This is CeeCee's Typepad Profile.
Join Typepad and start following CeeCee's activity
Join Now!
Already a member? Sign In
CeeCee
Chicago area
Artist, Cook, Mom, Libertarian with Conservative leanings
Interests: Art, cooking, politics, deja vu with bio
Recent Activity
You are most welcome. I've had a love/hate relationship with kale but some of the recipes turned out pretty good.
Toggle Commented Jun 15, 2012 on Quick-Pickled Kale Salad... at the contrarian cook©
Kini, I am a big fan of yours. I haven't posted to this site since last summer. My family has shrunk, most of my kids have moved out so I no longer can get through a weekly box of veggies. It was fun to do a food blog but a lot more work than I had ever imagined. ~ Fallon (CeeCee)
Toggle Commented Apr 3, 2012 on Season Two - CSA Week 11 at the contrarian cook©
Image
Well, it's been a while. I took a break from the blog because there is just so much going on in my life. We just had our first family reunion on my mom's side, evah! It was a blast and went by way too quickly. So many interesting and fun... Continue reading
Posted Aug 17, 2011 at the contrarian cook©
Image
This is baker daughter filling in for the Contrarian Cook. Baking with vegetables, Part 2. Carrot and Cranberry Scones. As I mentioned earlier, in addition to some magazines, I bought both of the Baked cookbooks by Matt Lewis and Renato Poliafito and I am glad I did. I can't wait... Continue reading
Posted Jul 28, 2011 at the contrarian cook©
Image
This is baker daughter filling in for the Contrarian Cook. Baking with vegetables, Part 1. I am actually a little sad that my local Borders book store is closing. That being said, I am rather glad that I just got a good deal on some cookbooks and paid almost nothing... Continue reading
Posted Jul 28, 2011 at the contrarian cook©
Image
Week 8... I'm late, again. Oh well, better late than never. This week's CSA box included Micro Greens, Lettuce Mix, Head Lettuce, Carrots, Leeks, Summer Squash, Spring Onions, Tomatoes and fresh Garlic. "Baker" daughter will be filling in for me this week. Continue reading
Posted Jul 28, 2011 at the contrarian cook©
Image
Risotto is one of those dishes that chefs try to belittle you about if it's not perfect. Watch Top Chef and the judges are nasty and critical when someone makes risotto. They usually get all indignant and say it's not creamy enough. Well, that's nonsense. If you go through the... Continue reading
Posted Jul 26, 2011 at the contrarian cook©
Image
It is going to be a very, very hot day, today, so I went to the farm a little earlier than normal to avoid the heat. On days like today you realize the farmer and farm workers can't do anything about the weather other than adapt. I saw people wearing... Continue reading
Posted Jul 20, 2011 at the contrarian cook©
Image
No, not really, lol. It just seemed kinda weird that both dishes I was making tonight had circles or "penny" shaped ingredients. When I was little, and when my kids were little, a favorite treat was hot dogs cut up in scrambled eggs. I don't know why, but those hot... Continue reading
Posted Jul 19, 2011 at the contrarian cook©
Image
Ya know, I love Martha Stewart. She is the original domestic goddess but, there's always a but, I missed a school board meeting due to Martha this evening and I'm a little PO'd at her. I found a menu over at Martha's website that included pasta with chard (got it)... Continue reading
Posted Jul 18, 2011 at the contrarian cook©
Image
When I was younger I knew that if you needed something done, you asked a busy person. I used to be that busy person; able to work, run the kids to four different activities, volunteer and make dinner without breaking a sweat. I don't seem able to juggle as well... Continue reading
Posted Jul 17, 2011 at the contrarian cook©
Image
Oh goodness, I am so behind this week. It started with the power being out Monday and just seemed to go downhill from there. I got halfway to the farm this morning and realized I'd left my CSA box at home so I turned around and went back for it.... Continue reading
Posted Jul 13, 2011 at the contrarian cook©
Image
"Baker" daughter made cupcakes using the last of the basil from the CSA box. She made a buttermilk base and stirred in some minced basil, chopped strawberries and cherry preserves. She made the frosting with powdered sugar, minced basil, strawberry juice and a little of the cherry preserves. Her cupcakes... Continue reading
