Amanda's blog

I made this quite some time ago. And because I'm just now getting around to blogging about it, I learned a valuable lesson. Always keep pen and paper on hand when creating a recipe. You won't necessarily have time to type it out that night and may just forget what it was you wrote about. Luckily, I try to make really simple meals and know I can easily replicate this one because I used few ingredients.

This recipe came about as the leftovers of a large batch of garlic-almond sauce. After all, if I was going to blanch almonds, I might as well do the whole bag. And indeed I did! It's time consuming, but when you have the opportunity, it's always nice to prep for another meal if you're already going to the trouble with this one.

Paul was stunned that I spent such little time actually prepping our Sunday dinner, and most of all, he was surprised and please with what was in it. Best of all, you can sub out the real cheese and have a vegan and gluten-free meal!

If I ever find time to put this recipe together again, I think I will add a little more liquid. The spinach on top got crisp. I do not by any means think it hurt. But it does look funny. And presentation with a meal is so valued in our house.

Recipe for Spinach Potato Gratin

• 3 lbs. potatoes, diced
• 3 cups washed spinach
• 3/4 cup diced onions
• 3 cups garlic-almond sauce
• 1/2 pound cheese of choice, shredded (I believe mine was mixed to use up what was in the fridge.)

You can easily use pre-cooked potatoes with this recipe.

Mix potatoes, spinach, onions and half of the cheese together and pour into 9x13 oven-safe dish. Pour almond sauce evenly over the casserole. Top with remaining cheese. Bake at 400 F about 30 minutes or until potatoes are cooked.

Recipe for Garlic-Almond Sauce

Adapted From Gourmet Magazine, April 2009

• 1 1/2 cups blanched almonds
• 5 garlic cloves
• 2 1/2 (or more) cups water
• 2 Tablespoons unsalted butter
• 1 teaspoon salt or to taste

Blend equal parts almonds and water with garlic in blender.

In skillet, melt butter completely and add almond puree. Once thickened, add remaining water slowly. Add salt and crushed red pepper, if desired.

While at our new neighborhood Kid's Book Club today, the moms discussed the fun in making a group trip to Costco. (We call them field trips. And there are many others in mind. H&M for cute clothes for baby boys, etc.) We realized that about half of the group had Costco cards and the other half did not. Naturally, if you are in to saving money, the chances that some items (like diapers) will be cheaper elsewhere will be great. However, what we like about Costco is the nice variety of items, especially produce, that we're less likely to find elsewhere.

Which brings me to my problem. We love those mini cucumbers, but have noticed that they go bad quicker than we can eat them (less than a week). We've also been known to buy some great-looking kiwis a week before leaving town, and find that we can't take them with us. But it was so worth having them when we were in town. All this goes to say, a great deal on a great product is only good if you use the product. Losing half of the fruit and vegetables doesn't benefit us at all.

Here's what I do. Share.

I've been just a bit lazy the last week and haven't even gotten out to do any shopping to take advantage of grocery sales. My gut tells me I am taking a chance and may regret it later. But I'll worry about it then.

Instead, we stopped by the Farmer's Market (Sunday) on our way to the mall to use our Gap Groupon and picked up $9 worth of vegetables. Truth be known, that's a doggone good price to pay for the week's groceries. I'll be doing some creative manipulating to come up with great ways to use them throughout the week. It looks like the theme suggests a high leaning toward Asian cooking.

Here's our pretty-decently-priced purchases at the Farmer's Market today. Locavores might not appreciate it. We were in a hurry, and I didn't realize until we got home that our bell pepper came from Canada. I was more than a little disappointed just because you imagine your Farmer's Market to be the freshest thing around. I'll be seeing what I can do about alternative sources soon. (And if you have any recommendations, please don't hesitate to share!)

