Ok. I have to give you a little update on what we’ve been eating. The past couple of weeks, now that Pam and I actually have time to cook, have been full of some of the most delicious, fun, experimental food we’ve ever created! Yay! I would love to take the time to elaborate on each and every one of these, but there's just too much good stuff! If you have any questions about a specific recipe or anything else, just let us know. Enjoy the following pictures/recipes!
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Winter vegetable bake with garlic and rosemary, along with cheddar cheese biscuits and salad |
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Making homemade pasta! |
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Adding the spinach garlic ricotta filling for our ravioli. |
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Ravioli!! |
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Rosemary fettuccine! |
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Bok choy sauteed with garlic, chicken, and hazelnuts to go with our ravioli topped with a cheese sauce |
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Basil garlic cheddar focaccia bread (recipe from my favorite cookbook, Simply In Season) |
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Our rosemary fettuccine with a recipe (Lemon Asparagus Pasta) locally adapted also from Simply in Season |
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Strawberry rhubarb crumble |
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Homemade potato chips with olive oil, salt, and pepper |
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They turned out pretty well! |
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German Potato Salad - adapted from this recipe (I substituted honey for sugar, and Chateau Ste. Michelle Gewurztraminer for the vinegar) |
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Fresh bing cherry pie |
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And the newest addition to our garden - a soaker hose!! |
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