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If this post is random, it must be Monday
Mar. 30th, 2009 10:26 amHave I mentioned that I used to not like people touching me?
( Take your filthy paws off my silky drawers )
M.
( Take your filthy paws off my silky drawers )
M.
Squid defeated. Cue the salmon.
Mar. 18th, 2009 09:42 amMuch less miserable today. I think aquafit and a nice grilled salmon dinner (see below), plus all your *hugs* and kind words did the trick.
Question for you: What does the phrase "stick to your knitting" mean to you? Don't google it, just give me your gut reaction.
Also, I'm crushing hard on Kings. It's like...The West Wing meets The Godfather by way of the Old Testament. And Smallville. It's also like nothing I've ever seen on television. I think I might be in love with it.
Thirdly (or fourthly):![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
webbgirl wrote a gorgeous little commentfic. It's one of the best Gibbs character sketches I've read. Period. Go and read Fair Winds and Following Seas, then send her some love.
There was something else...umm. Oh, right. There's a guy at work named Tony DiNardo. *teehee*
( Mmm. Salmon )
M.
Question for you: What does the phrase "stick to your knitting" mean to you? Don't google it, just give me your gut reaction.
Also, I'm crushing hard on Kings. It's like...The West Wing meets The Godfather by way of the Old Testament. And Smallville. It's also like nothing I've ever seen on television. I think I might be in love with it.
Thirdly (or fourthly):
webbgirl wrote a gorgeous little commentfic. It's one of the best Gibbs character sketches I've read. Period. Go and read Fair Winds and Following Seas, then send her some love. There was something else...umm. Oh, right. There's a guy at work named Tony DiNardo. *teehee*
( Mmm. Salmon )
M.
Tasting summer
Jan. 19th, 2009 05:48 pmIt has been snowing almost non-stop for the past four days. The temperatures have gone up a little from the insane (for Toronto) lows of last week.
But it's still freaking cold and miserable.
And this is why I love the freezer.
The freezer makes it possible to enjoy summer in the form of the Roasted Cherry Tomato Sauce I made from multi-coloured farmer's market cherry tomatoes last summer. It also makes possible the addition of the delicious tomato and basil sausage we got from our favourite farmer's market meat vendor.
Taste of Summer Sauce
Serves 4
4 cups cherry (or grape) tomatoes, halved
4 cloves garlic, sliced
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tsp minced fresh rosemary
1/2 tsp salt
pinch hot pepper flakes
Pre-heat oven to 400F.
On a non-stick baking pan or ovenproof dish (about 13x9, but anything largeish will do), toss together all of the ingredients. Roast until the tomatoes are shrivelled, about 25 minutes.
You can serve it immediately over the pasta of your choice (I use multigrain linguine) and top with grated parmegiano reggiano. The original recipe (from the October 2008 issue of Canadian Living) suggests crumbled goat cheese and olives. *shudder*
I also like to toss in the aforementioned sliced tomato-basil sausage.
This sauce FREEZES BEAUTIFULLY! I doubled the recipe and scooped Weevil-sized portions into ziplock sandwich bags and it still tastes amazing! It also looks so pretty with the yellow and red tomatoes. You can also make it with the regular cherry tomatoes that are available year-round.
The real proof that this is a great recipe? K doesn't even LIKE tomatoes and she laps this up.
M.
But it's still freaking cold and miserable.
And this is why I love the freezer.
The freezer makes it possible to enjoy summer in the form of the Roasted Cherry Tomato Sauce I made from multi-coloured farmer's market cherry tomatoes last summer. It also makes possible the addition of the delicious tomato and basil sausage we got from our favourite farmer's market meat vendor.
Taste of Summer Sauce
Serves 4
4 cups cherry (or grape) tomatoes, halved
4 cloves garlic, sliced
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tsp minced fresh rosemary
1/2 tsp salt
pinch hot pepper flakes
Pre-heat oven to 400F.
On a non-stick baking pan or ovenproof dish (about 13x9, but anything largeish will do), toss together all of the ingredients. Roast until the tomatoes are shrivelled, about 25 minutes.
You can serve it immediately over the pasta of your choice (I use multigrain linguine) and top with grated parmegiano reggiano. The original recipe (from the October 2008 issue of Canadian Living) suggests crumbled goat cheese and olives. *shudder*
I also like to toss in the aforementioned sliced tomato-basil sausage.
This sauce FREEZES BEAUTIFULLY! I doubled the recipe and scooped Weevil-sized portions into ziplock sandwich bags and it still tastes amazing! It also looks so pretty with the yellow and red tomatoes. You can also make it with the regular cherry tomatoes that are available year-round.
The real proof that this is a great recipe? K doesn't even LIKE tomatoes and she laps this up.
M.
Mmmm. Guac.
Jan. 6th, 2009 12:33 pmGuacamole is my new favourite food.
I don't know why, exactly.
I had a craving for guac before Christmas, so I made some to feed the peeps that came over on Christmas Eve. It was spectacular. I'd never made it from scratch before (and I don't know why because it's stupid easy), and it was just that good.
Here's the recipe (from the America's Test Kitchen Cookbook)
3 ripe Hass avocados*
1/2 of a red onion, diced (I use a little less, YMMV)
1 - 2 cloves garlic, minced
1 jalapeno pepper, diced
1 tbsp lime juice
1/4 cup cilantro, chopped (again, I use a little less)
Salt to taste
Remove the seeds and scoop out 2 of the avocados. Mash them up and add the onion, garlic, jalapeno, lime juice, cilantro, and salt. Dice the third avocado and stir it in to the mashed mixture for texture. You can cover it tightly with cling film and keep it in the fridge for 24 hours. A splash of lime juice before serving will amp up the flavour if it's been stored overnight.
That's it.
So. Good.
This week for lunch we're having guacomole and shredded chicken in whole wheat tortillas. I think this would also be good with black bean dip or refried beans in addition to or in place of the chicken.
Seriously. And the guac is such a pretty colour. And it tastes so ripe and green and fresh in the dead of winter. Mmmm. Guac.
M.
*You can ripen avocados overnight by placing them in a paper bag with an apple. Avocados will not ripen in the fridge.
I don't know why, exactly.
I had a craving for guac before Christmas, so I made some to feed the peeps that came over on Christmas Eve. It was spectacular. I'd never made it from scratch before (and I don't know why because it's stupid easy), and it was just that good.
Here's the recipe (from the America's Test Kitchen Cookbook)
3 ripe Hass avocados*
1/2 of a red onion, diced (I use a little less, YMMV)
1 - 2 cloves garlic, minced
1 jalapeno pepper, diced
1 tbsp lime juice
1/4 cup cilantro, chopped (again, I use a little less)
Salt to taste
Remove the seeds and scoop out 2 of the avocados. Mash them up and add the onion, garlic, jalapeno, lime juice, cilantro, and salt. Dice the third avocado and stir it in to the mashed mixture for texture. You can cover it tightly with cling film and keep it in the fridge for 24 hours. A splash of lime juice before serving will amp up the flavour if it's been stored overnight.
That's it.
So. Good.
This week for lunch we're having guacomole and shredded chicken in whole wheat tortillas. I think this would also be good with black bean dip or refried beans in addition to or in place of the chicken.
Seriously. And the guac is such a pretty colour. And it tastes so ripe and green and fresh in the dead of winter. Mmmm. Guac.
M.
*You can ripen avocados overnight by placing them in a paper bag with an apple. Avocados will not ripen in the fridge.
