Showing posts with label cucumber. Show all posts
Showing posts with label cucumber. Show all posts
Sunday, September 4, 2011
Friday, June 17, 2011
Beet Greens & Eggs
A Friday.
I took a sick-day and worked-worked-worked until exhaustion set in. Our house is beginning to look lived-in!
And so beauteous, and.....oh, I cannot even describe how joyous I am about the entire thing.
There is a small (and friendly!) farmstand on my drive home from work, and I often feel inclined to stop there and get something. So tonight: steamed beet greens with eggs (sourdough bread and gouda cheese and relaxing beverages not shown).
Sunday, February 6, 2011
Lunch for Dinner
It's dinner time. What to do?
Sandwiches are a food that it never occurs to me to make, but when I do, I remember how interesting and delicious they can be!
oatmeal bread
spicy capicola meat
grated mozzarella
kimchi
spicy brown mustard
spinach
oyster mushrooms
sliced cucumber
Labels:
bread,
capicola,
cucumber,
egg sandwich,
mozzarella,
mushroom,
mustard
Thursday, September 2, 2010
Cucumber & Gin
There was a name for this drink, but I forget it. We blended:
whole Belgian cucumber (small and sweet)
shot of lime juice
Leaving the skins on the cuke resulted in a beautiful dark-green speckling in the pale mixture. We added this to a cup of ice and two shots of white rum. It was a wonderfully delicious thang.
Sunday, February 28, 2010
(Not Quite A) Vegetable Enchilada
I visited Bee this weekend at her school, and we spent glorious hours playing celtic music with two beautiful friends. When we stopped, hunger struck, and we hurried to the dining hall. Here I snuck fresh vegetables into my bag to bring back to school with me. It's called a budget, people, and living this way is tough -- taking chances on sour milk and risking the wrath of the hawk-eyed lunch ladies. But the payoff is divine! This dinner used the vegetables deliciously.
1. Fry wheat wraps in olive oil on high heat.
2. Make a pile in the center of:
spinach
cucumbers
broccoli
green olives
green pepper
onions
feta cheese
3. Roll up and put in baking pan; cover with shredded Parmesan cheese.
4. Bake at 350 degrees for 10 minutes or so, until cheese is melted.
They were a strangely filling meal, which I did not expect. And vegetarian! Although we are assuredly not.
Labels:
broccoli,
cucumber,
enchilada,
feta,
green olive,
green pepper,
onion,
parmesan,
spinach,
wrap
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