Back in 2017 and 2018 I wrote about how I planned to use the veggies in our weekly CSA. Writing these weekly posts helped me come up with dinner plans and helped me get out of ruts of repeatedly making the same things, so I’m doing it again this year.

You can follow along over at CookLikeChuck.com.

Here is the first week:

After watching the Cronut craze and wanting to try one for the last few years, I finally decided to go get some. I work from home and set my own hours, so why not? I preordered them two weeks ago, worked late night on a project, and took the morning to go pick some up and take them to my wife’s office. 

The verdict: They were delicious. The May flavor is Raspberry Earl Grey. 

I’ve had a few knockoffs, but I’m glad I tried the original. Dominque Ansel Bakery has incredible standards and hits the mark every time. The dough was crispy on the outside, soft and flakey on the inside, and the filling was creamy and rich. 

I’m glad I picked some up via preorder and avoided the lines. I got to check this off the NYC list. I probably won’t do it again because they weren’t good enough to justify the effort a second time, but damn they were good the first time. 

I got a tip today from a Persian chef about cooking rice the Persian way: After it boils for a few minutes, drain and rinse it. Then put it back in the pot for 25 minutes. You get a nice crispy layer at the bottom and rice that is completely separated, not gummy.