Crying over my cheese!

We're back from our overnight to Philly and it was a great trip. We arrived at the train station and were greeted by the Duchess. We headed back in the direction of her place and stopped for bagels! Then checked out her new condo. Lovely!

There was a little road trip to the Longwood Gardens...wonderful...worth the trip and price of admission. Check out the fountain show with music, the Conservatory and the Idea Garden.

Following the Gardens (several hours by the way!), we drove down the road a little more to a wine tasting room in a strip mall. Paradocx Wine. I'll tell more about that in a later post.

Then trouble started. What to do that NIGHT? Stay local in the Philly burbs and head into the city for dinner??? We made the perfect choice!

All Fermentation, All The Time
The menu is all about fermentation--fermented grapes, barley & hopes and milk!
Wine, Beer & Cheese.

Tria
Wine, Cheese, Beer, Cafe
1137 Spruce Street, Philadelphia, PA 19107
215.629.9200

Important Note about wine! Click to embiggen.

Bruschetta with tomato, basil and mozarella! Delish. The tomatoes were very jammy and rich. Not sun-dried.

Bruschetta with roasted eggplant with balsamic and parmigiana. This had pretty good flavor. The balsamic was very important. I couldn't taste the parm. And the crusty bread was also very important, as the eggplant is squigee, so the crunch is needed.

We ordered three cheeses to serve as dinner with the bruschetta. This was:

CHERRY GROVE TOMA (Lawrenceville, NJ • Cow-Raw) Rich butter and berries prevail in this sweet, sharp and certified organic delight.

I liked this cheese. Well, let me start by saying, I really only like cow's milk cheeses, not goats, not sheep, not bleus... I'm from Wisconsin...that's what we did when I was living there. So, all the cheeses we had at Tria were cow's milk cheeses. And they were three different types. This was semi-firm and buttery, served with a honey-mustard spread.

These are the other two cheeses:

LEFT:
BOERENKAAS (Friesland, Holland • Cow-Raw) Mouthwatering butterscotch, fruit and nuts explode in dense, crystalline hunks.

This cheese made my eyes water. I was crying over this cheese it was soo good. A firm cheese, similar to a Parm. The crystalline hunks in the description are amazing. Salty bombs of flavor. This cheese was served with this lovely condiment. Our waitron said it was grapes, white raisins and mustard seeds, sort of a chutney. Wonderful accompaniment.

RIGHT:
PAGLIERINA (Piedmont, Italy • Cow-Pasteurized) The love affair between Robiola and Camembert: sweet butter and gentle grass, languid ooze.

This was the funniest cheese I've had. Think Brie. But in reality, it's a slightly tangy, super soft butter. The only way to eat this cheese was with a knife, spread onto bread. I suppose you could eat it with a spoon...if you like to eat straight butter with a spoon. This cheese was paired with cherries. That didn't work for me. That's ok.

All the cheeses at TRIA come from Murray's Cheese in NYC.

We still wanted more after the cheese, so we ordered the Italian meat plate. There's all sorts of goodies on here...I don't remember what's what...but it was all good. Especially the little dark round pieces in the middle, with some of the roasted peppers in balsamic and a drizzle of the roasted garlic oil (on the bottom right). YUM.



For wine, I stuck with one wine. Well, I ordered one glass and didn't like it. Jason like it the same as his, so we traded. So I ended up drinking this for the evening:
RODITIS “FOLÓI,” MERCOURI ESTATE, ’07 (Peloponnese, Greece) Ancient grape from mythological region, exhibiting refreshing fruit, white pepper and peach notes.

I didn't get any peach notes. I did get some of the pepper and citrus flavors similar to a Sauvignon Blanc. I'd order this again.

Philly

source

We're out to the City of Brotherly Love for a quick trip. See you soon!!!

Introducing...

...BOOMER...

She arrived last week with an unknown name...well, we knew her name, but needed one that suited her better.

She's officially named "Boomer."

Stick around...I'm sure you'll hear great stories about her as we move along...including how she thinks my ear lobes are fun toys while I'm sleeping!

Adventures in American Wine Tasting

This is fun! Check it out....

