When I first started blogging I went through a phase when I read every food blog I could find. I filled my newsreader with hundreds of blogs, reading dozens of posts every day. I would spend hours glancing over the shiny pictures, the tasty recipes and the well (and not so well) written copy. This obsession went along just fine until the twins decided to bring on the morning sickness. Then my obsession changed to lying on the couch for as long as possible trying to figure out how many back-to-back episodes of Team Umizomi it would take to pickle my poor two-year-old’s brain. To this day the sound of the theme song sends a wave of nausea my way.
Now I’ve weaned myself off most of the blog reading and not quite enough of the couch lying. I do read a few regular blogs which I have delivered via email, and everything else gets far less of my attention than deserved. There are hundreds and thousands of good quality blogs out there, and new ones are coming along everyday. If you want a list of some of my favorites check out the Sites I’m Lovin’ tab at the top of this page.
I wish I read far more than I do. I wish I had time to read a hundred blogs, Tolstoy’s War and Peace, Sarah Jio’s Goodnight June: A Novel, and thousand more books to my kids – but I’m too busy and too lazy (not as mutually exclusive as you might think). I think most of you are probably in the same boat as me. You come to this site because you like it (you like me, you really like me!), or because Google was nice enough to place a particular post (Vegetarian Baked Beans) high enough in its results that you ended up here. Regardless of the reason, I know it takes time to read this site – so THANK YOU! As a thank you gift, I thought I’d share a nice little snack with you that is perfect to nibble on while surfing the blogisphere.
This addictive little nosh came about as part of my pledge to not let anything from my farm box go to waste. So far this year I’ve only lost a half a head of lettuce. I love my produce box; it’s like getting a Christmas present once a week. It even comes in a nice sturdy box I can lift the lid off just like a gift from Santa. Every week it’s packed full of a huge variety of greens, veggies and fruit from strawberries and blueberries to squash blossoms, kale, cucumbers, beans, broccoli and beets. Lots of beets. We are not a beet family so I’ve had to find new recipes to use the weekly allotment of beets.
These crispy baked chips are my favorite. They do require a mandolin or a steady hand and a sharp knife. But they are very easy and ever so tasty. You can roast any type of beet, but the classic dark crimson variety makes for the nicest colored chip. You can toss the chips with whatever herb you like, I’m a big fan of sage. Rosemary, thyme and oregano come to mind as other options.
For the first few weeks, I was throwing the beet greens away. Every time I would look at them and think how pretty they were and what a shame it was that I couldn’t use them. Then I looked it up. Duh – you can. DO NOT THROW AWAY THE GREENS! Here are a few Cooking Light recipes that help solve the problem of what to do with your beet greens:
- Cooking Light’s Potato and Beet Greens Frittata
- Pasta with Beet Greens and Raisins
- Spring Greens Pie
So for your summer reading, I give you a tasty snack. Enjoy!