I’ve tried lots of pestos made with ingredients other than the classic basil and pine nuts, and I’ve been disappointed almost every time (I suppose that’s why it’s a classic). So I was a little skeptical about this one, which uses arugula and walnuts, but pesto is so fast to make in the food processor that the risk was almost zero. Let me tell you, it was worth it.
I’ve been thinking pretty hard in the last few days about giving up fish, about whether I should become a “real” vegetarian. After all, the blog is called No Meat Athlete. I suppose I could justify my fish-eating by saying that “no meat” is an ideal that I’m hoping to achieve one day, but it’s […]
Finally! I’ve been looking forward to this day ever since that mistress tempeh won me over with her meatlike texture. Her soy sister tofu made a crispy deep-fried appeal to win back the love of my taste buds at a Thai restaurant today, but this day belongs to tempeh. Buffalo tempeh. I am an admitted […]
Time for another Twitter-submitted recipe, this one from @reluctantveggie. She runs a blog called The Reluctant Vegetarian (this website is no longer available), something that I imagine a lot of you are (or, more likely, whoever you live with is). So check it out for lots of recipes from someone in the same boat! The […]
Buenos dias! I went to Spain four times during high school, living with Spanish families for a month each time as part of an exchange program. At the time I was more interested in drinking Cuarenta y Tres con naranja than sampling the fine cuisine. But now that I love good food, I really wish […]
My blog is getting a lot of traffic from people looking for Boston Marathon qualifying information, with searches like “How fast do I have to run to qualify for Boston Marathon” and “Boston Marathon training plan.” They are landing on my previous post How I Plan to Qualify for the Boston Marathon, which was geared […]
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