Joel Stein set out to taste one wine from all 50 states — a patriotic experiment to see if good wine can really be made anywhere. He looked for bottles that cost from $15 to $20 to make it a fair comparison (and to keep TIME from going under). “I rated each wine Excellent, Good, Bad or Undrinkable,” says Stein. “As for the methodology, wine critic Gary Vaynerchuk, my wife and I tasted 10 randomly selected wines. Another 20 were downed at a wine-tasting party with a dozen friends. One wine I tried while visiting the state that made it. And my wife and I tasted the rest together. By doing so, we gained an appreciation for the country. The country, in this case, being France.”

50 American Wines at Time.Com.


So where does Maryland stand?

Landmark Reserve from Boordy Vineyards, north of Baltimore, recieved a good rating. Not bad! I think I've had a bottle of their Petite Cab and really enjoyed it, part of their Icons of Maryland series.

Virginia recieved a good rating as well.

Sorry...no DC.

My homestate of Wisconsin recieved a rating of Bad...I'm not surprised. Too wet, too cold. There might be some regions in the south-western part of the state that could possibly be suited for proper, tradional wine growing with hilly, rocky soil and good warm, sometimes hot summers...but there's tobacco and cattle there...a far more profitable industry than wine; for Wisconsin. As Joel says, stick to beer, which sucks....that's pretty true too...we should stick to cheese! And I'll smack anyone who doesn't like Wisconsin cheese!

The excellent wines: California (are you surprised?). Colorado. Kentucky. Michigan, Traverse City...J-lo we'll have to find a bottle of this and get it?. North Carolina. New Hampshire. New York. Oregon (I've had some great wines from OR.) Pennsylvania (this is exciting, we're heading up to Philly this weekend and might do a wine tasting...we'll see!) Texas (great more bragging rights). Washington (good!)


I found out about this post from MattBites.com.

Corny

If you've been wondering what else you can do with all your fresh corn on the cob you're getting from the Farmer's Market...here's a great idea!


Corn Fritters! The Houndstooth Gourmet, a local (Virginia) food blogger who enjoys her local market in Del Rey (great little neighborhood!), has shared this recipe and it looks good. I can't wait until our next market, so I can get MORE corn and do MORE fun stuff...including these fritters!

2 Dinners/2 Nights

Wednesday Night: Cashew Chicken

I don't normally get artistic when I'm sauteing my veggies, but I loved the colors!

Also exciting here, the peppers are from the Cheverly Community Market. Normally this recipe calls for bell peppers. I used three different types that we picked up at the last market. Some jalapenos and two others I'm not very familiar with. One of the non-jalapenos was really spicy, but great flavor. I tasted it to get a sense of the heat and all "Wooot that's HOT!" then I handed a piece to Jason to try and he's all "Mmmm...HOLY CRAP." He didn't hear me! Ooops.

Here's the final dish. I like to add the cashews at the very end when I have a sense of quantity and how much we'll be serving and how much we'll be saving for leftovers. Well, we ate it all...we had company...but we ate it all. Very delicious.


Thursday Night: Steak Diane w/Glazed Carrots

Yes, I know...I talk about getting great things from the market, then I go and use baby carrots....from some place other than here! I had green beans...but they were bad! Gross and slimy. So I went with the other veg I had. It's ok. The main portion of this dinner is from the Market...

For the glazed carrots. Cut them into roughly the same bite sizes. Add to a skillet with 2 TB of butter and 1 1/4 cups of water. Season with salt and pepper and add 2 TB of brown sugar. Simmer until the carrots are tender and the water has evaporated, leaving these luscious, glazed carrots.

What makes Steak Diane is the sauce. Broth, mustard, tomato paste, Worchestshire sauce, shallots and some cream. I love the swirl of cream here.

The final dinner. The steak was purchased from the vendor at the Market who sells frozen meats. This is the second cut of beef we've tried from this vendor...this cut was better...sadly, I don't have the name of it. Overall, a very tasty dinner.

Happy Meal

Start with the recipe for Parmesan Crusted Pork Chops!


Get your 'crust' ready. Bread crumbs. Parmesan. Some herbs if you like. Salt & Pepper.


