My Week in Food
Here’s a peek at what life in the kitchen (and out) looked like at our house, captured with my iphone.
One chilly afternoon called for a pot of soup. In this case, a Slow Cooker French Onion with cubes of crusty whole grain bread and a seal of bubbling Gruyere. It felt like dining in the Alps (not that I’ve ever been to the Alps or know what they eat there).
Lucky enought to get a dinner invitation to my cousin’s house where Uncle Garry made his killer crab cakes with a spicy guacamole. He sent us home with the leftovers. Score.
Trouble ahead, or least for my wallet. Discovered a new juice joint in my neighborhood called the Pressed Juicery. Unlimited samples, delicious juices, super nice people. I suppose I could have a worse addiction.
At least I’m sharing, in this case, I poured little glasses of spiced almond milk along with peanut butter and honey toast for an after school snack.
Had an impromptu, mid-week date night with Mr. Mom’s Kitchen. One of my favorite eateries had empty seats at the bar, a place that has a clever way of serving wine — by the ounce — charging you only as many ounces as you imbibe. Love that.
Saw a new recipe from Ellie Krieger (I heart her) for these Dark Chocolate Brownies and had to give them a go. The brownies are more wholesome than most, but plenty rich-tasting and chocolatey; more cake-like than fudgy.
Was feeling like Suzy Homemaker when I roasted two chickens. We had one for dinner, then stripped the meat off the bones from the other to use in lunches and meals throughout the week. I used the bones to make chicken stock.
Only I forgot the stock was bubbling on the stove until hours later when I discovered my pot, empty of liquid, the bottom burned, no stock. Suzie Homemade would never had made that mistake.
Rosie fell hard for the chopped Greek salad they were sampling at our local market and wanted to make it at home. We did and it’s worth repeating: 2 medium chopped red or yellow bell peppers, 1/2 chopped English cucumber, 1/2 medium diced red onion, a few ounces feta cheese, a splash of olive oil and red wine vinegar, salt and pepper to taste. Take it a step further by “pickling” the red onion in a teaspoon of sugar, salt, and 1/4 cup of vinegar for 30 minutes before adding it to the salad (discard the pickling liquid). Yum.
How was your week in food?