Thursday, March 25, 2010
Beginning yesterday, however, I am on spring break! How lovely it is to catch some extra sleep, to ride my bike in the sun (well, yesterday was sunny anyway), and to spend as much time as I'd like puttering around in the kitchen. I can cook every day if I want to, instead of relying so heavily on leftovers to get me through the week. In fact, I've already been hard at play in the kitchen.
On Tuesday night I concocted a spiral pasta in a homemade tomato sauce with tempeh crumbles and steamed kale and garlic toast on the side. My dinner companions were pleased, indeed. Last night's dinner menu featured salmon tacos with salsa, fresh guacamole and shredded purple cabbage on homemade corn tortillas. Muy delicioso! My first foray into the world of tortilla making was a resounding success thanks to this post on I Am Gluten Free (scroll down the post). I never knew it could be so easy to reach the level of satisfaction that those yellow corn rounds brought to me.
But the real reason for this post isn't to fantasize about yesterday's Mexican. It's to tell you about today's afternoon endeavor: Iced Oatmeal Cookies. I haven't even started to make them yet, but my oh my am I looking forward to some lemony-glazed, oats spending time on my tongue. I'll be sure to let you know how they turn out.