On a day like today....


Soup is most definitely in order!



I know little of African cuisine, but this soup, from Cooking light 1999, is called African Chicken-Peanut Soup

Perhaps it is the mixture of sweet potato with peanut butter, or the addition of black beans, but it is hearty and filling. Please don't let any of the ingredients individually fool you, they come together really well. African Chicken-Peanut Soup

When life gives you lemons...

Make lemon-blueberry scones!!


I don't really consider myself a baker. Baking requires following directions; baking requires exact measurements; baking requires knowing if your oven temperature is correct. Yet, I yearn to be a baker. This recipe for the lemon-blueberry scones was created from two different recipes so I was free to not have to follow the directions exactly. Neither of the flavors is overpowering, and they come together beautifully. The glaze is simply lemon juice and powdered sugar. Who knows... this may be the start of something new.

So... it tastes a lot better than it looks in this picture. This is one of the few recipes that I can actually say that I created. Its long and tortured name is Penne Pasta with Walnuts, Feta Cheese, and Sundried Tomatoes. But it also has fresh basil and shredded parmesan cheese. I love the taste of toasted walnuts and feta cheese together and started coming up with other things to throw in there as well. Once I figure out a separate link for my recipes this one will be there too. It is quick and easy, and when you can pluck fresh basil leaves from your garden, the presentation looks much better too.

While I have been finding my way back to my kitchen, I failed to find my way back to my blog. I kept telling myself that I really didn't want to "publish" my blog until I became more proficient at HTML, but I think having my blog out there will force me to do so.
Picture courtesy of www.epicurious.com
This past weekend brought cooler temperatures which prompted me to make a lasagna that I have been wanting to try for months. Roasted Portobello and Prosciutto Lasagna comes from the October 2004 issue of Bon Appetit. It is decadent and rich and brings together a wonderful blend of flavors.... but it is not cheap. I think the total cost was close to $25. I will make it again and likely try to lighten it by using 1% milk in the bechamel sauce. Some dinners, however, are worth an extra 20 minutes on the treadmill. This might be one of them.

To the extent that anyone has found my blog on its inaugural day, please bare with me. I have come to realize I know nothing about HTML and have relied much too heavily on IT people in my life to help me with computer issues. Perhaps learning HTML will become one of my new interests? Not likely. ;) The creation of my blog, like finding the old/new me, will be a work in progress.