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Happy Birthday, Mike!
We do have hummingbird nests around our house - haven't found them, but they were coming before we got here. We still only have one feeder which we hung under the eaves during one of the tropical downpours where the wind kept blowing them away from the feeder. They found it again quickly.
There were several that came to the feeder over the course of the evening last night which must have been a sign because of this discussion. I know they come more often, but I'm not always paying attention. I've not seen a male there in the two years I've been paying attention.
Last night I made a new recipe from my current favorite site, Half Baked Harvest (HBH). It was for chipotle cauliflower tacos. It's funny with a lot of her recipes - the individual parts might be so-so but when you put them all together, they are delicious. The recipe calls for charring the cauliflower, a poblano pepper (store didn't have any, I used green bell pepper) and chopped onions in a large skillet - mine's not large enough so I ended up steaming the veggies, they were still flavorful with the sauce that they simmered in. I did sort of char the frozen corn in a frying pan. But the verde sauce to put on top was delicious - I could eat it off the spoon - jalapeño, mayo/yogurt, bunch of cilantro, some green onions, garlic, honey and lime all whirred up. My tacos fell apart, so I just mushed everything together on a plate and it was wonderful - avocado and feta added to it all. I'm glad I have leftovers for tonight.
Next time I'll either roast or grill the vegetables in a grill pan to get the char. It would be an added step, but one I think would be worth it.
I made Mediterranean tuna salad with canellini beans and lemon vinaigrette. Will flew up to Boston today so I have my house to myself for a week or so.
August 25, 2021 at 9:06 pm in reply to: Substituting Vegetable Oil for Butter in Cake (Kid Pizza) #31140Interesting thread BA. I’m not sure I ever made that cake again - I seem to always be onto the next recipe that catches my eye - squirrel!
Our county schools closed today - back to remote learning.
I meant to say Irene not Irma.
We've been back to wearing masks at work for several weeks now - after I got back from the retail mart in Atlanta - very thankful that that was earlier in July - my coworker and I had our masks and avoided elevators at all costs - thankfully there are escalators. We also avoided crowded show rooms.
The counties just south and north of us started school and have already gone back to remote learning. Our county, not yet. Our numbers are going up as well. Supposedly more people are getting vaccines, but not enough, IMHO.
We had a guest come in the other day and said she couldn't wait til things got back to normal. But, it won't be the same - I just hope the new normal is better.
Fortunately at this point not quite the same as 38. 38 went right up Buzzards Bay and impacted my home town with storm surge 13’ high over the dock where I grew up. My brother who still lives there says it’s going west and will probably affect our sister in NJ more - it looks like it will split the difference between 38 and Irma
Joan, I’m so glad you got to see your sister. I bet that was better medicine for her than all the goodies! Will keep healthy thoughts that she avoids this insidious thing.
Every time you mention taco salad, I remind myself I need to make one
We had leftover slow cooker buffalo chicken (that I made yesterday) with roasted cauliflower, spinach, blue cheese and chopped scallions. It was nice - we hadn’t had it in a long time.
Joan, glad to hear your sister is out of the hospital.
Portobello mushrooms were on sale at Harris Teeter today, so I stuffed some for dinner - I found online a healthy spinach artichoke filling that I adapted slightly - they were very good - I will make again. Will had an egg burrito wrapped in one of his homemade tortillas. We were both happy with our choices.
Oh my Janiebakes - your sewing skills are exquisite! such a perfect young girl dress. I hope you are very proud of yourself for a job well done and for also knowing when to say no - that can be hard sometimes
I made tuna salad for dinner
chocomouse, here are the proportions if you're interested. Original recipe was for a creamy lemon squash pasta
3 tablespoons butter
recipe called for herbs, 2 garlic cloves (I used 4 cuz that's just us) and lemon zest
1 pound pasta (I used a fun shape)
2 shredded summer squash (original was 1 zucchini, 1 summer) mixed in at the same time as the pasta
4 cups stock, or you could use water
1 cup ricotta (or plain yogurt, sour cream, cream cheese or a combination)
½ cup cheese - I definitely used moreRegarding yogurt - I use the Fage 5% which is actually whole milk. I find it not to be as sour as some of the other Greek yogurts -YMMV and I sub it into anything that uses mayonnaise - about half and half - none of us notice the difference except that things like chicken salad or ranch dressing taste "lighter"
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