From harvest to table ~ what's cooking now?

This blog shows where all those garden goodies I grow end up. I call this little eating area next to the stove my "chef's table" because at all the best restaurants it's a privilege to be invited to dine in the kitchen where the chef reigns supreme. So here I am "reigning" and you are all invited. :-D

Wednesday, July 1, 2015

Onion & avo

Dani over at Eco Footprint posted how she found elsewhere how to keep a peeled avocado from going brown.

She kept her guacamole fresh and green with a slice of onion.

I like avocado in my salads, but only a little at a time (about 1/4 avo).

I used to put the rest of the avo in a baggie and then suck out all the air and it did pretty well overnight for the next salad, but not 100%.

So this time I put the cut avo in a bag with some cut onions (both for next salad) and after 2 days, (top pic) the avo was still lovely.

I used used more avo, put the rest back and 2 days later -- still a nice green avo!  Yay.

Now I won't be forced to a) use more avo than I want and b) waste less avo (they aren't cheap).

Thanks for posting this tip, Dani!  :-D

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Saturday, May 23, 2015

Colorful culinary

I've not done anything special in the kitchen lately, but every now and then I snap a pic of some colorful creations. 

I find that I eat better when I serve up mixed textures and colors.  

How about you?  Do you feast with the eyes as well as the palate? 

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Monday, April 27, 2015

Savory supper

 I have NEVER understood why people say that mushrooms won't brown if they are crowded.

I throw in a bowl of sliced 'shrooms and brown them in butter all. the. time. with no problemo.

Sorry Julia.  

That said, I used those browned beauties to make up a batch of onion/mushroom turkey burgers on the grill this afternoon.

Served up with some sweet potato and garnished with lettuce, onion and fresh red pepper, it was a feast for the eye AND the palette!

Soup is good.  But as the days get longer and brighter (if not warmer), my food cravings are changing.  

More meat and veg, less soup and chips.

No complaints from me!

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