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Yum, these were quick and easy. I didn’t have shallots, so I used small onions. Didn’t have a red Bartlett pear so used a regular one. Didn’t have the right amounts, so I made less.

Really liked it!

From the current issue of Body & Soul

Fruity booze! It takes two months to finish.

Recipe on my blog.

I’ve never been a huge fan of bread pudding, but I had some bread I didn’t really want to trash, so….I used the recipe in The Joy of Cooking, which I figured I would like since it’s very custardy. Very simple. I used whole wheat sourdough and whole grain bread instead of white and it turned out well.

I didn’t read the recipe really closely and didn’t cut the crusts off before cubing the bread, so I had to go back and cut the crusts off the little bitty pieces.

Took it to a hoot and it was a biiiig hit! There was not a smidgen left!

Cooked up the last of the fresh garbanzo beans, which I’d never had before. Steamed them and added a little very good olive oil. Wonderful farmer’s market tomatoes and fresh basil. Fresh baby artichokes sauteed with onions and garlic and topped with a little Parmesan cheese.

I found the recipe for the baby artichokes at Simply Recipes. I’d never used fresh baby artichokes before. It does take a while to clean these, but they don’t have well-developed chokes, so you can just eat the whole trimmed artichokes.

I love artichokes, really I do.

My nephew’s recipe for almond biscotti, slightly tweaked from one he found online. Yum! These will be a staple in my house from now on.

This was really delicious. I liked the sauce so much I used it on the fish I served with it, too. Roasting veggies is the best!

http://www.eatingwell.com/recipes/asparagus_garlic_lemon_sauce.html

Actually, this is another time when I’m flying without a recipe. Just picked up stuff that looked good at the store.

1 quart chicken broth
3 baby bok choy heads, sliced thin across width
3 stuffing portobellos (about 3 inches across) sliced thin
1 carrot, sliced thin
2 cloves garlic, minced
1-2 tsp Chinese 5 spice mix
1 Tbs olive oil

Saute the garlic in the oil.
Add in the mushrooms and Chinese 5 spice mix.
When they’re cooked, add the broth, carrots and bok choy.

Simmer until it’s all cooked, about 15 minutes if you’ve cut everything thin enough.

I threw in some pre-cooked not breaded chicken strips but I don’t think it really needed it.

OMG, I made a side of this to taste before taking it to the potluck today. It’s so good. I think I went a little heavy on the cheese, but it’s delish.

Here’s the recipe

Only problem is that it doesn’t say how much salt. I used about a teaspoon.

Can you tell I’m a little into my oven lately? Another recipe from How to Pick a Peach. Ultra-simple.

Cut tops and bottoms off of fresh beets. Wrap in foil. Bake for an hour at 400 degrees. Cool, remove skin.

Delicious on their own. Also nice with a little crumbled bleu cheese and pine nuts!

Hmmm. Roasting veggies is so good! Simple and not too time consuming.

I used this recipe and added some fennel seed.

I made up more roasted cauliflower, too. Also onions and garlic, that I’ll toss in with these roasted yummies for a chunky sort of salad for my writing group tomorrow night.