happy summer! here is an old post that has been hanging out in my archives waiting for me to finish it. (see, i try!)
the post for this recipe was initially inspired by my mother’s visit during her spring break (mom is a teacher and i should also add she is a proud union rep for her local). mom brought salmon (fresh! smoked! canned!) and i’ve been riding the thin line between gobbling it all up and trying to make it last. now that i’m down to the final can of salmon, good news is here! my parents have been fishing up a storm and have canned and smoked and frozen the hell out of those salmon and a box will soon be on route. that last can will be history today as i await home smoked (my parents make the best!) and home canned salmon.
oops. i abandoned you all again.
in all honesty, i don’t understand how people manage to keep updated on their blogs if they have full time jobs that take them out of their household. i suppose it doesn’t help when you have interests that take time after work and a bike that takes an hour to get work work either.
well, i can tell you that this recipe is part of a dinner worth waiting (maybe not quite three months) for. i got a little bit crazy and bought some haloumi cheese that was $9 for 8 ounces. i know its crazy but have you had haloumi cheese? first of all, its grillable. so it’s perfectly crispy and warm while being salty and creamy at the same time. ohhhhh haloumi. add to that meal some tapenade and spinach salad and you are set for a warm summer meal. Continue reading
remember my lament last month about being so sick of the all-i-eat-for-breakfast-overnight-oats. not to bad mouth the oats, they’re really tasty and so easy to make. but man, it gets old after a few months. even after seeping your almond milk in lavender or adding nuts on top, there’s only so much you can change.
i first made these last month as an attempt to mix up my breakfast routine and it worked out great! it requires more prep than the oats, but it can all be done in one foul swoop on a sunday night. three of these constitutes breakfast but i prefer to round it out with two plus a piece of fruit. Continue reading
happy anniversary of the postal strike of 1973! (you thought i was going to say happy st. patrick’s day, didn’t you?) while i do enjoy the holidays that allow me to have a few days off of work, the only holiday i really celebrate is halloween. i have a dress up box, how could any other holiday be my favorite? i do my best to ignore the rest.
holiday time on the food blogs drives me crazy. i can see the use of thanksgiving recipes and christmas cookie postings since those are some pretty food-centric holidays, but really, why is it necessary to make everything pink in february, and then green in march? soon we’ll see a million ways to make bunny or egg themed food followed by a week of margaritas for cinco de mayo, a highly misunderstood holiday but an easy excuse to get drunk and eat mexican food. are there really so many people having holiday themed parties for their friends that this stuff is necessary? and why the hell are we not making mlk’s favorite dishes for mlk day and russian food on international women’s day to commemorate the holiday started by russian women? well.. i supposed that may be my mission in the future.. to give you recipes for all my favorite non-commercialized holidays. stay tuned for may day. i can’t think of anything other than deep dish pizza and chicago dogs to celebrate the holiday started in haymarket square. Continue reading
for the first three months of my job, that i still consider new but really isn’t any more, i have been eating overnight oats. they’re delicious, versatile, and cheap, not to mention the convenience of grabbing a jar out of the fridge in the morning, but it gets old after three months. this month i threw some new breakfast items into my routine that met the delicious and grabable criteria. it requires a bit more advance preparation but the variety is worth it.
last week i made spinach puffs that are essentially mini spanikopita bites without the hours of peeling filo dough and brushing butter. thank you, puff pastry. unfortunately, i forgot to take pictures of the final result, but don’t fret! i’ll be making them again soon.
this week breakfast is hard boiled eggs, fruit, cheese, and deliciously healthy rolls. i got the inspiration for these rolls from the portland chain of grocery stores, new seasons, that have a bakery that makes me not to want to bake my own bread. that takes a lot. but convenience has a price tag and i’m not willing to pay 12 bucks for the amount of rolls i could make myself for 6 bucks. Continue reading