Produce from the Farmer's Market

• $1 2 Large Cucumbers
• $2 4 Medium Zucchini
• $2 4 Yellow Squash
• $1 i Medium Eggplant
• $1 1 Large Bell Pepper
• $2 4 (Questionable) Peaches

$9 is all we spent. Aside from stopping by Publix for on-sale bananas and milk, this will be all we spend this week. . .I hope.

We learned about Red Mango while staying with Paul's family in California last week. Actually, we had the inside scoop because Paul's cousin, Alison, worked there over the summer. She supplied us with a sample, and we went acquired our own before we left.

Red Mango, the chain frozen yogurt stand focused on pretty smoothies and parfaits originated in South Korea and has grown significantly. It even has a shop in my home town, Baton Rouge, where we were the last people I knew to get an Olive Garden!

Red Mango is special because it is gluten-free, kosher, and uses PureVia as a sweetener. I also suspect judging by my white Key Lime that no artificial colors are used. We loved Red Mango because of the fresh and unusual toppings--raspberries, mangos, blackberries, pineapple, strawberries (which Alison said they had to cut up every morning). There's also sprinkles and M&Ms for the non-health-nuts. The service was speedy, and they were very nice. (And no, we didn't go in with Alison or tell them we were related to her.)

I typed this entire post on my cell phone while waiting to get on our plane to California as my computer acted up as soon as we sat down in the waiting area and never recovered until we got home. And for some strange reason, I cannot locate the post. I cannot find it under my "Drafts" nor do I have any record of it ever being sent or of myself receiving it. So, just in case you think I'm perfect and have everything under control. . .just in case I thought I was perfect and had everything under control, it never hurts to have your ego deflated once in a while. I hope I remember everything I wrote a week ago.

Normally I would prefer to not post a review at all than to post a negative one about a restaurant a friend has taken me to. However, Patty is a regular reader of Eat Like a Rabbit. We've known each other about 9 years. She knows me well. She knows what I look for. She knows how I write. When she practically wrote this review for me on our way home from the restaurant, I felt at liberty to blog about it.

Panda Bistro has been rated by Best of Orlando as the second best Asian restaurant in the area behind P.F. Chang's. In my book, it's way, way behind P.F. Chang's. In fact, in my eyes, if the rest of the Asian restaurants in Orlando are worse than this one, there shouldn't be a second and third place behind P.F. Chang's.

I'm so glad our Mommy Walk group is growing. We're up to 5, now, with a waiting list of new mom's ready to join when they have the energy. Lisa was new to the area and very much appreciated a quick way to meet other people in the neighborhood.

How does this play into Eat Like a Rabbit? Well, we're all about living well. And our education has taught us just eating right isn't enough to stay healthy. You also need exercise, sunshine, and fresh air. The Mommy Walk provides this for me while giving me a chance to interact with other adults (not just my husband). And the greatest thing about it? I have an accountability partner. And when one of us misses the walk for a pediatrician appointment, there are three other women that give you a reason to get out of your PJ's and into some running shoes. I have actually prayed over my breakfast a "thank you" to God for this wonderful addition to my life.

What do you do in your busy life for exercise?

I'm a little overwhelmed with returning from a week-long vacation, going back to work after a two-week vacation and doing all my motherly duties. I'm hoping to still provide good meals for the week without running out to the grocery store soon, but I can't promise I won't just give up and go. Thanks to my mom and dad who at least brought us bananas, cantaloupe, plums, and milk when they picked us up at the airport. That takes a huge load off my mind.

Naturally, the weekend was spent in California. And Paul's aunt, Marsha, provided us with a fabulous snack bag complete with meals to keep us full on the Sunday plane-ride and some leftovers to spread over to today. Another load off my mind was that Paul would be fed lunch (and maybe some breakfasts) at the College all week because of all the meetings for before school starts. That also accounts for providing both of us dinner one night. But then, I'll have to make sure my parents have something to eat while they're here with Nora. And all this story leads us to a very rough outline of potential meals this week.

