Thursday, April 17, 2014
Wednesday, April 16, 2014
All discussed at more length here:
Tonight I added chunks of leftover cheesy polenta (spell check hint: tadpole).
I like to make extra polenta for lunches (well, yeah, I like to make extra of everything for lunches) but this time there was more than enough to make a whole nother meal.
But, if you slow-roast your veggies, there's enough time to make fresh polenta.
Serve with parmesan for grating and a salad.
Sunday, April 13, 2014
I made a dog and buns, potato salad and slaw. Not pictured: mushrooms and onions, a brat for the omnivore, sunshine, and beer.
Everything was great except I was talking to a neighbor and burned the brat. I should not be in charge of cooking meat. So it goes.
Here's the correct way to make your own veggie dogs. I take lots of shortcuts and it turns out fine. I'm not trying to make it look or taste like it's made of meat. If it tastes good, I'm happy.
You can also grill a carrot. Also very good.
Have we talked about steaming your hard-boiled eggs? Easier to get the timing right and easier to shell. Try it.