Every summer I go on a quest to find the perfect tomato tart or tomato pie recipe. Last year I made two epic failures, neither of which you read about here. Both contained copius amounts of shredded cheddar cheese and heaps of full fat mayonnaise – which, duh – I should have been able to tell by simply reading through the recipes that they wouldn’t be good (and that’s coming from someone who’s a self-confessed mayo fan). But that’s definitely not the case with today’s recipe – and there’s not a lick of mayo in sight.
I realize it’s the middle of August and we shouldn’t dare think about a steamy bowl of tomato soup for another three months, but I just had to seize the opportunity. Stem tomatoes are on sale this week for .99 a pound. 99 Cents!! A pound! I’m sorry, but this calls for a batch of soup. If you just can’t stomach the thought of soup in August, then make it now and freeze it for later.
I was feeling quite adventuresome and tried a new recipe last night – new for me anyway. Since NTYB is off clobbering a zillion balls at tennis camp, I decided to make a meal that he would never in a million years ingest or enjoy: falafel, my friends. An irresistible Israeli concoction of smashed chickpeas, onions and cilantro – served in warm pita, with a creamy yogurt sauce. NTYB repellant for sure.
……is through fiscal responsibility. This week’s sale ad features ribeye steaks, crab legs, and jumbo prawns. Delightful. Delicious. Delovely, for sure. But even at their sale price, they’re some pricey menu items. The father of my children would not appreciate a meal of such extravagance at this particular moment in time, I can guarantee you that right now……oh yes, I certainly can.
Dads out there, today’s blog is for YOU and your crew. This is the moment for you and your able-bodied crew to shine. To show Mom how you can band together and treat her to the best homemade Mother’s Day dinner EVER! I’ve planned a super easy and delicious menu for you guys to prepare on Sunday. You’ll get the glory of being King of the Grill, the kids will get to help out, and Moms everywhere will thank me that the kitchen didn’t get completely trashed in the process. You can’t go wrong!
I’m going to totally date myself here. I’m like, not afraid. I know my readers, and I know I’m like, totally in good company. So all of you children of the 80’s, here’s a Monday Morning Sing Along, with an educational twist. Bonus points to any of you who still know the lyrics by heart (and sing this in your best little kid voice):
Of all of the cooking magazines I subscribe to, Food & Wine is one of my favorites. Their recipes are consistently good; I’ve never had one bomb on me (this is saying a lot!). One of my favorite F & W recipes is this fantastic Shrimp Saganaki. Large shrimp are sautéed along with onions, fresh tomatoes and olives, then finished with fresh basil and a sprinkle of feta cheese….wow. I think I’m in love!
I’ve got happy news to break to y’all – chili season is upon us in a big way! I think it arrived with all that wild wind we had earlier in the week. I’m all right with it, actually. Chili is simple to make, it’s a frugal girl’s friend, and my punks love it! Plus, it makes the house smell fab’.
Over the last few weeks I’ve been in a real slump. Not much cheese drifting between my ears. But alas…. today the brain turned to cheese once again. I started thinking about BLT’s and how can I use cheese with this American favorite. Ahhahhh…. Layered BLT Dip. It was an instant hit in our Germantown Sendiks and I hope you and your family will enjoy it too!
I won’t take up much of your time today, folks, ‘cause it’s Friday and I’m just dying to get out to the lake! Besides, my brother is here from out of town for the weekend, and I need to tend to my hostessing duties.
Before I tell you about the Blackened Snapper, I have to share this funny story.
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