Butter cooked fennel, roasted with Parmesan, served with eggs (suggested by Jill at Blue Gate)
I’ll need to make this for myself for lunch. Fennel as a background ingredient is ok by Shannon, but right up front, not so much.
Roasted Roma tomato sauce, ciabatta, mozzarella, Italian Sausage (?)
The roasted tomatoes from last week, with some fresh mozzarella from Lost Lake and some Italian sausage, these became ciabatta pizzas, I guess. Even so it just made a good relatively quick evening meal. The tomato sauce was very bright, and the combination was quite delicious.
Taco Salad
I kept looking in the fridge thinking i had missed something in the prep of this. I used some cherry tomatoes, some small peppers, a hatch pepper, but I kept looking, knowing I had missed something. Eventually I called Shannon up. When we settled in to eat. Beans…I forgot to add beans to the tomato, onion, chorizo mixture. On the one hand, a bit upset with myself, on the other I was glad my brain wasn’t wrong, even if it couldn’t remember.
Tagliatelle with Corn, Tomatoes, "Onion-Bacon"
So when I mentioned onion bacon to Shannon, she stated, “Couldn’t you add real bacon”, and so I did. I couldn’t find tagliatelle, anyways. With fresh blue gate tomatoes and some other vegetables it made for a pretty good meal, only with 3 slices of bacon. Pretty good over all.
Today while, I was pressed to trim my cookbook collection as we, on the reorganized the living room, moved the bookshelves in the dining room to the living room. I trimmed a few books, which were basically sub-sets of bigger books I had, or books that were out of date, or frankly things I wouldn’t end up using (low sodium, blah). That being said I divided them into a few general categories. Dessert, General (ish) (basically larger collections or multiple types of courses in one book), Single topic (fermentation, appetizers, sausage, etc), and alcohol. With that I tried to put them all together on the shelves, and was able to do so, even providing a bit of room left for the book shelf games and all that. I perhaps have a bit of room left for a couple more books, but not to many
