Buffalo Chili
Posted by The Spicy Simmer (Jenny) in chili, Main Dish, One-Pot Meal, Something New, soups, spicy! on May 19, 2013
This post is long overdue – I made this recipe over a month ago and just never got around to blogging about it. But trust me, it will be worth the wait.
One of the guys my husband works with owns a bison farm – Jordan Valley Bison. Random, right? Well, a lot of people up here do farming, canning, or hunting of some sort – so I suppose in retrospect it’s not too strange. My husband & I are not hunters by any means, but I did start canning last summer; we also have a vegetable garden once again this year which I hope will be much more plentiful than last year’s.
We purchased some bison at our local farmer’s market and my husband made sure to say hello to his friend’s wife, as his friend was working at the foundry that morning. She had lots of great suggestions for how to use the bison that we were purchasing – and gave us probably 3 or 4 different recipes. We chose this one! 
Buffalo Chili – adapted from Jordan Valley Bison
- 1 lb bison burger
- 1 sweet onion, finely chopped
- 3 stalks celery
- 6 cloves garlic
- 2 peppers (red, yellow, orange or green)
- 2 tbsp olive oil
- 2 tbsp dark chili powder (I used powdered smoked adobo chiles)
- 2 tbsp mild chili powder
- 1 tsp cumin
- 1/4 cup sugar
- 1/4 tsp. cayenne pepper (or to taste)
- 46 oz. tomato juice (low sodium)
- 28 oz stewed tomatoes (chopped fine)
- 6 oz tomato paste
- 1 can light red kidney beans (drained & washed)
- 1 can dark red kidney beants (drained & washed)
- 1 can black beans (drained & washed)
- In a large stockpot, carmelize the onion & celery with a good splash of olive oil.
- Add the bison burger on top, flipping/mixing once, and breaking into smaller 1-inch chunks.
- Add garlic & peppers. Stir to combine.
- Add remaining ingredients & simmer for two hours on medium heat. Enjoy!
The photo is unappealing, but the flavor is delicious!
If you are not adverse to trying bison/buffalo, I highly recommend it. It has a bit of a gamier taste than beef, but is actually very lean. As you know, locally raised is definitely the way to go on this one
We made this dish on a cold, chilly Sunday – and it really hit the spot! I liked how many vegetables were incorporated into this chili. It also made a lot of leftovers, which were great the next day or two for Mike’s lunches.
It’s really neat to be able to really KNOW where your food is coming from and to know the people who are taking care of food for you. The amount of local products (and the quality!) available up here in northern Michigan still astounds me – and I love it.
Salad with Roasted Beets & Goat Cheese
Posted by The Spicy Simmer (Jenny) in Salad, vegetables, Vegetarian on May 11, 2013
We’ve finally hit springtime in northern Michigan. The trees are blooming, my perennials are returning…and we have a chance of snow flurries tomorrow…yep, it’s spring 
I love how in the springtime, there’s new seasonal foods to add to your diet & cooking rotation, to really change things up a bit. Our CSA starts in about a month from now (yay!!!!) and I’m looking forward to that weekly box of farm fresh produce. Until then, I’m left to checking out the local grocery stores – our local organic food store does a great job of marketing local farms’ lettuces, carrots, and other vegetables that they’ve grown in their greenhouses.
Now that it’s spring, vegetables are starting to taste better and I’m feeling a bit more adventurous. Salads are a quick and easy solution for dinnertime when you don’t feel like firing up your crockpot.This salad that I’m writing about today is, in a nutshell – EASY – using a few simple ingredients that you can find pretty much anywhere right now.
I chose this recipe from the book The Cook & The Gardener by Amanda Hesser. It’s a cookbook as well as a documentary about spending a year in France. I absolutely adored it and plan on re-reading it this summer. I highly suggest that you check this book out – it’s got so many great ideas about using seasonal ingredients, and emphasizes that delicious food doesn’t have to be complicated.
