Leftovers rule!

June 1, 2016

Yum. Yum on a plate. Make it soon. Leftovers worth having.

Yum. Yum on a plate. Make it soon. Leftovers worth having.

People. Make this salad. Make it as soon as you possibly can.

And then thank me.

Because this is one of the best quick little salads you can make when corn and tomatoes are in season, and it’s worth cooking extra ears of corn whenever you cook corn. And it’s relatively healthy for you. A serving has about 350 calories, but it makes a light meal, and it’s chock full of healthy Omega-Three fats.

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Avocados are good for you. Possibly they cancel out the bacon.

Avocados are good for you. Possibly they cancel out the bacon.

Stick an egg in it.

Actually, most of an egg. You want to separate off part of the white. Plop it in the natural cavity created by the excavation of the pit. Sprinkle it with some powdered pico de gallo seasoning (the only place I’ve ever found that stuff is in the Mexican food section at WalMart, but any pepper blend seasoning ought to work). Blanket it in a slice of cheese (butterkase in this instance). I have used grated Parmigiano, but the butterkase was there and sliced. Sue me. Bake it at 350 for 15 minutes for a slightly runny yolk.

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Bloodshed over lunch

July 5, 2013

Have you ever done something so spectacularly stupid that you almost have to step back in awe as you survey what an inexcusable dumbass you have just been?

(Raising hand, here. Ouch. That hurts.)

I had run across a recipe on the Interwebs recently for a BLT tostada. I was casting about for something for lunch, and I thought to myself, “Self? You have bacon. You have tomatoes. You have no lettuce, but you have avocadoes. And you have mayo and corn tortillas,”my go-to replacement for bread.

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Baked avocado with duck egg (yolk, mostly) and canteloupe. It's what's for dinner.

Baked avocado with duck egg (yolk, mostly) and canteloupe. It’s what’s for dinner.

OK, peeps, I have duly sampled the baked egg-in-an-avocado. And found it to be pretty doggoned good.

It was a duck egg. I had ’em. I halved an avocado, and as usual, one “half” was bigger than the other. I used the bigger “half,” stuck the pit back in the other one, and put it in the fridge.

And, since I don’t like egg whites (except when whipped and incorporated into something, or baked into a meringue cookie) I drained most of that off. I’d scooped about a teaspoon of excess flesh out from around the center (and discovered that Lucy loves avocado), and plopped the egg in it. Sprinkled on a little paprika, grated a tablespoon or so of parmesan cheese, and stuck it in the toaster oven to bake. And forgot to turn on the timer, so getting this one right will require a little more practice. I overcooked it, for my tastes. I was aiming for about softboiled egg consistency (a little past over easy runny on the yolk), but I was closer to hard-boiled. I’m thinking next time I’ll try about 8 minutes at 400; I think I went ¬†closer to 15, and possibly a bit over, this time.

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The day after photo. Probably looked better yesterday.

The day after photo. Probably looked better yesterday.

I was cooking dinner for a friend Sunday afternoon, and happened upon a gluten-free version of a favorite dessert that’s been featured on this blog, but not made in a while.

I had taken advantage of the confluence of blueberry and strawberry season at the Farmers Market, and had both. I decided I wanted a dessert that featured both, indeed celebrated both.

So I decided on a blueberry clafouti, topped with strawberries and whipped cream. It became gluten free, a fact I did not realize until this evening, when I dished up a leftover serving of it, when I inadvertently forgot the flour.

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Oh. Yeah. It rained all week. Lots. With thunder and lightning and wind and stuff.

I slept, mostly. Because it was that kind of weather. And watched college baseball and softball. And cooked, a little.

Memorial Day Concert. Perfect weather, good time.

Memorial Day Concert. Perfect weather, good time.

The Memorial Day concert was absolutely lovely. Small town America at its best, perfect weather, nice breeze, great dinner afterward if I DID cook it myownself. I only slightly charred one of the chicken quarters, not enough to harm it. With the potato salad and slaw and beans and strawberries for dessert, it was quite an excellent holiday meal.

Enjoying what will probably be the last of the strawberries this week; we might get one more week out of them, since it hasn’t been too hot. If I can grab one more weekend’s worth, I’ll get some extras and puree and freeze them. ¬†Good stuff later, in smoothies.

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I love it when foodie friends come to visit.

We start the day with a trip to the bakery and the Farmers’ Market, followed by an impromptu breakfast picnic of tamales and coconut macaroons, in the national park by a creek.

Don’t knock it if you ain’t tried it.

Then there was lunch:

We don't NEED no STEENKIN' lettuce!

We did not have any lettuce. We did not care.

And then there was dinner, which was steak and lobster and garlic mashed potatos and a slab of tomato and a slab of mozzarella for my fifth, I think, caprese this week.

We do not have photos of that, because, well, it was just too good to wait long enough to take one. Not to mention the plating lacked something.

And then there was this:

New pound cake recipe. Good stuff.

And a bottle of Francis Ford Coppola Rosso with dinner, which followed a couple of Yuengling Lagers during the cooking process.

We are replete.

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