Crutch-Cooking

Or should I call it “crooking?” Or maybe “crutched cooking?” Or perhaps just “crutching?” I’ve been amusing myself recently with coming up with new ways to use the word “crutch.” It’s my new favorite verb, as in “I’m just going to crutch into Manhattan for a doctors appointment.” It’s also a good adjective, as in, “I’m feeling pretty crutchy” or “I’m totally crutched out.” Jokes aside, the truth is that I am totally sick of these crutches. I’m slowly getting better, but very very slowly. I’ve been persevering with my cleanse diet though, and I’ve been managing to cook for myself on my crutches, or, for the most part, while hobbling around on one foot without them. I’ve been making lots of simply prepared meats, and lots of good cold grain and veggie salads with fresh pesto dressings. I have also totally fallen in love with garlic scapes. I haven’t been doing a good job of writing down the recipes I come up with, nor have I been taking many photos; crutching around is really all that I can handle these days. Here’s one simple salad from this weekend for you though- it was a perfect lunch for a hot day: cold cooked millet, cold cooked black beans, cold cooked chicken breast, avocado, and mache (also known as lambs lettuce) dressed with a high quality olive oil and seasoned with chopped shallots, a bit of cayenne, sea salt, and a generous portion of fresh cilantro. Cool, refreshing, and green…

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