Sunday, June 3, 2012
We finally got to gardening today and broke out the grill for the first time this year. Although our tailgate grill has already gotten a workout, our backyard grill has hardly been used since we bought it last summer. It has been hiding under a cover for months - but now that our little concrete slab back yard is looking up to snuff (See? Behind the potatoes!) I'm sure I'll be taking a break from the oven and using it much more!
Next time you make potatoes you should make these potatoes - really. Yum.
BTW tomorrow I turn 30 but I'm totally cool with it guys. Really, totally cool. Really. Kind of. Not really at all. Holy crap.
Thursday, May 24, 2012
See? He REALLY loves it! Needless to say, I recommend eating slightly less than he does. On that note, here's my very first guest blog. Take it away Ron!
Monday, January 23, 2012
Monday, October 10, 2011
This weekend I went apple and pumpkin picking with some friends and the pumpkin patch was full of squash blossoms! I stuffed my purse full of them. Shhh....
I ended up stuffing them with a combo of queso fresco, cream cheese, cilantro, a bit of a spicy pepper that I roasted, chili powder and cumin. I splashed in some milk to bring it all together then put the mixture in a baggie with the corner cut off and stuffed the blossoms. Make sure you can twist the blossom at the end - don't overstuff!
The batter was tempura-ish. An egg, a cup of flour, some salt and a little less than a cup of seltzer. I made mine in a bowl that was sitting in an ice bath because I read that the batter is supposed to be really cold.
I dipped all the blossoms in the batter and fried then in 350 degree oil until they started to crisp up then placed them in a warm oven while I cooked the next batch.
I also made a cilantro dipping sauce - lots of chopped cilantro, chopped chives, plain Greek yogurt, a bit of mayo, salt, pepper and a squeeze of lime.
Dinner was completed with grilled veggies (great with the cilantro sauce!) and leftover tortilla soup. Delicious!
Wednesday, August 10, 2011
Sunday, August 7, 2011
Itty bitty fingerling potatoes from the Sunday farmer's market at Dickinson Park, heirloom tomatoes from the same market and our backyard, and corn, long hots and Hidden Hills Dairy feta from our CSA make one very local, very delicious salad.