|First Day of School|
|First Day of School Breakfast--Gluten-Free Maple French Toast|
|With some of my home-canned peaches, an "All-Star" Breakfast|
Last night I already felt I had more time to make a creative salad for dinner. Picked up some fennel from our CSA farmers and was eager to use it.
Beet, Cabbage, and Fennel Salad
I served this alongside some poached whitefish for a simple dinner. One could use red beets as well, but the golden ones give it a beautiful color.
1/2 c. shredded red cabbage
1 bulb fennel, thinly shaved (I used a Japanese slicer) with handful of fronds, minced
2 T. extra virgin olive oil
1 T. sherry vinegar
1/2 preserved lemon
Place vegetables in a large mixing bowl and set aside. Combine the oil, vinegar, and preserved lemon in a food processor and process until a "dressing" is made (alternatively minced the preserved lemon and mix first three ingredients by hand.) Pour dressing over vegetables and toss well. Taste and season with additional salt as needed (remembering that the preserved lemons are already salted.)
Tomorrow will be V's half birthday. I'm not usually one to get into half birthdays, but really just wanted an excuse to bake something, especially with her. We made our favorite Vanilla Cupcakes using almond flour and had a great time working together (where did this additional patience suddnely come from on my end?)
|Helping to whisk...|
|Mise en place|
Mise en place is one of the most important steps in making any recipe, a point I try to convey in my cooking classes. But honestly, it's been all in theory for me because I usually feel like I'm frantically throwing something together. Sure, most of the things I make work out just fine that way, but I can probably still count on too many fingers how many times I've begun mixing ingredients together only to find I'm out of something. So today I actually had time to stage all of the ingredients in individual prep. bowls so that V could more easily help me bake. She enjoyed being able to pour and mix, which are too often complicated by my lack of time to get organized. Seriously, this new chapter has been awesome so far. I hope it lasts!
|Ready for frosting|
The garden is still going strong and the fall crops are well established--even after some chipmunks turned under my brassica bed last Friday. I reseeded immediately and kept them protected. Everything is nearly back to normal already. Coming out of our garden right now are lots of cherry tomatoes, which we're mostly eating out of hand like candy; basil basil basil--time to make pesto; and some interesting peppers that are relatives to poblanos. Greens and beans are still popping too and the fall crop of golden raspberries are starting to peek out.
|Pick a peck|
One more school day for the week then a jam-packed weekend of fun in Milwaukee. Summer's on its last leg so everyone and every organization are trying to celebrate before it's too late.