Yesterday was a busy cooking day! I started off the day with a Blueberry & Orange Smoothie (p.699) which was a little tart but it was still a very refreshing drink. With drink in hand I got to cooking. I made some Buttermilk Biscuits (p.549). I have never made biscuits from scratch so this was a very new experience for me. I think that next time I would use a larger biscuit cutter and I wouldn’t flatten the dough as much as I did. The dough was touch and go for the first few minutes after mixing due to the lack of flour on the counter and my hands. But after I added additional flour and cleaned the sticky dough off my hands I was able to forge ahead.
For lunch yesterday I FINALLY made the Best BLTs (p.149). I had planned to make this sandwich a few other times but had never gotten around to it. I love BLTs in their original form but after this making this “Best BLT” I’m not sure that I can go back the traditional sandwich. The sandwich consisted of toasted country bread, fresh made basil mayonnaise w/butter, tomato, thinly cut red onions, fresh avocado, lettuce, and bacon. The result was great!
After lunch and putting Emma down for her nap (we had a little issue with this) I hit the grocery store for my weekly shopping. After over an hour in the grocery store I made my way home and took Emma to the pool. We have been struggling at the pool this summer but I finally think that Emma is starting to let go of her fears a little. She is now willing to go under the water a little and loves to be thrown… as long as she is holding onto a noodle.
After the pool we came home and I started cooking. My parents came over and I made Cilantro-lime Crab Salad in Avocado Halves (p.109) and Cayenne Spiked Crab Cakes (p.365). The crab salad in the avocado was so good and it would be the perfect light entrée for a lunch! I hadn’t originally planned to have my parents over for dinner but when the recipes served 4 I thought that dinner together would be a perfect end to the weekend. It was nice to sit outside with my family and enjoying our new table, dinner, and some white wine.
Bellow is the menu for this week. Matt and I will be going out to dinner on Thursday since next week he will be up in Michigan without me : - ( I wish that Emma and could go with him but his family reunions coincided with our annual trip to Tybee Island. I have not been able to go to Savannah for the past two years due to work commitments so I am exited to go this year!!! I am also excited about the opportunity to try out some recipes on my family and friends down there.
On Friday and Saturday I will be busy with Heather and Scott’s wedding. Heather and Scott are old co-workers from the RNC and I cannot wait to assist them on their big day!
- Giant Chocolate Chip Cookies p.597
- Shrimp w/ Shallot Tarragon Sauce on Wilted Spinach p.350
- Artichokes w/ Lemon Garlic Butter p.466
- Porterhouse Steaks w/ Tapenade & Balsamic Vinegar p.381
- Spicy Black Beans w/ Onion & Bacon p.449
- BBQ Chicken Thighs w/ Brown Sugar-Hickory Sauce p.248