Cooking
Happy House-iversary to us!
It's exactly one year since we bought the house, and we still love it. We're still working on it, but it's more and more 'ours'.
To celebrate, I made a special dinner for us: wild rice, cooked in vegetable boulion, with pecans; a spring mix salad, and puff pastry chicken.
Such a lovely meal.
This is something I love to make; for Matt, lay a slice of proscuitto down on the puff pastry, then the chicken, followed by another slice of proscuitto, topped with several slices of Gruyere. Fold the pasty into a pocket. For me, a Veat breast, topped with Morningstar Farms bacon and Gruyere.
(And for Alex, I did one up with a Morningstar Farms Chik pattie, with Gruyere and Bacos.)
This is the veggie version.
- What I Ate
Sam decided to record everything she ate last week, and I agreed to join in. I did not photograph drinks, because I'm very much a water, tea and milk kind of person...and that gets boring. I'm ashamed of the food below: I don't usually eat...
- Ham And Gruyère French Toast Sandwiches
How decadent does that sound? We love ham (ok, veggie ham for me, and prosciutto for Matt) and Gruyere, and we love French toast. Putting those two together? Brilliant! A recipe from Food & Wine (sorry, guys...), it's layers of your-choice-of-ham-product...
- I Thought I Had An Appetite For Destruction, But All I Wanted Was A Club Sandwich...
Oooh, yum! Toasted bread lightly spread with mayo, topped with crisp lettuce and tomato slices, more toasted bread, more lettuce, then sliced (cooked, duh) chicken and bacon, top with final piece of toast. Quarter, impale with cute toothpicks topped...
- Happy Halloween
So, since we're taking Alex out for (his very first) trick-or-treating tonight, I made our Halloween 'feast' Sunday night. Dinner was 'Mummy (Veggie) Dogs'; squares of puff pastry, topped with a small dab of tomato sauce, a Morningstar...
- How About Italian?
Another almost stove-free dinner; an antipasto platter for Matt Friday night. There's prosciutto, pancetta wrapped around bits of mozzarella and cooked just enough, cervelat, Parmegianio-Reggiano, cantaloupe, roasted red peppers, black olives, artichoke...
Cooking
Celebratory Dinner
Happy House-iversary to us!
It's exactly one year since we bought the house, and we still love it. We're still working on it, but it's more and more 'ours'.
To celebrate, I made a special dinner for us: wild rice, cooked in vegetable boulion, with pecans; a spring mix salad, and puff pastry chicken.
Such a lovely meal. This is something I love to make; for Matt, lay a slice of proscuitto down on the puff pastry, then the chicken, followed by another slice of proscuitto, topped with several slices of Gruyere. Fold the pasty into a pocket. For me, a Veat breast, topped with Morningstar Farms bacon and Gruyere.
(And for Alex, I did one up with a Morningstar Farms Chik pattie, with Gruyere and Bacos.)
This is the veggie version. - What I Ate
Sam decided to record everything she ate last week, and I agreed to join in. I did not photograph drinks, because I'm very much a water, tea and milk kind of person...and that gets boring. I'm ashamed of the food below: I don't usually eat...
- Ham And Gruyère French Toast Sandwiches
How decadent does that sound? We love ham (ok, veggie ham for me, and prosciutto for Matt) and Gruyere, and we love French toast. Putting those two together? Brilliant! A recipe from Food & Wine (sorry, guys...), it's layers of your-choice-of-ham-product...
- I Thought I Had An Appetite For Destruction, But All I Wanted Was A Club Sandwich...
Oooh, yum! Toasted bread lightly spread with mayo, topped with crisp lettuce and tomato slices, more toasted bread, more lettuce, then sliced (cooked, duh) chicken and bacon, top with final piece of toast. Quarter, impale with cute toothpicks topped...
- Happy Halloween
So, since we're taking Alex out for (his very first) trick-or-treating tonight, I made our Halloween 'feast' Sunday night. Dinner was 'Mummy (Veggie) Dogs'; squares of puff pastry, topped with a small dab of tomato sauce, a Morningstar...
- How About Italian?
Another almost stove-free dinner; an antipasto platter for Matt Friday night. There's prosciutto, pancetta wrapped around bits of mozzarella and cooked just enough, cervelat, Parmegianio-Reggiano, cantaloupe, roasted red peppers, black olives, artichoke...