Cabin Cooking, Part 2

 

So the first night, May 26 was asparagus, potatoes, carrots, corn. The second night May 27, I concocted a variation on that theme, because that's what I have the cabin. I didn't want to do potatoes again so I did onions instead. And to make sure I had enough protein, and enough to eat in general, I made up a batch of mixed white and red quinoa (about ¾ white and ¼ red), with a generous handful of chopped parsley added after it was cooked.

There's not much to say about them, the picture is worth 1000 words. As you can see, all I had with salt and pepper and the pepper was already ground -- so I used lots and lots and lots of it. A nice simple meal for a simple place. The onions in particular were a real pleasure. They were cooked so that their sweetness started to come through, slightly browned, but they still had some of that onion “bite”, with the edge taken off.

The other revelation was the parsley in the quinoa. I had not planned this when I bought the parsley. I just knew that parsley would come in handy somehow. This part of the dish was like hot tabouli. The quinoa by itself doesn’t taste like much, so it needs something. And I gave it enough parsley to make that flavor a dominant theme…with parsley being my greens for the evening…just like I enjoy tabbouli. I would do this dish again without blinking, even if I wasn’t in a remote cabin.

By now, I had gotten a little bit of a feel for the place, so here's a little bit to give you a feel for the place!