I don’t know what you make for the 4th of July. It’s kind of a hot dogs, apple pie, and Chevrolet type day…though in my opinion hot dogs are for ball games, apple pie isn’t often on the menu at a summer cook-out, and lots of us drive Subarus. I’m sure we typically have burgers. Potato salad. Brats. The occasional barbecue ribs or chicken. You?? I looked through the blog to see what I’ve written about over the years. The theme seems to be RED, WHITE, AND BLUE… I appear to be a somewhat hokey cook. Hmm. Who knew?
Month: June 2016
Veggie Frittata or What to Do with that Last Leftover Serving of Vegetables from Dinner the Other Night
A scant cupful of sautéed or grilled vegetables from last night’s dinner–-or even the night before’s. Eggs. Fresh tomatoes and basil. Or not. Maybe a little grating of cheese or a little chopped cheese that’s about to mold. Breakfast, lunch, or dinner is then served in under 5 minutes if you make your very own little vegetable frittata, which is just an Italian word for open-faced omelet. Have a little meat, too? Throw it in. Freshly cooked vegetables are good 3-5 days in the refrigerator. Cooked chicken, by the way, is ok for 3-4 days, too–as is cooked bacon. Using up your leftovers will make you feel better about living a green life and will make your wallet happy, as well. Continue reading
Garlic-Dill Salmon Spread with Salt and Pepper Crostini–Father’s Day Appetizer
My apologies if you received an unfinished version of this post earlier. Somehow instead of saving an edit, I inadvertently published the post. Please discard that mistake. Here’s the finished product that should make more sense!
I’m a fan of cooking once, eating three (five, ten) times and it’s true for fish, too. If I have leftover salmon –which we’re supposed to eat a couple of times a week–I often make soup or a salad. I DO realize salmon has hit this blog a few times lately, but somehow summer and salmon simply go together. I keep having bunches.
Cold Whole Lemon-Asparagus Soup with Wine–Some (Don’t) Like it Hot
It’s just beginning to warm up in Colorado Springs, but I’m already balking at long-cooking times and big plates of hot food.
Blooming milkweed with swallowtail in my yard. Read about it here.
Or maybe it’s time for Dave, my trusty sous and husband, to cook on the grill and give me a break.
Tuna-Cado Dinner: No-Cook White Bean Salad with Avocado and Tuna
If you’re like me, there are some days you will not be going to the grocery store. Maybe it’s Sunday and you know how crazy the parking lot is or perhaps it’s a warm Thursday night and you’ve had it. (What is “it?”) Could be you’re too busy enjoying the irises blooming for the first time in eleven years – below. Or you’re avoiding the mama robin nested outside your back door so you can work in the garden without her defecating on you. (Second photo below: Yes, she did this to me.)
In reality, you unthawed nothing because you were, uh, working, reading a sleazy novel at the pool, running kids, on a hike, at a meeting, or watching movies. Could be you’re lazy, which is an admirable once-in-a-while quality. Do cultivate it. You are not lighting the grill and you’re not opting out by ordering pizza or Chinese. You could eat a green salad. Again.
Our dogs always hope I go with the pizza idea as they get the crust.