Today’s post should be renamed MY WEEK IN CARBS considering the dietary imbalance in our household at the moment, something that became quite clear looking back at the assorted snapshots from the week.
The carbathon began with a mad scramble to pull together a quick dessert for friends coming over for some holiday cheer. Virginia and I got out the candy canes, which she smashed into smithereens using a heavy mallet.
Swirled the candy cane crumbs into vanilla frozen yogurt leftover from these Eggnog Floats and then set the Peppermint Fro Yo in the freezer to firm up. Voila: a low-fat holiday dessert.
Our friends arrived with a jar of this deliciousness, Black Mission Fig and Maple Preserves. Love the charming Weck canning jar nearly as much as I love what’s inside.
Speaking of good gifts, this came in the mail from my brother and his restaurant partners: a DIY kit for Pasta alla Amatriciana. Included was a jar of tomato conserve, a vial of hot chili oil, a package of imported spaghetti, and a recipe. How cute is that?
Hosted a cookie-making party featuring these Swedish Ginger Cookies. The recipe has been in my holiday repertoire for 15 years and makes excellent crispy gingerbread cutouts.
Found the toaster oven worked like a charm for this breakfast pizza on whole wheat lavash. Here you’ll find a quick how to.”
We did manage some vegetables this week, only in this case, accompanied by a cheddar cheese sauce that Rosie made (with a little tutoring). I’ve never seen the kids take down a head of cauliflower so fast.
What kind of cooking did you get up to this week?