Salad with Roasted Beets & Goat Cheese – adapted from The Cook & The Gardener
- 2 large beets, trimmed
- 1 tsp olive oil
- kosher salt & fresh ground black pepper
- 4 large handfuls of lettuce – I used a mesclun mix
- 4 oz soft goat cheese
- 1 1/2 tbsp thinly sliced chives
- For the dressing:
- 1/4 tsp Dijon mustard
- 2 tsp red wine vinegar
- 2 tbsp best-quality olive oil (trust me, it makes a difference!)
- kosher salt & fresh ground black pepper (to taste)
- Heat the oven to 400*.
- In a roasting pan, toss the beets with olive oil and a pinch of slat. Roast in the heated oven until the beets are tender; about 1 hour or so. Remove from the oven & let cool.
- Once the beets are cool, put on some latex or rubber gloves – or else your hands will stain from the beet juice. Peel the beets under cool running water and cut each beet in half through the root. Slice into wedges, and set aside.
- Place the lettuce in a large bowl. Then, in a small bowl, whisk the mustard, salt & pepper, and vinegar. Pour in the olive oil in a slow stream, and whisk quickly so that it emulsifies & creates a thicker dressing. Taste, then add more of the ingredients if you so desire.
- In another seperate, small bowl, crumble the goat cheese into small pieces. Season to taste with pepper. Add the chives and mix together until well-blended.
- Pour the dressing over the lettuce and toss to goat. Add the beets & cheese to the bowl, and serve – you can either mix it all around, or just place them on top.
This salad tastes very light and fresh. I’m in the process of experimenting with making my own salad dressings and this is a great recipe to get your feet wet, so to speak. My husband was very impressed with this salad also and was surprised by how much he liked it, too.
Beets tend to get a bad reputation and I’m not sure why. They’re actually pretty good! The only way I had really eaten them before this recipe was either pickled, or out of a can with catalina dressing (that’s how I ate them as a kid…I dunno, it was good). I think that this is my new favorite way to eat them – you can be sure that this recipe will come back once they’re back in my CSA box.
Foodie Penpals: April ’13
Posted by The Spicy Simmer (Jenny) in Foodie Penpals, Guest Posts, Something New on April 30, 2013
This month’s round of Foodie Penpals was an absolute blast. I received a package all the way from Puerto Rico! Dimarie sent a great package that catered to many of my ‘tastes’…not to mention that she included a really neat recipe & added to my hot sauce collection. She asked some great questions in her email to me and she really put in some fantastic items – including a recipe!
Thank you, Dimarie!
- ‘Spicy Quesadilla’-flavored tortilla chips – You can tell I’ve been busy because these are still in my house.
- Cornmeal, to use in her Corn Fritters recipe – which I have yet to make :-/ I’m hoping to do this on Sunday!
- Guava paste – often enjoyed with sharp cheddar cheese. I haven’t been able to try it yet, but I’m really excited to do so. I already know I’m going to buy some locally made cheddar to try it at the end of this week, to celebrate the end of concert season
- Mayo-Ketchup, with Garlic – She included this to go with the corn fritters. I am hoping to try it with french fries tonight.
- Mi Madre Pique hot sauce – This was wonderfully hot (habanero). Yum!
- Tamarind sauce – I’ve never tried tamarind anything before – but I’m really excited to try
I’ve been pretty swamped with work and such, so thus my blog has been a bit quiet lately. I am hoping to remedy that in the coming week – I do have things lined up; I just have to post them. (Sorry, my lovely readers)
Meanwhile, my recipient, Gigi, lives in San Antonio. It’s such a cool place; I visited there with a friend & fell in love with the Riverwalk. Gigi does not have a blog, but wanted me to post for her so that she could share her box with you:
Anticipation, I love checking my mail box to see what my FPP has sent me! Jenny’s boys sent Bella some cute mice catnip toys. Bella was in Heaven when I opened my box.
- I’m looking forward to making risotto for dinner next Sunday. I promised Jenny I would share my recipe with her.
- Love the Jane’s Krazy Mix Up Salt. I added the mixed up salt to my steamed veggies last week. What great flavors!
