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Roasted Garlic and Yellow Tomato Soup
Order Zopiclone Online We’re a finicky lot here in the Pacific Northwest. It’s true that it rains a lot in the winter, so we crave sunny and warm days. We had a especially beautiful and unusually warm summer this year, but with many 90 degree days (which we’re just not used to here), slaving in front of a hot stove has been the last place anyone wanted to be. That said, some may be grateful for the fall weather that is setting in. Personally, I am sad to see the warm temps go, but there are plenty of things to get me excited about fall, like getting to wear my hand knit sweaters and favorite boots and…
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2019 Goals
https://www.donnanuragica.com/regioni-storiche/planargia/ January 31, 2019
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Maple Glazed Carrots
I’m ba-ack… from Vermont and the wedding, which was lovely and wonderful, but more on that later! Now that things have calmed down a bit though, I can finally get back to blogging, which feels good! I have so much I want to share about the wedding, but am waiting on photos, so in the meantime, let’s talk about what survived in my garden while I was gone. Carrots! My carrots were looking pretty good before I left and I was happy to find that they all kept well underground while I was away. I canned 6 pints of spicy pickled carrots, with the biggest carrots I harvested, but there…
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Broccoli and Roasted Garlic Quiche
Zolpidem 5Mg Order Online One of my favorite things to make in the Summer is quiche with broccoli from the garden and eggs from our chickens. I just made two of these for a baby shower brunch last weekend and they were a big hit. The secret is the homemade crust and the farm fresh eggs. Also, to avoid cow’s milk dairy, I make mine with soy creamer and goat and sheep cheese. And yes, it still tastes delicious and firms up just like it would with real milk. People are often impressed that I make my own crust. I should just take the compliment, but usually don’t, because the crust is so easy…
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Peeling Tomatoes
I just harvested the last of my tomatoes for the year, so it’s tomato sauce canning time! Since tomatoes ripen at different times, I freeze my tomatoes as they ripen, so that (hopefully) by the end of the season, I will have enough to make sauce. This year, I ended up with two full gallon bags of frozen Roma tomatoes and about another 3 lbs. of fresh tomatoes, so about 9 lbs. of tomatoes total. I have a food mill (my “Sauce Master” ) that removes the skins and seeds at the same time, and leaves you with a tomato purée, with no chunks. I wanted a chunkier sauce this time and…
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Pesto Eggs
https://dmisalud.com/contacto/ A lot of the things I cook are interpretations of meals I’ve had in restaurants and have recreated at home. Inspired by a breakfast I had at the Streamliner Diner in Bainbridge Island, WA, my version of their Green Eggs and Cheese Scramble, I just call Pesto Eggs. This time of year is perfect for making pesto eggs, as my basil and tomatoes are usually both ready for harvest right at the same time. It’s actually been consistently warm and sunny in Seattle this Summer, so I am having a great tomato season this year. We have tons of huge, delicious tomatoes right now! PESTO EGGS Equipment needed– Food processor…
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Swiss Chard Ravioli
I’ve been cooking up a storm lately, since there is so much good stuff in my garden to be harvested and eaten. I always plant way too much Swiss chard, so I have to get creative with how to use it up. My favorite way to cook most types of greens is to braise them. Homemade pasta is delicious made with farm fresh eggs. Ravioli freezes well. That said, my favorite go-to recipe for preserving my abundant Swiss chard harvest is Swiss chard ravioli! My pasta maker, that Matt bought me, only gets used a couple of times a year, but I think he got it for around $40, so it’s worth having.…
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August Cook the Books: Sweet Cream and Sugar Cones- Balsamic Strawberry Ice Cream
Okay, so I lied. I said I was going to experiment with other non-dairy milks and I didn’t. I did make more ice cream from Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery for this month’s Cook the Book’s cookbook challenge. I made the balsamic strawberry ice cream on page 138. Since I had leftover coconut cream and didn’t want to waste it, I used pretty much the same formula as last time: part coconut cream and part soy milk. I think I used about 1/4 cup more soy and 1/4 cup less coconut milk this time, but that was the only change I…
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August Cook the Books: Sweet Cream and Sugar Cones- Basil Ice Cream
Finally, it’s August! Time for August’s “Cook the Books” pick, Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery! In case you are just tuning in, Cook the Books is a year-long cookbook challenge, hosted by Meg of Grow and Resist and Briggsy of the blog Oh, Briggsy. Meg and Briggsy have chosen a cookbook a month to cook from and participants in the challenge are featured in a round-up at the end of each month. One of the great things about “Cook the Books” is that it is set-up to where you don’t have to participate every month, so there is no pressure there.…