We're back from a wonderful trip to California. We very much enjoyed the fabulous weather in comparison to the crazy heat in Florida. And naturally, the whole reason for visiting was to see family. That was very special. I also thank my darling husband for working so hard to get my computer up and running. Granted, sometimes life is grand without technology. And so I am not sorry to have been without it so much except I now have tons of posts to catch up on.

And here is the first: a list of the ingredients I froze just before leaving town. As hard as I tried, including not shopping except for fresh fruit during the week and a half before our trip, I still had a number of ingredients left over that I didn't want to lose. My dad got the kiwis that weren't yet ripe. And the neighbor who was watering the plants for us was welcome to the leftover chives and fresh squeezed lemon. Even early the morning we left, I put together a few containers to freeze. It might have taken a bit of time, but I know it was worth it to not be wasteful with what God has provided for us.

Unfortunately, we are away from home visiting family, and my computer has totally died. Since this week is about celebrating our anniversary and letting Nora get to know dear loved ones, shopping for a replacement is not in our plans. Please enjoy reviewing previos posts until we're back up and running. I apologize for any inconvenience this may cause.

OK, first off, I don't have a grill. But you can get near it by cooking the veggies in a skillet over medium-hot flame. Secondly, I repeated this recipe a few days later as marinated vegetables. We didn't like it as well. Thirdly, I encourage you to really review my cost analysis. I knew it was a good week at the stores, but $3.00 to feed 5 people dinner is incredible! It proves you don't have to break the bank to eat healthy. It also highlights how much you can save by bringing your own lunch to work.

Recipe for Mediterranean Vegetable Pitas

• 5 Pita pockets, cut in half
• 3/4 cup Eggplant, diced
• 1/4 cup Onion, sliced thinly
• 5 Sweet peppers, sliced thinly
• 2 small Zuchini, sliced
• 1 Tablespoon Olive oil
• 1 teaspoon dried Herb of choice (sage, rosemary, or Italian blend, for example)
• 1 Small tomato, cut into wedges
• 5 (heaping) Tablespoons Hummus

Heat oil in large skillet on medium-high heat. Add onions, stirring until slightly softened. Add eggplant, zucchini, and peppers. When vegetables are starting to brown, season with herbs. Toast pita pockets if desired. Spread with hummus. Fill with vegetables. Garnish with tomatoes. (Although there's nothing that says you can't cook the tomatoes, too. As they cook down, they'll make a yummy sauce for the veggies.) Another idea, my father asked for his sandwich to be served with balsamic vinegar.

This is the successful quinoa salad recipe I served to 25 people along with a baked potato bar last night.

I was amused when some people first thought it was couscous, but liked the quinoa better than they thought they would like the couscous. I was thrilled when one of the diners said she had bought some quinoa and had no idea what to do with it. (De ja vue of the eggplant.) She said she would definitely be making the salad. That's truly what Eat Like a Rabbit is all about--showing people how easy it is to make things that are healthy and that taste good.

Just for the record, I don't take credit for the idea. My friend, Kim, served it at her sister-in-law-to-be's baby shower a month back. I just took the recipe and made it easier. I hope you think so, too. I would also like to add that once again, I was complimented not necessarily for my own talents, but for the fact that I am "just like your mother" when it comes to being able to present a great meal (at a great price, I might add).

Recipe for Quinoa Salad

• 2 cups Quinoa, uncooked
• 1 lb. grape tomatoes, halved
• 4 banana peppers, thinly sliced
• 1 small head broccoli, cut into small florets
• 3/4 can black olives, sliced
• 1 cup Italian dressing (homemade or store-bought)

Cook quinoa according to package directions and chill. (Can be made a day or two in advance.) Combine quinoa and vegetables in large bowl folding gently with a large spatula. Pour salad dressing over quinoa. Stir gently. Serve immediately. To marinate, chill 1-2 hours after adding dressing.

