I’ll always wonder why my school never offered (or required) a home economics class. We took shop class as part of the standard curriculum and were later offered electives such as architecture, theater, dance, ceramics, photography, studio art, jazz band, choir etc. But where was the class that taught you how to sew back on that errant button or boil water for pasta? Don’t get me wrong, we were writing papers in middle school. I was well prepared for the academics of college. I spent an enormous amount of time in the theater and took shop multiple times; I can wield an electric drill with the best of them. But so many people I knew went to college never having
Well, the very veggie challenge of 2013 is finished, but I’m still working on ways to incorporate more veg into my diet. I don’t think I did a post on asparagus during the VVC, because I typically just saute the spears in a little olive oil and throw in a dash of salt & pepper. Sometimes I add lemon, but on the whole, it’s a fairly simple process and it felt a bit like cheating to do an entire blog post on sauteed asparagus. However, asparagus is coming in to season and I really love it, so instead of focusing mainly on the vegetable, today we have a dish that incorporates the asparagus into a savory, lemony, healthy dish. Chicken
I’m a big believer in pretty straight up cakes. Seriously, I really like white cake with white frosting. A lot. After that I probably like chocolate cake with white frosting. And so on and so forth. However, sometimes I’m in the mood for some fruit with my cake. Typically, this means I’ll sneak in a layer of strawberry jam or make something along the lines of a strawberry and cream cake, but sometimes, when the weather is starting to turn warm and the sun comes out of hiding, it’s time for a really good, bright, tart lemon cake.