The perfect side dish for this recipe is creamy mashed potatoes. But to really make it perfect, make some crispy shallots and crispy garlic to sprinkle on top of the taters. A side benefit. When you are making them crispy in the oil, they flavor the oil a little bit, so you have flavored oil for the chops!


Coat your jobs and then fry for about 4-6 minutes per side over medium-heat. Don't let the heat get to hot of you can burn the chops before they are cooked through.


Serve. OMG. So good. I love this dinner...I ate like an elephant and had seconds...I really didn't need seconds.


And another photo...why not?!!!!

Theme?

I was searching for a recipe on this blog and saw two photos from this year.

Do you notice a theme?

Photo 1
Photo 2

There are actually two things that make these photos thematic…

Based on scientific processes…those themes could be:
1: I enjoy beverages.
2: I own one shirt.



In other business...this weekend was very nice and laid back. We had dinner at our favorite restaurant in DC on Saturday night to celebrate Lord & Lady B's birthdays. Sunday we took in a double feature and little dinner.

Last night I made this recipe. We used bacon we bought at the Cheverly Community Market. Very meaty & chewy. Little fat. Needed salt.

The Tale of Two Soups

There was yesterday's soup. And then there was last night's soup...

Let us begin...

There is fresh sweet corn!


Removed from the cobs.


Use the backside of your knife to scrape out extra bits from the cob, including some of the sweet corm milk.


Then begin the base of the soup. Butter. Good. Onions & Garlic. Great! A mild chili pepper (Anaheim in this case). Season with some Cumin and Coriander. And a wee bit of Chipotle chili powder (this will add barely a hint of smokiness and helps balance the sweetness of the corn, without bringing much heat.


Add the fresh corn and a splash of water, about a cup. Simmer until tender and fragrant.

Puree the whole thing in a blender or food processor until smooth.


Serve with a wedge of lime, green onions and some crushed corn tortilla chips.

Delicious. The corn flavor in this soup is out of this world. The creamy soup paired with the crisp, crunchy chips is a lot of fun! You don't have to have the chips, but you'll miss the excitment.

Creamy Corn Soup
inspired by the Everday Food recipe. The Everyday Food recipe really focuses on the corn as the sole flavor, which is nice, but I wanted a little extra depth of flavor with my soup, so I added the onion, garlic, chili and spices. I'm very happy I did. If I added extra of the chili and spices I could probably change the name to Spicy Creamy Corn Soup, but this dish is very mild, yet rich and full of great flavor...so I'm keeping the same name as the recipe that started this adventure.


Serves 2 for dinner

6 ears of corn, kernels removed
1/2 onion, diced
2 cloves of garlic, smashed
1 mild chili pepper, diced
4 TB butter
1 tsp cumin
1/2 tsp coriander
1/4 tsp chipotle chili pepper
Salt/Pepper to taste
Tortilla chips (optional)
Lime wedges (optional)
Scallions (optional)

Clean the corn by removing the husks and silk, then cut the kernels off the cob into a large bowl.

Melt the butter in a large pot and add the onions, garlic and chili. When they are soft, add the cumin, coriander, chipotle, salt and pepper. Allow the spices to become fragrant before adding the corn kernels. Add one cup of water and simmer for 10 minutes, until the corn is tender.

Working in batches, process the soup until smooth and creamy in a blender or food processor.

Return to the pot and simmer over low heat until ready to serve. Taste and adjust seasoning as necessary.

Serve with crushed corn tortilla chips, lime wedge and scallions if you like. Enjoy.

Name this Funny Thing!

I picked this up at the Community Market this weekend. What is it?

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Sunchokes/Jerusalem Artichokes! Crazy Huh? They look like very knobby ginger. But what does this tuber taste like? Keep reading.

But before you start doing anything with them, please give them a good scrub. You don't need to peel them.


Tonight I'm making a bisque. Sunchoke Bisque!

Potatoes, Onions, Garlic and Sunchokes.


Make sure all your veg boil/simmer in a pot of broth. The bay leaf just happened to be floating dead center. I had nothing to do with that.


The whole thing gets blended in a blender or food processor until silky smooth.


Add a wee touch of cream for extra silkiness.


