The other kind of girl I am is cheap. I have a horror of waste. This is why I utilize as much as I can in the kitchen, recycling, composting, making soup stock from veggie bits like too-tough stems from the collard greens in my Obama victory garden (see above in all their green splendor). While my broth puts to work the rich green flavor and nutrients from those woody stems, the waste-hating part of me wishes I could make a sweater from the stem bits or power my computer or at least make a meal of it.
I blitzed away, thrilled with the prospect of a nutritionally rich dish that employs every bit of veggie goodness. However, here’s what the recipe did not mention — hair. Not real hair, but the little fibrous bits of stem even Cuisinarting can’t cure. There’s probably some sort of stem cell pun a clever person could make right here. Go ahead and insert it.
On my best days, I believe understanding the vital connection between what we eat and where it comes from can change the world. Other days, I think I’m nuts. I do not have the new green recipe I’d hoped for. I have an old one adapted from our friends the Italians, because it’s green, it’s tried and true and who doesn’t love bruschetta?
Irish, Turkish, Italian — is this post global or what? It is also green, because greens are our one-stop shopping source of nutrition — they’re rich in iron, potassium, fiber and vitamins A, C and K. They’re detox at its most natural and adorably edible
Wishing one and all a joyous and green St. Patrick’s Day. To get the full Pogues experience, here they are doing “Turkish Song of the Damned” live albeit many years ago, when Shane McGowan had more hair and teeth and hadn’t been kicked out of the boozing band for drinking too much — http://www.youtube.com/watch?v_2K1Z6Qd87y4.