May 17, 2012 § 6 Comments
January 16, 2012 § 4 Comments
The girls and I took a trip to Circle B Preserve recently and I was reminded again how refreshing it is to pay attention to all the extraordinary beauty that’s around. It’s humbling to realize how much I take for granted.
And in other news: The days have started getting longer and that means our chickens are laying again (they took a winter hiatus)!!
And, still more: At sunset, with the windows down. Humbling and glorious.
September 3, 2011 § 2 Comments
I had an unfortunate immersion blender accident recently (what? it could happen to anyone!). I didn’t do any major damage, just enough to have a bulky, bandaged pointer finger on my left hand which means I’m typing with one hand. I’ll be brief:
~been making a really simple slaw (see above) that consists of shredded green cabbage, two shredded carrots, half of a red onion, a bunch of cilantro, chopped, cider vinegar (about 1/4 cup), a little honey, a squeeze of lime, and salt. You can improvise on all amounts and the liquids can be different, too: Honey and vinegar, lime and honey, lime and sesame oil (really good), etc. Cheap, light, and full of flavor. Make it for a barbecue (Labor Day?).
~sewed myself a new pillow cover that I’m not in love with, but thankfully, it’s not hard to make a new one when I get sick of it.
~made this potato “salad” recipe (love this site, by the way) and it was great. Tried making my own mayo instead of sprucing up a store-bought version (this was when I cut my finger). I’d try it their way next time. Seriously, so good. Try it.
~made a cauliflower-bacon gratin from Around My French Table that impressed me. It’s rich, so a little goes a long way. Basically, it’s this filling, no crust, and lots of cauliflower and bacon (those two things are cooked before they go into the filling). Keeper.
May 20, 2011 § 12 Comments
Try to look past my funny attempt at food styling and really see what’s on the plate for French Fridays this week. Because it’s good. Really, really, good. It’s light, but it’s also rich. It’s tangy one bite and smoky the next. mm. mm. mm. I think this may be the perfect summer dinner.
Ok. Bacon, egg, and asparagus salad. It’s pretty simple in that it’s really not much of a “recipe”. You make a dressing (a sherry/Dijon vinaigrette). That takes about 1 minute to make. Boil some cold eggs in salty, boiling water for exactly 6 minutes. Simmer some asparagus in water for about 3 minutes. Toast some walnuts in another skillet at the same time. Fry up some bacon and let it drain on some paper towels. Roll the soft-boiled eggs around in the bacon fat pan for a minute. Throw it all together (dressing the asparagus and salad greens, first) on a plate. Done.
The real story here, for me, is the eggs. I’ve never cooked eggs like this before (truly, I may have over cooked them a bit). It produces a similar texture as a poached egg might, but I liked that it still held the pleasing, egg shape. Poached eggs can look misshapen if you not a pro (I’m not). Plus, it’s a great use for our homegrown eggs b/c that yolk is on display and they are so bright and pretty. The hens should be proud. The orange yolk just ran out, and mixed with the vinaigrette. It was great with the asparagus. Kind of a hollandaise without having to make it.
The smoky bacon balanced out all the high notes and tang of the dressing and just added that little bit of heft to the salad. I thoroughly enjoyed it, and it’s given me lots of freedom to just dump eggs on top of other dishes this week.
See what I mean? Kitchen sink veggie linguine with pesto (and a fried egg). Delicious!
May 13, 2011 § 4 Comments
A quick post to show you my homemade dress (and my bunions on my feet. nice.)! It’s a little summery number made from this pattern that I hope I’ll wear a lot in the crazy FL heat. My goodness. You would think I would get used to it, but no. I’m always saying “IT is SO HOT!” to everyone, like they don’t know it.
I love the way this pattern is designed. The side panel (seen in detail below) actually becomes the inside of the pocket. See:
And, here’s a view (photo by Georgie) without the mom-from-the-eighties belt.
Over-all, I think I like it. I used the red and white seersucker b/c I didn’t want to buy anything new, but I’d love to make it again with something else. Great for summer, if a tad too “ice cream social”.
Finally, a picture of some new chicks that were given to us today. We have become the place where people bring chicks they don’t want anymore. More eggs, I guess! I’m not sure exactly what breeds they all are, but I think the white one is a silkie. They’re fancier than our regulars, though (they have feathers on their feet!), and super cute at this stage. Crossing our fingers for no roosters!
February 8, 2011 § 5 Comments
I know, you’ve been dying to hear about last week’s French Fridays with Dorie Recipe. Dying! It’s Tuesday. I don’t know how you waited. (If you are thinking “What IS she talking about?? See this post.) I somewhat liked the Basque Potato Tortilla that was on the schedule, but this was June’s response:
That was after I told her she had to eat three more bites. She had finished the bread and had nothing else to look forward to in the meal. It was only Basque Potato Tortilla ahead. I’m not trying to be insensitive, but doesn’t that kill you? She looks so full of angst!
So, what is a Basque Potato Tortilla? The Basque region, where this dish is very popular, straddles France’s border with Spain (hence the spanish “tortilla”). In this case a tortilla is basically a thick omelet, or you could think of it as a crustless quiche, a frittata, etc. The original recipe calls for potato, but we decided to make another one with mushrooms in the filling. This is part of why I like DG’s books. She offers ideas for variations in almost every recipe. She’s so good at showing the flexibility that exists in cooking. Flexibility works for me.
Anyway, we cooked down the ingredients for our fillings (potato or mushrooms, onion, rosemary, and garlic) in a skillet until soft, mixing together nine, yes, NINE eggs in a bowl while they were cooking. You remove the filling from the pan, clean the pan (because you are going to use it to cook the tortilla), mix the filling mixture and eggs together, and pour everything back into the skillet to cook. After a few minutes you throw it in the oven, under the broiler, to brown the top and finish cooking.
Although they were super easy, the tortillas didn’t bowl me over. I liked it, but didn’t love it, Susan says she enjoyed it, even though it had a simple taste, our husbands put hot sauce on it (but did eat several helpings), and I think the picture of June sort of sums up my kids’ responses to it. They were just glad there was bread.
Next up on the FFWD recipe schedule: Almond Orange Tart. After a very practical one, a fancier one feels about right. I’ll keep you posted.