Posted Jul 7, 2011 at the contrarian cook©
Image
The sweet herbal fragrance of basil inspired tonight's dinner. I made Mini Crustless Quiches using the Howling Hounds eggs, goat cheese from Curds and Whey, and basil and red Long of Tropea onions from the Heritage Prairie Farm CSA box. I also made Two Tomato Bruschetta with the basil from... Continue reading
Posted Jul 6, 2011 at the contrarian cook©
Image
This week's CSA box surprises includes Basil, which always adds such a fresh smell to the kitchen, Green and Red Leaf Lettuce, Tuscan Kale, Hakuri Turnips, Golden and Red Beets, Red Long of Tropea Onions and a little head of Cabbage. I also have my weekly eggs from Howling Hounds... Continue reading
Posted Jul 6, 2011 at the contrarian cook©
Image
I worked for an ad agency for a little while after I graduated college... a long time ago. The office was in the downtown district of Rockford which had seen better days, but there was this amazing little deli that I would save my pennies to eat at once a... Continue reading
Posted Jul 4, 2011 at the contrarian cook©
Image
When I picked up my CSA veggies this week at the market, I noticed they had added a cheese case featuring selections from Curds and Whey. One of the types of cheese I bought that day was Asiago, which is somewhat similar to Parmesan. I am using raw kale again... Continue reading
Posted Jul 3, 2011 at the contrarian cook©
Image
I served the Chicken and Kohlrabi Curry over brown rice, so the first thing when making this dish, is to start the rice. Brown rice is really tasty but it takes forever to cook. The instructions on the bag said to cook the rice for 50 minutes but I checked... Continue reading
Posted Jun 30, 2011 at the contrarian cook©
Image
Time is flying by as it is already week four... I drove out to the farm today and discovered a new refrigerated case inside the store. Heritage Prairie Market now carries a variety of cheeses from Curds and Whey. I bought a couple different kinds and will try to use... Continue reading
Posted Jun 29, 2011 at the contrarian cook©
Image
Sorry about that, I love puns. I still had micro greens and butter head lettuce left from the CSA box. So, I decided to make BLT pizzas. Baker daughter likes a BLT Pizza from CPK (California Pizza Kitchen) and I have made a few versions of it. This one turned... Continue reading
Posted Jun 28, 2011 at the contrarian cook©
Image
I was looking at family reunion t-shirts today, long story... Anyway, one design said "The Sumthin' Family, Grillin' and Chillin'." It made me laugh. Sounded like a fun, if maybe a bit raucous, family reunion, lol. And, I didn't cook dinner tonight. Hubby did. He grilled steaks and made Greens... Continue reading
Posted Jun 26, 2011 at the contrarian cook©
Image
"That buzzing-noise means something. If there's a buzzing noise, somebody's making a buzzing-noise, and the only reason for making a buzzing-noise that I know of is because you're a bee. .... And the only reason for being a bee that I know of is making honey..... And the only reason... Continue reading
Posted Jun 23, 2011 at the contrarian cook©
Image
This week's CSA box contains my weekly Howling Hounds Farm Eggs, Rainbow Chard, Butter Head Lettuce, Carrots, Garlic Scapes, Micro Greens, Peppermint and Yukina Savoy (Baby Asian Mustard Greens). Farmer Nate suggested using the peppermint to brew fresh mint tea, lightly sweetened with a little honey. Iced mint tea sounds... Continue reading
Posted Jun 22, 2011 at the contrarian cook©
Image
So, "Baker" daughter tells "Picky-eater" daughter that magazines are something you should never buy in a store at full price and she purchased a subscription to "Self" magazine for her sister. The first issue arrived a few days ago. As I'm flipping through the pages of advice, diet, exercise and... Continue reading
Posted Jun 20, 2011 at the contrarian cook©
Image
Garlic Scapes are so lovely and graceful. They can't help it, they just grow that way. I decided to make a Garlic Scape Pesto. 1 Bunch Garlic Scapes, cut into 2" pieces 3 cups Basil (loose packed), rough chopped 1/2 cup Olive Oil 2 ounces Pine Nuts, toasted 1/2 cup... Continue reading
Posted Jun 16, 2011 at the contrarian cook©