Humu Trott
@humuhumu
I go through a lot of flour. humuhumu.com
Salad with romaine lettuce and cucumber from the Greenhearts CSA, with a pesto vinaigrette dressing using the carrot greens pesto I made. Other, non-CSA ingredients: avocado, oil-cured black olives, tomatoes, Parmesan, and croutons made from my new white sandwich bread.
Used the last of the fantastic cherry tomatoes from the CSA box on these bruschetta.
Roasted broccolini with Meyer lemon and Parmesan. Both the broccolini and the Meyer lemon came from Greenhearts CSA. My first time cooking with broccolini, I liked it a lot! Kind of a midpoint between broccoli and asparagus. Recipe: cooking.nytimes.com/recipes/1018...
BLT with tomatoes and romaine from our Greenhearts Family Farm CSA box. Also made one for Rich with the carrot greens/pistachio pesto instead of mayo, ‘cause he’s anti-mayo; he loved it. This is my first chance to try my new white sandwich bread, and I’m happy with it! The citric acid did the trick.
Every CSA box so far has included a bunch of carrots with greens still attached, and I use those greens to make a pesto. I use pistachios, ‘cause I’ve got a bunch on hand, but you could use pine nuts or whatever. It’s handy to have in the fridge to add a little punch to meals. Recipe in alt text:
I make this Balsamic Chicken with Burst Tomatoes all the time, it’s one of our favorites, and I usually use grape tomatoes because cherry tomatoes from the store are kinda sad. BUT! The cherry tomatoes from the CSA box are bonkers-intense good. Recipe: cooking.nytimes.com/recipes/1026...
Cabbage Caesar salad—I like this more than I thought I would! It’s extra crunchy, but delicate, even almost sweet. Made with a cute li’l cone cabbage from my Greenhearts CSA box. Here’s the recipe: cooking.nytimes.com/recipes/7829...
Chicken salad sandwich, with grapes, celery, onion, and romaine from my Greenhearts CSA box. Here’s the recipe: cooking.nytimes.com/recipes/1025...
It’s a baguette day! As ever, my shaping needs work. Or something. I dunno, baguettes are tricky, but they’ll taste good anyway.
I’ve made a few loaves of white sandwich bread that have been perfectly tasty, but then fall kinda flat flavor-wise when it’s time for them to do their job in an actual sandwich. I’m testing adding a little bit of citric acid to see if that gets me where I wanna go. 🤞
After meaning to try it for years, a few months ago we finally got started with an every-other-week CSA box, from Greenhearts Family Farm. It’s been fantastic, we’re eating so much better now. The number of nights we order dinner in has plummeted, which has been an unexpected huge cost savings. /1
Made more banana bread (we had a “bank error in your favor”-type banana situation here this week). This one is cardamom coffee banana bread, with little chunks of bittersweet chocolate. I like this one better than the Bananas Foster one. cooking.nytimes.com/recipes/1026...
I made Bananas Foster banana bread, with 151-proof Lost Spirits Cuban-style rum. Baking this at the same time as cooking the red cabbage was a… miscalculation, kitchen aromas-wise. Ah well, it tastes good.
Got a head of red cabbage in the CSA box this week, and thought I’d try making the sweet-and-sour purple stuff I’ve really liked the few times I’ve accidentally wound up with it when eating a traditional German meal. Found a “rotkraut” recipe and I now have an absurd amount of the stuff.
It’s been two weeks since BART Prom, and my corsage is somehow still going strong. They gave these to every attendee! Real flowers & foliage! The team at @bart.gov that threw the prom deserves mega kudos, that event was so well done, and whoever it was that made these corsages happen is a genius.
I did a crossword tournament for the first time today!! Westwords (@westwords-xwt.bsky.social) was thee most fun. Warm, silly, brilliant, supportive crowd and organizers. I got Distinguished Rookie (Beach division) & won these boss pencils! Made a bunch of new friends, can’t wait to do it again.
If you’ve just started with Apple TV because you’ve heard great things about Widow’s Bay, Pluribus, Severance, etc., don’t miss out on Central Park. Our family has rewatched it several times, we quote it often, we listen to the soundtrack, we utterly adore it.
I didn’t take this one, my friend did, but I’m not gonna not post a pic of Charo & me dancing
If you see this, post a concert photo you took (I win, Charo beats all, but you can keep playing if you want)
This chocolate cake doesn’t look like anything special, but it’s loaded with cognac. I’m thinking of making it again with kirsch to see what happens.
Toasting world events with a product of Hungary I found in a deep back corner of my shelves: Slivovitz! Thank you for the hope, Hungarians!
Another day, another roll. This one has roasted garlic, Kalamata olives, sautéed mushrooms, tomatoes, goat cheese, Gruyère, mozzarella, and parsley. It’s inspired by the AGOG Primo pizza at Pagliacci in Seattle, where I grew up. Pag’s was my first job, and I was truly terrible at it.
When my cat was about two, her fur changed and got REALLY soft. Her littermate’s fur didn’t change, so I panicked—what if her body isn’t absorbing nutrients right???—and took her to the vet. He said she was fine. Ever since then, I’ve described her as Alarmingly Soft.
Pleased to report that coffee cheesecake turned out to be a damned good idea. Tastes like coffee ice cream.
New savory roll variant: pizza capricciosa. Pizza sauce, mozzarella, ham, mushrooms, artichoke hearts, and Kalamata olives.
I used to keep a bunch of these little savory rolls in the freezer, for quick meals, in a bunch of different flavors. I’ve got get back to making them, they’re so good. Today’s new flavor combo: caramelized onion, bacon, blue cheese, and mozzarella, with a thin layer of fig chili jam.
Humbly asking my fellow white people to consider reacquainting themselves with the Black Panthers, through the lens of what we’ve all seen this last few weeks/months. They saw all of this ages ago, they were on the right track. www.penguinrandomhouse.com/books/621144...