Yesterday I found out that I have been accepted into the Graduate Program of Nutrition that I have been hoping to attend in the Fall. This was very exciting news, along with a very nice scholarship to go along with it. When Theresa found out she wanted to celebrate with me and so I requested she make dinner and we pick up something celebratory for dessert.
I had been planning to make a beet goat cheese tart or dinner that had come to our attention through Ruit Farm’s Web Journal, and I was excited to have Theresa make it for me, instead of me having to put in all the effort. I did get to still prep some items, you know, the parts I like to do, dealing with produce and grinding grain.
I roasted beets, and ground some Hard Red Winter Wheat in preparation.
Theresa came home and made pie crust and then we ran out to pick up something celebratory for dessert, my request being from Clear Flour Bakery. It was certainly a splurge outside of our local food challenge slots, but totally worth it. Clear Flour is totally worth it, and besides, it’s a small local business :-). I picked up quite a bit there.
I also got two Cannelés Bordelais that we ate before we got home. Nom. We arrived home and Theresa went to work making the Beet and Goat Cheese Tart.
The tart turned out quite lovely!
After cleaning up, we dug into our dessert, including a sweet tart.
You know, I had no idea what bouchons were, but man was I happy I picked them up. They smelled like brownies, but upon biting into them, they were like light buttery brownies, like french brownies. Light, with big chunks of baking chocolate (that looked suspiciously like Taza chocolate- but we’re not sure). Quite amazing!
The evening was quite nice. Not an extraordinarily decadent celebration, but it was what I wanted, and I certainly had my share of tart, sweet and savory. And oh was it good. Perhaps it’s ironic to celebrate getting into a nutrition program with decadent desserts. But, I couldn’t care less at this point. 🙂
Something Green For Breakfast:
We are starting the day off right with an appropriate St. Patrick’s day theme’s breakfast. Sprouts for green, and Irish Soda Bread.
We often talk about, and sometimes eat veggies for breakfast, which is quite against the American ‘cereal for breakfast’ paradigm. Sprouts are a lovely addition to eggs (especially if you like raw yolk) along with mayo and mustard. I dare you to try it, or at least eat something green (naturally) for breakfast.
Happy Saint Patrick’s Day! I wish you all good Irish themed foods, and not too much of a hangover (this is Boston, isn’t it?).
- Beets, Sprouts, Onions, Eggs, Arugula, Black Radish, Thyme: Red Fire Farm
- Fresh Goat Cheese: West River Creamery
- Hard Red Winter Wheat: Pioneer Valley Heritage Grain CSA
- Mustard: Raye’s Mustard
- Red Currant Vinegar: Bug Hill Farm
- Baked Goods: Clear Flour Bakery