June 24, 2009

Minutes spent on the trainer today, a beautiful, sunny day in June: 95
Number of times I was cursing my doctor for making me promise not to bike outside for another week: 26
New recipes tried: 2
New recipes that are not destined to become old favorites: 1

So I can spare everyone out there the trouble of making chilled sorrel soup. Unless you like eating grass that is.

Unbelievably, I couldn't get the camera to do its green-ness justice. It's nearly blindingly green in real life.

Unbelievably, I couldn't get the camera to do its green-ness justice. It's nearly blindingly green in real life.

Our first pick-up of our Cosmic Apple share was yesterday. Having been a shareholder for five summers now, I can say that this first share rather sucked. I’m only saying that because past years’ first shares have blown me away. But this year? Four items. The biggest, by weight, was 1.02 pounds of sorrel. Then we got .60-some pounds of salad greens and two herbs I’m spacing on right now. One I was immediately a fan of because it had a little purple flower on top. But I digress.

Determined not to let this pound of lemon-y greens go to waste, I went hunting for a sorrel recipe this morning after an ascent of my new favorite hill in town (I was shown it on the condition I not reveal its location). It seems sorrel is most often mixed in with other salad greens. As a main ingredient, my google search revealed it as a soup or a drink. I went with the soup.

Now, I can appreciate a Grinch-green soup as much as the next girl — probably more than the next girl, actually — but I can’t appreciate a soup that tastes like I’m licking the blades of a lawnmower.

The worst part? I still have half a pound of the stuff left. Anyone with a better idea of what to do with it? (Other than sending it to the compost pile?)

Oh, the second new dish I tried (and liked) was a riff on a recipe I found in the July/August issue of Cooking Light for Moroccan (yup, still on my Morocco kick) Lamb Salad with Carrots and Mint. I can’t seem to find that exact recipe online right now, but here’s a similar one from Real Simple. Anyway, my riff was using La Cense ground beef — since Brian had thawed some out two nights ago — instead of lamb. I thought the Greek yogurt/cinnamon/lemon juise dressing a little dubious, but it was awesome.

And now it’s time to get some more time on the trainer. Argh! In June. Really? Ahhhh!