drink lots of water, cause this is pretty salty, but in a good way

Sep 19

Among cheap, healthy, tasty, and pretty, pretty is always the one I sacrifice.


Aug 30
What do you eat on a quiet night after two hours reading the last hundred-plus pages of a book like Blue Plate Special? (Those are blackberries in the wine.)

What do you eat on a quiet night after two hours reading the last hundred-plus pages of a book like Blue Plate Special? (Those are blackberries in the wine.)


Aug 26
This week’s freelancer lunch*:

(makes about two days of lunches)

1 can of solid pack tuna
half a very small cabbage, shredded
about half a pint of little tomatoes, halved
1 bell pepper, cut into bite-sized pieces
half an avocado, cubed
Put all that in a bowl. Mix for dressing:

mayonnaise (about a tablespoon)
mustard (dijon, because you’re classy)
olive oil
a splash of rice (or apple cider) vinegar
a dash of celery salt
a ton of dried dill (or fresh, sure)
a little garlic powder
a bit of salt if it needs it
black pepper
Mix it all together. Enjoy.

(I’d estimate that, pantry staples aside, this cost about $2.50/serving. That’s with tuna on sale [4 cans for $6] and, other than supermarket avocado, veggies from a Brooklyn greenmarket.)

*healthy, tasty, and cheap meals that can be made in a big batch and keep well for a few days in the fridge / a tumblr series I decided to start today

This week’s freelancer lunch*:

(makes about two days of lunches)

  • 1 can of solid pack tuna
  • half a very small cabbage, shredded
  • about half a pint of little tomatoes, halved
  • 1 bell pepper, cut into bite-sized pieces
  • half an avocado, cubed

Put all that in a bowl. Mix for dressing:

  • mayonnaise (about a tablespoon)
  • mustard (dijon, because you’re classy)
  • olive oil
  • a splash of rice (or apple cider) vinegar
  • a dash of celery salt
  • a ton of dried dill (or fresh, sure)
  • a little garlic powder
  • a bit of salt if it needs it
  • black pepper

Mix it all together. Enjoy.

(I’d estimate that, pantry staples aside, this cost about $2.50/serving. That’s with tuna on sale [4 cans for $6] and, other than supermarket avocado, veggies from a Brooklyn greenmarket.)

*healthy, tasty, and cheap meals that can be made in a big batch and keep well for a few days in the fridge / a tumblr series I decided to start today


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