-
- Love my Plaid Cat Brownie Mix. I can’t wait to bake this weekend! I’m known for going to store openings and bringing brownies for the associates.
- Ponzu Citrus sauce- Perfect sauce to add to my chicken tacos for Cinco de Mayo! Ole!!!!
- I’m hooked on these Kellogg’s Fruit Crips. Great to munch on while sitting in traffic. Only 100 calories for this strawberry treat.
Jenny, you are welcome to visit me anytime you want in San Antonio! Thanks again for all of the great treats. I’ll put the risotto recipe in the mail for you tomorrow.
Thank you, Gigi, for the wonderful email and I’m glad that you’ve enjoyed everything – and I’m glad that Bella enjoyed her gifts from my ‘boys’
Bella attacking her new toys, Three Blind Mice
Want more information on Foodie Penpals? Here’s a few details for ya…
- On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
- You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!
- The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
- You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
- Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month.
- Foodie Penpals is open to US, Canadian & European residents. Please note, Canadian Residents will be paired with other Canadians only. Same with Europeans. This is because things might get too slow and backed up when trying to send foods through customs across the border from US to Canada and vice versa.
Szechuan Pork Stir-Fry
Posted by The Spicy Simmer (Jenny) in Asian, Main Dish, One-Pot Meal, pork, spicy!, stir-fry, vegetables on April 12, 2013
For those nights when I have few vegetables in the refrigerator, and not a lot of time to cook something complicated, a stir-fry is usually the best thing to cook. I love how easy they are to throw together, and how something so incredibly simple can taste delicious and be good for you, too!
This recipe was bookmarked (okay, Post-It noted) in my awesome Cooking Light cookbook for over a year, and I just never got around to making it. I’m glad that I finally did, as we both really enjoyed it. The best part is that it was easy, and was ready very, very quickly – a must when you leave work late, leave the gym late, and get home late!
Szechuan Pork – adapted from Cooking Light
- 6 oz udon noodles, precooked (we use the ‘Ka-Me’ brand & found it at Meijer)
- 2 tsp sesame oil
- 1 lb pork, trimmed & cut into 2-inch strips (we used boneless pork chops)
- 1 tbsp chili garlic sauce
- 1 tsp freshly ground ginger
- 1 red bell pepper, cut into strips
- 1/4 cup chicken broth
- 1 1/2 tbsp low sodium soy sauce
- 1 tbsp peanut butter (can be omitted if needed)
- 4 green onions, sliced diagonally
- Heat a large skillet over medium-high heat. Add oil to pan & swirl to coat.
- Add pork and chili garlic sauce, followed by the ginger. Stir fry for two minutes, then add the bell pepper.
- After another 2 minutes, add the both, soy sauce, and peanut butter. Reduce the heat to low and cook until the sauce starts to thicken.
- Stir in the onions. Add the udon noodles and toss well to combine.
- Serve nice and hot!
A quick stir-fry for a busy night!
I’d say that from start to finish, this dinner took 30 minutes, tops! It was quick, easy, and tasted absolutely fantastic. At first I was a tad skeptical about adding peanut butter – of all things?! – to this dish, but it really took it to the next level. Trust me – don’t leave it out if you can help it.
Mike & I recently discovered these precooked udon noodles at one of our grocery stores, and we can’t get enough of them in our stir-fry’s as of late. If you want, you can simply omit and serve with rice instead.
Blogging Against Hunger
Posted by The Spicy Simmer (Jenny) in Life on April 8, 2013
Statistics currently state that 1 in 4 children in America right now are not sure of where their next meal where come from. Between rising poverty levels, unemployment, and rising food costs, more and more people (let alone children) struggle to get food on the table. Those families where the parent/guardian works multiple jobs to try and make ends meet.
While I have been sincerely blessed with never struggling with this problem, I am still humbled. My job has me teaching in a very low-income, high-poverty area in rural Michigan; many of the students that I see everyday qualify for free & reduced breakfast/lunch. On Fridays, the needier report down to the office, where they receive a bag of food items to get them through the weekend.
