Archive | August, 2009

the joy of haymarket

16 Aug

every time i go to haymarket i come home with a backpack and two large bags full of produce. and the first thing i do when i get home is to process the fruit, because they will go bad within 3 days even if left in the fridge. so what do you do with a bunch of strawberries, blackberries, blueberries, and oranges? make a smoothie. add in a leftover yogurt, and you have what looks like a yogurt parfait with fruit before you blend it into something that jamba juice would be jealous over.

berry smoothie with yogurt and hand squeezed orange juice


3 large strawberries
about 1/4 cup black berries
about 1/4 cup blueberries
1 container of yogurt
2 oranges

Slice and juice the oranges. layer the berries, then the yogurt, then the juice. see first picture. blend the berries with the yogurt and orange juice until it is a smoothie. see second picture.


since that last recipe was filling neither for your stomach nor for this blog, here is the real treat of haymarket and boston summers.

basil on tomato and mozzarella


1 medium tomato
3 cherry tomatoes
1 ball of mozzarella
10-12 leaves of basil
extra virgin olive oil
salt and pepper

slice the medium tomato thinly. halve the cherry tomatoes.

slice the mozzarella to the size of the medium tomatoes. for the cherry tomatoes, slice the mozarella in half again if needed.

for the medium tomato slices, layer tomato, mozzarella, and one or two basil leaves.

for the small tomato slices, layer a smaller size of mozzarella, half a leaf of basil, and cap with a half slice of cherry tomato.

drizzle plate with olive oil. sprinkle salt and pepper to taste.


beat the heat

16 Aug

summer in boston might be more rewarding than summer anywhere else because it seems so short. and when it happens you completely forget that boston winters suck. because sometimes boston summers suck too, and you need something cool to make it through the day. so here are a couple of things that do wonders in a hot boston weekend.

cucumber and avocado soup with mint

cucumber soup 1

1 large cucumber
1 ripe california avocado
1 sprig of mint
1 stalk green onion
1/2 cup heavy cream or milk

peel and dice the cucumber. in a food processor, blend cucumber by pulsing for a few seconds. slice the avocado in half and remove the pit. scoop out the avocado with a spoon, and add to the food processor. pour in the heavy cream and four leaves of mint. blend the mixture until it is smooth.

pour the mixture into a container and let sit in the fridge for 5 to 10 minutes. after the soup is chilled, garnish with chopped green onion and mint.

haymarket mojito


1 lemon
1 lime
1 sprig of mint
bacardi rum
lemon lime soda or club soda

cut the lemon and lime into small cubes or half wedges and put them into a highball glass. add about a tablespoon of sugar and three leaves of mint. pour in 1 shot of rum, and muddle until the mint and citrus have released their juices and the sugar is somewhat dissolved into the juice and rum mixture. fill the cup with ice, then fill with soda. for a less sweet mojito, fill with club soda.

Length of procrastination:cucumber soup: 10 minutes. mojito: 5 minutes to make, ?? hours to just sit and chill
Ways to prolong procrastination:drink it.

and btw, here are some pictures of the other stuff i have going in my garde.

revolutionary mac and cheese

16 Aug

when washington’s troops came to the delaware river, they knew they had to cross it in order to save the fledgeling nation of america. it was one of those things that weighted on general washington’s mind heavily night and day. so naturally, when the time came to actually do the deed, washington found himself procrastinating by cooking this revolutionary mac and cheese. would you rather wade through freezing water or munch on gooey cheesy goodness?

actually, the name comes ty: “o.O you have revolutionized my concept of mac and cheese!”

Baked Penne and Cheddar Cheese (adapted from alton brown)


1/2 lb penne pasta (or, as pictured above, macaroni)
3 tbsp butter
3 tbsp flour
3 cups milk
1 small yellow onion, finely diced
1 or 2 stalks celery, roughly diced
1 large egg
12 ounces sharp shredded cheddar
italian or panko bread crumbs
4 oz starkist tuna (optional)

Preheat oven to 350 degrees. Boil pasta in a pot of salted water to al dente, then remove from heat and drain.

While pasta is boiling, heat the butter until it melts. mix in the flour for about 5 minutes until mixture is smooth. add in milk, diced onions and celery and let simmer for about 10 minutes.

Temper in the egg. (Add a bit of the hot liquid to the beaten egg mixture, then slowly add the egg mixture to the rest of the liquid slowly without cooking the egg into lumps.) Add about 3/4 of the cheese to the liquid. Fold in the pasta.

For a tuna mac & cheese, add the canned tuna to the cheese and pasta.

Pour the pasta and cheese into a casserole dish. Top with a layer of cheese, a layer of breadcrumbs, and another alternating layer of cheese and bread crumbs.

Let bake for 30 minutes.

This recipe was different from Alton Brown’s due to missing a few spices, and the addition of a few macro ingredients. Also, the pictured mac & cheese was from a different day and recipe, but both bring similar joy.


Length of procrastination: 30 minutes of preparation, 30 minutes more of baking
Ways to prolong procrastination:
Three hours before starting mac and cheese, starting baking cookies. Make the following: 25 macadamia nut white chocolate cookies, 25 chocolate chip cookies, 25 oatmeal raison cookies, and one large brownie cake. This should continue for about another 30 minutes after the mac and cheese is done, for a total of 4 to 5 hours of not doing the pset, or crossing the delaware.

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