I planted another pot of herbs this week, and got straight to work eating them. For lunch I made a Tex-Mex tuna melt – the tuna is mixed with diced avocado and homegrown chili pepper and topped with cheddar cheese and my newly-planted cilantro. The peppers were surprisingly spicy, so I think I’m going to make a cool fruit smoothie to wash it down. I might incorporate mint, which is another new addition to my garden (along with arugula and
I love oven-crisped onions, so this easy salmon recipe caught my eye. I followed it pretty closely, except I used a little less sugar, brown rice instead of white, and yellow onions instead of red. Simple as can be and I have leftovers for lunch. Today was a big day because I picked my very first homegrow
It didn’t take long for my anchovy bread appetizer to reemerge. Last night I had a piece before dinner paired with a glass of red wine and it was delicious.
Now that Lloyd has been gone for a week on pre-deployment training, I’ve fully realized my cooking routine is going to be among the many changes. I really counted on Lloyd to a) eat the dinners I make and b) give me praise and positive reinforcement to keep making them.
Considering that I haven’t been to the store yet since returning from my long trip Sunday night, I made a quite gourmet lunch that I’d happily make again in less desperate times. I simply mixed a pouch of salmon, a few shakes of Old Bay, some fresh dill, the juice of half a lime, a handful of crushed crackers, and a dollop of canola mayo and formed two burgers.
For our last dinner in Charlottesville we resisted a repeat visit to Miyako (barely) to knock another new restaurant off our list.
The deliciousness of the sushi spread I ordered for dinner last night even came through on my cell phone camera. Now that I’m an island girl, I didn’t have super high hopes for sushi in Charlottesville, VA. But I was blow away by Miyako.
When Lloyd and I go out for dinner, which we’re doing every day this week while we’re in Charlottesville, VA, we often order 1-2 starters and a single entrée then split and share it all.
