but, ma.

i just wanna eat tacos all the time. they are delicious.

thankfully, i've got bon appetit and the CSA keeping me out of a food rut. today, we picked up 2 kinds of lettuce, rapini (which is some kind of broccoli rabe), spring onions, beets, kohlrabi, and peas. a short bike ride to the farmers' market yielded radishes, cucumbers, and tomatoes. the refrigerator is packed with goodness.

and tonight, a variation on this recipe.

yeah, the grape leaves.

it looks like there are a lot of them. there are A LOT of them. maybe 40 or so. 2 layers of grape leaves!

but, i had to make them. as soon as i saw the recipe in the april bon appetit magazine, i just had to do it. and they took a decent amount of time. while they are certainly not difficult to make, there are a lot of steps and the rolling takes a bit to get down. luckily, i had alex to sit here and laugh at me as i attempted to roll them taco-sized, to no avail.

in the end, absolutely delicious. better than the ones you buy at the store, in the cooperative, wherever. WAY better.

that's me.

a food blogger baker. i am making scones for this event.

pretty awesome, huh? i bake things and childhood hunger is eradicated. done and done.

when we sing, we begin with do-re-mi.

perfection: an egg and cheese biscuit from sunrise biscuit kitchen, with hashbrown. 

the sunrise biscuit kitchen is a local institution. it's a drive-thru biscuit shop in chapel hill, with lengthy lines of cars every weekend morning. it's greasy and lovely and cheap and is, quite possibly, the best cure for a hangover. most people, after they buy their biscuits (with chicken or bacon or whatever you might want), scoot their cars and trucks into the small parking lot next door and eat the goodies in the car! for the most part, there's no waiting 'til you get home.

when we read, we begin with A-B-C.

wait wait wait. my newest goddaughter is here! and she's adorable. we'll have to get her a baby spatula or something.

april 22nd: this is my favorite kind of meal. fried egg sandwich on seeded bread with avocado and cheese, chichpeas + tomatoes + cucumbers + olive oil, coffee. hard to beat.

april 23rd: fried egg, coffee, toast with cream cheese (i was in a phase), avocado slices, chickpeas, salad of watercress, radishes, and cucumbers.

april 26th: lima beans (tina's fave), baguette with brie and pea shoots (sounds like a "ladies who lunch" kind of sandwich), sauteed kale, tomato + cucumber salad.

april 28th: this seems like some sort of "fusion," but is really a mess of everything i had in the fridge. tacos with kale, refried beans, ricotta salata, avocado, onion, garlic, salsa verde.  and potatoes.

there's more to april, but those will be individual posts. i mean, sunrise biscuit kitchen cannot share its moment in the "smashedgoods sun." it's too much.

let's start at the very beginning, a very good place to start.

holy bananas. i have never gone so long without a real post! april was a beast, full of linear regressions and microeconomics and food ethics and seriously, nothing actually fun. 

how do even begin to recount what i ate/cooked/baked? these photographs are not so telling.

april 4th: pretty sure i cooked everything in the april issue of bon appetit, including grape leaves, which were a serious undertaking, only completed as a friend sat with me, laughing as i rolled them.

april 6th: fried egg, roasted potatoes and mushrooms, tomato salad, garlic bread, leftover roasted squash and some other vegetables (this is where it gets complicated).

april 8th: greek yogurt (which i love but it's WAY more expensive than the regular kind, so i only buy it on sale) and leftover garlic bread. this is certainly a meal created from a lack of time. 

april 15th: this one makes me hungry just looking at the photograph. salad with carrots and radishes (which i fell in love with this spring), egg over-medium, roasted blue potatoes (i get extra utility from food that's an exciting color), toast with cream cheese. 

april 17th: perfectly fried egg (i mean, seriously. look at it.), carrots + hummus, avocado + ryvita, salad of red quinoa, chickpeas, tomatoes, and radishes. 

april 17th, dinner: a salad? is there a carbohydrate hiding under those veggies? i have absolutely no clue.

more eating adventures from april to come.

the day.

in which i return to this blog. it's all happening.

(yes, i sliced open my finger on sunday morning. yes, i was making breakfast tacos. yes, i held my hand above my head and kept cooking. yes.)