I have a new favourite: the Smitten Kitchen’s Broccoli Slaw. It’s a salad of broccoli and cranberries and almonds and red onions, with a dressing made out of buttermilk. As a devoted mayonnaise avoider I love the idea of slaw that is mayo-free. I’ve used the dressing on other things too, most recently quinoa salad (made while Zach was making chicken salad–we used all the same additional ingredients: celery, apples, pecans, cranberries, but diverged in our paths when it came to dressing. He opted for mayo and I balked and grabbed the buttermilk).
But buttermilk comes in one-litre containers and I don’t really need that much. So I’ve been making other things with buttermilk, including Lemon Poppyseed cake (taken from the Smitten Kitchen again, her lemon cake but with poppyseeds added–why would you ever make lemon cake WITHOUT poppyseeds?), and this morning, buttermilk pancakes from the joy of cooking.
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So while we’re talking about food, I want to highlight just how fascinated I am with Fed Up With School Lunch, the blog of an elementary school teacher who is eating the school lunches everyday. It’s very simple, usually a photo and a short reaction, and the constant reassurance that this is not some big political statement from someone’s who’s been doing food and nutrition campaigning for a long time. It’s a simple project–the blog’s description is “Eating school lunch just like the kids every day in 2010″–and the author is very clear that she’s no expert in nutrition. The’s a naive aspect to this that makes the project have a lot of impact.
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Also, on monday I’m taking a cooking class at the Brooklyn Kitchen Labs! It’s the chinese takeout class, taught by Cathy Erway who writes Not Eating Out in New York, and I’m very excited about it.
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