Food
Well, here's some of my culinary output in the last two months or so. Baked ricotta, with lemon and black pepper. Good on bread. French lentils: beautiful itty bitty ones, mottled grey and green and even a little blue. Not the average drab dust-colored ones. I cooked them with caramalized red onions and lots of red wine, and I think cumin. They turned out marvelous, simultaneously sweet and savory. So good! Fried egg in a corn tortilla, simmered black beans from the NY Times recipe (now one of my favorite recipes---you must never never never buy canned beans again!), avocado, and paprika sprinkled over top. I love paprika; it's now one of my favorite spices, up there with ginger and cumin and white pepper. Homemade pizza with all the works. My dad especially liked this one. I think it was the little bit of sugar in the Penzey's pizza seasoning. (Usually I add the salt before I remember the pizza seasoning; and since the pizza seasoning already has salt in it, I forego it