June 2009 Archives

I made another strawberry rhubarb cobbler for Father's Day (actually, it was Parent's Day for our family since we missed Mother's Day). This time I used less sugar and cornstarch, and I made more topping because I was afraid it wouldn't be enough dessert for 10 people. It turned out to be plenty and there was even some left over.

Oh, hey there! How are you? I've been pretty quiet lately, busy with work, traveling, and simply disinterested in this blog. I haven't made much of anything lately that was amazing or different enough to be documented here. I do have a couple posts waiting to be finished, and this is one of them.

I made this linguini almost a month ago. It's a very basic dish - pasta with a clam-based white sauce and bit of spinach and lemon juice to finish it off.

I bought a watermelon on Memorial day. We hung out on the warm, sunny, patio and ate a few slices while waiting for grilling time.

And then, a cold front came through and the remaining watermelon sat in the refrigerator, forgotten, for nearly a week. I was starting to feel bad for it, so I decided to turn it into sorbet. That way I could put it in the freezer and forget about it there until the weather became watermelon appropriate again.

This watermelon was the perfect sweetness, so I didn't bother adding additional sugar. All it needed was some alcohol to keep it from freezing too hard. I went for the fruity ones that we had sitting around, but the possibilities are endless.

I opened the fridge door the other night hoping to be smacked with inspiration for dinner. It's been really hard to come by these days. Fortunately, I happened to have a nice mix of ingredients to work with - some fresh asparagus, baby spinach, and a little bag of sun-dried tomatoes from the farmer's market, mozzarella leftover from making pizza, and the ever-present jar of marinated artichoke hearts in the pantry.

The first thing I did was measure the volume of my quiche pan. It ended up being about 4 cups, so I mixed the ingredients in my 4-cup measuring cup.

It ended up being delicious. I served it on a bed of lettuce dressed in a homemade red wine vinaigrette. Matt went back for seconds, then thirds! That makes it a keeper in my book.