Recipe for Italian Dressing

• 3/4 cup Olive oil
• 1/4 cup Lemon juice
• 1 teaspoon salt (more to taste)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion pwder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon parsley

Whisk ingredients together continuously while pouring over salad.

I really shoulda-coulda-wished I'd taken a picture of my entertaining meal tonight, but Nora was crying and needed to eat and not many people waited for me to get things together on the table before jumping in. The photo above is appropriate although not exactly accurate.

Before Nora, I was on a television show at church. It took about 4-5 hours of your time one night a month. I didn't know how I could ever accomplish the task, especially if Paul wouldn't get off in time for me to be there and the church is not on the way home from the hospital for him to fetch Nora. Instead of returning to the front of the camera, I decided to join the behind-the-scenes effort and signed up for cooking one night every few months or so. I figured at least I could bring Nora to the meal, and an occasional mass cooking adventure would be good for me and wouldn't take me away from Nora too much. The first hypothesis was true. I enjoyed myself very much. However, after spending an hour harvesting and separating the chives from the herb garden (on loan from my mom), I decided it really was taking me away from Nora more than I had hoped. However, the remainder of the prep-work was a cinch.

This week's Splendid Table on NPR was a repeat of a previous show, but since Orlando's 90.7 just recently began to play the show, I happily listen to reruns because they're new to me. This time, two big vegetarian ideas: Watching your "cookprint," which is the footprint you leave when you cook. And cold soups, which are most often vegetarian. I encourage you to listen to the show, in part or in full, at Splendid Table.org.

Notice in the picture that the olives are left whole and decorate the edges of the plate? Certain guests at the table refuse to touch black olives. However, I think they do add greatness to the vegetable dish. Sometimes, you have to just do what tastes good even if certain diners aren't too adventurous.

My mom went away for the next two weeks. She gave me a large amount of foods that should be eaten up soon which inspired this week's menu--and may also inspire changes depending on what I realize is still left to be eaten. Also, there will be an extra mouth to feed at the table. My father will stop by after work to get some nourishment. I also hope I can supply him with some of his lunches, too. But it's hard to put together something that doesn't need to be refrigerated or microwaved. Wish me luck!

I would love to take full and complete credit for this recipe, but I'm just not that capable. I was planning a dinner using the best summertime dishes (baked beans, potato salad, grilled tomato and cheese) and wasn't sure what to do for a dessert. Especially since my cabinet of sweet ingredients had been basically reduced to semi-sweet chocolate chips and a chocolate cake mix. I had a few moments to flip through some magazines and my eyes fell upon the beautiful photograph of Bon Appetit's Ice Cream Sandwiches, featured in the August 2010 issue. I knew I could put something together that might at least resemble the idea, if not the finished product.

Recipe for Ice Cream Sandwiches

Inspired by: Bon Appetit Magazine

• 4 Graham crackers, halved crosswise
• 1 1/2 cups Vanilla ice cream
• 1/2 cup Frozen cherries, chopped in food processor
• 1/4 cup plus 1/16 cup semi-sweet chocolate chips
• 1 tablespoon Vegetable oil

Soften ice cream about 15 seconds in microwave. (Microwaves vary. Mine is quite strong.) Add frozen cherries and mix together quickly. Line a container with sides with parchment paper. Spread ice cream carefully onto half of the cracker. Top with other half of the cracker and press down gently. Place the sandwich in the container. Repeat with the other graham crackers. Cover container and freeze overnight. (I believe Bon Appetit recommends at least 6 hours.)

When sandwiches are frozen, microwave the chocolate chips in about 15 second increments until they are melted and smooth. Add the oil. Working with each sandwich individually, cover one side of each sandwich with chocolate. Refreeze until chocolate is firm. I wrapped my sandwiches individually. They should have lasted a day or two if wrapped and protected in a sealed container.

