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{"id":139,"date":"2012-02-21T14:43:00","date_gmt":"2012-02-21T14:43:00","guid":{"rendered":"http:\/\/www.patheos.com\/blogs\/evetushnet\/2012\/02\/139\/"},"modified":"2012-02-21T14:43:00","modified_gmt":"2012-02-21T14:43:00","slug":"139","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/evetushnet\/2012\/02\/139.html","title":{"rendered":""},"content":{"rendered":"\n<\/head>

KITCHEN\u2026 BUSINESS TRIPS?<\/span>: These don\u2019t really rise to the level of \u201cadventures,\u201d but they were tasty, so here you go.<\/p>\n

Socca<\/a> with diced apple, herbs, and grated parmesan<\/span>. The cheese melts a little and the whole thing is like an herby cheese danish kind of thing. I think it was a Fuji apple.<\/p>\n

Veggie chili w\/apple<\/span>. I was super-dubious about this but I needed to get rid of the rest of the apple, so I threw it into my chili. It was great! Not too sweet, not an especially prominent flavor, but definitely unusual and fun. \u2026Oh, and I added some soy sauce to my chili for the first time, which was also a great move.<\/p>\n

Savory oatmeal with mushrooms<\/span>. Inspired by this<\/a>, I think. I sliced or chopped up a mess of button mushrooms, minced some garlic and ginger, thinly sliced a medium-sized jalapeno, and chopped up some cilantro. Then sauteed all of that in a saucepot; added quick oats and milk; stirred, added salt, dried oregano, dried thyme, cumin, and garam masala; cooked until the oats were ready, about one to two minutes; decanted into bowl and ate. This was really satisfying, earthy and filling, although next time I will use a hit of soy sauce, maybe more salt, and probably some cayenne, since the jalapeno was milder than I expected.<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"