The Pepper Mill was our local haunt – cheesesteaks on Friday nights and and surprisingly good omelettes on Sunday’s after church. I have a very clear memory of going with my mom when I was about fourteen or fifteen and ordering the BLT wrap. I just felt like the most mature adult there was, ordering something so fancy.
Big fan of dates. Dates are natures candy – and candy wrapped bacon (minus the sugar) is what’s up. I made these for some Whole30 guests but my (gluten free) husband and my (eats without restrictions) in-laws enjoyed them just the same. Even Leo got in on the action – they’re like the most delicious baby chew toys in the world.
This is the type of food that you need to make if you’re trying to lose weight. It’s a whole-heck-of-a-lot of chewing for negligible calories, tons of protein and tons of filling fiber. I know I say that a lot in these posts, but for slaws like this it’s particularly true.
Two things to talk about today. I’ve started to use “cooked chicken breasts” as an ingredient and I’m not sure if some of you find that annoying. My most used method for cooking chicken that I’ll add to soups, pastas or pilafs is probably not what you think.
For the past few weeks I’ve been giving cooking lessons in my home! Two awesome middle school girls, Morgan and Caroline. We’ve been having fun and cooking whatever they choose to make from my blog. They chose this pesto pasta salad which has been on homebeccanomics for a long time -the pictures were terrible and I used copious amounts of exclamation points in the introduction. After tasting the end result, though, I knew it deserved a facelift because it’s so ridiculously delicious that you shouldn’t let poor photography put you off for one second.
OK, so scones are the best. In college I used to end almost every day with a cinnamon chip scone and a chai latte (and then I gained ten pounds). For other people it was beer, for me it was scones. They still have a place in my life, but more like 1 every few weeks. Nothing beats a warm, fresh scone. I will tell you how to make them ahead and freeze them so they’re ready to go when the occasion calls.
This was the first year, since resigning from my teaching job, that I was involved in a school setting again. Tessa goes to a great church preschool two afternoons a week. I had volunteered for three helping days and my first was “apple extravaganza”. I helped the kids make an apple pie and after tasting the deliciousness I squirreled away the recipe sheet with an idea in mind.
This healthy soup was purposely made after a birthday lunch at the new Victory Brewery in Kennet where I shared Thai mussels with my bestie and devoured a handcrafted burger (basically a mostly organic version of a Big Mac) that pretty much rocked my socks off. My appetite vanished for hours, probably due to the calorie bomb burger, but that Thai coconut flavor nagged me, begging to be reproduced.
This bread is so completely tied to a memory that I feel I must share it with you. It involves babies and mothers and girlfriends – a trifecta of love, if you will.