I love Radiolab

I've been listening to a bunch of podcasts lately and have become a huge fan of Radiolab, from WNYC. A lot like This American Life, where each show has a theme and an eclectic mix of subtopics.

Here's their homepage: http://www.wnyc.org/shows/radiolab/
So far, my favorite shows are:
The Bus Stop (March 23)
Limits (April 5)
In C (December 14)
And there are a bunch of really neat ones on animal minds as well.
Enjoy!

Salmon (Mackerel) pea (beet green) Quiche

One of my most prized wedding gifts is a pair of cookbooks: Cooking in Minnesota and More Cooking in Minnesota, published in 1975 and 1983, respectively. They're out of print, so finding good used copies can be a real treasure hunt. And treasured they are: I grew up on these recipes.

Tonight, I opened up MCiM to page 77: Salmon Quiche. It calls for a pie crust, salmon, dill, evaporated milk and frozen peas. We substituted a potato crust, leftover mackerel from last night's dinner, fresh mint, leftover coconut milk, and some wilting beet greens. It's still in the oven, but I think it will be good!

Also, I made this orange and olive oil ice cream for Scott last night, and it was incredible. Highly recommended. I think it would be a great flavor profile for custard as well... I tried baking some of the cream mixture that wouldn't fit into the ice cream ball, but I think it wasn't eggy enough to stabilize. I'll definitely try again!

What I'm drinking

Thoroughly enjoying tonight's dessert smoothie. It contains:

• 1 cup of whey (I strained a recent batch of yogurt to make yogurt "cheese" and saved the liquid whey)
• 4 raw swiss chard leaves (with stalks!) from our miniature chard jungle in the garden
• some fresh mint leaves, the big ugly ones from the bottom of the stems
  
• a 3-inch chunk of frozen banana
• 5 frozen strawberries
• cinnamon - maybe a half teaspoon?

It is a lovely smoothie. Bright green. Minty, tangy, velvety, with a hint of strawberry sweetness.