We did this
once before. Feb 1 you eat 'a' foods, Feb 2 'b', and so on. I didn't look at the old list until I was done, didn't repeat much, although apparently "kinds of kale" struck my fancy back then, too. I did repeat one of the 'z' foods, a turkish dish involving carrots, lentils, and olive oil. The above photo is from 'n' day, noodles, nut sauce, nori, nasturtium. There were some good discoveries: I liked the Ethiopian dishes, the nut sauce on pasta was good, carrots good.
| arugula, apple, almond salad with aceto balsamico and apricot preserve dressing; ajo blanco-ish soup with ancho, artichokes, and adzuki beans |
| Buckwheat, Bartlett pear pancakes with butter and blackberry preserves; beet greens, black bean sauce, balsamic glaze; beer braised bison brisket with broccoli on a bed of brown rice and bulghur |
| Carrots cooked with coconut oil, corriander/cumin/caraway/cinnamon/cardamom/crushed chile/celery leaves; collards with citrus juice and chipotle salsa; calzone with caramelized onions/capers/cheese; chocolate/dried cherries/cocoa nibs/Celtic sea salt |
| Dates dipped in dukkah; Dino kale; dal with dried chilies and duck fat; durum wheat bread; deep dark chocolate |
| Egg whites cooked with enchilada sauce and homemade Emeril hot sauce; Eiffel Tower pasta with evoo and elephant garlic; preserved eggplant |
| 14 Fs: maccu -- Sicilian fava bean purée with fennel seeds and foraged fennel fronds; farro/freekeh/fregola with fresh fava tips and fava flowers; fermented milk; fig jam |
| Oat groats, ground ginger, Greek evoo, goji berries, gelatin; garbanzo bean flour polenta garnished with gremolata (garlic, lemon zest, parsley) |
| Hemp seeds; homemade hummus with habanero and herbs (including hummingbird sage) harvested by my friend/housemate Hunter in the hinterlands, with bison hamburger and homemade harissa |
| Indian imli Italian ice with icing sugar; incelium garlic in pesto |
| Sloppy Joes with Jamaican jerk spices, jalapeño, dried smoked jalapeño; chanterelle braised with busha brownes Jamaican jerk sauce |
| Kelp noodles with pesto from three kinds of kale and kinda kimchi |
| Lovely leftovers |
| Miso; mojito mint; mallow, meat, marinara sauce on millet; macadamia nut and maple syrup marzipan |
| Soba noodles with nine kinds of nuts (including noyaux) sauce, nori, nasturtium leaves |
| Orecchiette, onion, olive, oregano |
| Persimmon; pesto with pecans; popcorn pozole with pinto beans, pumpkin, and peppers |
| Quenelle of quinoa |
| Roasted romanesco; red creole garlic; winter ratatouille with red sauce, radicchio, and chanterelles; rum raisin rice pudding |
| Sorrel, sweet potato soup (also Sicilian garlic, toasted sesame oil) with smoked sockeye salmon and sage tea |
| Turmeric, Rosemary tea, toyon berry; Ethiopian food: bison tib's on teff, telba |
| Upma with umbellularia californica, urfa pepper and ume plum vinegar; urtica dioica (stinging nettle) pesto |
| Vanilla, virgin coconut oil; vegetables with a Vietnamese vinaigrette |
| Winter pesto with walnuts, white wine vinegar, whole wheats pizza |
| Xichuan eggplant, xichuan-style peanut sauce, xichuan pepper |
| Soung yahni; ye'abesha gomen; yassa au poisson; yogurt. Super yummy |
| Zucchini zarangollo; zeytinyagli havuc; zelbo gomen; truffle zest; Zaca Mesa wine (alas, not Zinfandel). Tired, zzzzzzz |
dates with dukkah
fava 3 ways, freekeh, fregola, farro
garbanzo polenta, gremolata garnish
kelp noodles, kinda kimchi, kale pesto
sorrel soup, smoked sockeye salmon (color a bit weird, sorrel cooks up brown-ish, taste good)
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