So. The Farmer's Market yesterday morning was kind of a bust. It was rainy, gray and cold, and there were much fewer vendors than I expected. I did snag a pound of portobello mushrooms from the local Mushroom Guy, but that was about it. Oh well. We'll try the Farmer's Market on the South Side next week. That's one perk about living in Pittsburgh -- there are several every week in different locations.
In the afternoon, J participated in a poetry reading at the library. He is one of the contributors in Natural Language, which is a collection of work from featured readers of the Sunday Poetry Reading Series. I took one far away and pretty awful picture of him reading. He did a great job!
The Mexican grocery store also has the flour necessary for making tortillas.
All you do is mix the flour with water and salt, as per the instructions on the back of the package. You then divide the dough into the number of tortillas you want, put the ball of dough between wax paper or plastic wrap, and use the tortilla press to smush it into a pleasing tortilla shape. Just heat it on a hot frying pan for less than a minute, and you're done!
And can I just say that fresh corn tortillas are really one of the best things in the world? They are. Believe me. I could eat them all day long.
Here is a picture of the tortillas and the orange white rice I made. I would have never thought of cooking rice with orange juice and orange zest, but it is a great combination. It tasted wonderful even though it burned a little on the bottom of the pan.
The portobello feijoada took approximately three hours to make, not including the eight hours of soaking time the dried black beans required. It wasn't that labor-intensive, though, as most of the cooking time was for simmering the beans. And it was well worth it. I'm really frustrated because I can't make the camera take a good picture of this dish! It isn't that colorful looking, but it has a taste that is both intense and pleasing. I will definitely make this again.
EnerG egg replacer takes the place of eggs in baked good recipes. I've also heard of people using flaxseeds to replace eggs, but I'm not sure if that works for muffins or not. I also replace the milk called for in this recipe with rice milk, and that's it. Easy, right?
Well, normally it's easy. I had to make two batches of muffins today because I forgot to add sugar to the first batch! There's not a great deal of sugar in this recipe, but it turns out that it's a pretty crucial ingredient. The muffins turned out to be really interesting pear-biscuit creations. Interesting in a way I don't care for at all, but J claims he really likes them.
Batch number two turned out the way they should be: fruity, gingery, cinnamony goodness. I always eat one or two and then freeze the rest for the next couple of weeks. Freezing the muffins is an effective way to prevent overeating!
A close-up picture! Look at the chunks o pear!