Saturday, April 12, 2008

Home made

A minestrone type soup, easy to make and loved by all.

Banana muffins.

Saturday night dinner is about to be served.

Friday, April 11, 2008

Pasta - It's What's for Lunch

The little tummies in my house have selective tastes.

One eats lots of pasta and loves tomato sauce.

The other eats some pasta, but only with a butter sauce.

I make a simple sauce. I saute onions and garlic in a bit of olive oil, and add the canned crushed tomatoes when the onions are soft. After about 10 minutes I add salt, Italian spices and 2 cups of water. The cooked pasta joins the mixture and it is ready to eat.. During the sauteing stage, I may add some turkey sausage which they love, and adds additional flavor.

Sunday, April 6, 2008

Cooking with the teacher

This class is known for the cooking projects they do throughout the year. The teacher is a cooking lover and she uses that passion as one way to apply math concepts: 1/4 cup of sugar, and so on. Here, the goal was to make a breakfast banana split using yogurt, pineapple, bananas, granola. For the topping there was whipping cream and a cherry.
A group table. All the ingredients are laid out. Each group has an adult leader who helps the students follow the recipe.

A close up of the ingredients.

Reviewing the recipe.

It was delicious!

Saturday, April 5, 2008


Delicious red fruit.

I can't say that I know when strawberries are in season because I usually see them year round at Sprouts. The global supply chain makes that happen. But on to what I did with the 4 boxes of strawberries I purchased recently. I saw that Sara had preserved her batch this way. I've always been fascinated with the idea of canning and freezing but don't do much even with an extra freezer, because that creates a whole new situation that requires a new set of habits and planning time. Anyway, I can do this on a small scale so I decided on strawberries. I leaned a few tips here.

I am a baker

I used to make bread with the machine my sister gave me years ago. I will do so again, but I was inspired by the no knead bread Kelli made for me. I followed the recipe. and I am not sure if my dough came out too soft.
All set.

Dough is prepared.

And here it is, cooling off after baking in my cast iron pot for about 50 minutes.