One more week has come and gone, and it looked a bit like this:
Sometimes one must bake cookies at 10:30 PM. Hopefully macadamia nut-white chocolate chip-cranberry and cherry cookies. Sorry, no recipe because
I we ate all the cookies before I got a better picture than the above i-Phone shot, to post on Le’Blog.
We’ve had weird eating schedules. Okay, I’ve had weird eating schedules. This dinner-for-one was so dang good. I recently discovered acini de pepe, which is a tiny pasta (literally “peppercorns” in Italian, for their little pearl-like size). This pepe was cooked in a sauce of pesto, lots of fresh basil, sun-dried tomatoes, lots of black pepper, cream, and Parmesan cheese. Yum.
Farmer’s Market vegetable starts (plus marigolds).
I planted said veggie starts in the new garden we were digging last week. Baby leaf lettuces, arugula, radishes, carrots, strawberries, leeks, chives, Anaheim/Poblano/Jalapeno/Sweet peppers, cauliflower, broccoli, collards, eggplant of two varieties, tomatoes, basil, beans, snap peas, summer zucchini and crookneck squash, cucumbers, herbs of various types… I hope it all grows. If only for the sake of being able to say I don’t kill everything I plant… and the whole part about having a garden filled with food this summer, of course.
When your dough consists of cream cheese, butter, flour, and salt… Really, what could go wrong?
I’ll tell you what goes right – empanadas. Lots of empanadas.
These particular empanadas were a variation of this recipe. I included potatoes in them this time. With coconut milk black beans and toasted coconut rice.
These have been enjoyable this week.
Shall we discuss the second meal of the week topped with chopped olives and fresh basil? Hah. Creamy bleu cheese polenta with a spicy vegetarian chorizo Spanish sauce… This recipe will show up sooner or later.
Baby tomatoes from my mother-in-law, enjoying some windowsill sunshine.
Cinnamon banana pancakes are good weekend food.
I always enjoy the first iris that shows up in our front yard… Usually I go to bed with only buds on the stems, but by morning, POP! The first bloom arrives. Spring time nature present.
I wrote about some Cinco de Mayo recipes the other day. A recipe for molletes was included… While sounding pretty fancy, really this dish is toast topped with beans and melted cheese. I added a tomatillo guacamole, sour cream, cilantro, and hot sauce. This may be my new favorite food. Certainly it’s my new favorite way to use leftover beans!