Week 14

Food

arugula

green beans

fingerling potatoes

kale

sunflower

turnips

This week I enjoyed testing my newly learned TTL flash photography knowledge, and created a mysterious turnip photo. It reminds me of Harry Potter for some reason.

In terms of food, everything has been pretty basic, and I have been chomping away at the arugula.

Recipe

(May's Cooking Light)

Serves 4

salt 

pepper

ground fennel seeds

cumin

4 tsp olive oil, halved

16 oz beef tenderloin

1 cup arugula

1 bulb fennel

mayonnaise

crusty bread

1. Heat 2 tsp of olive oil in a pan. Add 1/4 to half of the herb mixture. Add thinly sliced fennel. Cook for 15 - 20 minutes.

2. Use the rest of the herb mixture to coat the beef tenderloin. Cook in a pan, roughly 4 minutes per side. Once done, let sit 10 minutes and then thinly slice.

3. On sliced bread, add 1 tsp of mayo (I made homemade out of lemon juice, salt, 1 egg, and canola oil), 1/4 of the cooked fennel, 1/4 of the arugula, and 1/4 of the beef. YUMMY!