A couple of writer-friends came over today, so that we could all sit around and write, which was lots of fun, and also the perfect excuse for me to make hummus. It is simple, tasty, and encourages me to eat healthy veggies. The recipe I ended up with (after looking at a couple recipes on the internet and guesstimating how I might want to adjust things):
1 can of chick peas (aka garbanzo beans), drained
2-3 cloves garlic, chopped (mine were biggish cloves, so I used 2)
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I decided to roast some asparagus to have with dinner today. Topped it with gruyere cheese and ate it over a risotto cake with a fried egg. Yum!
I wasn’t in the mood for vanilla yogurt this morning, so I blended it with a bit of honey and some frozen fruit (mango, papaya & strawberry — my grocery store sells bags of this as ‘tropical mixed fruit’) and topped it with slices of nectarine.
Cinnamon Brown Sugar Ice Cream
After coming out of the ice cream machine, the mixture has to ‘set’ in the freezer for at least a couple hours, so I haven’t had a chance to taste the finished product yet. Preliminary tasting (i.e., eating what was left in the machine after transferring most of the ice cream to the freezer) suggests that this was a successful experiment. Dessert today will be ice cream, probably with sliced nectarine.
Fall in Texas is strange. The days are getting shorter, and some of the leaves have started falling off the trees, but the high temps are still almost 90 degrees. Coming from Seattle, my idea of fall involves cold rain, dark cloudy skies, and wearing a jacket.
More food photography:
Now, normally I’d call this creamy polenta, but seeing as how I’m in Texas, I think I’m obliged to call it grits. (I _think_ technically the difference between the two is in the grind of the cornmeal. …
Yogurt, topped with sliced bananas and drizzled with honey.
Heirloom tomato and balsamic-marinated mozzarella cheese, topped with purple basil. Pretty and tasty.
A rice crispy treat. As in, the wooden spoon is my treat for making rice crispy treats.
Amaretto French Toast
I had leftover French bread from dinner the other day, and one of my favorite ways to use up leftover bread is to make baked French toast. I’m also trying to use up various liquors, so as to avoid having to move them to Texas. The result? Amaretto French toast. (I don’t have a recipe, but for one _large_ serving: cut bread into cubes, place into one lightly greased (big) ramekin (or multiple little ones). Mix a couple eggs, some milk, a shot of amaretto, a couple teaspoons of …
Got to hang out with my CW 06 classmates Tina and Tina this weekend. Pictures on Flickr (http://www.flickr.com/photos/78523822@N00/sets/72157600481434273/). Highlights included:
– meeting the Clarion West 07 crowd
– delicious cheesy biscuits, courtesy of 2na.
– strawberry picking (and eating)
– pretty Birch Bay beaches
– ferry ride (complete with harbor seals, eagles, herons and baby sea gulls)
– baked french toast, courtesy of T1na.
– Sushi…where I discovered that I actually like sake. (It’s sweeter than I thought.)
So, good company, tasty food, …
