Spring quarter has begun at UW and I've fallen comfortably back into a relatively monotonous, yet efficient, pattern of cooking and eating, nothing worth noting on a blog anyway. However, due to popular demand, here's what I've been thinking:
-Empire's new Stumptown coffee ice cream is terrifyingly addictive (I'm eating some now in fact)
-In the lab at school I've been growing some edible fungi on agar...naturally my mind has wandered to wonder what it would be like to fry up one of these, agar and all. I don't think I'll be investigating this anytime soon. However, I did happen to read about agar and other plant-based gelatin replacements in Harold McGee's On Food and Cooking, and learned that they are all carbohydrates (unlike gelatin which is protein). Also, agar is not digestible by humans, meaning it just passes through as dietary "fiber".
-I was recently sent an awful article about how bad agave syrup is (it's a big new health-food trend, if you haven't heard). Intrigued, I did a tiny bit of research and discovered it is, in fact, inferior to regular old table sugar. Basically, agave syrup is just fructose...Highly concentrated fructose to give it a syrupy consistency, which could easily be called "high fructose agave syrup". We've all learned how bad high fructose corn syrup is, it's the same story all over again, just with a different plant source.
-At the farmer's market a few weeks ago we found ourselves in desperate need of coffee, which lead us to discover my new favorite bakery: Fresh Flours. It's on Ballard Ave. right in the middle of the Sunday farmers market. Their skilled barista serves Stumptown coffee and their pastries are utterly divine and wont break your wallet.
-Maple blossoms were selling at the farmers market today - they're in bloom EVERYWHERE! Get your own for free! (apparently they're edible, I'll let you know when I try them....maple blossom salad anyone?)