This past weekend, James and I went out on a limb and tried ñame and starfruit.
I think I managed to down half of a half before it was all gone when I got home the next day.
The skin of ñame looked much like tree bark, and peeling it with a peeler proved to be quite the task.
This crockpot jambalaya is a great meal for the winter, and, thanks to the crock, it only requires prep work.
We enjoyed quite a paleo feast before starting up a marathon game of Taboo, girls vs. boys, of course.
I decided to devote this week to the blueberry, because I had stocked up on them Sunday and because they made me think of warmer temperatures and longer days.
In preparation for the storm, I decided to make a pot roast Sunday.
Between our fridge and our pantry, I found several random veggies that needed cooking…and soon, at that.
The subtle flavors were quite tasty, especially with some parmesan on top.