{"id":1541,"date":"2010-06-11T19:08:38","date_gmt":"2010-06-11T23:08:38","guid":{"rendered":"https:\/\/www.jennyandadam.com\/Jenny\/?p=1541"},"modified":"2010-06-11T19:14:55","modified_gmt":"2010-06-11T23:14:55","slug":"nothins-gettin-by-her","status":"publish","type":"post","link":"https:\/\/www.jennyandadam.com\/Jenny\/2010\/06\/nothins-gettin-by-her.html","title":{"rendered":"Nothin’s Gettin’ By Her…"},"content":{"rendered":"

We subscribe to Boston Organics<\/a> (is subscribe the right word? I guess so, but it sounds funny to subscribe to veggies). Every week a box appears on our front porch full of organic goodies. For a long time we had a CSA<\/a>, but I found myself overwhelmed. I love eggplant, but I finally lost it on the fourth week of getting five eggplants. Need I say I’m the only one who likes eggplant in this house? With Boston Organics, I have a “no” list (as in NEVER send me cauliflower because we will never, ever eat it) and they send reasonable amounts of each food. We get 2\/3 veggie and 1\/3 fruit. It works. Well. Except for those times when I leave town for a weekend. Or when Adam has a lot of nights working late or Doodles has Cub Scouts or track and field or Pie simply melts down early and we don’t have family dinners. Which has been happening a lot lately. So the veggies have been piling up. I had three bunches of asparagus in the fridge and six beets and a whole lot of yellow squash. I was determined to use some of this stuff up.<\/p>\n

Asparagus? Easy. Roasted for Shabbat dinner tonight. That’s the best way: a smidgen of olive oil, a bit o’ time in the oven, and we’re all happy. Beets? A little more challenging. Adam loves beets. I think I could even call them his favorite vegetable. But he likes them really simple. Roasted. And that’s about it. I dressed them up tonight with a little lemon, onion, and olive oil. Myself, I prefer them with oranges and goat cheese, but my man is a simple man so plain beets it is.<\/p>\n

But I refuse to prepare all six beets “plain,” as Adam won’t eat leftovers, which means I spend days eating boring beets until they get slimy and tossed and I feel guilty about wasting food. So today I had a brainstorm. Red Velvet Cake. I was going to make Red Velvet Cupcakes<\/a>. With the beets. (Which, by the way, is one of the traditional ways of making it. None of that “two bottles of red dye #40.”) Genius.<\/p>\n

I roast the beets. I puree the beets. Pie comes into the kitchen. “What are those?”<\/p>\n

“Pureed beets,” I tell her.<\/p>\n

“Ewww!”<\/p>\n

“No, they’re good!”<\/p>\n

Her nose wrinkles. “They look gross.”<\/p>\n

She goes off to play. I bake hallah. I roast potatoes. I make Red Velvet Cupcakes. Pie returns when the cupcakes are done.<\/p>\n

“Cupcakes!” she exclaims.<\/p>\n

“Yep!” I say, frosting them with a cream cheese frosting.<\/p>\n

“What kind?” she asks.<\/p>\n

I hesitate. “They’re chocolate cupcakes. The name of them is Red Velvet Cupcakes.”<\/p>\n

“Red Velvet?” Pie asks. And she gets right to it. “Are they called Red Velvet because of beets? Did you put the beets in the cupcakes!”<\/p>\n

Luckily, I have the other three beets prepared to make Adam’s plain Jane salad. So I evade the question. “The beets are here in the sink.”<\/p>\n

“Oh,” she says. And went back to play.<\/p>\n

At dinner tonight, she pronounced the cupcakes “delicious!”<\/p>\n

And the boy? He’s nobody’s fool and you’re not going to sneak a veggie past him, even in a cupcake. My Red Velvet Cupcake, which by the way, didn’t have a smidgen of red in them by the end, were pronounced “not for me,” and left half eaten.<\/p>\n

You can fool some of the Pies some of the time and all of the Doodles… never.<\/p>\n","protected":false},"excerpt":{"rendered":"

We subscribe to Boston Organics (is subscribe the right word? I guess so, but it sounds funny to subscribe to veggies). Every week a box appears on our front porch full of organic goodies. For a long time we had a CSA, but I found myself overwhelmed. I love eggplant, but I finally lost it […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[4,3,5],"class_list":["post-1541","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-cooking","tag-doodles","tag-pie"],"_links":{"self":[{"href":"https:\/\/www.jennyandadam.com\/Jenny\/wp-json\/wp\/v2\/posts\/1541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jennyandadam.com\/Jenny\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jennyandadam.com\/Jenny\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jennyandadam.com\/Jenny\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jennyandadam.com\/Jenny\/wp-json\/wp\/v2\/comments?post=1541"}],"version-history":[{"count":0,"href":"https:\/\/www.jennyandadam.com\/Jenny\/wp-json\/wp\/v2\/posts\/1541\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jennyandadam.com\/Jenny\/wp-json\/wp\/v2\/media?parent=1541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jennyandadam.com\/Jenny\/wp-json\/wp\/v2\/categories?post=1541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jennyandadam.com\/Jenny\/wp-json\/wp\/v2\/tags?post=1541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}