Got into a little cooking fit this afternoon. Finished the vanilla ice cream whose batter had to chill over night, then I made a big batch of vegan Basil Lemon Orzo Salad, made it up with out a recipe, pretty good. Box o' orzo al dente in well-salted water. 2 finely shredded carrots, carton of cherry tomatoes, quartered, juice of 1 whole lemon, cup of chickpeas. Lightly sauteed in olive oil: shallot and garlic, diced yellow pepper, diced de-finned portobello, a little chive, salt. Mixed in, finished with fresh diced basil, more olive oil, more salt to taste. Bright, fresh, and after it sits for a day or two, the flavor is really gonna mesh. And a big ol' portion of it will be waiting for the HVS when she gets home!
Also made focaccia french toast to soak, to be served to our guests tomorrow. Had some chocolate chips laying around, so made a small batch of cookies.
Made pizza for a friend of B's and her 2 little kids, boys age 2 and 4. It was fun showing them how to stretch dough and top the pizzas. Though MY kid's pizza is gonna be soooo much better then theirs!
I just got an email message from a distant relative, saying she just made beef stew from a recipe of my father's. I hope she has a hand-written copy by him, I would love to study it.
BREAKFAST: 10:15am, organic chex with good milk, banana, 1 bowl, hunger 4/5
LUNCH: 12:30pm, basil lemon orzo salad, 1 bowl, hunger 4/5
AM SNACK: 1:30pm, a spoonful of vanilla ice cream, a snip of chocolate chip cookie dough, .25 bowl, hunger 3/5
PM WATERING: 2:30pm, quart
DINNER: 7pm, 1 cookie while cooking, homemade pizza, slice of s'mores pizza, 1 cookie, 1 spoonful of ice cream, quart of water, 1.5 bowl, hunger 4/5
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