Monthly Archives: May 2019

Fresh veggies & salsa & kim chi beets/green peaches

Yesterday’s Carytown Farmer’s Market offered green beans and spinach which combined well with yelliow pepper and onion,eggs, Ed’s simple salsa and kim chi pickled beets and green peaches. Enjoy the vitamins, it is veggie season!! Advertisements

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Mozzarella and flowers

To have enough energy to go to the Carytown Farmer’s Market, I had a snack of mozzarella drizzled with olive oil and seasoned with salt and pepper and accented with nasturtium and daikon radish flowers. Love summer! Or at least … Continue reading

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Salad burnett, nasturtium & radish

I have returned to RVA from NYC and in order to eat up the residual greens from my two week absence I made a salad of salad burnett leaves, nasturtium leaves and flowers and daikon radish flowers. The orange nasturtium … Continue reading

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Manhattan Dive Bars, Pt 2

In the same neighborhood as 7B at Avenue B and East 7th and are a couple of other dive bars. Doc Holliday’s, at Avenue A and East 9th has a great old country jukebox and a pool table where some … Continue reading

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Kati Rolls, 49 W 39th

I was over on 9th Avenue last night walking to the 33rd St PATH station, stopped in at a bar and chatted with a manager for The Kati Roll Company who recommended that I experience their Indian street food. So … Continue reading

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Red beet, green peach kim chi

Although I have been making kim chi picked beets for a couple of years now I was unaware of some of the co-travelers in this space and that practically anything could be spicy pickled with this method. I had gotten … Continue reading

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Green peaches in salad

I had picked a small bag of green peaches (to support root growth for the peach tree) and grated a few of them over a bed of lettuce with black olives, cilantro chutney and lime juice. Slightly bitter and refreshingly … Continue reading

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