Today marked the end of the semester for me. No more finals, no more projects, I am finally done. To say I am excited is an understatement. While this semester wasn’t the hardest, it definitely seemed to linger on. I’m finding that the farther into my degree I get, the more it seems to drag.
But the good thing? I only have one more semester left. One more semester!
So did anyone watch the X-Games here in Austin this past weekend?
I had the amazing opportunity to actually go to the X-Games and be a photographer which was probably one of the coolest experiences. I’ll write more about that later on in a recap post, but the X-Games is indeed insane.
I mean look at Tom Schaar. He’s 14 and he won gold in the mens big air. I just can’t get over that.
The tricks these athletes can do are incredible and the fact that most, if not all, of these guys are so humble is inspiring. Every single one of them were so nice and really cheered each other on. It’s something great to see when watching sports competitions.
Now to the food. This puree was first meant to be sort of like cauliflower alfredo but due to the fact that I probably didn’t put in nearly enough liquid it turned out to be more like a puree than anything. The flavor was great though and it’s an awesome nutrition packed alternative to the regular old mashed potatoes.
This is a little bit like one of my previous recipes, the coconut cauliflower curry. In fact it’s very similar, I just love this recipe.
This is one of those recipes that if you are trying to eat healthier but don’t want to feel deprived, you’ll be fine with this one. While yes, coconut milk is very calorie dense, coconut milk also is very filling. I got so full from just a few pieces of cauliflower because of the coconut milk coating my stomach. It’s perfect. And of course we all know how great cauliflower is for us, so why not get it in our diets somehow?
Going to culinary school it’s really awesome being able to try a variety of foods that I’ve never tried before. Leeks are one of those things.
For a lot of people, leeks are very common. They use it in almost everything. In my house? I don’t remember us ever eating leeks… ever. Not until culinary school did I taste this strange plant. Was I hesitant? A little… Just from the look I expected it to taste like green onions and in a way it kind of does. But it’s better. It has more flavor, it’s more onion-y than green onions in my opinion.
So this find was very exciting for me, because hello, it’s a new ingredient to start using, and I think I finally found a good replacement for celery. I know I know, celery is great blah blah blah. No. I don’t like celery. I can tolerate it but if given the choice to leave it out, it’s not going in. Leeks? Yeah, you’ll be my celery replacement in mirepoix from now on my friend.
Are you, or have you ever been on a low carb diet and just dreamed of the rice you couldn’t have. That savory vessel to soak up all of the amazing juices of whatever you’re eating, flavoring the rice into a delicious bed of carby goodness. Yeah, low carb sucks.
Sort of. Let me just start out by saying goat cheese is very underrated and at the same time has become very trendy.
Here in America cow’s milk cheese is king. That and the mystery cheese that is “American cheese”. Hello velveeta! But that only makes sense, I mean, we don’t raise too many goats here in America. The main animal products are cows.
Because cow’s milk cheese is so popular nowadays, I feel like goat cheese has become more of an “upscale” ingredient. It’s old news, but people are beginning to revel in the tanginess of goat cheese. It’s cycling back into popularity.