yumsparagus

In honor of Independence Day, let's talk about grilling! My carnivorous husband could tell you all about appropriate temperatures and doneness of meat, but I want to explore grilled veggies. Of course, I could eat almost any grilled vegetable. I am especially fond of squash and vidalia or purple onions. Grilled potatoes in a foil packet with yummy goodness are also a hit.

Let's take a moment, though, to praise Jesus for grilled asparagus. Can I get an Amen?

Pictured here is one of our favorite small appliances, the Griddler. There's a flat side for basically just pancakes. The other side creates some fab grill lines and, let's be honest, that makes everything taste better. The other beautiful part about the Griddler is that it works as a panini press. You know we've done some damage with artisan bread and cheese on this sucker.

But, I digress...

Yumsparagus
1. Pick out a lovely bundle of fresh, organic asparagus, and wash it.
2. As you pick up each shoot, gently bend it. Toward the end, there will be a natural snap. That's where you break it. ;-)
3. Place your rinsed shoots on paper towels and dab dry.
4. Toss your asparagus in just a drizzle of EVOO and sprinkle with garlic salt and black pepper.
5. Grill them bad boys until they are tender, but still crisp, and just starting to brown.
6. Eat them immediately. They are delicious. Spread the word.

Happy grilling and have a safe Fourth!

Be well,
M

grilled poundcake with cinnamon glazed pears

Now, here's the kind of dish where there is no measuring needed. I promise you cannot mess this up and I promise it is delicious. This was the dessert for Mothers' Day Brunch last year. It was a hit!

Five very simple steps:

1. Purchase a poundcake at the store and slice it in 1-1.5" thick slices.
2. Peel and slice ripe, soft pears into long slices. Don't worry about consistency.
3. Brush melted butter on both sides of each slice of cake and throw on a griddle until you see beautiful grill lines.
4. Coat pear slices in a 50/50 mix of cinnamon and sugar, then toss them on the griddle too.
5. Once everything is warm and melty, plate one slice of poundcake  and drizzle pears and cinnamony sauce on top. Serve warm!

Oh yeah, one more step - enjoy!

Be Well,
M

why i write

I love food. My mother instilled in me a love of cooking and I'm constantly trying to learn her fantastic ability to make up recipes and never measure. It's a gift, really. My grandmother is the one who taught me to show love through feeding people. It's such a simple gesture and I aspire to be a woman who always has a slice of pie or cookies when you drop by unexpectedly. I want to feed you, even when you say you're not hungry.

Given my history with cuisine, you might peg me for a meat and potatoes kinda gal, but you would be wrong. I am a wanna-be vegan living in the Midwest. Here, in the wheat belt, I live a vegetarian lifestyle and care deeply about where my food is grown and how it is cultivated. I love to support local growers and take care of the earth.

Join me in this culinary journey!

I also love tea, especially the kind that comes with wisdom on the tag.

Be Well,
M