deviled eggs

I used to seriously dislike deviled eggs.  I couldn’t even be next to someone who was eating them – watching them squish down on a mayo-laden egg thing – blech.

Not anymore.

I blame (or thank) my sister-in-law. During our last visit, she put out a tray of them, complete with the classic paprika sprinkle on top. Not only were folks happy, they ate copious amounts.

Clearly I was missing something.

So I decided to make some – a lighter version with less mayo and yolks.

I used six hard-boiled eggs, but only incorporated two yolks. I mashed them with an entire avocado, a squeeze of fresh lime juice, fresh ground pepper, kosher salt, and a small dollop of mayo. I had cilantro on hand, so on it went.

These I liked. Simple and light.  Now squish down and enjoy!

–tsp

 

 

 

croutons

Homemade croutons are a staple in my kitchen. Once you make your own, you’ll never want to buy processed bags of them again – no caramel color here.

These adorned a caesar salad.

Slice a baguette into thin rounds, spread on a baking sheet, and brush with canola oil (I prefer this neutral oil, but the choice is yours).  Season with kosher salt, pepper, and a dusting of garlic powder. Slide into a 300 degree oven and cook until just crisp and lightly browned.

-tsp

 

cookware

Antique stores are a great place to find top notch cookware at a fraction of the price.  In near perfect condition, I picked up this piece of Le Creuset for $30.00.  It has quickly become my favorite sauce pan.

This Wagner cast iron pan needed a little TLC, but for $16.00, it was well worth it.  Thick, peeling layers encrusted the exterior, and the interior had some rust spots (wish I took a before photo).  To bring it back to almost new condition, we placed it directly on a wood fire (used our old grill) for one hour.  After it cooled, we used a wire brush to remove any remaining debris.

We needed to do a few rounds in the oven to reseason it properly, but this is the result:

Pretty outstanding, don’t you think?

 

–tsp

Cheese & Cured Meat Board

I love a spontaneous get together with friends.  And what I’ve learned is I can put together a cheese, meat, and whatever else I have on hand board in about 10 minutes (okay, more if I have to go to the store to get the ingredients).

Simple. Elegant. The perfect accompaniment to some craft beer and chilled wine.  And when you have a spread like this, no one’s looking for dinner.

This board includes:

Cotswold & Piave

Prosciutto, Salami with Black Pepper, Capicola

Homemade Crostini (extra virgin olive oil, salt, pepper, garlic powder)

Jarred Roasted Red Peppers

English Cucumber

Red Grapes

A spontaneous get together is my favorite kind because there’s no time to worry about a menu and putting together a complete dinner.  It’s about friends first and food second.  But as pictured above, it can really be about both.

–tsp

Baby Ginger

This past September, baby ginger was readily available at our local farmer’s market.

I bought a bunch (how could you not — look at that) and cut it into one inch chunks.

Into my freezer it went.

Hot water with ginger, lemon, and honey?  Yes, please.

Stir-fry with assorted vegetables, ginger, and tofu?  Okay.

Happy to have baby ginger on hand whenever I need it. Let’s just say I break into a happy dance often.

–tsp

 

Animal, Vegetable, Miracle

I first read this nonfiction narrative by Barbara Kingsolver when it was released in 2007.  It had such an impact on me that I’m about to read it for the third time.  It chronicles her family’s one year commitment to eating locally.  What they can’t grow themselves, they either buy locally or simply go without.

I am energized by this book.

My passion to eat local, focus on foods in season, and seek out family farms that make the well-being, happiness, and health of their animals a priority is kicked up a notch by the end of each chapter.

You can learn more about Animal, Vegetable, Miracle: A Year of Food Life, here.

In the meantime, here’s the result of a trip to our local farmer’s market.  Pretty spectacular.

Why, Hello

This beautiful creature visited my garden this morning.

I simply said, “Why, hello.”

Then we both went our separate ways.

The end.

Oats & Whatever Cookies

These cookies might not be the prettiest, but they are outstanding with a cup of coffee in the morning or as an afternoon pick-me-up.  I call them Oats and Whatever Cookies because they provide the flexibility to add whatever you want: nuts, chocolate chips, raisins, etc.  Today, I added chocolate chips.  I made a small batch (about 15 large cookies) and the recipe reflects that amount.  Adjust the recipe to suit your needs.  And take note — these cookies are fairly heavy and dense.  Enjoy.

• 1/2 cup apple sauce
• 1 ripe banana
• 1/4 cup water
• 1/4 cup of granulated sugar
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon cinnamon
• 3/4 cup flour
• 1/2 teaspoon baking soda
• pinch of salt
• 2 cups of oats
• handful of whatever (i.e. chocolate chips)

Preheat oven to 350 degrees.

Mix together the sugar, flour, baking soda, salt, and cinnamon.  Using a fork, mash the banana.  Add the water, apple sauce, and vanilla to the banana and combine.  Slowly stir in the dry ingredients.  Once well combined, stir in the oats. It will be a thick consistency, but should mix together well (the oats should all be moist).  Add your whatever.  Mix again. Place spoonfuls (large dollops) onto a cookie sheet lined with parchment paper. Bake for 10-13 minutes.

sun

I recently captured this image on a bitter cold morning.  The sun was streaming in the window, brilliantly illuminating a vase that shares its face. Stunning. Serene. A perfect start to the morning.

tsp