It wasn’t my intention to just post links when I started this blog, but I was so happy to hear this story on NPR last week as I drove in to work — not because I’m thrilled to hear more about what’s really in our food supply, but because with more mainstream media reports there will be more awareness and (hopefully) more outrage about what’s really in the meat carnivores consume.
I was also happy to sign the anti-BPA petition Robyn O’Brien linked to in her story, “8 Ways You Can Avoid Chemicals In A Can.”
In other news, I made the time this past weekend to make something new: Beautiful Broccoli Sformato. I don’t know why I was so drawn to this recipe… though the photo on foodbuzz looked fricken amazing!!
I did make a few slight adjustments… mostly because I had cooked the broccoli before I started to read the recipe! So instead of cooking it vegetable broth, I just blanched it and drained it.
And I kind of eyeballed the amount of onions…I don’t usually measure out 2 oz of anything. But I followed the rest of it pretty much to a T… except I did NOT taste the filling before cooking to see if it needed salt and pepper. (Who tastes anything with raw egg in it?? Not me, especially not after I had read about this woman.)
Anywho. These turned out awesome. The only thing I would do is 1. add a little more ricotta and 2. add a little more salt and pepper before the final mix. I probably added about an eighth of a teaspoon of each seasoning; it definitely needs more. I just sprinkled a little salt on top of mine. It was a delicate flavor…very tasty.