sunny side up

In our fleeting bits of sunlit summer, we managed a sunny breakfast on the patio. Sauteed potatoes with spring onions, shitakes and arugula with a sunny side up egg. We're devouring as much sun as we can get...

milk makes cheese

Remember all that milk we had? Here's where more of that homemade ricotta ended up.
This time, it's polenta (bought from a local farmer) with tomato braised chard and white beans with homemade ricotta.
More milk went to homemade yogurt. Troy and I were up early one morning, before Jasper woke up and both prepping something in the kitchen. As I looked over what he had going, I realized we were both working on the same thing-- homemade yogurt.
So we've been having said yogurt with local blueberries and raspberries from our garden for breakfast. I wish the blueberries were from our garden as well but we can't seem to produce them...

salad days

Ok, I admit it. It was so hot, we ate take-out three days in a row. But before the lethargy hit, we made and ate a delicious steak salad. We sat outside and enjoyed the tiniest breeze until we just couldn't take the mosquitoes anymore.

Grilled hanger steak salad with garden lettuces, grilled corn, garden sugar snap peas, basil and mint.

not looking a gift horse in the mouth

So, we're getting WIC (coupons for free food for women, infants and children). For a family of three, we're getting 5 and a half gallons of milk a month. That's insane! Do people really consume that much milk? I wish that we could up the amount of veggies we get (only $10 worth) and forgo some of the milk (and frozen juice and 6 cans of tuna a month too!), but I'm not looking a gift horse in the mouth.

Instead, I decided it was finally time to learn to make cheese.

So, here's my first attempt. I made ricotta and we had:

homemade pizza with tomato sauce (from last year's garden tomatoes), zucchini and crookneck squash, corn, spring onions, basil and fresh homemade ricotta.

We also had a lovely salad with garden lettuces, garden sugar snaps, spring carrots and cucumber.

back to eating

After a year long break from documenting our every tasty morsel, we're back to gardening, cooking and enjoying the fruits of our labor.

First up is a beautiful roast chicken with crispy roasted potatoes and arugula salad. The cherries in the salad come from our lapin cherry tree, planted in honor of chauncey the bunny (rip after 13 long years of life).

And here's the reason for the long break, and our new favorite past time: