Spicy coconut soup with enoki mushrooms, tofu, lotus root, onion and bean sprouts. Then, topped with cilantro, crushed peanuts, Sriracha and a squeeze of lime. This recipe warmed me up during the blizzard, and made enough for 3 big meals!



Finally, when I got back in town after traveling to Chicago--and having an amazing early meal at Longman and Eagle!--I got back to the cooking. Farfalle with artichoke hearts, vegetarian sausage, homemade pesto, spinach and feta. And to use the last of my brown bananas, I opted for cookies (not muffins, as I'd planned) with oatmeal and chocolate.

Still "pudding" things off...

Re: post title: Sorry. Seriously, I'm sorry. But I had to.

Coming home late last week, I realized that I had a lot of leftover rice. Like, a ton. So I made a trip to the grocery for some extra milk, and dug around for a suitable rice pudding recipe. In the end, I came up with something that I think will need some tweaking, but which is nonetheless pretty delicious and not too difficult.

Here's the final photo, when I moved some of it into ramekins to take to a girlfriend's house for dinner. Keep in mind, there was easily half the recipe left over.