« June 2012 | Main | August 2012 »
Dinner is sometimes complicated. I'll often spend the quiet part of the afternoon while Felix is napping cooking an overly ambitious (for a Tuesday) dinner (yesterday I scrambled for a hot dog bun recipe an hour before emergency hungry time), but lunch is always simple or preferably instant. It's some sort of leftovers or a combination of food stuffs pulled straight from the fridge or freezer. Kids like simple. I like simple.
Sandwich roll-ups, edamame, grapes.
| | |
| | |
Last Saturday we drove the kids to the mountains. We spent the night at the grandparent's cabin and then left the dudes with Grandma and Grandpa while we came home to learn how to make beer and brew our first batch. (It's bubbling away in the closet right now!)
In preparation, we scrubbed the kitchen clean, and packed the car the night before. We had the coffee pot ready to turn on as soon as we woke up and bars were made and fruit was sliced for a portable breakfast on the road. We were ready. As soon as the boys woke up we would go.
And then I made pickles.
Continue reading "Super Quick Spicy Garlic Dill Pickle Chips" »
| | |
| | |
Take some potatoes, red or yellow or whatever you have. Last week, our neighbor left a bag of little potatoes from their garden hanging on our back gate. They were amazing - so creamy and... potatoey. I need to look into how they grow. Another neighbor is growing them in a sack. Have you ever done this?
Like, I said, take some potatoes. Parcook them in the microwave or boiling water until they're firm-tender.
Slice them into thick slabs - about 1/4 inch thick.
Toss them with a little glug of olive oil, a big pinch of salt, and a few sprigs of rosemary from another neighbor's garden.
Grill them over high heat until browned. Grill the sprigs of rosemary right there with them. Crumble the browned leaves right over your plate of potatoes. Serve with a quick vegan aioli to dip (vegenaise + a clove of garlic smashed to a paste).
Sip cocktails, dip potatoes, cook your burgers on your now perfectly medium coals. S'mores will come later.
What are you grilling this summer?
| | |
| | |
I love a good sandwich, and this is my current favorite. You chop up a small handful of fresh basil and smash it into a ripe avocado with a little lemon juice, salt, and peper, and some walnut parm if you have it. You thickly smear that on some excellent toast and top it with drippy slices of summer tomato and maybe another sprinkling of salt and pepper. And you've got a meal. It was breakfast on Monday before taking the dudes to swim lessons and lunch on Tuesday with a side of cold melon. I think you could even stick an ear of corn next to it and call it dinner - perfect for the sweltering days of ripe tomatoes.
Avocado Basil Sandwich Spread
makes: a scant cup or enough to generously spread on 4 sandwiches
takes: less than 5 minutes
- 1 ripe avocado
- about 3 tablespoon chopped basil
- 1/4 cup walnut parm
- 1 1/2 teaspoons lemon juice
- salt and pepper to taste
Mash that all together and spread on good bread.
| | |
| | |
