Why, thank you!
Why, thank you!
The eyes are tiny pieces of ripe olive and the beaks are cut from carrot slices.
Link to deviled egg chicks for Easter
Crispy, bacon-wrapped dates
Salty, sweet, crispy, crunchy. I’m a big fan of bacon (you know this if you’ve been a follower for a while) so it completely makes sense that I would fall in love with the unlikely pairing of bacon, cheese, and dates. They may not be the prettiest hors d’oeuvre on your buffet, but this bite-size nugget of goodness is one of the best appetizers I’ve ever made.
Last night we ate these with sliced apples, grapes, crispy seed and nut crackers with rosemary and a variety of cheeses. With a cold glass of wine, it was a perfect, casual dinner.
Preheat oven to 400°. Cut a lengthwise slit in the dates. Stuff each one with a couple of slivered almonds and about 1/2 teaspoon of the goat cheese. Pinch the dates closed. Wrap each date securely in a piece of bacon and secure with a toothpick. Arrange the dates, seam side down, on a baking sheet. (At this point stuffed dates can be either baked or refrigerated for 1 day.)
Bake the stuffed dates for about 20 minutes, or until the bacon is browned and crisp, turning each date after 10 minutes. Serve the stuffed dates warm or at room temperature.
The rain has returned to Portland, Oregon. Damn.
Haha! Yes, I authored that post and I’m feeling the love.
Spinosaurus had so much fun helping make cookies, he told a bunch of his friends. Now I’ve got dinosaurs in the kitchen everyday begging to get involved. Apatosaurus helped peel these eggs.
So far no help with gardening, though.
Deviled egg, anyone?
The bowl of hard-boiled eggs that usually sit in the refrigerator was empty this morning – these Easter-inspired chicks sat in their place. I didn’t know if this would cause a problem when it came time to pack lunches, because a few people around here insist on taking a hard-boiled egg to work every day.
I have chuckled all morning thinking about how somebody sat at work today, eating one of these instead.
The best deviled egg recipe right here.
Instructions for making these.
How to make a good fruit salad, à la tango-mango
People around here will pick up a banana or an apple as they’re headed out the door, or add strawberries to their Greek yogurt. In the early summer months we harvest so many raspberries from our garden we have a hard time keeping up. However, I rarely go to the trouble of putting together a fruit salad. Why? For one thing, a good fruit salad is not a low-budget affair.
Over the years I have come up with a few guidelines when I make a fruit salad. As you read through them I totally expect some disagreement, because what I think look and tastes good is probably different than what you like. It’s a totally subjective subject.
Our fruit salad the other day included strawberries, mango, kiwi, dragon fruit, macadamia nuts, sliced banana and red grapes.
Three weeks ago we spent a day fashioning little pots out of recycled newspaper. We planted seeds in the pots, which were then labeled, organized, and put into the cold frame. We watched and doted over them and were happy to see the seeds turn into seedlings. They thrived in their warm and humid environment.
On Sunday, we replanted most of them into their appropriate raised beds, which are also covered. It’s fun to see healthy tomato plants that are only 2-inches high, a bed of little lettuces and spinach, and radishes that already are showing their red roots plumping up. The basil, thyme, coriander and parsley are sprouting. The sunflowers are 7-inches tall and the cotyledon leaves of the summer squash are the size of large dates.
I am already thinking of all of the ways I will be using the peas this season. Again, we have two long beds filled with climbing plants which will grow 8-feet tall.
Just like all of the years before this one, what we grow will influence what we eat this spring and summer. I can hardly wait.
Over thirty acres of tulips are in full bloom the Wooden Shoe Tulip Farm in Woodburn, Oregon.
Shrimp and skewers
Cold beer and a platter of spicy shrimp right off the grill — that’s how we celebrated last night’s perfect weather here in Portland, Oregon.
The recipe for marinated grilled shrimp has appeared here before. I make it frequently during the warmer months when it’s easy to pull out the grill. They’re almost as good leftover, straight from the frig with a nice squeeze of fresh lemon.