"Spanikopita," from The Cheese Factory Restaurant Cookbook:
A special birthday breakfast:
Who needs cake when you can have birthday pie?
Lemon Cream Pie from Real Simple was FANTASTIC. Sweet, slightly spicy cookie crust filled with a sweet-tart, creamy, light lemon filling. I may have baked the crust a minute or two too long, as it was impossible to cut in the pie plate. Solution? I pried the entire pie out of the plate and cut it into wedges on a cutting board. Problem solved, pie devoured, and I'll remember to shoot for a shorter bake time next time.
"Whole Wheat Fusilli with Swiss Chard and Balsamic-Roasted Onions," from The Modern Vegetarian Kitchen, by Peter Berley:
Anybody else out there own this cookbook? I picked it up used a while ago, after a lengthy library preview, and although this is my first recipe to try from it, I can't WAIT to dive further into this cookbook. Berley's ethic seems to be right in line with my style of cooking, and the recipes are new and fresh -- just the breath of life I need in my cooking these days. Back to this recipe . . . so simple, yet so fantastic! Proof that all you need are a few high-quality ingredients, a good knife, and a little skill to put together an amazing meal. Balsamic-roasted onions? Possibly my new favorite food group. ;)
Last weekend, I made a batch of chocolate chip cookie bars to take to the reception for our church choir concert; John was sorely disappointed that they weren't sticking around for him to eat! So, I figured I better make another batch for portable birthday treats:
We enjoyed these, along with some sandwiches, apples, and other snacks, on trail during John's birthday hike Friday. I think I might like chocolate chip cookie bars BETTER than chocolate chip cookies. They seem to stay softer, somehow, and I love how thick they are! Mmmm.
Almost all of the leftovers are at John's house, so the question begs: what on EARTH am I going to have for dinner tonight?