It’s inevitable: the boat will get rocked. Things will get crazy, routines will get scrambled, normalcy will be temporarily forgotten. But when the boat gets rocked, it will eventually rock itself out and back to it’s usual state. The sun will come out and things will get back on track….
Sweet potatoes aren’t just for Thanksgiving and slathering with marshmallows or butter. Sweet potatoes are chock-full of vitamins that reduce stress, boost immunity, help prevent heart attacks, and that make your skin look great. They’re also on the Clean Fifteen list, meaning that the non-organic version of sweet potatoes aren’t loaded with pesticides and you can save some cash at the grocery store….
I hated egg salad sandwiches as a kid. Every few months or so, my dad would make egg salad sandwiches for lunch. While my dad, mom and brother ate them, I ate something else. Thinking back on it, I’m not even sure why I didn’t like them. Maybe the texture? I wasn’t a huge mayo fan? I don’t really know.
Growing up, I also didn’t like avocados. I didn’t hold hatred in my heart for it like egg salad, but I would pass if it was offered. My mom would often just put it on toast with some butter and happily eat away while I looked at her, bewildered. When I moved out to LA and met N, I gave avocados another try. I also started eating sushi (sushi in the midwest is questionable, at best) and California rolls were brimming with avocado.
Egg salad came back into my life more recently. N made an egg salad sandwich for himself a few months ago and offered me a bite. It actually wasn’t that bad! I’m still not a huge mayo fan, but I liked it!
Later I started noticing the variations people were making on classic sandwiches. Different breads, fancier cheeses, spicier mayo, pickled vegetables. Egg salad was not immune to the variations. Someone suggested swapping out the mayo in the egg salad for avocado, making the fat healthier and just as delicious. I was intrigued. The next time we had avocados I tried it. And it was heaven! The two things I had truly despised as a kid had come together to form a gloriously rich and mouthwatering combination. Who would have thought?
Ironically, all of the recipes I’ve shared to date are things I make on special occasions or maybe once in a few weeks. What I really cook everyday is dinner. Lots and lots of dinner. Dinner that then morphs into lunch or part of a dinner the next night. I love cooking dinner.
Don’t get me wrong, I’ve still got a sweet tooth and I could demolish a charcuterie plate in minutes, but dinner is something more. Dinner is what welcomes me home from the craziness of the day, dinner is what N and I make together as we talk about our days. Dinner is unwinding, love, and most importantly, pretty damn tasty.
Recently I saw Dana Treat’s post featuring a soba and kale salad. I love soba. I could eat it warm, cold, in soups, by itself. But I usually pair it with Asian flavors or vegetables. Dana’s combination of a non-Asian ingredient with soba inspired me to try something like it.
In the past two weeks, I’ve made soba bowls with less eastern vegetables and loved it. My favorite was a fresh pea and shrimp bowl with miso dressing. I wanted to make it for you this week, but shrimp wasn’t on sale. small eats also has a small budget, so adapt we must! The other soba bowl I made recently had kale and tofu in it, so I combined the peas with the kale and tofu and poof! This dish was born.