We had our first official garden harvest of the year tonight: a single jalapeño. Of course that meant we had to make tacos!
Corn on the cob basted with olive oil, cayenne powder, chili powder, and garlic powder Brussel sprouts with maple syrup and raisins Jalapeños stuffed with cheddar & cream cheese, and topped with bacon
Sometimes, seeing how the colors come together when cooking just makes me happy. Tonight I made Balsamic Roasted Veggie and White Bean Pasta (though improvised a little – including stir frying it to cook faster).
The best part of this calzone is the homemade sauce. I warmed up olive oil in a pan and sautéed some onions. Then I added freshly minced garlic and some fresh basil and thyme from our back porch garden. Finally I added a little sugar, salt, and let it boil
For tonight’s version: the sweet potatoes started first because they would take longer. I tossed them with olive oil, garlic powder, fresh ground black pepper, chili powder, and a little dark brown sugar (it carmelizes great on the grill). I marinated the portabello in equal parts olive oil and balsamic
Madeline made homemade peanut butter cups today. They were incredible! No more of that sickly-sweet high fructose corn syrup, she made these with good chocolate and all-natural peanut butter. Mmmmm.
Nothing quite like homemade gourmet pizza. Everyone gets their own pie made exactly how they want it.
French toast, fresh berries, bacon, and mimosas made with fresh-squeezed oranges.
Arugula, fig, bacon, and goat cheese pizza with La Chouffe
Kira loves pierogis, so we made a batch of homemade pierogis from scratch for her birthday dinner.
Madeline made rose desserts for us with apple slices.
Ian and I 3D printed a Halloween mask for him this year.
Trying my hand at frying up some veggies we had, since I already had frying oil set up from the Blueberry Donuts earlier. It turned out quite well. The only issue was it made way too much. I was pretty tired of fried food by the end of it.
Using the Blueberry Jam I made yesterday, I set out to make jam-filled donuts from scratch today.
Our purple peppers were ready!