I think tonight, I will let the pictures do the talking for me.
I’ve been getting creative with the camera
And in our kitchen
This is an amazing steak dish I found in my Everyday Foods cookbook when we were stumped on what to prepare for dinner one evening. It’s steak topped with parsley sauce that I served up with sautéed mushrooms and some cheesy potato wedges.
It was delicious – rich and full of flavor. These were some of the best sauteed mushrooms I have ever made, as they were rich and tender, adding an earthiness to my plate that went well alongside my steak. The bright green parsley sauce was light and herby in flavor, and complemented the richness of the dish. Each bite was full of flavor and it didn’t take much for me to be satisfied.
After we finished eating, we decided that we would be choosing one meal a week randomly from our cookbooks – this one was a winner, and we want to see what else we can prepare that we haven’t even tried yet.
There are few things I enjoy more than the combination of sweet and savory. Chocolate covered pretzels, Lindt Fleur de Sel chocolate, curried couscous with raisins? Delish! One of my favorite sweet and savory combinations is eggs with jam and cheese.
I recently dug into an egg and cheese biscuit sandwich, on which I’d smeared a healthy amount of blueberry preserves. The combination of the salty cheese and savory egg is complemented nicely by the sweetness of the preserves. Each bite is a delicious combination of flavor and texture, making for one amazing breakfast – or brunch!
I’ve been eating jam with eggs since I was little and would put grape jelly on my egg and cheese biscuits. Every time I eat one, I am reminded of mornings with my family, enjoying eggs, biscuits and orange juice in the early morning light.
I don’t think I could ever give up my love for this sweet and savory breakfast.
When I was a child, I spent a few summers growing my own tomatoes. The giant pot with my tomato plant sat in the front of our house, collecting light in the early morning sun. I loved everything about my plants. Their stems were prickly, leaves fuzzy, and they smelled like warm, green tomatoes, long before they were heavy with fruit.
Most mornings before it was too hot, my mother or father would remind me to water my tomatoes, and I would walk barefoot down the warm concrete path in front of our house and pour a large cup of water over the dark soil at the base of my plant. I would frequently check for hints of flowers among the green, and was always thrilled to see a small yellow bud brightly shining against the rich, green leaves. Flowers meant tomatoes were not long off, and it was always a waiting game to see which flower would produce the first tomato.
Try as I might - I never saw the first tomato appear - it wasn't there at bedtime and then POP! A tomato would be on the vine in the morning, small and green, where there once was a yellow flower. This is when the REAL waiting game began. Every time I stepped outside of the house, I'd check to see if the green tomato was bigger - if it was turning yellow. It took a few days, and then I waited for it to be orange, then red, watching the tomato turn fiery shades of sunset as it ripened. Finally, the waiting was over, and there would be a small, fire-engine red orb hanging from the vine, just ready to be picked.
I loved the feeling of the fresh picked tomato (or if I was lucky, tomatoes), in my hands. They were warm, having rested in the sun, and they were always a little fuzzy. I frequently enjoyed some not long after picking - rinsing them off before digging in. With a little salt and pepper? Perfection. They were delicious in sandwiches and on burgers, but I think I enjoyed them best plain with a little salt to bring out their sweet-acidic flavor. These tomatoes were the best tomatoes - but I may have been a bit prejudiced. I had grown them, of course.
Now that I am an adult, I still love a good tomato, though I haven't grown my own in years. Every time I eat one I am flooded with memories of my childhood and running barefoot on hot concrete to water my plant. Later memories involve sampling and purchasing softball sized tomatoes from the farmer’s market – some of the best I have ever tasted. When I was in college, I enjoyed tiny, yellow, pear-shaped tomatoes from my Aunt's garden. I still remember the candy-like sweetness of those fondly, and wish I could find then again. Many of my summer-time memories involve tomatoes, and with each bite I take, I remember more and more.
Post dinner this evening, I decided that I wanted cookies. We didn’t have any, so I did the only thing I could do: I made my own. I’ve been hearing about Beth T's chocolate chip cookie recipe around the blog world recently and just had to give it a try. I was excited to start baking - it’s been years since I’ve tried a new chocolate chip cookie recipe and this one sounded amazing!
I started out by browning my butter, and mixing it with sugar and vanilla to produce one of the most lovely aromas I have ever had in my kitchen. It smelled like melty, gooey caramel, and I couldn’t wait to see how this delicious syrup would flavor my cookies.
Once I had a bowl full of cookie dough, I began the process of forming individual cookies, popping trays of them into the oven and filling the house with the sweet, sweet smell of baking cookies.
The cookies emerged from the oven as perfectly cooked golden brown discs that smelled like heaven. Normally, I have no patience around cookies and want to dig into the hot, gooey ones fresh from the oven, but with these, I waited patiently for them to cool. I wanted to savor each bite, and hot cookies are too easy to devour quickly.
When the cookies had finally cooled, I chose one carefully and didn’t hesitate before digging in and savoring each and every bite. These cookies are fantastic. The edges of the cookies are crisp and chewy, but the center? Soft. Each bite tastes like salty caramel and I imagine these cookies would be the perfect after school snack. Served up with some cold milk on a crisp fall day? Perfection.
This is a recipe I will definitely be making again, and one that I highly recommend.