Turkey-Pesto Meatballs
Little tubs of ready-made pesto were on sale at the grocery store, so I bought one.
Some ideas for what to do with pesto:
– roasted root vegetables (Brush chunks of potato, turnip, carrot, etc. with olive oil and roast in a 400 degree oven until tender on the inside and golden brown on the outside. Toss roasted veggies with a big dollop of pesto and a little bit of butter).
– pesto butter (Let butter come to room temperature, stir in some pesto, then …
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 decided to wander over to Zilker park to do a bit of photography this afternoon. Somehow, I thought since it was October (and somewhat overcast) the weather would be okay. Wrong. The temperatures are starting to cool down, and the evenings are very pleasant, but in the middle of the afternoon I’m better off staying indoors.
But I did get some pretty pictures of butterflies and flowers while I was out, so despite the heat it was a good trip.
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.
Pictures from my trip to Japan are up on flickr. I took lots of pictures early in the trip, but didn’t take as many pictures as I expected at Worldcon — the few that I did take at the convention are in the ‘Yokohama’ set.
