Tuesday, 6/16/20

A kind of Salad Nicoise, with hard boiled eggs, cherry tomatoes, potatoes, olives, feta, and tuna, with a kind of Caesar dressing. Carter was surprised that he liked it so much (frankly, so was I) We also had some leftover bread that Jason made yesterday AND another strawberry pie. I skimped a little too much on the graham cracker crust this time around, but delicious nonetheless.

Monday, 6/15/20

Another round of Jason's pizza sliders. I out some leftover spinach on them, so we could pretend that we had a vegetable. I wasn't fooled. 

How bad can all that garlic butter be?

Sunday, 6/14/20

Tofu in a way I knew Carter would like: sliced and baked with maple, soy sauce and sambal oelek. We have been eating a lot of previously frozen tofu (we have been buying it in bulk), which has a fun chewiness; this had not been frozen and retained a softer, silkier texture. A nice change. Served with noodles with peanut sauce (my own concoction) and green beans with garlic.

Saturday, 6/13/20

I took advantage of my two bundles of Farm Share asparagus to make a dish from Bon Appetit: sauteed asparagus, ginger, garlic, scallions and ground pork, plus chili crisp. This was so, so good and I had to stop myself from eating more of it. It felt like a weird use of asparagus, but it was worth it. Thumbs up all around.

Friday, 6/13/20

Jason's parents invited us over for pizza, which was nice (sadly, Athena's is only OK). I made abatch of butter tarts (from the NYT) which turned out well, despite my using a pie crust I found in the freezer and doing an awful job rolling it out. I put pecans in some since Jason's mother loves nuts. They had also picked up a Costco chocolate cake that was surprisingly tasty.

Thursday, 6/11/20

Jason suggested popovers and a salad, so that's what we had. I felt a little bad putting lame supermarket cherry tomatoes on my otherwise fully fresh and local salad (with beets, pickled chard stems, tiny turnips and carrots). But nobody cared. Popovers were good....we tried an extra step up throwing them back in the oven on a sheet pan after prying them from their tins. It did produce the hoped for crispier texture.

Wednesday, 6/10/20

One of Carter's "top ten dinners": cheese ravioli and garlic bread (made from leftovers of last night's loaf). He particularly praised my tomato sauce; he admitted that he doesn't really care what it tastes like, as long as it is smooth (I used crushed tomatoes since they were on sale). I do remember hating chunks of tomato as a kid, so I can sympathize. Jason and I also had sauteed spinach with ours.
Dessert was a baklava babka from Smitten Kitchen. Jason and Carter liked it, but I was only meh. Maybe it will improve upon sitting. It made the house smell wonderful, though.