french toast sunday with the boy. slushy weather kept us sitting by the fire all day, starting with a slow brunch, followed by many cups of coffee and tea, donnie darko, and fireplace baked potatoes.
challah bread french toast : 5 slices of challah, soaked in 3 eggs, 1/2 cup milk, cinnamon, nutmeg, vanilla extract, with orange zest. don’t forget that maple syrup/
simple zucchini soup
four to six zucchinis, depending on size
one 32oz chicken or veggie stock
one onion, diced
three garlic cloves, pressed or minced
butter or oil
salt and pepper to taste
Cook onions and garlic in a little butter or oil until the onions are translucent, then add stock and simmer on medium heat.
Slice zucchinis as thinly as you can with either a grater or mandolin. I like to do this width wise, so you get little rounds. Add to pot and bring to a simmer, then reduce heat to low for half an hour.
Ladle about 3/4 of the soup into a blender and blend just until soup reaches a more uniform consistency, but not until it reaches pulp status. Pour back into the pot and cook for 10 more minutes. Add salt and pepper to taste and enjoy! /
A problem I am realizing about having a blog where you claim to do work every day, is actually having to prove this. A lot of my work is in process, and I doubt it would be interesting to see a bunch of posts about how far I am on a knitting project or how the staple of my diet is avocados or whatever.
But an even bigger problem is that a lot of the work I do is photography on film, which can take me awhile to get developed. As of a couple weeks ago, I have also been taking a workshop class at NESOP! I’ve always wanted to take a color darkroom class, but due to lack of monies and time, it had never really been possible. So far, I love it. I miss being in the darkroom and I have boxes full of color negatives which can finally see the light of day / the dark of a darkroom. Hah!
So am I supposed to take pictures of my pictures? I’m not sure. But while I figure that out, and in between updates on projects, I will post some of my older photography!
zucchini broccoli tortilla crust pizza
makes two pizzas:
two large tortillas
one zucchini, sliced lengthwise and grilled on both sides
one small head broccoli, steamed and chopped
3/4 cup shredded mozzarella
1 small garlic clove, minced or pressed
2 tsp olive oil
salt & pepper to taste
preheat oven to 400 F, with a pizza stone if you have it.
mix garlic with oil and spread on 2 tortillas. pre-bake each tortilla for 3-5 minutes until firm and remove from oven.
on pre-baked tortillas, spread zucchini ribbons, broccoli, and then cheese. bake for 5-10 minutes each until cheese is gooey. cut into sections and enjoy /
Variations. Some meals from the last couple of days. Been craving some summery flavors to go with the pitas and tortillas I brought back from Texas.
breakfast pita with hashbrowns, eggs, tomatoes, & basil
scrambled egg, hashbrowns, halved grape tomatoes, slivered basil, stuffed in a pita.
tuna salad with watercress & avocado, also in a pita pocket!
one can tuna, two stalks celery (chopped), 1/4 cup diced red onion, 1/2 diced avocado, 1/3 cup halved cherry tomatoes, 1/2 cup watercress, green onion, a drizzle of olive oil, with a dollop of mayonnaise. mix then stuff. enough filling for a couple rounds.
spinach & broccoli quesadilla with tomato bruschetta
quesadilla: 1/2 cup steamed broccoli crowns, 1/2 cup sauteed spinach leaves with garlic, 1/2 cup mozzarella, and green onion, folded into a tortilla. grill on both sides and slice to serve.
bruschetta: 1/2 cup quartered cherry tomatoes, 1 large basil leaf (julienned), a drizzle of olive oil and balsamic vinegar, tossed.
My first crochet project! Which only ended up as nested eggs because my brain was champagne fizzy, but it seems kinda appropriate for the start of a new year. The eggs are being turned into cat toys with the help of some cat nip. Also, I started the second half of my two-tone cowl today. Can’t wait to wear it, seeing as today it was 11 degrees this morning. Yikes.