In September as the peaches wane and the apples are just ripening, here in Colorado we have trees and trees full of plums. These aren’t the big old black, handful plums we see a bit later on, but rather are the small dark purple, firm-when-ripe Italian prune plum. While excellent for snacking, perhaps they’re even better for baking since they tend to hold their shape and aren’t overly sweet. You might think of plums as the fall bag-lunch fruit —and I do, too— but for the past few years I find I adore a beautiful plum tart or, in this case, crostata.Continue reading
Most months there are probably a couple of roast chickens on the menu at our house whether it’s winter, spring, summer, or fall. They may be slid unceremoniously onto the grill by husband Dave with only a fast slick of olive oil and a free-handed shower of salt and pepper (see below).Continue reading
Occasionally necessity really is the mother of invention. A couple of containers of late summer ratatouille still in the fridge wondering if I’d forgotten them. (I hadn’t. That stuff’s pure gold.) Raw shrimp on sale at the store that jumped into my cart. A lonely sauté pan on the stove. An empty tummy.Continue reading
Dave and I love to go out for breakfast. It’s not that we don’t like to cook breakfast at home; we do. In fact, I cook breakfast many mornings.Continue reading
Just a quick post this morning…
There’s always something precious stowed away in the fridge after a holiday. I won’t dare call them leftovers, as that word has a nasty connotation to a lot of people who, in fact, frequently state, “I don’t like leftovers.” Think about a ham bone that will soon grace a pot of bean soup, Thanksgiving pumpkin pie waiting for Friday’s sweet breakfast, or the Christmas roast beast chilled and ready for late night sandwiches.Continue reading
The blog, Dave, doggies, and I are on vacation for a bit. See you soon!
Omelets are the perfect example of,
If at first you don’t succeed, try, try again…
Only you can eat the sad-looking/happy-tasting evidence over..and over…and over. No matter what, you’ll have breakfast, lunch, or dinner in under a couple of minutes because omelets are perfect for any meal and maybe especially so during hot muggy summer days. They’re also inexpensive, healthy, full of protein, and encourage creative invention. Leftover chicken and cheese? Stuff that in your omelet. A bit of salsa along with a half piece of grilled zucchini? There you go. Nothing at all but parsley? You have an herb omelet. Not even a sprig of parsley, but a tablespoon of sticky jam at the bottom of the jar? That, too, makes for a tasty omelet filling.
There’s nothing like going away. And little as wonderful as returning home.
Why are Black Eyed Peas especially lucky for New Year’s Day? Maybe because they taste so wonderfully earthy-good….but if you look it up: