Feeds:
Posts
Comments

This isn’t a recipe post. But just because I know people look at blogs for the pictures, I’ll post one of the stuff I picked out of my garden yesterday…Photo Jun 18, 9 38 53 PM

So, normally after school gets out where I live in Rifle, Colorado, I jump on a plane and head home to Savannah, GA for a month or so. I’ve done this every summer since I moved here in 2006. It’s my chance to soak up some Southern Summer heat and humidity, spend time with my family, and reconnect with my best friend. We get to be lazy together, and usually do some mighty fine cooking together. I’ve been very lucky.

This year, the original plan was to bring my mom out to Colorado for a month. I would meet my sister in Louisiana, pick up my mom, then drive back to Rifle.

Then I got the call from Mom about midway through May, that she had to have cataract surgery on both eyes, and wouldn’t be able to make the trip. We were both pretty bummed.

And to make matters worse, I had made an emergency trip to Savannah in February of this year because my grandfather died- so funds were tight because of the extra (unplanned) trip. That meant no money or time to fly home.

Earlier this week I was talking with Diane and we were commiserating about how sucky our summers were so far- compounded by the fact that we wouldn’t get to see each other. Then it occurred to me…. Why not use the blog we created to cook together in the first place, to have a digital version of our summer Cavalcade of Fun 2015??

It bears repeating, considering how rarely we post to this blog anymore (Diane has been much better about it than I have) that we created this blog as a way to continue our culinary adventures in spite of the fact we now live 1700 miles apart. We have tried different themes over the years with varying degrees of success.

This blog has never been about stats. Although, I will say that once, a long time ago, a company did contact us about sending some samples for us to write recipes for and publish. That was fun. Unfortunately, neither of us had anything stellar to say about the product… But it was nice to be noticed!

I’m not exactly sure what this blog revival will look like. We may end up just journaling about what we’re eating during this hot summer. One thing I do know is that anytime we are both involved in something- it will be entertaining!

Anyhoo- Di and I are really the only 2 people who will probably ever read this blog.

But that’s ok with me. Because although being an adult sucks sometimes, at least we always have each other!

Avocado Pasta

It has been a while since my last post and that isn’t because I haven’t been cooking, I have just been in a recipe rut…making stuff I already know how to make…you know the story. I came across this recipe on a facebook post and it sounded good so I thought I would try it. It was easy and delicious. I will definitely make it again though I think next time I will eliminate the corn and add feta. The corn was good but it didn’t really add anything to the dish. Nonetheless, the avocado sauce was delicious.

Avocado Pasta

Ingredients:
12 ounces spaghetti
2 ripe avocados, halved, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained and rinsed

Directions:
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
Serve immediately.

IMG_4764

Sunday Breakfast

Sunday Breakfast

Had a French Toast craving. So off to Whole Foods I went. Got a loaf of fresh Challah and satisfied my craving. So delicious. The only thing that would have it better would be a mimosa…but that would take planning ahead.

Mussels fra diavlo

Mussels fra diavlo

Easy and delicious.
Saute about 1/2 a medium diced onion in olive oil until tender
add 1 can of chopped tomato and 1/2 cup of tomato sauce
season with salt and red pepper (I also put in a healthy dash of siracha)
simmer for about 5 minutes then add the prepared mussels (cleaned, debearded, etc) and cook until the mussels all pop open (about 5 minutes)

These are ready to eat. I served it with a nice Bordeaux and bread for sopping up all that yummy, spicy sauce!

Hiatus

I realized recently that this site has been long overdue for new recipes. Here’s the rub – I have fallen into a recipe habit so I don’t have anything new. I will work to rectify that soon. I have been making new things – especially working with power foods so hopefully I will have something new for whomever out there is waiting for ideas. 

In the meantime – cheers and happy eating!

It is fig season again!

Made this lovely salad the other night – blackened shrimp, spinach, bell pepper, cucumber, tomato, feta and yes…FIGS!

Fig Salad

Blue Crab Macaroni and Cheese

I went to Baltimore for New Years and on New Years Eve enjoyed Gruyere mac and cheese with Blue Crab at the Pratt Street Ale House. It was a wonderfully sinful bit of deliciousness to ring out 2012. I didn’t think much about it after that, but then I got some cheeses for Christmas and among the cheeses was a gruyere. I thought about the mac and cheese from New Years Eve and set about to recreate it.

8 oz of pasta (I used a garden penne)

2 cups of milk (or cream)

2 cups of shredded cheese (I used a combination of gruyere, creamy gouda, blue cheese, and parmesean)

3 tbls of butter

1 medium sweet onion

3 tbls of flour

1 tsp of salt

1 tsp of pepper

1/2 tsp of shaved nutmeg

1 pound of lump crab meat

Cook pasta as per box instructions. Preheat oven to 325. In a saucepan melt butter add salt, pepper and diced onion – simmer until onion is translucent, add flour and whisk until smooth. Slowly add in milk and bring to a simmer. Remove from heat and gradually add in the gruyere, gouda and blue cheese.  In a greased casserole dish, add pasta, stir in cheese mixture and blue crab – sprinkle the top with parmesean cheese. Bake for about 25 minutes – until bubbling. Serve immediately.

2013-02-14 18.30.01

ImageThis was my dinner tonight – so yummy and very filling. It is also super easy.

Start with chopping a couple of peppers (I had red and yellow peppers) about a 1/2 a large onion and a carrot (shredded). Saute in about 2 tablespoons of olive oil for about 5 minutes. Add 2 tablespoons of tomato paste and a dash of salt and red pepper and about 2 cloves of chopped garlic. Saute for a few minutes. Add a cup of quinoa (not cooked) and a can of black beans (rinsed and drained). Stir and add 2 cups of water. Simmer for about 15 minutes or until all water is absorbed (stirring frequently). Quinoa will bloom when it is cooked. When quinoa is done – remove from heat and stir in about four cups of fresh spinach – stir until wilted. Serve with shredded cheese (for non vegan) and some hot sauce.

Smoked Salmon Salad

This is a my version of a salad I had for dinner in Aspen. This is such a yummy salad and it is so pretty. Build on a bed of mixed greens. This salad had shaved carrots, fresh tomatoes and peppers from the garden, and cucumber. Layer the salad with smoked salmon and sprinkle with goat cheese, capers and pine nuts. I served it with a light champagne vinegarette. It is definitely a salad I will make again!

Basil Salt

What do you do when you grow more basil than you can use? Well I dried some; I have a freezer full of pesto so I decided to try a recipe I saw in a magazine – basil salt. Hmm – makes sense to me. It couldn’t be easier. Combine equal portions of kosher salt (I used sea salt) and basil. Pulse together in food processor; spread on a pan and heat at 225 degrees for about 30 minutes or until dry…toss salt about 1/2 way through cooking. Let the mixture cool – then put back in the food processor and pulse until the mixture is fine.  Use to season tomatos and other summer veggies – I also figure I can use it in pretty much anything that calls for salt – I haven’t tried it on anything yet, but I am excited about it…it smells deliciously basily.