Running low on time and with a cranky baby, I searched online for a simple dilled potato salad recipe. Finally, I realized I was wasting too much time and gave up the search hoping I could make up a good one on my own. It worked! And I was proud to say it was about as simple as I could ever imagine.

Disclaimer: I fear I was in too big of a hurry and am not positive about the proportions--but pretty sure. You can always make the dressing on the side and add it to the potatoes. Also, had I had red potatoes, I know the finished product would have looked prettier. However, at least I can prove you can use Russet Potatoes and do just fine, too.

In place of the mayo and lemon, you can use sour cream and skip a step/ingredient. I also like my salads a little drier to save on calories, but I still think it came out with lots of flavor

Recipe for Dilled Potato Salad

• 5 small-medium russet potatoes, diced bite-sized
• 1/2 cup mayonnaise
• 1/8 teaspoon lemon
• 1 teaspoon dry dill
• 1 teaspoon herbed salt
• 1/4 teaspoon onion powder, optional but recommended
• 1/4 teaspoon garlic powder, optional but recommended

Boil potatoes in water until soft. Drain, rinse in cold water, and drain again. Put in large bowl and refrigerate to cool. When cooler (doesn't have to be completely cold), add the remaining ingredients to the bowl and stir with a spatula so as not to mash or break the potatoes. Transfer to serving bowl and garnish with sweet peppers, fresh dill, or item of your choice.

We had an Impromptu Dinner Club last weekend with just one other couple. When I learned I was off on Wednesday, I told Paul he could invite friends over. The problem was that I had already put together a menu and really didn't want to change it. Even though I had planned to have sweet potatoes and baked beans, it occurred to me that I wasn't truly taking advantage of the summer weather and the traditions it brings. So I had changed the menu. And now, I needed to add two more to the table. I was nervous. Would they appreciate my more simple, laid-back menu than what I normally serve guests?

Haverti Tomato Grilled Cheese

• 2 Tablespoons butter, softened
• 8 Slices bread
• 4 Slices Havarti cheese
• Medium tomato, thinly sliced

Spread butter thinly and evenly over one side of each slice of bread. Place buttered side down on flat pan set on medium heat. Place cheese and then tomato slices on the bread. Immediately top with the other slice of bread, butter side up. Cook about 5 minutes or until browned and flip over with spatula, cooking the other side of the sandwich until it's brown. If desired, place sandwich on a cutting board and slice in half wiht a pizza cutter.

Seasoning option: In the past, I have enjoyed a gentle sprinkle of onion and garlic powders on the buttered sides of the toast.

Contrary to popular belief, I do read other blogs besides those associated with food and coupons. I like to read "feel good" blogs and blogs that are educational. After visiting France and at least having an idea of their alphabet, I started following French-Word-a-Day on my Google Reader. A few weeks ago, a fascinating, and not so surprising post appeared that discussed food and culture differences between the French and the Americans. I encourage you to read this short testament written by David Shaby, who is obviously aware of the culture differences associated with food between the two countries.

This was some Italian Ice we enjoyed a couple weeks back when friends were visiting. It was such a great little treat for a summer evening. . .a hot summer evening. All that being said, the big mistake I made last week was not focusing on summer-associated recipes for our dinners. This week will be different thanks to great deals at the grocery store and the realization that our summer is almost over. Let's all take advantage as long as it lasts!

I made Sunday productive by making a collection of PB&Js to freeze for lunches. When I had finished the blueberry, I started on the cloudberry jelly. It was a great way to use up a bit of something in the fridge, plus, I made about 8 sandwiches, which should last us a couple weeks. Meanwhile, my spinach au gratin potatoes or Spinach Potato Bake spent an hour in the oven. We ate some for Sunday lunch and have two servings leftover for lunches later in the week. Oh, and I almost forgot. My morning in the kitchen started by boiling eggs for egg salad sandwiches--very summer-ish.

