The Pig and I

Well, it's just been ages since I've made this kind of a post, isn't it? I think we can all be honest here and acknowledge that at this point in my life, sporadic posting is about all I have in me. Hope y'all are okay with that. This last week, there's been no food waste. This makes me happy. I will admit that there've been a few weeks where I've tossed away something (like the cup of grapes I threw away a week or two ago because I made the really unfortunate discovery that no, in fact, we had NOT eaten all the grapes as I'd thought we had). For the most part, however, we've still been doing really well on the waste front, despite the lack of posting-that-creates-accountability. One thing I've noticed us doing lately that I feel has really been helping with the food waste is simply not going to the store. I know that sounds weird, but hear me out. Y'all know I keep a good amount of staples in the house (even though my Cave is now offici...

Turns out my LDL is a bit high, so I've been eating more walnuts to help bring it down. Mostly I've just been eating them plain and of course my normal, baked goods doses. But I thought I ought to step it up a notch, and start cooking more with walnuts. And thus, this recipe happened. I was feeling lazy so I made Italian dressing chicken with red rice, but I wanted some real food too. There were some parsnips in the fridge I'd totally forgotten about, and one of Ross' coworkers gave him some garden tomatoes, and it sort of went from there. Hope you enjoy! 5 parsnips, peeled and diced 1 large red onion, diced 1/4 cup olive oil salt and grains of paradise (or pepper) to taste 1/2 teaspoon dried dill weed 2 tablespoons tangy pickle juice or lemon juice (I used pickle juice from farmer's market pickles) 2 tomatoes, diced 2 sprigs thai basil, chopped 10 pickled cubanelle peppers, diced 1/2 cup walnut halves, chopped or not as you see fit Heat oven to 400F. ...

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