Filed under: Cooking
When you try something and it’s good. Make it again!! April did just this when she made Paula Dean’s Fresh Fruit Tart, (actually she made 2) to take to a 2nd Story (which is an awesome storytelling group that present stories monthy, check it out) Workshop meeting. They were a hit!
She even got fan e-mail about them so I advice you whip one up for the next event you’re headed to. The tart can be twisted to fit any assortment of fruits. April’s included strawberries, mango, kiwi and grapes. mmm… I got to take a piece for breakfast when leftovers returned home, and !!!!! OH MY GOD. Better than before. I want more tart!!! Pie. anything really. i love it all.
Filed under: Random Facts
Lunch at work is usually an array of containers (packaged by the lovely April for my consumption) full of a variety of leftovers and new items. And sometimes it gets a little out of control.
This meal from last week contained
1. light blue lid: condiments for hot dog including mustard, ketchup, onions, relish, tomatos
2. white ramekin: raspberry jello with blackberries
3. dark blue lid: pineapple chunks
4. bottle of ranch dressing for green salad
5. tupperware with green salad
6. baggie with lemon cake muffin (Oh my god these were good!! From and issue of Martha’s “Great Food Fast” magazine that I picked up for free at a garage sale a couple days before! Praise to Ilana for fine preparations!)
7. hot dog: awaiting condiments from above
8. container of “oriental fansy mix” as sold by edgewater produce containing, peanuts, wasabi peas, pumpkin seeds, cashes and rice crackers
9.bag of rice crackers from Trader Joes. (the number of rice cracker sin #8 just wasn’t sufficient for me. find a replacement!!)
I used to carry this mass of containers to work in whatever random bag I happened to grab that morning, but have now stepped it up with a fine little insulated Lunch Bag. Well not so little. It’s too large to fit in the fridge easily, so while the container journey to and from work in this bag they still get stored in the mini-fridge at work individually. Still a step up though. which makes me think now…. IT”S TIME FOR LUNCH!!!
Filed under: Cooking
It was a weekend for grilling. Our neighbors thought so too. You come out back to undress (take the cover off) the grill and notice that your neighbors have already done the same. “What ya grilling?” “Chicken kabobs” he replied. “I’m making chicken breasts myself.”
Of course we smothered ours in pesto and ate them with a delightful side of potato salad (made almost per April’s grandmothers recipe, with a few of our porch herbs thrown in) and a spinach/shitake/quinoa/feta salad by martha that has become one of our favourties. 🙂
Yes we have restarted our porch garden, i’ll have to get some good photos once things get warmer here and the plants grow a little bit more. We have a couple tomatos, some jalapeno peppers and a ton of herbs. (Which is really the part I’m most excited about). Fresh herbs are the best thing, and can be quite expensive at the store. Growing them on your own makes them readily available and FREE (after the initial plant investment of course, but after 1 or 2 uses the plants really pay for themselves). We did have a strawberry plant until last week (which we have now deduced that the dog ate it. Strawberries aren’t poisonous to dogs, but her stomach was not exactly happy (“Was that your stomach?” I questioned April, “No” she replied and then added “It wasn’t yours??” at which point we both look under the table to find an unhappy dog who when let down into the yard ate grass while I grilled)
But… grill season is setting upon us (even if it is only 55 degrees outside right now, a little frustrating for June 3rd, alas warmer weather is coming, I feel it) and I’m excited to get back out there. Which is why I was excited to find this article titled “How to Grill (Almost) Everything” at Chow.com I want to try the “Grilled Vegetable Sandwich with Egg Salad and Bacon” with our veggie friends J&R (minus the bacon of course for them), but they look super tasty!!!
Mmm... Food 