i'm a smart lady, so holding a conversation and being verbal is also what i love to do,
Welcome to To Vegetables, With Love , a celebration of a vegetable life, less ordinary. Child leaving home, other children growing up, a far-away mother getting older. Life choices weigh heavily on me sometimes. I wonder how we could have done things differently. I want to control both the past, the present and the future. The other morning, I woke up feeling uninspired to cook.
I felt creatively spent, mentally weary. I went to the supermarket, my happy place. Instantly calmer, I started filling my basket with the ingredients I felt I needed.
A plump branch of ginger, a fat stalk of lemongrass, a bag of frozen peas, coconut milk, red curry paste, a frilly bunch of coriander cilantro. When I got home, I spied the heap of high fiber spaghetti that 3 Farm Daughters had sent me and just like that, the idea for this dish came together. I let go, and cooked exactly what I wanted to eat. I gave myself the license to create freely. If I thought about this recipe too much, I may not have created it.
Let yourself go and enjoy this dish. In honor of their 10th anniversary, NYT Cooking shared 50 of the best recipes they have ever published and my beloved tomato dumpling salad made the list.
Check out the list - all the recipes are not paywalled for now. This is the one time of year when I feel like the climate is fairly similar in both Australia and New York? Some cool days, others sweaty hot. What do we eat when we are feeling all the feels? Here are some suggestions:.
