July 2008


Can’t say there was much to this recipe–we just loaded up 2 aluminum foil pouches and sat them on the grill for 40 minutes.  One with scallions, zucchini, tomatoes, carrots, lemon juice, oil, rosemary and thyme.  The other with potatoes, onion, and a bit of salt & butter.  Then we plunked down some fish–trout–with a little bit of butter to finish it all.

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I love pesto.  I mean *seriously* love it.  I love pestos of all kinds.  One of the best things about pestos during summer is that you don’t even need to warm them and heat up the kitchen.  Just blend the raw ingredients and serve at room temperature over recently drained pasta.  We made a delicious asparagus pesto a few nights ago.

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Try as I might, I couldn’t get through all the amazingly delicious strawberries I got from the farm share this week. Not having R. here this week makes eating all the produce a real challenge. So, rather than freeze the strawberries (which always winds up a disappointment), and since it’ll be a few days until we’re ready to make bread again (the yeast is still growing) I decided to make some muffins this morning. I did a quick search for “best muffins ever” and came up with this recipe, then upped the ante by making it vegan (just use soy milk, and leave out the egg altogether.) If I were to do it over again, I would’ve added some cinnamon and just a little vanilla. But it’s muffins galore for me until then!

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