Sunday, 8/6/17

Jason made blueberry pancakes, plus we had some sausage. Good, unremarkable.

Saturday, 8/5/17

Dinner at Jennie and David's: olive-chive bread (Jason and I agreed that it was a waste of chives, since their flavor vanished completely) and carrot cake cupcakes that would have been perfect if:
a. Our stupid oven didn't overcook everything. Resolved: only one tray at a time! They started burning after only about 14 minutes, even with rotating the pans. Why can't I get used to this oven??
b. I had used muffin papers. I think cupcakes make up more tender that way. And easier to clean up the pans.
The frosting, however, was everything I wanted. I made the magical flour slurry frosting, using maple sugar in place of white, and added some cinnamon. It whips up so nicely and had such a silky texture that I don't see myself bothering with finicky buttercream anymore.

Friday, 8/4/17

Finally did a little cooking, summertime edition. A new version of zucchini fritters, with corn and cheddar (from SE), tomato-mozzarella salad, some corn off the cob and sausage and peppers. The fritters were nice, albeit messy to fry up with all that corn. I don't think the cheddar really added anything. Our first corn purchase of the season was a smashing success, though.
The good thing about zucchini fritters is that Carter will happily eat them, even though he generally hates zucchini.

Thursday, 8/3/17

Leftovers again (pesto pizza). I hope someday to cook again. The refrigerator is now in pretty good shape but the freezer is bursting.

Wednesday, 8/2/17

Leftovers. Mostly bread and cheese.

Tuesday, 8/1/17

Jason made us a lovely summer-y pizza, with fresh pesto, tomatoes and provolone. I got home from work in time to actually sit down and wolf down a couple of slices before Ultimate. I also made ANOTHER blueberry crisp. I forgot to add sugar to the berries but it was still good. I am thinking that for some variety I will make a blueberry cobbler next time.

Monday, 7/31/17

The farm share had some beautiful little eggplants so we picked up a bunch for eggplant parm. I wanted them to be their best selves, so I didn't start cooking until I got home from work. Well, 90 minutes and one messy stove later, we finally sat down to eat. Turns out I made a lot more than I intended (plus I threw in a zucchini that was looking not so fresh). Three sheet pans worth, in fact. The upside is that they were light, crunchy and delicious. The bad news is I am doing a terrible job of cleaning out the fridge.

ps If you were wondering if Carter would notice if some of his eggplant was zucchini, the answer is, why yes he did. He was not amused.