Thursday, September 30, 2010
Wednesday, September 29, 2010
Wishing you a sunny Wednesday!
Monday, September 27, 2010
Thursday- Chicken Pot Pie- a surprise two-fer
Friday: Caprese salad toasts and BBQ Flank Steak
Today we were introduced to the wonderful Draper Farm. It's really an incredible idea that I was so excited to learn about. Membership is free and after you attend a 1 hour orientation, you are allowed to go tot the farm at any time and pick your own organic vegetables. It's like having a farmer's market available 24/7. About a 15 min. drive from our house, you park at the end of a cul-de-sac and would have no idea it was there unless you knew about it. It's just in the middle of a residential neighborhood. We picked some super sweet tomatoes, green beans, chard, and summer squash.
Then from our own garden I picked a handful of basil and assembled a plateful of Caprese Salad bruschetta toasts. I also BBQd a flank steak (which I forgot to take a pic of)
Saturday Morning- French Toast
Using homemade bread from Uncle Bob, I made our standard french toast:
syrup (in the batter)
butter for frying pan
powdered sugar for sprinkling
Saturday dinner: Chow Mein w/teriyaki beef, Draper Farm green beans, and rice (for my DH)
Noodles from Costco
beef pre-cut from Trader Joe's
Trader Joe's Very Teriyaki sauce/marinade
Draper Farm beans
Jasmine white rice
Sunday dinner: Gnocchi with butter sage sauce, chard, BBQ flank steak (leftovers)
Whole wheat/potato gnocchi from Trader Joe's, cooked according to package.
3 TBS butter melted in saucepan, add 5 minced garlic cloves, 10 fresh sage leaves, chopped, and sprinkle with some salt. Cook for about 5 minutes until sage is sizzling and garlic is soft. Add drained gnocchi and fry gnocchi for about 4 more minutes.
Chard: cook for about 15 min. over medium heat with olive oil and garlic, add salt at the end (I also added some red pepper flakes for those who like it with a little kick)
And the steak, microwaved left overs from Friday night.
Monday: Pizza Night!
Smoky Veggie Pizza
Trader Joe's uncooked pizza dough, cooked for about 12 minutes before topping
Trader Joe's pizza sauce (in refrigerator section near dough)
Smoked mozzarella cheese (can find it at Trader Joe's!)
Saute in olive oil: 5 cloves garlic, half red onion chopped, 6 oz. crimini mushrooms chopped, handful of broccoli rabe chopped, salt and pepper.
Spread sauce on pizza crust. Sprinkle about half the cheese over the sauce. Spread sauteed mixture on top. Sprinkle rest of cheese. Bake at 450 for about 12 minutes.
Meat Lover's Pizza (aka- the one for my husband)
Trader Joe's pizza dough
Trader Joe's pizza sauce
Italian chicken sausage, casings removed, cooked
Pretty self explanatory! 450 for 12 minutes (after baking dough without toppings for 12 minutes, of course)
And I served a side salad of arugula and sweet mustard greens, abundant in our garden right now, with Draper tomatoes.
Sunday, September 26, 2010
above picture curteousy of Willow Decor
who also has a beautiful kitchen herself:
More to come.......
Wednesday, September 22, 2010
I steamed the beans for just a couple minutes, leaving them al dente. And I made two large salads with the greens and a simple oil/vinegar/s/p dressing. The kids devoured their beans in under 2 minutes, asking for more. Then they tried my salad and practically attacked me for it! I'd say it was a huge success. They look forward to picking more tomorrow night.
Since then we've picked arugula almost daily for our sandwiches or small side salads at dinner.
Ok, this post is getting long, but I still have more to tell you! So I had been waiting and waiting for my broccoli to start sprouting its crowns. Was this like carrots and they grow underground, no, right? Well where are the crowns? The leaves were huge, the plants were the tallest in the garden, shading the little carrot seeds I threw in for good measure. So then I looked at the tag and googled the name: broccoli spigariello. Turns out it's some prized California heirloom broccoli rabe, in which you eat the leaves! It doesn't grow crowns at all. The leaves taste like a sweeter version of broccoli. Who knew? And I guess people go crazy when they see it at the farmer's market....the website said to buy it up like crazy whenever you can. So the kids and I went on a harvest spree and picked tons and tons of leaves.
I cooked them in some olive oil until slightly crispy, then sprinkled on pepper and pink salt (a house fave) and drizzled on a tad bit of honey. Again, everyone was begging for more! So the next night, we had it all over again. And then again! We have a ton of broccoli spigariello, maybe I should start selling it at Lucas's lemonade stand.
Monday, September 20, 2010
My first two projects were the side of a kitchen cabinet and the side of our entry cabinet. The kitchen cabinet is for me! I get to write whatever I like on it, it's not at kid height! The entry cabinet is for the kids.
I cleaned the surfaces with a damp cloth. Then I rolled on the paint! No primer, no sanding, just used a foam roller and rolled it on. Two coats, 4 hours to dry between. We did the first coat in the 20 min. we had before soccer practice! Then for 3 long days the kids kept asking when it was ready to use...there is a 3 day wait period. When my son came home from school on the 3rd day he was quick to remind me this was the end of the 3rd day and it's time to color! So all 3 kids grabbed chalk at the same time and went to it. I was quite impressed, though....they divided the very narrow space (21 inches wide by 36 inches high) into 3 sections and each colored on their assigned area!I got to try it:
Then the kids took over:
In the kitchen:
....and next step (there's always a next step)-find dustless chalk!!
Now I'm going to work on my chalkboard handwriting skills!
Sunday, September 19, 2010
And we aren't totally thrilled with the paint color, a little too baby boy like and also with a hint of purple (no good!) So we're working on finding a new paint color. We'll put beadboard in to the chair rail height, painted bright white like the rest of the trim: BM Chantilly Lace.