What did you eat today?
Breakfast: Eliza invented chocolate nib waffles. Let the world pause to write this day down in the annuls, ’cause they were damn good.
Lunch: Taco bar at friend’s wedding reception
Afternoon snack: Cake, brownies, and cookies at same
Dinner: Ahi, along with salad, avocado, egg, beans, bread.
Dessert: Princess cake.
Breakfast: Grapenuts, Cranberry juice, fresh strawberries
Lunch: Peanut butter and jelly sandwich
Afternoon snack: Ho ho ho! I brought in the experimental peppermint patty tart. Through a heroic effort, I kept secret until 1:30. And there was much rejoicing. There was also a bunch of dark chocolate that other people had busted out to make up for their disappointment.
Dinner: Pasta with fresh tomatoes and basil
Dessert: None. Can you believe that shit?
Breakfast: Grapenuts with cranberry juice and fresh strawberries
Morning Snack: Some sort of chocolate-currant roll thing. In a conference all day, I needed it.
Lunch: Turkey sandwich. Oh yeah, and a ham sandwich. Conference, again.
Afternoon snack: Chocolate chip cookies. Are all day conferences great, or what?
Dinner: Gorgonzolla zucchini pancakes. Soon to be on Flourarrangements
Dessert: Chocolate whiskey bundt cake
Breakfast: Grapenuts with cranberry juice and fresh strawberries
Lunch: Chicken guacamole sandwich
Afternoon snack: Chocolate. We’ve been good around work at not buying candy, but some days, you just need some
Dinner: Gorgonzolla zucchini pancakes. The garden is full of zucchini; time to get creative. (modified from Joy of Cooking)
Dessert: Chocolate whiskey bundt cake
Breakfast: Grapenuts with cranberry juice and fresh strawberries
Lunch: Pork chili verde burrito from Burrito Express
Dinner: Salad (from the garden) and an artichoke
Dessert: ice cream and some of this hot fudge I just found in the fridge
When I looked for some kind of vegetable to serve with our leftover pork the other day, all I found was a bag of carrots. I don’t usually think about cooking carrots, but since I didn’t have anything else, they had to do. I wanted to make something fast and easy, so I reached for Cook’s Illustrated Quick Recipe Cookbook. To my delight, this recipe produces tender carrots with a sweet, bright flavor. I used yellow, orange and red carrots, so they looked impressive as well.
I now see carrots in a new light. Of course I’ll be making glazed carrots again soon, but now I’m on a mission to find new ways to prepare carrots. Please share your favorite recipes.