a pictorial diary of experiences
I love my ovens, but when it is over 100 degrees outside they tend to heat up the kitchen. It isn’t really pleasant to cook outside either, but at least there is a nice cool house waiting for me. I’ve been making flatbreads on the grill a lot, and the latest creation consisted of (in this order) shredded fontina cheese, sliced pears, chopped walnuts, and gorgonzola crumbles....
read moreOver on Facebook, Hubby posted a link to this recipe and suggested that I make it for him. So of course, I flew home from Tucson, went to the store to pick up a few ingredients, and rushed right home to start cooking :) I always keep some dough mix in the pantry, so I mixed that together and while it was rising I cut the peaches and prosciutto. This pizza, which was actually more of a flatbread,...
read moreThe bruschetta didn’t use up all of the tomatoes, and I have a forest of basil, so I figured that I would make some pasta (though of course, this meant buying a few more tomatoes - too many, too few never-ending cycle). My first instinct was a cappellini pomodoro, but that was too obvious. I recalled a recipe from the Cooking Channel for roasted tomato penne alla vodka. I hadn’t made...
read moreContinuing to eat our way through the bushel, my next feat was to use the zucchinis, which were looking a little sad after 9 days in the fridge.I thought of stuffed zucchinis, or veggie kabobs, but somehow wound up making this recipe for zucchini muffins. Stirring it all together, I was a little worried. The grated zucchini looked WAY too … pronounced. Also, I didn’t have any raisins...
read moreAnother item from the veggie bushel was leeks, which I can say I’ve honestly never bought nor cooked. The most obvious use seemed to be potato leek soup, so I decided on this recipe from Simply Recipes. As I said, I’ve never cooked a leek before. Luckily the recipe included instructions for which part to use and how to cook. To me it kind of tasted like a baked potato… not that...
read moreStill trying to eat our way through the bushel of veggies, I am a bit stumped with the arugula. For lunch over the weekend I made bruschetta, with tomatoes from our sad backyard garden and a few leaves of arugula. I sliced a french baguette, spritzed the slices with olive oil, and then grilled them on both sides. Then I topped each slice with a leaf of arugula, a tomato slice, fresh mozzarella,...
read moreWe started getting vegetables delivered from a nearby farm. Technically, the farm is half way between here and Austin and delivers to both cities. Every other week, a bushel of whatever is in season is delivered to my doorstep. The first bushel contained: lettuce (1 head) zucchini green cabbage leeks kale OR chard (not sure which we got…) arugula carrots sweet potatoes I am not certain...
read moreI have been traveling a LOT lately. A few weeks ago, while waiting to reach the “you may now use approved electronic devices” announcement, I caught a Giada episode on the inflight tv. One of the recipes was turkey larb (larb, apparently, means meat salad). It looked pretty good, and also healthy, so i though I would give it a try. This recipe was super quick to make Chop onion,...
read moreThey can’t all be good, I suppose. After the banana walnut muffin success, I was anxious to try another fruity muffin. I debated between lemon poppyseed and cranberry orange, and finally settled on this recipe from the Food Network. I should have been suspicious when the batter seemed way too dry. I’m (almost) certain that I used the correct measurements of everything, but ended up...
read moreThree bananas on the counter had reached that inevitable point: not rotten, but too soft to enjoyable eat. I know, #firstworldproblem. A quick search resulted in an easy-looking recipe for banana nut muffins. Better yet, I had all of the ingredients so I could make them immediately. I felt a little weird baking muffins on my lunch break, but I work from home, so much of what I do is weird :) 40...
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