The end of the sweet potato era
It was a hot and heavy ten days
I am in an embarrassment spiral. Over truly NOTHING.
Ok, so I am in the market for a hobby that isn’t reading or working out (those are my hobbies but I want something a little more interesting, you know?). I got a lot of great suggestions from Instagram, and I settled on pickleball as my new frontier. I then said I was going to buy a court - meaning like….a net you hang up between two poles at an elementary school’s playground when school isn’t in session. Turns out, a lot of people thought I was buying a concrete plot of land for my luxury pickleball endeavors. Which makes me sound like a child prince??
So. Overall. I need a new hobby. The comments box is open. Nothing that involves real estate or concrete tennis courts plots please.
But this small spiral aside, we have two really nice recipes this week. One that was promised to you in this video, and one that is the last of our sweet potato from last week! And to be honest, I already miss her. We didn’t have enough time together.
Both are pretty heavy recipes, but I’m in that time of year where I need heavy. I handle winter pretty well up until mid-February, then I look and see how long (and cold) March is going to be, and things start to get a little sad. I’m hoping to perk myself up this morning with a few farmers’ market chicories, and maybe there will be some bright and crispy salads in our future. And of course, if you have any requests, feel free to leave them here, too.
But with that, the weekly round-up!
Sweet Potato Romesco Lentils - it started as an ode to sambar, then turned into a bit of sweet potato dal, and then absorbed all the flavors of romesco. It’s easy, cozy and simmers for a bit, so I love to put it on the stove and just let it do its thing. Serve with a ton of herbs and lime juice to really brighten it up.
Red Wine Braised Cabbage - A slow-cooked, meaty-feeling, plant-only dinner that yes, could use some parsley for a bit of color, but I love it in its charred-brown state. It’s a true winter dinner with the richness to back it up.
And stay tuned for next week when I launch my series of “Recipes Inspired by Hot Men, both Real and Fictional.” We’re starting with orange saffron bars.
Ok, until next week!
Xoxo,
Hobbied_Snacks
Also on team knitting! 😆 It’s a hobby I’ve picked up (and then put back down) for years. As a nervous bean, my favorite part about it is that if you mess up, you can just rip it out and try again! I like the low-stakes feel of it. Plus, you can get really nerdy and technical if you want to (materials, patterns, skills… so much to explore here with fiber shed and dyeing and producers, etc etc), but if you don’t, you can also grab some cheap materials from anywhere and whip up a quick beanie in a couple of hours, which is super satisfying. Lots of great yarn shops in NY too!
Crocheting and knitting! Very nice and mindless once you learn how