Last Day

Last day of work tomorrow before I move to China to start teaching English, eating awesome Chinese food every meal, every day, and hopefully staging at a few local restaurants (learning to make la mien tops the to-do list). As always, it feels weird to be parting, probably forever, with a place that I have become part of and has become part of me. So many great friends made, good and bad times had, many things learned, and of course a few new scars (including one big keeper). Whenever I'm in this situation, I always promise myself I won't lose touch with the people I'm leaving behind, but it always seems to happen anyway.

A huge part of my life and my identity, gone after tomorrow.

But sometimes to have a new beginning, you have to start with an ending.

Brussels Sprouts + Mint

At work, we've been roasting brussels sprouts with mint and garlic and using it as the garnish for a sunchoke soup. Brussels sprouts and mint is the kind of surprising combination that tastes obvious.

Beet and Oatmeal Lace Cookies

I had a bunch of beet puree left over from making beet risotto for an early Valentine's Day dinner, so I folded it into the batter for these oatmeal lace cookies. Not as crispy as I wanted.

Lemon Tart

This lemon curd is AMAZING. I first made it for my family's Christmas dinner in...2007? It is light, rich, velvety, super-lemony, balanced. The recipe is Pierre Herme, via Dorie Greenspan.

The recipe

Rethunk

Unsolved Mystery: Wasa Crispbreads

I think Wasa crispbreads are super delicious, but I still don't know how to make them. Totally crisp and dry, sour, leavened.

http://en.wikipedia.org/wiki/Crisp_bread

I must attempt them soon

This Tonight

http://www.foodandwine.com/recipes/cumin-spiced-red-lentil-burgers

Nice! Would also be great deep fried.

Expanding Horizons

Buy something unfamiliar every time you go to a grocery store.