Sunday Stealing: Hey 19! #Meme
Saturday 9: Walk This Way

Kinda Wordless Wednesday: What's Cookin', Good Lookin'?

Link up here if you're (any degree of) Wordless today!


We've become quite the locavores lately, shopping at the nearby fishmonger's shop and stopping at various side-of-the-road barely-speaking-English produce stands in recent weeks. I love it! Here are some things we've cooked up from our delicious, healthy, local scores:


I made homemade sesame seed buns to go with the turkey sliders I made into patties, along with yummy skin-on baby red potato salad and cilantro pickles that weren't so bad, but not nearly as good as the dill pickles I made the following week!


These silicone cupcake holders are so convenient, and they cut back on waste, which I love! I used them recently to make all kinds of tasty pumpkin and various fruit muffins.


Rob's decided, again, to join me in not eating meat that rainforests are destroyed to bring to us carnivorous Americans, but we had to use up the beef and pork in the deep freezer first. He made these barbecued ribs for himself and Jack last week.


Okay, so I didn't make these VEEV VitaFrute margaritas, but they are organic, so they'll do for this post! I got "perked" on Klout to try these out, and whoo! They are good but extremely strong. Couldn't drive for the rest of the day, for sure!


I had all kindsa plans for the fruits and veggies from the roadside stand, but Chloë saw it all in front of her and declared she wanted to make a salad. Well, who was I to stop her? I did try to convince her to squeeze some lemon juice on it so it wouldn't brown, but she was bound and determined to eat it all before that happened. You and I both know that the next day, there was plenty left, and it had all turned so brown that no one would eat it. Big bummer. :\


I served up this oatmeal, apple and I-forget-what crisp with vanilla ice cream to Rob the night I made it. Heh, I couldn't find the ice cream scooper, so I had to melonball the ice cream. Silliness.


All the organic eggs from the chickens at the produce stand gave us humongous double-yolk eggs, so they were worth the price I paid for them. This week, they're chintzy in comparison, so I'm a little disappointed to have paid the same amount. Not terribly so, though, because they're still quite yummish - and I know who laid them!


I meant to make clams with linguini, but what I really ended up with was mussels and angel hair spaghetti. Oh well, close enough!


I was inspired by a recent issue of Martha Stewart Living magazine to make some rustic, artisanal pizzas, including this heart-shaped one with fresh mozzarella. It was definitely a winner, so I've got more dough rising for another round as we 'speak'!


Another of the artisan pizzas used zucchini, red onions, garlic and cilantro - all locally sourced. I loved it, but it was a bit dry, so I dipped it in an olive oil and marinara mixture to make it go down more easily. Mmmm!


The third pizza of that batch was for dessert, and Rob really liked it. I used fresh slices of lemon, along with minced dried apricots atop a pineapple base. Really good.


Chloë and I picked up all the ingredients for these shrimp egg rolls, but I messed up a little bit. I forgot the water chestnuts entirely! I burned the oil and therefore one batch of the rolls! And I did not enjoy the shrimp in them. Oh, and I pureed the carrots and bean sprouts together, which turned them into what my dad would call "La Mush." Next time, I'll know better what to do. Egads.


Tuesday night's dinner was helped along by a food delivery from Hello Fresh and turned out to be superb: Roasted Sweet Potato Quinoa Salad with Avocado... only, my pouch rejected the quinoa, and I couldn't eat but a few measly bites. Darn!


Sophia helped me make this delicious Creme Brûlée, topped with blackberries, for dessert. I couldn't find my ramekins, so we had to run to Goodwill and spend $2 on "new" ones. Guess I better make it a few more times to get my money's worth, huh? If the kids get their way, I will - soon.

Thanks for stopping by!