Even though this isn't a cooking blog.

Let me detail for you my cooking experience prior to September 1, 2012.

• scrambling eggs
• making mac and cheese from a box
• boiling a chicken (which I had done exactly once)
• microwaving cereal and marshmallows (and yes, I still feel good about this decision)

This is no exaggeration, people. 

Our first weeks here consisted of some... experimental?... meals. The highlight was peanut butter potatoes and broccoli (affectionately known as PB&PB). For the record, our creation was inspired by an international cookbook. Did they recommend making a sauce out of crunchy peanut butter and strawberry yogurt? Not exactly. But Ryan and I rocked out with what we had.

Obviously, we've gotten a little bit better about planning ahead. And, you know, working from better recipes. Also, we discovered the DeKalb Farmers' Market... AND QUINOA. And in light of all that exciting progress, here's a recipe from our kitchen this week. 

Thai Veggie Quinoa
makes about 6 servings

broccoli
snow peas
green and red peppers
3 cups quinoa
6 cups chicken or vegetable broth
3/4 cup Italian dressing
3 Tbs peanut butter
2 Tbs soy sauce
2 Tbs honey
1 tsp red pepper flakes

Preheat oven to 425 degrees. Chop your veggies. Cover a cookie sheet with aluminum foil, spray it with Pam, spread out the veggies, coat them with Pam, and then douse them with soy sauce. Roast them for 25 minutes, or until they're crispy. Bring the quinoa and broth to a boil, stirring. Cover it, turn the heat to low, and let it simmer for 15 minutes, or until the quinoa has absorbed all the broth. Whisk the remaining ingredients. Mix the vegetables in with the quinoa, pour the dressing over it, and stir. Done. Yum.

Notes:

• Frozen veggies work if you don't have fresh ones. You don't have to defrost them.
• If you don't have time to roast the veggies (like if you're trying to catch the next 42 bus in the middle of a thunderstorm because you want a milkshake), just put them in a covered container with a tiny bit of water and microwave them for 10 minutes, give or take.

So what's cooking in your kitchen? We're always looking for new recipes!

ode to marta

in honor of the many bus drivers who've waited for me as i've run to catch the bus

you're early-morning-pumpkin-muffin orange

banana-just-ripe yellow

bright-blanket-keeping-me-warm blue

and i'm

running

out the door

down the street

coat flapping

backpack bumping

hair in tangles

neighbors are laughing

yelling

cheering

it's coming

run!

as i step up

it's a half smile and fingers through hair

my pass beeping

falling into the seat

some mornings we're packed 

like sardines in water

or in oily drops of 

memory

frustration

anticipation

longing

other mornings

there's more space to thrash

and flash our fins

in each other's salt-laden, oxygen-rich brine
and
breathe

on weekends, marta,

on weekends you're

burnt orange like late afternoons

the mustard of turkey sandwiches carried to the park

or corndogs fried up for dinner

blue like summer sky

like little-girl eyes
(though who's a little girl anymore?)

oh

but i'm still
always

running!