h1

TND – Standing Here On My Own Two Hands

August 10, 2012

How is it that the week before you go on vacation brings out the crazy in everyone you work with?  The tail end of summer is supposed to be a lazy, scoot out of work early, kind of a time.  Instead my week was full out crazy-cakes nuts.  However, there’s a bottle of wine in my fridge with my name on it, and next week I’m on vacation – Montreal + Stowe + a calendar stacked with (hopefully) good food – and with those two things kept firmly in mind I made it through.

No Dinner next week – I plan to be eating poutine, or possibly smoked meat, on Tuesday night.  I’ll see you on the flip side, and shall regale everyone with tales of eating my way through Montreal and Vermont.

Corn Soup
Savory Oatmeal Biscuits
Marinated Cheeses
Salad
Melon
Tomatoes

Corn Soup

Recipe previously given:  Birthday Season 2008 – Part II

Savory Oatmeal Biscuits
Just as good as last time, made even better when eaten with a smear of apple butter.

Recipe previously given:  Don’t It Make My Brown Eyes Green

Marinated Cheeses
We went to go see Shakespeare on the Common this past weekend, and in exchange for someone else showing up early to stake out seats, I showed up with food (and more food, and then for good measure a little more food).  One of the things I made was marinated cheeses, which look impressive but are actually super simple to make, and can be tailored to whatever you’re in the mood for at the time.


Marinated Feta
1 block feta, cut into ½” cubes
2-3 sprigs rosemary, cut into 2” lengths
4-5 cloves garlic, roughly chopped
Zest & juice of a lemon
Freshly ground pepper
Pinch of red pepper flakes
2-3 Tbsp olive oil

Combine everything in a sealable container.  Toss gently to coat.  Marinate in the fridge for 1-2 days, turning to mix every day or so.  Take it out of the fridge 30-60 minutes before you plan to serve it to give the olive oil time to come up to room temperature.

Marinated Mozzarella Balls
6 oz mini mozzarella balls
Handful sun dried tomatoes, roughly chopped
3-4 sprigs thyme, cut into 2” lengths
4-5 cloves garlic, roughly chopped
2-3 Tbsp olive oil
2-3 Tbsp of the water the mozzarella was packed in
Sprinkle of coarse salt
Freshly ground pepper

Combine everything in a sealable container.  Toss gently to coat.  Marinate in the fridge for 1-2 days, turning to mix every day or so.  Take it out of the fridge 30-60 minutes before you plan to serve it to give the olive oil time to come up to room temperature.

Tomatoes
Because we’ve reached the stage of the year where all meals are accompanied by a plate of decadent field ripened tomatoes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: