Turns out that the lull that fell upon our crisper drawers a couple weeks ago was more like the eye of the FREAKIN VEGETABLE STORM that resumed shortly thereafter. On that note, Dear Reader, feast your visual palette on the following concoctions.
This bowl of mayhem contains blanched green beans, a tomato-olive-feta tapenade, and a topping of garlic-braised mushrooms. Yes, those glimmering flecks of gold are the omnipresent cooperative staple officially titled nutritional yeast, but affectionately termed nut yeast, nuttty yeast, or nooch. We have yet to discover ways to urban-harvest this ambrosia-powder, but mercifully the funds that we save on other produce can be diverted towards greater nut yeast procurement.
Our next little number is a shrimp, asparagus, and spinach sauteé, served on a bed of (store-bought) rice noodles, with a topping of peanut-sesame sauce. Your otherwise-vegetarian author was especially delighted to encounter this oceanic opulence, having spent several shrimp-free years prior to this mighty supper.
Worry not, our commitment to our local ecosystem is ensured by only the most rigorous of sustainable dumpster harvest practices.
Finally, our Saturday night was marked by the advent of our good friend, Homebrew. About three gallons of silky raspberry grape booze-nectar rolled their way into our kitchen, eased their way through a variety of filtration devices, and now rest placidly on our table, glimmering timidly and seductively in the dining room fluorescence.