What a fabulous 3-week break!
First, E. and her adorable puppy, Renly, visited. The cats were not thrilled, but they recovered. A little excitement is good for them.
We (E. and me, not Renly, though he supervised) made delicious food, including this Moroccan Chickpea and Kale soup with leeks braised in lemon juice and chicken broth.
Then I went home and visited the family (see previous two posts). And then it was back to Ann Arbor for New Year’s! D. came for a visit, and we made some creative pizza for our New Year’s Eve dinner (while puppy-sitting Renly 🙂 ).
The pizza in the back has a caramelized squash and onion sauce, and the one in the front has my marinara sauce thickened a bit with tomato paste. Both are topped with sauteed kale, chicken sausage, parmesan and goat cheeses.
(yeah, okay, they’re not champagne glasses. whatever.)
After starting New Year’s day off with some fluffy whole wheat pancakes and peach butter (sorry, no pic), we went right in to lunch preparations.
According to D. (and other people too) it’s good luck to eat black-eyed peas, collards, and pork on New Year’s Day. He fixed a variation of Hoppin’ John and sauteéd up some heritage pork sausage to have with our collard greens. We threw in some comfort food (mashed potatos) and leftovers (pizza!) for good measure.
I’m pretty sure we spent most of the remaining week cooking and hiking, but it went by in quite a blur. Of course, despite having cameras in tow, we took a total of about three pictures.
This sweet potato, caramelized onion, spinach, and goat cheese frittata was pretty durn good though, and I got a picture!
Sadly unphotographed: broccoli soup; roasted chicken and veg; homemade buckwheat pasta and homemade bolognese sauce; chocolate cheesecake; chicken- tomato soup. Like I said, a fabulous break 🙂
Now it’s back to reality.