playing while unemployed
/While I’m researching how to hopefully start ota.bars – version 2 – Colorado style – I am going to keep the blog going with whatever I want. [Booyah]
Chris and I are living with Pat + Natalie [Chris’s bro + wife]. We have made it 1.5 weeks and they have not kicked us out yet. They may however, kick out Kenna. ;) I have mentioned before these 2 are who I named the pnat banana ota.bar after. So, I am now cooking for 4, and loving it! I have not killed anyone yet!
Last night I made Thai-style stir fry + coconut rice…whoops, no photos.
Lunch was on a whim today but turned out oh.so.good!!!
I saw a picture on a food magazine, while checking out at Whole Foods, for spinach/bacon/sweet potato salad. I didn’t look at the recipe but the photo just stuck in my head. I pan seared sweet potatoes w/olive oil, and s+p. Turned on low heat and added some Applegate Farms ham [no bacon on hand] and some spinach, for a few minutes.
While doing this, for some reason I thought…sunny-side up egg on top! I have seen this on menus before but never tried on anything except toast. Holy cow, was it a winner!!!! Uh-mazing.
I guess maybe I was thinking these could be omelet ingredients…so why not put an egg on top?? Also added some parm/asiago cheese. Too bad I was the only one around to eat this one!
Dinner – corn pudding in acorn squash
I saw this on the 101 cookbooks website and knew it would awesome. Everyone loved it!! The flavors worked really well together. The only thing I changed was that I cut the green onion amount in 1/2. There was definitely still enough flavor. Also, be careful when cutting the bottoms of the squash to get them to sit nice and flat in the pan. I cut 2 of them a little too high up and they did not hold the liquid very well. If this happens, tightly wrap the squash in a foil-made bowl, as tight as possible, and then add the liquid.
food.guts.
A terrible photo of the final product. There was no natural light by the time this was done…101 cookbooks has an amazing “final result” photo!!
Cheesy garlic bread not pictured: French baguette –> slice lengthwise –> lightly coat with olive oil –> rub with garlic clove that has been sliced in half –> top with a little parm cheese and s+p –> broil for only a few quick minutes
This meal ended up really filling me up and it was perfect for a cold day here in Colorado. [it has already snowed here…sick]
Leftover cheesecake for dessert!! I taught Natalie how to make it last night. She has thee prettiest ceramic pie plate ever!
Also went up to visit my Uncle/Aunt/cousin this past Sunday with Chris. They own some amazing property up in the mountains. It was so peaceful up there. Here are a few photos!
Jonah! Their 8 month old, huge, puppy!
Kenna [beans] – Dakota [doder] – Maggie [maggers]
Gooooooooooodnight!
Ashley
Chris and I are living with Pat + Natalie [Chris’s bro + wife]. We have made it 1.5 weeks and they have not kicked us out yet. They may however, kick out Kenna. ;) I have mentioned before these 2 are who I named the pnat banana ota.bar after. So, I am now cooking for 4, and loving it! I have not killed anyone yet!
Last night I made Thai-style stir fry + coconut rice…whoops, no photos.
Lunch was on a whim today but turned out oh.so.good!!!
I saw a picture on a food magazine, while checking out at Whole Foods, for spinach/bacon/sweet potato salad. I didn’t look at the recipe but the photo just stuck in my head. I pan seared sweet potatoes w/olive oil, and s+p. Turned on low heat and added some Applegate Farms ham [no bacon on hand] and some spinach, for a few minutes.
While doing this, for some reason I thought…sunny-side up egg on top! I have seen this on menus before but never tried on anything except toast. Holy cow, was it a winner!!!! Uh-mazing.
I guess maybe I was thinking these could be omelet ingredients…so why not put an egg on top?? Also added some parm/asiago cheese. Too bad I was the only one around to eat this one!
Dinner – corn pudding in acorn squash
I saw this on the 101 cookbooks website and knew it would awesome. Everyone loved it!! The flavors worked really well together. The only thing I changed was that I cut the green onion amount in 1/2. There was definitely still enough flavor. Also, be careful when cutting the bottoms of the squash to get them to sit nice and flat in the pan. I cut 2 of them a little too high up and they did not hold the liquid very well. If this happens, tightly wrap the squash in a foil-made bowl, as tight as possible, and then add the liquid.
food.guts.
A terrible photo of the final product. There was no natural light by the time this was done…101 cookbooks has an amazing “final result” photo!!
Cheesy garlic bread not pictured: French baguette –> slice lengthwise –> lightly coat with olive oil –> rub with garlic clove that has been sliced in half –> top with a little parm cheese and s+p –> broil for only a few quick minutes
This meal ended up really filling me up and it was perfect for a cold day here in Colorado. [it has already snowed here…sick]
Leftover cheesecake for dessert!! I taught Natalie how to make it last night. She has thee prettiest ceramic pie plate ever!
Also went up to visit my Uncle/Aunt/cousin this past Sunday with Chris. They own some amazing property up in the mountains. It was so peaceful up there. Here are a few photos!
Jonah! Their 8 month old, huge, puppy!
Kenna [beans] – Dakota [doder] – Maggie [maggers]
Gooooooooooodnight!
Ashley
