This past week was crazy busy at work as I had to fit a week’s worth of stuff into 3 days then went to San Antonio for a meeting on Thursday. So I guess I’ll recap the past week.
Last weekend, I went to Phoenicia downtown. It’s this really cool specialty store with a focus on Mediterranean foods, but they have all sorts of stuff. I could smell the garlic and fresh bread in the parking garage. I ended up buying some fresh pita, a really thin flat bread called lavash, olives (for an olive lover this place was heaven, there were so many varieties), humus, 2 spinach berogs, tabbouleh and a can of diet coke for only $13 and some odd change. I thought it was a heck of a deal price wise and I didn’t even have to pay for parking. It looks like they have a jazz brunch on sunday’s with pomegranate Mimosa’s. I DEFINITELY want to try those. So for dinner than night, we ate a bunch of veggies from the box with pita and humus, the berogs (I’m not sure I enjoyed it, but that didn’t keep me from finishing it) and the tabbouleh.
Since I worked late every night, I used the pita and lavash to make little pizzas. The lavash made a really thin & crispy crust – I really liked that. On each I added some bell peppers, onions and tomatoes from my csa then also some frozen artichoke hearts I bought at HEB. I also added a few pepperoni that I keep in my freezer (I keep them in there because it’s a lot harder to shove them in my mouth so they stay longer).
The toppings on the pita pizza were the same except I added some fresh arugula tossed in a little EVOO & balsamic vinegar with a dash of salt. I got that idea from here (I really want to make her crusty bread!!)
In my box this week, I had a lot of the same stuff: arugula, peaches, cucumbers, tomatoes, Brussels sprouts (last of the season they said), green beans and potatoes. I didn’t get a chance take pictures of any of the stuff because I got stuck in the bank until 8PM, then had to pack for San Antonio and went to bed early (or at least attempted).
I had a 7AM flight to San Antonio which had me at the airport super early. When I got on the plane it was like 1000 degrees and smelled like a port a potty after a game day. Then we sat on there, in the heat and smell, for an hour before they told us anything. Apparently, they needed to do something to repair the oxygen system and then fill out the paperwork. So we were supposed to land in SA at 830 and didn’t leave Houston until 820. I understand that things happen, but I don’t like that there was no communication. I found out the flight was delayed via text message (twice) before they said anything over the speaker. Thanks Southwest! One a positive note, I stayed at the Valencia and they’ve added some lamps since the last time I stayed there which was nice. I could actually see my hand in front of my face. The hotel rate also included an $18 voucher for breakfast that they let me use for room service. I enjoyed having breakfast delivered and the coffee was sooo good.
One new and exciting addition to the CSA box that I didn’t mention: SWEET CORN. To quote a co-worker, “I love kern. If you like corn it’s just corn, if you love it – it’s KERN” 🙂 So tonight, I made turkey burgers with homemade pickles and corn on the side.
I found this recipe by googling the title above. Surprisingly, something popped up. It was a little tangy on its own, but really complemented the fresh arugula and tomato on the burger.
1 Cup Vinegar
1/2 Cup Water
1 tsp , pickling spice (I used McCormick’s)
dash of coarse salt
1 tbsp honey or sweetener of choice
fresh dill (optional)
(1) Slice cumber into fairly thin and equal slices. Place into a clean plastic or glass container with lid.
(2) Combine remaining ingredients in sauce pan and bring to a boil.
(3) Pour hot brine over cucumber and let soak for at least an hour.
The longer it sits the better it tastes. It should last 10 days. If I make again, I’d wait to add dill to the brine after boiling so it’d look more appetizing. But it’s purely cosmetic.
p.s. I took all these pictures from my phone so my apologies if it’s a little blurry.