• New Potatoes (boiled & cooled)
• Vine-Ripened Tomatoes
• English Cucumber
• Purple Onion
• Sundried Tomatoes
• Kalamata Olives
• Balsamic Vinegar
• Extra Virgin Olive Oil

Sort of a Greek Salad with Potatoes. Forgot to add the feta! >gasp< Guess I must’ve been hungry. I didn’t notice till I’d eaten half of it.

I was told not to forget this recipe, so here it is:

• 1/2 large bag baby spinach
• 6 big strawberries, sliced
• 1 can mandarin orange segments
• toasted slivered almonds (enough to cover toaster oven tray)
• 2 tbsp balsamic vinegar
• 1 tbsp extra virgin olive oil

Soooo good!

An experiment. Made off the top of my head. (We wanted green papaya salad but shockingly! the IGA doesn’t have unripe papayas 😉 Will have to look elsewhere…)

So the salad is just papaya, green onions, and cilantro. A less-ripe papaya would’ve been good. This one was really soft. The dressing is fish sauce, lime juice, sambal oelek, sugar, ginger, and a little oil. All measurements approximate, because >cough< I don’t actually measure.

• 1 papaya, cubed
• 3 green onions, sliced
• cilantro (handful, chopped coarsely)
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1/2 tbsp sambal oelek
• 1/2 tbsp canola oil
• 1 tsp sugar
• grated ginger

More new food photos at Flickr!

This is what happens when I decide to clean out the fridge.

Mango-Orange-Pear Crumble, served with milk.

Crumble is a staple for using up leftover fruit. Bonus: it’s equally good for dessert or breakfast. (Think about it: oatmeal, brown sugar, milk, fruit… it’s cereal.)

*

Carrot Cake (but really Carrot-Pineapple-Apple Spice Cake).

I don’t think I’ve made carrot cake before, but I had a bunch of carrots to use up, so I thought I’d try it. Result: yum. I used vegetable oil & applesauce rather than the butter the recipe called for, and crushed pineapple rather than raisins/nuts. The frosting is light cream cheese/icing sugar/lemon juice.

Now there’s just the matter of eating it… Anyone want a piece?

For Festivus breakfast, of course.

Combine 1¾ cup flour, 2½ tsp baking powder, 3 tbsp white sugar, and ½ tsp salt. With a pastry blender or two knives, cut in ¼ cup chilled butter until the mixture resembles coarse crumbs.

Stir in 1 cup coarsely chopped cranberries and 1 tbsp grated orange peel.

Lightly blend in ¼ cup milk, 2 tbsp orange juice, and all but 2 tbsp of 2 slightly beaten eggs.

Turn onto an ungreased cookie sheet and pat into a ¾-inch thick circle. Spread reserved eggs over top and sprinkle with sugar. Cut into 8 wedges. Bake 12-15 minutes at 400°F or until golden.