Squid, Grapefruit and Avocado
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Squid, Grapefruit and Avocado
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Recipe by Gill Meller from River Cottage, August 2014.
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Beside the Counter
Image by John Loo
The yellow card with red ink has 70s written all over it. This stuff was found between the cabinets at the wall. I’m surprised that something could slip into there.
Sunnyvale, CA
Ham and Cheese omelette
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Just a basic omelette. I had this for lunch today. The recipe can be increased or decreased as needed. Since this was just for me I used three eggs. Beat the eggs with a splash of milk and pour into a hot (medium-high heat) frying pan sprayed with Pam (or oil, or butter, whichever you prefer).
When the eggs start to cook, I add diced ham (today, I cut it into strips instead of cubes). Then I sprinkled generously with shredded sharp cheddar cheese. Just as it looks about done, I take it from the stovetop and put the skillet into the oven with the broil setting on. Just for a few moments, to melt the cheese all the way through and to brown the eggs ever-so-slightly.
Don’t leave it in there long- less than two minutes at the most. Then, back on the stovetop to use a spatula to flip half of the now cooked omelette onto itself.
Then, gently slide onto a waiting plate and enjoy!
I’ve made this same omelette in a larger frying pan with as many as six eggs. I’ve also used pepperoni and mozzarella, or even diced up hot dogs and Velveeta cheese.
Bete-Noir
Image by Aaron E. Silvers
Secret family recipe handed down by my Grandma Lorraine to my mom, who gave it to me. Let’s just say it has 6 eggs and a whole lot of bittersweet chocolate. It’s way too sinful, but it’s so tasty. You’ll blow all your Weight Watchers Points on one piece
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CranberryScones_aimeeharrison
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Food – Summer Pudding
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Food – Summer Pudding
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mikaeladanvers.com/food/yummy-summer-pudding-recipe/
Pretzel Recipe
Image by sisterbeer
If anyone is interested. We’re making them again tonight. I’m tweaking the recipe just a little: instead of boiling 10 C of water plus 2/3 C of baking soda, I’m only going to boil 5 C with 1/3 C. Since you’re boiling each pretzel alone, you just don’t need that much to get it done. And we’re going to go with 16 pretzels this time instead of 8…we don’t need them to be gigantic. Also–you can’t see it here–this recipe called for the parchment to be brushed lightly with oil. I’m not going to do that this time because it really turned out to be unnecessary.