What concerns me most about this hunger crisis is the fact that healthy, wholesome food is often found to be more expensive. It’s cheaper to eat products laden with chemicals, sodium, and fats, or just to swing by the fast food joint on the way home. Whatever will fill the belly, the most ‘bite for the buck’.
All this cheap, poor-quality food is a strong contributor to climbing obesity rates, and the lack of nutrition leads to poor health. How can a kid learn properly in school when they’re worrying about where their next meal is going to come from, or when they’re feeling absolutely awful from illness derived from poor nutrition? There has got to be a way out there to start turning the tables around.
What can we do to help?
- Ask Congress to protect federal nutrition programs
- Educate ourselves better about this growing problem
My favorite budget-friendly meals include:
- Red Beans & Rice – All you need is a can of kidney beans, and two cups of cooked rice. If you have spices or a half-eaten jar of salsa laying around, this makes a satisfying meal with great and plentiful leftovers.
- Spaghetti – A jar of sauce and some pasta can go a long way.
- Chili – If you can, buy a pound of ground meat. In a pot, brown it and add some diced tomatoes, an onion (diced), chili powder, salt & pepper, and some kidney beans if you’d like. If you also have it, corn. The more vegetables you have laying around, the bigger the ‘batch’ will become. We like to stretch our pots of chili by serving it atop of spaghetti, rather than by itself alone.
Rachel over at Rachel’s Table has some great resources for recipes on her BAH post.
Hunter’s “Stoup”
I feel like it’s been forever since I’ve written a post!
Our Easter weekend was full of eating wonderful things, drinking wonderful things, and seeing wonderful people. I’ve been on spring break (it has been glorious!) and have had the time to cook a bit more, too. Thus this week, we wanted to eat a few meals that were a bit more healthy for our waistlines.
I found this recipe in one of my Rachael Ray cookbooks that I occasionally sift through. After reading through the ingredients, I remembered that I had made this recipe before, when my husband & I were first married. It’s a great dish to serve, yet again, on a cold & snowy evening. And, wouldn’t you know it – it’s been snowing on and off all week up here in our neck of the woods. Spring, where are you?!?!
Hunter’s Stoup – adapted from Rachael Ray
- 1 lb whole wheat penne
- 2 tbsp olive oil
- 4 oz pancetta, chopped
- 1.5 lb chicken breasts, thighs, or a combination of the two – cut into bite-sized pieces
- salt & pepper
- 1 large onion, chopped (I used red)
- 2-4 carrots, peeled & roughly chopped
- 8 oz mushrooms, cut into chunks
- 3 cloves garlic, chopped
- 2 tsp. dried rosemary
- 1/2 tsp. red pepper flakes
- 1 cup dry red wine
- 2 cans diced tomatoes
- 2 cups chicken stock
- Romano cheese, to taste
- parsley
- crusty bread
1. Bring a large pot of water to a boil. Boil pasta until al dente.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pancetta and chicken; season with salt and pepper. Cook until chicken is slightly browned. Remove and reserve the meats on a paper towel-line
3. To the pot, add the onion, carrots, mushrooms, garlic, rosemary and red pepper flakes. Cook until the veggies soften; season with salt & pepper.
4. Add the red wine to the pan and let it simmer, deglazing the pan. Scrape the ‘browned bit’s off of the bottom. Then, add the tomatoes and chicken stock, and bring to a boil. Let simmer for about 5 minutes, then add the reserved browned chicken and pancetta back to the pot and continue to cook for 5-10 minutes more so that the flavors combine.
5. Remember that pasta you were making? Drain the water off. While it’s still hot, place some into the bottom of your serving bowls. Pour a ladle of stoup on the pasta, followed by a sprinkling of Romano cheese and parsley. Serve with crusty bread.
