purplefizzy Member

Mine varies, but it’s usually: -1 bunch cilantro -1 bunch mint -ends and trimmings from green onions -some garlic -bunch of everyday seasoning (a savory blend, has salt) -enough white balsamic to blend I store the herbs in freezer, and add all herb scraps to the bag, I blend up a batch in high speed blender when I run out.…

Brilliant! Totally trying this. Maybe I can fall in love with my ancient pizza stone. Sans pizza.

God how I dream of real blackberries. The store ones can not TOUCH the ones I remember from growing up in the country.

I’m a roast everything produce kinda girl- then I throw it over raw. Love the textures and how they play together. Happy roasting!

You know I’ll try this. May not happen till next week, because I’m on a ‘eat all the stuff in house before leaving’ pre-travel challenge (I’ve decided it’s a good excuse to force myself to take a grocery fast. I spend WAY too much on ingredients and I totally hoard stuff like 17 kinds of vinegar... Tonight If I can drag my…

Agreed on the oven. But I have really limited kitchen real estate. All veg in oven for me. Or grill if I can talk someone else into doing the patience-requiring parts. I do not excel at monitoring stuff.

I try, with kale. Oh, how I try. One salad remains in my mind, when I legit enjoyed it. Spinach I love. Kale, man - we have our issues. I keep trying!

OMG this looks amazing.

So I don’t do much ‘social stuff’ online. Working in front of screens means that I mostly spend my down time avoiding screens. This produce-porn group is the exception. It’s funny trying to explain to my mom/sister/friends (whoever I am grocery shopping with or chatting with) WHY I am on the hunt for fresh dates,…

Finally settled on a few things I can eat pre-prepped... have been struggling with ‘partial meal prep’ because I have texture issues.. I usually only like leftover/reheated soupy/curry true stuff. Salad season is challenging... Mostly pre-roasted veg are a no-go for me, fridge seems to ruin them for me. But, figured out I…

I am now ON THE HUNT for fresh dates! @just_Tomek I love shishitos!

I’ve thread stalked you before and I LOVE your flavor combos. I’m trying so hard to be a minimalist. But now I’m googling ‘smoker.’

I love your consistency. Occasionally you surprise me with a Greek yogurt based situation:) Or... maybe I just wanted you to talk tahini to me. (Team sesame.)

Dressing/drizzle details please?

OMG appreciate this. Life BEYOND the age of Instagram - posting the reality shot. I’m very much a fan of reality. I read popular news media like 4 times a year when I bother to get my hair done. I totally indulge in those awful magazines while I’m bored at the salon. It’s like being held hostage. I hate the time cost. But,…

Disaster Fridge, aesthetic wise. But produce filled. Ready sliced kabocha in bottom drawers. Avos, holding at perfectly ripe. Spinach. Dairy (my indulgence!) Chopped various veg and seeds in masons. Waaaaay too many condiments. ETA: coconut, pried from whole ones, in the talent jars. Portable!

Yes, but ONE avocado only? In all that bounty, makes me sad..

I can verify this. I’m okra-Leery, always though of it as slimy. @just_Tomek changed my mind with his method.

Leave the light on. I’m pretty sure it will take me about 3 days to drive straight thru. I’ll TOTALLY eat cold leftovers if it’s that.

So stoked you are trying my beloved Kabocha! I realized the other day that either the kabocha or the tumeric are turning my hands sorta yellowish. I don’t eat carrots and really only notice it when I hike and my fingers get weird and mountain-y, but I ingest sooo much of both kabocha and tumeric that one or the other is…

Sooo stunning. Love the great description too!

Cinnamon I’m working on liking. Usually it just tastes dusty to my pallet, probably because I always bought the dead cheap stuff. I’ve always been hardcore into fresh grated nutmeg where most folks use cinnamon. I did get a few decent cinnamons to keep trying. I remain open. PB2 can be dangerous for me. I actually but the…

I was on an Apple ban for a while. Too out of season, no good. Then, the honey crisps called. Sparkling at me from the shelf. Bought a few. Super thin sliced. Tonight, first one. Took a bite- nervous that it was gonna suck. It didn’t suck!

This. I like to add mint (dried works in this application) and a bit of lemon (tiny. Not from concentrate. Fresh or the high quality bottled stuff.)

So relate. I binge/buy produce then race the clock in a fun game called ‘eat att of the things or preserve all of the things before they spoil!’ Keeps me on my toes.

I’m hardcore a mandolin fan. I can control the exact thickness of a slice to really pair texture of veg with how I want the flavor to come thru. Chopped fennel I dislike. But thinly shaved, paper thin? Love it. Kohlrabi I also can only eat off mandolin. Don’t get me started about the beauty of shaved apple. I LOVE my…

Look amazing.

Made counter pickles! Not sure how will turn out, but dead easy. Inspired by the raw Sonoma Brinery Manhattan Style pickles from Trader Joe’s.

Soo PBnjealous over that. I’m eating a hacked meal of half micro-half roasted cauliflower and squash, smothered in cottage cheese, with avocado and my green crack sauce (a hybrid herby vinegar shallot blend.) Completely inelegant, and because I’m a straight heathen I’ll be eating it out of a trough, likely drop some on…