And serve for dinner! We both enjoyed this nutty, earthy soup. I had to make some changes from the original recipe, still very good.

I think it'd be best as a side soup (first course) to something else. Or if you're not having anything, if you can add some sliced chicken or have some crusty bread on the side, you'd be well off. Overall, a very good meal. I don't know much about sunchokes, but I'd love to serve this in the fall/winter months. Very hearty and warming.

Sunchoke Bisque (adapted from Local Flavors by Deborah Madison)

for 2 large servings or 4 smaller servings

2 TB Olive oil
2 cups diced potatoes
1/4 onion, diced
2 cloves of garlic, smashed
1/2 pound sunchokes (cleaned. no need to peel, just get all the dirt and sand off. cut any really dark spots off)
1/2 tsp ground celery seed
2 bay leaves
3 cups broth (veggie broth if you're veggie, chicken if not)
salt/pepper
2-4 TB heavy cream (optional)

Clean and dice all your veggies. I peeled the potatoes. The sunchokes were broken into smaller knobs and the larger ones were cut in half.

Heat a large pot over medium high heat. Add the olive oil. When shimmering, add the next four ingredients (onions, potatoes, garlic, sunchokes). Saute for a few minutes, allow a little color to
develop on the veg and on the bottom of the pan.

After about 5 minutes add salt (about one full teaspoon) & ground black pepper, the celery seed and bay leaves. Pour in the broth. Stir and scrape up any extra bits that stuck to the bottom. Bring the pot to a boil, then lower to a simmer. Cover and cook for 20 minutes.

When the veggies are tender, remove from the heat. Now we need to puree the soup. A blender works better. Fill about half way with soft veggies and some broth. Give it a whiz until completely smooth. Work in batches. Cover the blender with a towel to help protect from any possible splashing. Especially if you have too much in the blender, sometimes the heat can cause the top to blow off when you turn it on. So, have a towel over the top and hold the top with your hand.

When all the soup is processed, return to the pot and bring to a very low simmer. Add the cream and stir to incorporate. Serve hot with a garnish of your choice. Chopped scallions, drizzle of oil, crushed hazelnuts, sprig of fresh herbs, croutons...enjoy.

Calzone

I mentioned in the post about the Pan Pizza, that I reserved 1/2 the dough for a later use. I bagged it in a zip top bag and left in the fridge for two days. Last night I used it up! To make a calzone. My first calzone.

***

To start, you need the dough and sauce from the Pan Pizza recipe. Using half the dough, roll it out into a circle, about 12-14 inches wide.

Make some filling...your choice. I used 1/2 cup of browned, crumbled sausage. 1/4 cup of sliced pepperoni, cut into quarters. Nuke the pepperoni for 30 seconds to remove some extra fat, again, see the Pan Pizza recipe. I also had about 1/4 cup of diced onion and 1/4 cup diced pepper. Start by browning the sausage, then add the onion, peppers, then the pepperoni. Stir together. Add enough pizza sauce to bind all the ingredients together.

Now add the filling to the center of the pizza dough. Add cheese. I used about a cup of shredded mozzarella and a sprinkle of parm. Now you need to seal up the Calzone.

Stretch the dough over the filling and begin to pinch a seal. Before you begin, lightly moisten the edge of the dough. This will help it seal together as you do the seal. Hard to describe, but start on one side and pinch. Then lift half of that pinch and an unpinched section. Pinch. Move half a lenght over...you can see the pattern in the photo above. My instructions aren't great. Sorry.

Once sealed, slice in some vents for steam to escape and if you like, brush the top with olive oil or egg wash. I used some olive oil.

I then sprinkled the top with a little more parm. Now bake for 20 minutes in a 400 degree oven.

Remove the hot and steamy Calzone from the oven. Allow to rest for a minute.

Devour! This was very satisfy. Serve with extra sauce if you like.

Very Satisfying! I'd make it again this week, if I knew I could get away with it. YUM!

