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Showing posts from November, 2012

A Song that's Stuck in my Head...

This song has been playing on our video announcements at school since Wednesday of last week.  Every time I hear it, the chorus gets stuck in my head for the rest of the day.


I guess you could say this is the modern British version of School House Rock....

There are several more videos.  I'll find my favorites and post them here.  Enjoy!

Another New Favorite Thing

This stuff is addictive.  If I can't get to Starbucks for a chai, this mix is a good substitute.  If I feel really decadent, I make it with whole milk instead of water.

If you can find it, buy it.  I think Cost Plus Word Market used to carry it in individual packets.

Amazon carries it in tins, but you have to buy a case.

A New Favorite Thing

I have fallen in love with Harvest Squash Ravioli from Pappardelle's Pasta.   Seriously.  I was looking for a relatively quick dinner, so I could get on with my mid-term grading, and I remembered I had bought a box of this from our local farm store.  With very little effort on my part, I managed to put an impressive dinner on the table in about 30 minutes.  Here's what I did....

I trimmed a pound of green beans and tossed them in olive oil and salt- then popped them in a 425 degree oven.  While the beans roasted, I boiled water in my pasta pot, salted it and added the box (12 large ravioli) of pasta to rapidly boiling water.  I turned down the heat a little and cooked the ravioli about 8 minutes.  While the pasta was cooking I added about 2 tablespoons of unsalted butter, salt, chopped fresh sage leaves and 1 clove of garlic, finely minced to a non-stick skillet.  I let it heat up and begin to foam.  As the ravioli started floating, I took them out of the water with a spider, …

Breakfast!

This was my breakfast this morning. I had a tiny heel left from the wheat bread I baked last weekend, so I toasted it, topped it with a fried egg, then added the last of the roasted tomato/poblano salsa, grated cheddar, crumbled tortilla chips and fresh scallions. All in all, a great way to start a Friday!

Here's the recipe for the salsa:

I roasted the last of the yard tomatoes with a poblano pepper. When they were charred, I put them in a blender with some olive oil, a little red wine vinegar and some fresh lemon juice. After it whirred around a few minutes, I added some salt. That's pretty much it.