This was my first attempt at the cake mentioned in this post from a couple of weeks ago. It was delicious. Delicious, I tell you!
Carry out from the Chinese place across the street. Shrimp with garlic sauce, rice, spring roll. Hmm, that looks tasty…I think I know where I’m getting dinner tonight!
Pork spare ribs with dry rub. Homemade BBQ sauce. Hurrah for summer!
Buttermilk cupcakes, adapted from a recipe at Smitten Kitchen. Topped with strawberries. And then hastily devoured.
Made exclusively with items already at home. Beef broth (from bouillon), 2 shallots, 1 yellow onion, 2 cloves garlic, 1.5 cups lentils, 1.5 cups canned tomatoes, chopped celery, shredded carrots, and a bunch of collard greens. Oh and seasoned with dried basil, dried parsley, and 2 bay leaves. Ridiculously easy.
Mac & cheese, tuna, cream of chicken soup, frozen corn. Topped with breadcrumbs and parsley. And baked until awesome.
With onions, garlic, tomatoes, coconut milk, spinach, curry powder, cayenne pepper, cumin, and fennel seeds. A handful of barley and a handful of lentils too.
Some giant bread. I still have some of this hanging around. I didn’t use a recipe, but tried to abide by the ratio of the ingredients.
Bacon and egg bread. Fantastic. This is everything that is right with the world. If I weren’t full from eating a whole bunch of it, I would go eat more right now.
Must…save…for…breakfast….
While perusing this month’s issue of Food & Wine magazine, I saw a recipe for easy veggie hand rolls. I happened to have some short grain brown rice in the pantry that I had been meaning to use up, so this became today’s project.
The seasoned rice was really tasty, although I think the recipe’s emphasis on unseasoned rice vinegar is important. I only had seasoned in my kitchen and just didn’t feel like going to the store. It was good, don’t get me wrong, but slightly over-seasoned.
This is an easy, easy roll to make and I think it would be good with some fish in it too! I have lots of nori and rice left over…..
