We had just the slightest bit of sunshine and warmth this weekend and it totally ruined me for winter. All of a sudden my mind was racing, filled with images of Spring: riding my bike minus all of bulky wintry wear and nose frostbite, starting a windowsill herb garden, sitting in the grass at Dupont Circle reading a book and people-watching, dancing on the deck at Nelly's or 18th street lounge... and then, today it started flurrying. *SIGH*. Well, there's still some wintry hibernating in me yet, and there's no time like the present to get all the boring bar/ MPRE/ job search details out of the way, while I'm still confined to the indoors.
In the meantime, citrus-filled dishes have a way of making me think spring isn't too far off. This last weekend my friend K and I made the Orange Pan-Glazed Tempeh highlighted on 101 Cookbooks. We subbed out some juicy looking blood oranges, which together with a little mirin, agave, ginger and garlic made for a unique and bright accompaniment to some pan-fried tempeh, quinoa and broccoli. I've never had tempeh this way it was irresistable! Be sure to check out the recipe. Karen, who had never even heard of tempeh before, thought it was awesome.
Also awesome was the fact that I had enough leftover quinoa to make the superbly great Pineapple Cashew Stir-Fry from V'Con.. I've made this before, but this time it was even better- I think that using leftover, day-old quinoa makes a crunchier stir-fry than making a batch just to use for the recipe. It also dramatically cuts down on prep time- I had time to make this AND cherry-chocolate muffins 45 minutes before I had to be at work. All the bright flavors- pineapple, basil, ginger, garlic- came together to make another spring-y meal in the dead of winter. Oh V'Con, you always save the day.
Song of the Day: ELO- Mr. Blue Sky