If you're planning on going out and taking advantage of the BOGO for Toufayan Pita Bread Pockets at Publix this week, keep this in mind. The Oat Bran kind of pocket has 1 gram more fiber and at least 5 calories less per serving than the Multigrain or Whole Wheat kinds. Stunned? I was. Just one more way reading the label (occasionally) pays off!

Notes: A serving size is 1 loaf or pocket. The BOGO price is $0.65 each pack or about $0.11 a pocket. It's a great deal if you are unable to make your own bread at home. Publix sales usually end Tuesday or Wednesday depending on the state in which you live.

When you have foods, you naturally need to find a way to use them. I had an odd selection of items that led to the creation of this recipe. Luckily, my husband was rather impressed with it, and we both enjoyed it. A warning: It was very filling, and for a light Sunday afternoon snack, we were happy eating just half for each of us.

Recipe for Spinach Pesto Quesadilla

• 2 Large Flour Tortillas
• 1/2 cup Spinach Basil Pesto
• 1/2 large tomato, sliced
• 5 black olives, sliced in thirds
• 1/4 shredded Parm/Reg or Jarlsberg Cheese

Warm a large skillet over medium heat. Place one flour tortilla on the skillet. Spread basil evenly to the edges of the tortilla. Top evenly with tomato slices and olives. Sprinkle cheese on top and cover with second tortilla. Warm until light brown and crisped on one side. Flip over
and cook on the other side. Slice with a pizza slicer (on a cutting board so you don't mess up your skillet).

Our apricots were perfectly ripe. It was time to experiment as much as I wanted! I mashed just one and served it over a scoop of vanilla ice cream with caramel cookies on the side. So fast. So easy. And healthier than many alternative toppings!

We're excited to be planning a shopping trip to Trader Joe's very soon. This weekend Paul and I decided to clean out our TJ's shelf in the pantry. Naturally, we're not completely done yet, but it's great to have a bare shelf to refill. One of the recipes we put together for using up our collection was a trail mix, which I was quite proud of.

Behold, upon close inspection (Sorry, I took the picture.) you will find: golden raisins (Remember, I'm a raisin snob. Only the big, juicy golden ones.), chocolate chips (Semi-sweet, not our favorite-dark-because we're out of dark.), walnuts (Just used what was in the bag, but there's more in the freezer for adding to salads and banana bread.), Tamari Almonds (A little salt to match the sugars.), dried dark cherries (An idea from TJ's Temptation Trail Mix.)

I split the trail mix (although not so evenly) into two glass bowls with lids, and Paul and I hauled them off to our respective offices. What a great, healthy, satisfying snack! (OK, maybe the chocolate isn't healthy, but it does fall under the category of satisfying.)

What do you put in your trail mix. . .or is there a store-bought one that fits your requirements? Please share in the comment section below.

As the evening winds down, I struggle to remember exactly where I wrote my plans for this week's menu. The menu is based significantly on items from Trader Joe's as we're getting to visit there again soon and want a clean shelf to refill. Also, I packed a lunch today, but a drug rep brought us lunch, and I promptly left my cooler at the office. I called up one of the girls and offered the food to her as long as she returned the empties to the office I would be at later in the week. I guess you can say it's nice to share. Plus, she got a good deal with homemade trail mix ( see recipe) and an unopened package of strawberry chips, too.

Although I had planned to serve roasted cauliflower over the ravioli, the oven was in use on another baking project. And the tomatoes looked like they wanted to be eaten. And when all was said and done, my husband was just thrilled with the sauce and so was I. The creamy cheese filling of the ravioli offset the chunkier sauce and eliminated the need for a cheese topping. I was quite pleased how a little bit of ravioli goes a long way.

