Wednesday, May 16, 2007

Breakey-break . . .


I am blog-neglectful.

Not only am I posting sporadically at best, I have been HORRIBLE about getting out there in the blogosphere, reading other blogs, and leaving comments. So, I've decided to give myself a summertime break from blogging. It's sunny here in beautiful Minnesota, sometimes warm (earlier this week it was VERY warm, while today it's breezy and in the 60s -- my favorite weather EVER!), and despite continuing to work 1 and 1/2 jobs, I would like to be spending my free time these days out in the sunshine, rather than indoors in front of the computer. I want to go for walks, eat my weight in ice cream, go camping, go canoeing, go hiking, go to outdoor concerts and plays, go biking, and other wonderful things you can only do during the summer here. :) (Well, I suppose you can do many of those things during the winter, too -- it's just lots less fun, is all!)

So, know that I will still be lurking around your blogs and hopefully will pop in with a comment here and there, but will be one VERY quiet food snob this summer. I plan to return to the blogosphere this fall, refreshed and ready to cook!

I hope you all have wonderful summers, and I'll "see" you in the fall!

Sunday, May 06, 2007

bring on the produce!

I have a horrible confession to make . . . I somehow managed to make it through all of last week with NO fresh fruit in my house, and only some lonely carrots and celery for fresh veggie options. "Blech" seems to go without saying.

I went grocery shopping today after church, and decided to pick up a bunch of veggies, fruits, greens, simple proteins, and some pita and sandwich bread, and now have an easy week of salads, sandwiches, fruit, yogurt, and other simple foods ahead of me. The weather is warming up, my allergies are making me really tired and I don't feel much like cooking these days, and I don't want to continue to rely on purchasing my lunch in the cafeteria at work.

After about an hour of slicing and dicing, I had salad veggies and a couple of fruits prepped up and ready for eating:
LEFT (top to bottom): zucchini, fennel, cucumber, radishes
MIDDLE (top to bottom, despite the opague containers: mushrooms, shredded carrot, cherry tomatoes
RIGHT (top to bottom): strawberries, fresh pineapple

I also picked up a few portobello mushroom caps, cleaned and marinated them, and baked them off at 425 until juicy and delicious. Portobello mushroom and provolone sandwich on wholegrain bread:

Segue . . .

Oh, to be a cat: