Canseco Style Fruits and Vegetables

This post is about making juice, or a juice like subsistence for those of us who only have a blender. I’m going to be blunt with you, reader: juice can get ugly. I don’t know if this is the end result of me using a blender instead of an actual juicer or the by-product the lie that the juice industry has fed us, but homemade juice and juice-like substances can look like swamp water. Depending on the recipe used, I have been forced to scream out, “No, this is better than it looks!”

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Here There Be Squash

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Many years ago, in my high school cooking class, Mrs. Mathews gave the class a spaghetti and garlic bread assignment. Two things stand out about that day. First, she had us make our own pasta, which blew my mind. The mere fact that normal people could make their own spaghetti noodles was shocking to me. Second, Mrs. Mathews wanted us to put carrots in the spaghetti sauce. I’ll never forget when she came up to my group’s station, looked at the sauce and comment on how the carrots gave it a robust color. It was all I could do to not give her some side eye. I mean seriously, carrots in a spaghetti sauce? If I were Italian, I’d die a little on the inside at the mere sight of the weird orange color that the sauce displayed.

Flash forward fifteen years and I’m going to give you guys a recipe for a spaghetti sauce with carrots in it. Heck, were going to take it further off the grid. Not only are going maverick with the carrots, but we are also going to make our own noodles. Sort of. Instead of using grain noodles, we’re going to use vegetable noodles. Why deviate so much from the traditional Italian flare?

Because this is America, not Italy. If Italy has beef with that, we can take it outside.

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