The posts from this past weekend have consisted substantially of what we ate, but that is an accurate depiction. It was hot, we were tired, and we wanted to spend time together without having to venture out to a restaurant. You know the feeling when it is so humid and oppressive that you go almost the entire day without eating because you just have no appetite? That was our Saturday. Around 9 PM, we sat down to watch a movie, and I realized neither of us had eaten dinner, OR lunch for that matter. I quickly threw together bits and pieces of things from the fridge, poured some white wine, and then had to take a picture because it all came together so nicely.
Salami, bread and cheddar with olive oil, grapes, summer zucchini and squash grilled with parmesan and tomatoes and basil. (New plant!)
Sunday morning, we woke up early (I blame Linus and the heat) and I had the urge to make something good for breakfast. Chase always uses the French Press with our "special weekend coffee" that we save for the weekends. I would not call myself a coffee snob, because if it has caffeine in it, I will drink it down no matter the brand, but for some reason, I find myself more eager to get out of bed on Saturdays and Sundays for my weekend cup of Joe. Anyways, I had some blueberries left from the Farmer's Market on Tuesday, and I decided I could use them up in Muffins. Again, I turned to Martha because she is the Baking Queen (yes, I capitalized her title) and they were soooo good. The simple ingredients consisted of sugar, vanilla, butter, flour, blueberries, milk and baking soda. Easy and delicious.
My last attempt at cooking that day was an easy slow cooker meal I made for Chase to take back with him to St. Lukes. I found a recipe for a variation on chile verde that uses 3 poblano peppers. Chase LOVES spicy meals, and I thought it would be nice for him to have something to heat up for dinner one or two nights after work. The chile called for carrots, small red potatoes, garlic, onions, THREE POBLANO PEPPERS, pork (sauteed for 3 minutes on each side and cubed), chicken stock and cumin. The active prep time took me about 15 minutes, and after 6 hours in the crock pot, I think it was a success. I did not particularly enjoy the spiciness, and after cutting up the peppers my hands were tainted for the entire day. I probably rubbed my eye mistakenly about 5 times on Sunday, but I would definitely make it again. Chase thought it was great when I fixed him a bowl before he headed back, and it's substantial enough for a dinner after a long day in the hospital. Serving it with sour cream and tortillas adds to the fun :)
Yum, produce.
Out of the pot, into the bowl.