Make a Pan Pizza

I promised you the full recipe...here you go:

Pepperoni Pan Pizza
from America's Test Kitchen

Makes two 9-inch pizzas serving 4 to 6

Dough
½ cup olive oil
¾ cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2 tsp sugar
2 ⅓ cups all-purpose flour, plus extra for counter
1 package instant yeast
½ tsp table salt

Topping
1 (3.5-ounce) package sliced pepperoni
1 ⅓ cups tomato sauce
3 cups shredded part-skim mozzarella cheese

1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 TB of oil.

2. Mix milk, sugar and remaining 2 TB pf oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together*, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.

3. To shape and top the dough: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 ½ inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.

4. While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds**. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni.

5. Remove plastic wrap from dough. Ladle ⅔ cup sauce on each round, leaving ½ inch border around edges. Sprinkle each with 1 ½ cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.

Pizza Dough without a Mixer:
In step 2, mix the flour, yeast, and salt together in a large bowl. Make a well in the flour, then pour the milk mixture into the well. Using a wooden spoon, stir until the dough becomes shaggy and difficult to stir. Turn out onto a heavily floured work surface and knead, incorporating any shaggy scraps. Knead until the dough is smooth, about 10 minutes. Shape into a ball and proceed as directed.

NOTES:
*If the dough doesn't pull together, add a TB of water. Continue until the dough pulls together, this can happen based on the weather and the humidity in your kitchen.

**This step will render out excess fat from the pepperoni, soaking into the paper towel, instead of your pizza. We also find that on the finished pizza, you will have pepperoni that is slightly more crispy.

One pizza is the right size for dinner for two. I made the full amount of dough and reserved the second half for a later use. I placed in a zip bag in the fridge and will report back on it's later usage! Perhaps a calzone!

Also, I didn't have skim milk. I used dried milk, reconstituted with water. Worked very well. If I didn't have that, I would have used ½ heavy cream and ½ water for the total amount of liquid needed.

For the sauce, I used one 14 oz can of tomato puree (slightly thicker than straight canned tomato sauce). I seasoned with about 2 TB of Pizza Seasoning from Penzeys and a little extra salt/pepper to taste. Very nice. I was skeptical of the seasoning blend, but it has a very nice balance of all the right herbs and spices.

Let's take a look at the process shall we?

The dough came together with a little coaxing from some additional water. Notice how nice and clean the bowl is!

The dough has been rolled out and the sauce added.

And cheese. I also added a little parmesan to the blend for some extra flavor.

The partially cooked pepperonis. I liked that my pizza was all greasy afterwards.

Sadly, with the best masterpieces of the kitchen, you must destroy them to truly enjoy them.

And Kitty Makes Three...

We interrupt your Eat With Me moment with a very special announcement.


Little Miss Kitty arrived to her new home safe & sound last night. Within the first hour she was exploring her new digs, playing with toys, rolling on her back for a belly rub and purring like the finest hot rod car.

I think she's very happy. We've kept her confined to two rooms for the first night. I think she's ready to begin exploring the rest of the house. And of course she's trained for the most important thing...I cracked open a can of wet food this morning and she was at my feet in a heartbeat. A gurl after my own heart; thinking with her belly.

Herbage!

Photo Source

I've made this once before, when I took a pasta making class from Sur La Table. It was really nice. A LOT of flavor, yet light. Great way to use up the abundance of summer herbs.

Pasta with 1000 Herbs

1 lb fresh pasta (pappardelle, fettucine, linguine)
⅓ cup extra-virgin olive oil
½ cup chopped fresh flat-leaf parsley
½ cup chopped fresh basil
2 TB chopped fresh tarragon
2 TB chopped fresh mint
1 ½ tsp chopped fresh thyme
1 tsp chopped fresh sage
1 tsp chopped fresh rosemary
½ tsp chopped fresh marjoram
Salt & Pepper to taste
Grated parmesan or pecorino

Mix all the herbs, oil, salt & pepper and some grated cheese together. Serve with hot pasta.

Add chopped tomatoes if you like.
Add a little lemon zest if you like.
Serve pasta and sauce with grilled chicken or fish if you like.
Or skip the pasta and use the sauce to dress up the chicken/fish.
Or dress up some crostini.

If you don't have all the herbs, that's ok. Use what you have. Have oregano instead of marjoram. Substitute!

