I think I used to be more interesting than I am now, or more diligent. Or maybe I just had more time.<\/p>\n
Case in point – here’s this year’s First Weekend of Fall<\/a> post, and a prior, same title, from 2012<\/a>. I was cooking more, School Woods was still up and running, celebrating 6 years<\/a>, but generally just seems like I had more food-related side gigs going on. I browsed around some nearby posts from October 2012, and I helped Terese Allen<\/a> with a cooking demo at Fermentation Fest<\/a>, and I made some baked goods for a baby shower one of the Library School professors was going to (now we’re the iSchool, and she’s the Director), and there’re even some pics in there of a brunch at School Woods<\/a>, and I guest chefed at Slow Food UW<\/a>. And I helped promote & sell the Local Foods Journal<\/a>. My fave is 2014’s cheese edition.<\/p>\n Now it’s just work, work, work.<\/p>\n Although – this weekend I went out to Tipi Produce for the gleaning party and pumpkin pick. I cut a big canvas bag full of green kale, that I chopped and blanched and froze on Monday night, for making spanakopita – actually kaleakopita – for the cookie party. When it was all processed I weighed it and had 20 oz. – so the same as two 10-oz. boxes of Birds Eye frozen spinach, and oddly satisfying that I picked it myself. I also harvested some purple Russian kale, and some that I think is Siberian kale. The Siberian went into Thai squash curry tonight, and the Russian I think will go into a gratin with the lovely tender collards I picked too. I also got a pumpkin, and got my shirt printed. I forgot to take a plain t-shirt for printing, but fortunately I was wearing an old fave shirt under a fleece, and after I was done walking around in the chilly wet fields, I slipped it out from under the fleece, to be printed.<\/span><\/p>\n When I got home, I had a kind of scrambler with egg and potato and Tipi peppers, and my homemade bread<\/a>, toasted, and half a pear and a pumpkin (squash) muffin<\/a>. I put dried cranberries and chocolate chips into this batch.<\/p>\n [portfolio_slideshow pagerpos=disabled]<\/p>\n
![brunch at School Woods<\/a>, and](\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2012\/10\/poacheggspinsauce-400x266.jpg\"){kind=link}
![Local Foods Journal<\/a>. My fave is 2014’s cheese edition.<\/p>\nNow it’s just work, work, work.<\/p>\nAlthough – this weekend I went out to Tipi Produce for the gleaning party and pumpkin pick. I cut a big canvas bag full of green kale, that I chopped and blanched and froze on Monday night, for making spanakopita – actually kaleakopita – for the cookie party. When it was all processed I weighed it and had 20 oz. – so the same as two 10-oz. boxes of Birds Eye frozen spinach, and oddly satisfying that I picked it myself. I also harvested some purple Russian kale, and some that I think is Siberian kale. The Siberian went into Thai squash curry tonight, and the Russian I think will go into a gratin with the lovely tender collards I picked too. I also got a pumpkin, and got my shirt printed. I forgot to take a plain t-shirt for printing, but fortunately I was wearing an old fave shirt under a fleece, and after I was done walking around in the chilly wet fields, I slipped it out from under the fleece, to be printed.<\/span><\/p>\nWhen I got home, I had a kind of scrambler with egg and potato and Tipi peppers, and my homemade bread<\/a>, toasted, and half a pear and a pumpkin (squash) muffin<\/a>. I put dried cranberries and chocolate chips into this batch.<\/p>\n[portfolio_slideshow pagerpos=disabled]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"I think I used to be more interesting than I am now, or more diligent. Or maybe I just had more time. Case in point – here’s this year’s First Weekend of Fall post, and a prior, same title, from 2012. I was cooking more, School Woods was still up and running, celebrating 6 years, … [Read more…]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":3730,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[108,83,23],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-ds83473gmail-com","4":"post-3718","6":"format-standard","7":"has-post-thumbnail","8":"category-blogpost","9":"post_tag-autumn-food","10":"post_tag-csa-box","11":"post_tag-memory"},"_links":{"self":[{"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/posts\/3718","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/comments?post=3718"}],"version-history":[{"count":6,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/posts\/3718\/revisions"}],"predecessor-version":[{"id":3738,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/posts\/3718\/revisions\/3738"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/media\/3730"}],"wp:attachment":[{"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/media?parent=3718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/categories?post=3718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/tags?post=3718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2018\/10\/localfoodsjournal.jpg\"){kind=link}