1/2 Lb. ground beef
Squash and zucchini
Shredded lettuce
Sliced red and yellow tomatoes
Avocado
Casera salsa, sour cream
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What I'm reading: Animal, Vegetable, Miracle
What I'm eating: Whatever I can make quickly, and enough for leftovers for lunch the next day.
What I'm listening to: Edith Piaf, Tom Waits, James Morrison
What I'm eating: Whatever I can make quickly, and enough for leftovers for lunch the next day.
What I'm listening to: Edith Piaf, Tom Waits, James Morrison
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I love food. I have loved it for as long as I can remember. It probably started in my Nana and Papa's kitchen as a toddler, grew in my childhood chicken coop where I could gather those wonderful, warm, brown and speckled eggs from my own "pet" chickens. I used to create menus on my typewriter for my family to order from, and remember with pride my sister asking me to be the one to cook her birthday dinner, as well as making a full Thanksgiving dinner for my parents and sister when I was fourteen. I battled through restaurant kitchens, both amazing and disgraceful, in my teens and early 20s, and have now found my place among the African, Mexican, and Vietnamese restaurants of my current home in my North side Chicago neighborhood.
The only problem? I'm almost always broke, struggling, scraping, and scratching together what I can to make a full meal for me and my 'fella. I'm also determined to eat as much locally grown and organic food as I can. Organic foodie and broke don't usually go together... but I'm determined to make it work, and to make it taste good, too!
The only problem? I'm almost always broke, struggling, scraping, and scratching together what I can to make a full meal for me and my 'fella. I'm also determined to eat as much locally grown and organic food as I can. Organic foodie and broke don't usually go together... but I'm determined to make it work, and to make it taste good, too!
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