If you can't get good pizza delivery; make your own

Homemade Pan Pizza

The dough took 30 minutes for the first rise, 20 for the second. 20 minutes to bake. Done and delicious. Just over an hour for a really nice pizza.

Recipe to follow.

Agua Fesca!

Watermelon Agua Fresca

What a beautiful summer drink. Very refreshing and very easy to blend together. All you need is a blender or food processor. Perfect fresh from the pitcher. Delightful with a splash or rum or any other favorite liquor.

3 lb watermelon (weight includes rind)
Pinch of salt
1/2 cup of simple syrup (based on preference and ripeness of the fruit)

Cut the rind from the water and remove any black seeds. Cut fruit into cubes and add to a blender or food processor. Mix until well blended. Stir in a pinch of salt and any syrup you like. Chill in the refrigerator and serve over ice.

Now, let's talk options...

1-2 limes, 1 to add juice to the watermelon and a second to garnish.

1 tsp Orange extract for a light floral note

Small handful of mint leaves, crushed or muddled in the bottom of the glass. Or add the mint to the simple syrup while that is boiling to extract the minty flavor. Remember; to make simple syrup, you add equal amounts of white sugar and water, boil until the sugar is dissolved.

What would you add?

Recipe from Local Flavors by Deborah Madison

Plan B

Looks nice. Tasted good. But totally not what was planned for dinner.

When you plan to make lentils, make sure you have lentils. Silly Scott. I had planned to make the Warm French Lentil Salad for dinner and turns out I had less than a 1/4 cup of lentils. Not enough for a snack. So Plan B! I went with the Israeli Couscous. It worked, different, but it worked. I added some onions and carrots to bulk this up a bit and it was fine. I didn't cook the carrots long enough, they were nearly crunchy, other than that it was nice. The vinaigrette flavors complement nicely with the pasta and very nicely with the smoked sausage. The only real problem I had with the dish was the parsley for garnish. It was very tough and wasn't easy to eat...chew chew chew and it wouldn't go away. Oh well, my parsley plant is about dead anyway.

Now I need to order some lentils and more couscous to replace my stock.

Some fast meals

Our meals for the past two nights have been very fast, really delicious and a great use of some produce that we're trying to use up before this weekend's market.


Tuesday night I made paninis. You know, those squished, grilled sandwiches that have taken Starbucks by storm....ugh. Anyway, I got some nice bread from the bakery and started with the filling. I used some fresh mozzarella, sliced tomatoes, roasted red peppers and some homemade pesto. You can see the green coming through the bread! I added a few small slices of deli turkey to make the sandwich more substantial for dinner. Perhaps I had too much filling, the sandwich didn't really squish down, but dang was it good. Dagwood would be jealous.


Last night, Wednesday, I grilled some pork chops which I seasoned with a blend of things. It really shouldn't have worked, but it did. I used some Jerk seasoning, some Chili con Carne seasoning, some Adobo Criollo seasoning and a pinch of oregano. (Jamaican, Texan and Puerto Rican/Hispanic seasonsings...it worked really well!) I liberally coated the chops and let them sit for about 30 minutes before I started cooking. The grilled for about 4-4 1/2 minutes per side.

Then I made a really wonderful veggie saute as the side. I sauted some onions in 2 TB of butter, then added some shallots. Once they just started to brown I added about 1/2 a green bell pepper and 1/2 a jalapeno. Let those go for awhile until soft. Add the corn from two ears of corn. Add the very end I added about half a tomato. Seasong with salt & pepper and a few pinches of cumin and coriander. If you have some, add a sprinkle of chopped cilantro.

The jalapenos, corn and tomatoes are from the last Market. All are wonderful! Great flavor and mild heat in the peppers. The corn and tomatoes are super sweet!

And the entire meal took less than 10 minutes cooking time. Woo hoo.

And in other news...

We've adopted! This is "Shorty." She'll be moving in on Monday. Her human's young child developed an allergy and she's looking for new human's to care for her. We're very excited and ready to give her a full home to rule over. For the the first few days she'll be known as "TBD" until we find a name that fits her better and suits us.

Sorry folks...that might mean Caturday updates on a regular basis!!!!