My thesis has to be submitted by August 18th. Two weeks from tomorrow.
Phil kindly cut off the internet during the day today so I wouldn't be so very distracted. That was a good move; I finally got a few new pages written. A few more to go, plus editing and that should be that! So far I'm doing a very good job of not barfing.
This summer we've signed up with Jardins de la Résistance and have been picking up vegetables every other week. We figured that with just the two of us we couldn't eat the whole thing every week, and we were right. Today we picked up "basket" number 3.
Even after two weeks, there's always something lurking in the fridge that we've neglected. The first week it was the beets and radishes, this past week beets - again! - and some very sad broccoli. I'm embarrassed. There is no excuse! I love beets AND I bought myself a food processor recently, so I could just have peeled them and run them through the grating disc for quick and basically effortless beet salad. Terrible. If I'd anticipated them going to waste, I could have passed them along to a friend! My former roommate Brianne makes the best borscht I've ever tasted. She wouldn't have let them get all mushy and sad.
The food processor, though... it's a beauty. Our first week of anarchist vegetables, we got to take 30 "fleurs d'aïl". I'd never seen one so of course I didn't I know what to do with them, so I googled "garlic flowers" and bam! Turns out they're scapes. Scapes I'd heard of. Lib, Wolfie's wife loves them. What she does with them, well, that I didn't know.
The internet suggested making a scape pesto. Clearly it was time for me to make my move and purchase this machine I have long dreamed of.
The pesto turned out marvelously, although I didn't follow the What Geeks Eat recipe. My vegan friend Dru was coming to stay for a few days and I wanted to make something that he could enjoy, too.
I cut up about 25 scapes, removing the flowery part and threw them into the machine. Pulse! What power. I added some olive oil (I should really start measuring or keeping track of these things) and it really started looking good. I added a palmful (or was it two?) or pine nuts and it looked phenomenal. To compensate for not using the parmesan I gave it a three-fingered pinch of salt and a little grind of pepper for fun. The resulting pesto was nicely textured, herbal yet unctuous, with a serious garlic hit.
We've eaten it on sandwiches, crackers, pita, pasta, and have yet to go wrong.
Yum yum yum.
