Day 2 of my challenge was beautiful and sunny and since I was in Newport for the day I of course had to go to the beach with friends after work! Following a rough afternoon of playing in the waves and lounging on the sand we all headed back for a cookout at Joan & Joseph’s, who are lucky enough to live at a wildlife sanctuary with views of the ocean! I had a moment of guilt that it was only Day 2 and already I was going to fail my challenge of a home cooked meal every night this week! But then I thought, it’s not my house but it’s still home cooked right? And if I help with the cooking, it might be justified. So I happily gave up cooking by myself in my own kitchen for sharing a good meal with great friends on a beautiful summer night!
We enjoyed a delicious meal of burgers, dogs, chicken and a fantastic bean salad from Sweet Berry Farm in Middletown. Also from the homemade stock at Sweet Berry Farm was a delicious Blueberry pie topped with their own vanilla bean ice cream!
Thank you Jill, for documenting me “cooking”!
Tonight, I was back in my own kitchen, cooking solo. The first thing I made was a Gazpacho I had planned on making Sunday night to enjoy all week, but that obviously didn’t happen so I chopped all of the tomatoes, peppers, cucumbers, et al tonight instead. I used the same recipe from an entry below and I am looking forward to having some for lunch tomorrow!
For my dinner, I once again used a recipe from Healthy Cooking for Two (or just you) called Fettuccine with Spinach & Feta on page 125. This was also very simple to make, the most time consuming part was boiling the water for the pasta.
Ingredients:
4oz Fettuccine
8 cups loosely packed spinach leaves
1 Green onion
2/3 cup Feta
1 Tablespoon Olive Oil
1 Tablespoon Lemon Juice
½ Teaspoon Dried Dill Weed
Pepper to taste
Directions:
Cook Fettuccine according to package directions
Meanwhile, thinly slice green onion and place in medium mixing bowl
Add Feta, Oil, Lemon Juice, Dill Weed, and Pepper
During last 30 seconds of cooking the fettuccine place the spinach into the water with the pasta and push under to wilt.
Drain Pasta/Spinach
Add to mixing bowl with cheese mixture, toss to coat
Although the heat wave has officially broken, it was still quite hot & humid this evening as multiple thunderstorms passed through. Before starting dinner, I turned on the AC in the living room so I’d have a nice cool place to eat after standing over a hot stove. Literally 30 seconds after I turn the pasta water off and am tossing the fettuccine with the cheese, the power goes out! I had a very uncomfortable, sweaty, eating experience which could only be relieved by getting in my air conditioned car and getting an ice cream cone!
We enjoyed a delicious meal of burgers, dogs, chicken and a fantastic bean salad from Sweet Berry Farm in Middletown. Also from the homemade stock at Sweet Berry Farm was a delicious Blueberry pie topped with their own vanilla bean ice cream!Thank you Jill, for documenting me “cooking”!
Tonight, I was back in my own kitchen, cooking solo. The first thing I made was a Gazpacho I had planned on making Sunday night to enjoy all week, but that obviously didn’t happen so I chopped all of the tomatoes, peppers, cucumbers, et al tonight instead. I used the same recipe from an entry below and I am looking forward to having some for lunch tomorrow!
For my dinner, I once again used a recipe from Healthy Cooking for Two (or just you) called Fettuccine with Spinach & Feta on page 125. This was also very simple to make, the most time consuming part was boiling the water for the pasta.
Ingredients:
4oz Fettuccine
8 cups loosely packed spinach leaves
1 Green onion
2/3 cup Feta
1 Tablespoon Olive Oil
1 Tablespoon Lemon Juice
½ Teaspoon Dried Dill Weed
Pepper to taste
Directions:
Cook Fettuccine according to package directions
Meanwhile, thinly slice green onion and place in medium mixing bowl
Add Feta, Oil, Lemon Juice, Dill Weed, and Pepper
During last 30 seconds of cooking the fettuccine place the spinach into the water with the pasta and push under to wilt.
Drain Pasta/Spinach
Add to mixing bowl with cheese mixture, toss to coat
Although the heat wave has officially broken, it was still quite hot & humid this evening as multiple thunderstorms passed through. Before starting dinner, I turned on the AC in the living room so I’d have a nice cool place to eat after standing over a hot stove. Literally 30 seconds after I turn the pasta water off and am tossing the fettuccine with the cheese, the power goes out! I had a very uncomfortable, sweaty, eating experience which could only be relieved by getting in my air conditioned car and getting an ice cream cone!
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