Meat block(er)

Every once in a while, the refrigerator is so tightly packed with food and leftovers that it is impossible to see the items at the back. When that happens, we concoct strange combinations with whatever is easiest to grab from the front. We need to eat a path to access the things towards the rear. It's like playing a refrigerator version of Tetris. Today, sausage and chrysanthemum greens (tung ho) were most accessible in the refrigerator.

Candied bacon. Because I just can't stop.

Meat cake party leftovers get turned into garlic bread and bacon wrapped dates stuffed with gorgonzola. I would be a truly happy man if all my dates come wrapped in bacon...

Butterflies in my stomach

I filtered out all the fat and solids from bacon infused vodka. When I get my courage up, there will be bacon bloody mary's. Scared. Very very scared.

Once again it's Pesto Festo time. Tonight we make three different kinds- pine nut basil, walnut arugula, and pumpkin seed cilantro. Always good to have pestos around the house as a sauce for pasta, or sandwich spread, or stirred into a soup, or a marinade for seafood, or floor wax and glass cleaner. I am not sure I labeled all the identical looking pestos correctly, so I may be putting together some ill-conceived flavor combinations in the future.

Height of tomato season is upon us. We will be eating a lot of caprese salads over the next month.

This batch of pizza dough is especially perky and eager. It didn't get the memo about me being a failure at yeast things. Sssshhh... nobody tell.

Spinach and sausage farfalle. They don't really look like butterflies to me. There must have been a lot of vino when they invented farfalle.

Magically delicious

Preston no longer stricken with sympathy jetlag.

Rigatoni magically appears from the kitchen larder. One of the benefits of fully stocked freezers and pantries. Bring on the earthquakes!

Stalking hippies

Abundant oregano and marjoram harvest this week. If the supermarket can sell five tiny sprigs of oregano for $3, I should be able to make a fortune with these organical herbs!

And rainbow swiss chard are still going strong. Delicious. The ones at the store pale in comparison. 

Rhubarb went nuts this spring. I should have enough to make a pie with enough left over for something extra.

My OCD tendencies force me to spend time peeling all the Costco asparagus. Stringy woody asparagus drives me batty. Batty!

Hippie fusilli made with flax seed. Thankfully, it didn't taste like hippies or smell like patchouli. Omega-3 fatty acids are so in this year. Lycopene is so 2006.

Who let the dawgs out

Clams with sausage and peppers. Clams and sausage. Heh Heh.



There's a little baby Preston at the puppy pound this week. I want.

Sausage fest

Making my own sausage tonight. So many many many jokes possible here. But we won't go there.



It's just too easy to do. Especially since I used "screw" shaped pasta. But it could be worse. At least I didn't make cream sauce.

Uh Oh

Lonely singleness on a cold damp Saturday night calls for comfort food. So we make the world's bestest ever Spaghetti O's (tm.) This took longer to make than opening up a can from Campbell's. But not much more. A jar of backyard tomato sauce. Some snausages. A bit of leftover vino, a few sprinkles of assorted spices, and a fling or two of parmesan cheese. 15 minutes or so. Loneliness continues much much longer.