My favorite grilled veggie sandwich:

Get (or make) two nice loaves of rustic bread.

Slice relatively thickly:
1 eggplant
2 zucchini
2 summer squash
1 big vadalia onion
4-5 big tomatoes

Coat with olive oil and season with salt and pepper. Grill.

Slice open loaves, layer veggies, and top with crumbled farmer's cheese. Cut into sandwich sized pieces. Eat up, or wrap in tinfoil and stick them in an insulated bag for a picnic lunch.

My old partner in crime, Lisa, was in town yesterday and I got to visit with her for the first time in 12 years. She's all kinds of good, but for the purposes of this post what you need to know is that she makes me laugh.


You can see more Peadoodles on her blog and in her zazzle shop. (Where 20% of her profits go to the United Nations World Food Progam. Told you she was all kinds of good.)

Saturday: Pick strawberries.



Sunday: Make strawberry honey butter.

2 cups strawberries

1 cup honey

4 sticks butter at room temperature

Combine strawberries with 2 tablespoons of the honey.

Bring to a boil and cook for 3-5 minutes, until thickened.

Let cool completely.

Add remaining honey.

Combine all ingredients in stand mixer and blend until completely incorporated.

Monday: Make English Muffin Bread to hold strawberry honey butter.

2 ¼ teaspoons yeast

1 cup flour + 1 ¾ cup flour

1 Tablespoon sugar

½ teaspoon salt

1 ¼ cup warm (not hot) water

Cornmeal

Combine the yeast, 1 cup flour, sugar, salt, and water in stand mixer bowl. Mix for three minutes. Add the remaining flour and mix until fully blended.

Butter a 1 ½ or 2 quart casserole dish well and dust with cornmeal. Add dough and arrange evenly. Sprinkle with cornmeal.

Cover with a light towel and let rise in a warm place for 1 hour, until bread roughly doubles in size. Some time midway, preheat oven to 400F. Remove the towel and bake until top is golden, about 30 minutes.

She sells sea shells...

The first nursing necklace I ever made was for Timmy.


He went from nursing to driving very quickly, but I hear he still remembers his necklace.

The self-portrait project continues...

Ever heard of something called the Internet?

Fajita. Fun to say, fun to eat.

Juice of two limes

3 tablespoons broth

¼ teaspoon ground red pepper

¾ teaspoon ground cumin

1 onion – thinly sliced

1 green pepper – thinly sliced

1 red pepper – thinly sliced

1 yellow pepper – thinly sliced

1 lb chicken tenders

1 teaspoon garlic powder

Combine lime juice, broth, cumin, and red pepper.

Soak veggies and chicken in mixture. (We do ours separately to accommodate the vegetarians.) You can let it marinate in the fridge ‘til you’re ready, or just start cooking if you’re hungry.

Cook in a wok or frying pan. Sprinkle with garlic powder.

Serve with:

Tortillas

Rice

Salsa/Hot sauce

Sour cream

Shredded cheese

Somebody else might just have scrolled right by this description. Not Rowan.



She ran for the camera.

I think this looks like fun.

Ok, Jon, I know I said I was projected out, but don't we need one (or two...) of these?

A view from the porch swing.

Things are happening.

This would be a very cool way to pretty up the concrete in our pool area....

(Don't worry, Jon, I'm all projected out. For now, anyway.)

Here's an easy recipe that'll put the basil growing in your garden to good use. We make a big batch of it to keep in the fridge, ready to toss on some pasta whenever someone's hungry. The recipe as written makes enough for about 3 boxes of pasta, so if you don't have the stream of hungry people coming through your house that we do, you might want to make a smaller quantity.


Sundried Tomato Pesto

12 ounces freshly grated parmesan
18-20 ounces sundried tomatoes in oil
4 cups fresh basil leaves
6 large cloves garlic
4 tablespoons pine nuts

Combine ingredients in the bowl of a food processor fitted with the chopping blade. Process until mixture reaches a smooth consistency and all ingredients are approximately the same size. (We don't have a food processor, but a hand blender does the trick.)

Add pesto to pasta, then add hot water to desired consistency. For one box of pasta I use about 1/3 of the pesto and 1/2 - 3/4 cup water. Garnish with some combination of grated Parmesan, pine nuts, and basil if you want to be all fancy like that.

Today I worked on some photos for SG4K. (Maybe you've seen the very informative flier regarding SG4K that's floating around the intornets?)

I'm not sure I captured just what they were looking for, unfortunately. My contact was extremely exacting. (Let me just pause to say that I do so hope it's quite obvious which definition I mean in this case: 1 : tryingly or unremittingly severe in making demands 2 : requiring careful attention and precision)

I must say I was surprised by the sad news about the potholders. One would think an item with such a plethora of uses would be a top seller. It does sound as if the situation is well in hand, however, and I'm beside myself with excitement about the possibility of a button!