Some days it’s all about the presentation, and some days it’s all about getting it into your face ASAP.
Today was the latter. Toasted sourdough, slathered with cream cheese, topped with fresh cherry tomatoes, sprinkled with black pepper, and splatted with balsamic vinegar.
The force is strong in me today… the force of procrastination that is. I should be grooming the dog. I should be doing laundry. I should be doing all sorts of things but the Fourth has distracted and inspired me.
Lunch today stars BB8 as BB-egg the deviled egg droid and Cheesy Tie Fighters made with cheddar crackers and chunks of havarti, glued together with cream cheese. Based on the true story of my morning of trying to avoid getting other things done.
It’s been ages! Life’s never-ending string of surprises sidetracked me for a while but I’m back. In my absence, I have given the website a bit of a sprucing up and I’m looking forward to sharing more food adventures. My waistline wants a break but we’ll do that gradually.
Thinly sliced square challah topped with slices of extra old cheddar, leftover fried mushrooms and put under the broiler until just melty. Seasoned with lots of freshly cracked black pepper and sprinkled with chopped arugula. Let’s meet again soon.
The first week back at school is always a bit of a mess. Early for some appointments and late for others, forgetting things and grabbing food on the go. The second week goes a bit more smoothly as we slowly get our groove back on. My groove also includes healthier eating.
Leftover quinoa tossed with tomatoes, green onions, and basil from the garden. Made a wee bit fancy with some cucumber, feta and balsamic vinegar. An easy “toss in whatever you’ve got around until you get your grocery groove back on” salad.
The holidays are officially over and the kids are back at school today. My tomato plants didn’t get the notice that the summer is coming to an end and I’m siding with them. At the rate they’re producing fruit we’ll be eating tomato this and tomato that well into October and I am fine with that.
A couple of handfuls of fresh-picked cherry tomatoes, sliced cocktail bocconcini, chopped basil, and a drizzle of balsamic vinegar. Here’s to keeping summer alive until the snow comes.
It’s Monday. Need I say more? I found myself starving, and running around, and trying to get things done on an empty stomach. It was too late for breakfast, too early for lunch, and I had too much to do to brunch. So leftover dinner for breakfast at lunch it is.
Cold sticky rice, avocado, crab, cucumber, and mayonnaise all wrapped up in nori, and served with soy sauce and wasabi. I’d eat that for breakfast, lunch, and dinner any day of the week.