Cost to Make Ravioli Dinner

• $0.25 Ravioli (Publix)
• $0.30 Cauliflower (Publix)
• $0.50 Onion (Publix)
• $0.60 Tomato (Costco)
• $0.30 Olive Oil (Publix)
• $0.04 Seasonings (Walmart)
• $0.36 Cucumber (Costco)
• $0.50 Lettuce (Publix)
• $0.05 Dressing (Publix)
• $2.90 Total

Cauliflower Tomato Sauce

• 1 cup chopped cauliflower
• 1/2 cup sliced onion
• 1 large tomato, diced
• 3 Tablespoons olive oil, divided
• 1/2 teaspoon each onion powder, garlic powder, salt

Sautee onion in 1 tablespoon oil on medium heat until half cooked, about 5 minutes. Add cauliflower and stir. Cook another 5 minutes. Add tomato and cook until done. Halfway through the cooking process, I like to add the extra oil and seasonings. Some people like the tomato cooked longer and therefore add it earlier. The choice is yours.

You might call this a replay, but it didn't matter because it went over so well. I made kabobs alternating in new particular order carrot slices, sweet potato slices, Redi-Burger chunks, sweet pepper slices, and chunks of onion. It is recommended to pre-cook the carrots and sweet potatoes. Grilled would have been much more fun, but I was running out of time. Instead, I brushed the kabobs with oil and broiled them. Hence the crisped skewers.

For the Warm Tomato Vinaigrette, I used up the last of the fancy balsamic vinegar on the last go around. This time I used white balsamic instead. Also, this time I chose to use the onion chives out of our herb garden instead of Vidalia onion.

Paul grumbled a bit that I didn't have the other balasmic vinegar, but he couldn't deny that the sauce was again a great success. I still recommend it.

Perhaps I should have tried the Warm Tomato Vinaigrette recipe from Ratio before recommending it to you. However, you would have done well to try it before I got to it. Talk about amazing. Paul was just thrilled. Of course, he claimed what made it good was the fact that I used what I had on hand, which was a very nice (and apparently very expensive) balsamic vinegar that was gifted to us. I also used Vidalia onions instead of scallions. I'm sure there would have been an improvement with the scallions, but this dressing/sauce/gravy was so good, I'm not so sure it mattered.

I served this dressing over sweet/white mashed potatoes and a vegan veggie-meat called Redi-Burger, which tends to have a strong flavor. I'm not a fan of it at all, but Paul likes it a lot. This dressing certainly made the meat more appropriate as an entree.

Clearly this recipe has tons of uses. I encourage you to find your own and come back and share the recommendation with us.

I have a confession to make. Even though I my husband is very technology inclined, I am not. And most of the time, I have no desire to be so. However, he and his friend, Travis, are encouraging me to try out this application on my iPhone. Since my phone is less of a turn-off to me because I don't associate it with work as much any more now that I'm trying to hand over the supervisory reins, I'm happy to consider using iPhone apps to improve my organization and quality of life.

GroceryIQ has attracted my attention for a number of reasons. I'm hoping I can do a nice big shopping trip next week to try it out on a serious level.

Last night's project requires a lot of explaining. One of the first contact emails I ever received on Eat Like a Rabbit was from my mother-in-law recommending the Cauliflower Paprikash recipe in Moosewood Cooks at Home. It has taken me these two years to get up the nerve to make it--with a few adjustments.

Originally, my menu for the week was to serve the recipe with cornbread and baked beans. Clearly, as some of you might have noticed, I didn't actually research the redcipe before making it. Therefore, I had the wrong accompaniments planned and didn't exactly have all the ingredients.

When I learned this recipe fell under the "Stews" chapter in my cookbook, I started getting nervous. Paul doesn't believe in eating soup in the summertime. Since it was pushing 100 degrees yesterday, I wasn't keen on the idea myself. But I took the plunge, did a quick overview in my fridge, and saw no reason I couldn't create a real entree out of what should have been a winter stew. After all, I had a lot of cauliflower that needed matching recipes. And I figured I could hopefully buffalo Paul into thinking it was just another sauce recipe like we'd been trying. It didn't work.