Forgive the quality of this photo…
I really love the flavors in this dish. The pancetta (an ingredient that I don’t use often) adds a really nice, smoky depth. I made a lot of adaptations to this recipe based upon what I had on hand in my pantry, such as the tomatoes. You can also vary the amount of carrots you use in this dish, depending on if you’re a carrot fan or not. You could probably use celery as well, if you wanted.
Through using what I had on hand, I was able to determine that I successfully canned my diced tomatoes right
Hopefully, this will be the last of the thicker soup/stew posts for the next couple weeks. I know that all of us up here in Michigan are very tired of the snow and cold weather and are praying for the weather to break. At least the fruit farmers & maple syrup makers are happy!
Think spring!!!!
Foodie Penpals: March ’13
Posted by The Spicy Simmer (Jenny) in Foodie Penpals, Something New on April 1, 2013
For March’s edition of Foodie Penpals, I sent a package over to Melissa in Grand Rapids, Minnesota. I received a package from Giselle over at My Healthy Happy Home. It’s a really cute blog, especially for all of you moms out there (both working and SAH) that I know & adore
The package I received was simple & contained some great items that are/were right up my alley…
Foodie Penpals March ’13. Thank you, Giselle!
- Somersaults sunflower seed snacks - These were amazing! I don’t think that these were something that I’d normally grab off of the shelf – but I now know that if I find these in my local store, I’m going to buy some. They are chock full of great protein & fiber & take away that hangry feeling you get when it’s time to cook dinner. (Hangry = hungry + angry)
- Boom-Chicka-Pop popcorn – ‘Twas delicious.
- Raw Pecan Butter – Something I had never tried before, and was pretty good on my sandwich for a meatless (Lenten) Friday
- Chimes ginger candies – I had never seen these before. Everyone has always said that ginger is spicy & I never believed them, until I tried these! What a sweet & spicy surprise.
- The Good Bean dried chickpea snacks – These were neat…I really enjoyed them! She sent me the cracked pepper flavor.
- Luna Bar – I haven’t had one of these in ages…and I like them She sent me the Toasted Nut & Cranberry flavor.
I had told Giselle that I am a savory snacker through and through, and I felt that she did very well. So, thank you very much for the great package! (And PS…check out her blog!)
Want more information on Foodie Penpals? Here’s a few details for ya…
- On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
- You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!
- The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
- You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
- Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month.
- Foodie Penpals is open to US, Canadian & European residents. Please note, Canadian Residents will be paired with other Canadians only. Same with Europeans. This is because things might get too slow and backed up when trying to send foods through customs across the border from US to Canada and vice versa.
Cheeseburger Casserole
Posted by The Spicy Simmer (Jenny) in beef, casserole, Main Dish, Pasta on March 18, 2013
One of the foods I’ve really had a taste for lately is a good old-fashioned cheeseburger. There are a few decent places to get a burger up by where I live, but nothing really beats one that you make on the grill during the summertime. It’s still winter up here, and it’s been pretty cold lately – so not the right weather for making burgers on the grill.
I found this recipe from one of my favorite ‘healthier food’ blogs and knew that we just had to try it. With conferences & honors band last week, I didn’t have much time to cook. However, Hubs is now back on day shift…so he did the honors with this one.
Cheeseburger Casserole – adapted from Skinnytaste
- 2 cups uncooked pasta (we used small shells)
- 2 tsp oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 lb ground beef
- salt & pepper, to taste
- 2 tbsp tomato paste
- 28 oz diced tomatoes
- 2 tbsp Dijon mustard – or whatever mustard you like on your burgers…being native Clevelanders, my husband used Stadium Mustard & it totally worked
- 2 cups grated cheddar cheese
- 1/4 cup chopped pickles (we are kosher dill fans over here)
- Set a medium sized pot of water on the stove to boil, and Preheat the oven to 350*. Spray a 9 x 13 inch baking dish with cooking spray.
- Once the pot is boiling, cook the pasta until al dente, and drain.
- In a large skillet, heat the oil over medium-low heat. Cook the onions until soft (about 5 minutes).
- Add the garlic & saute; once you can smell the garlic cooking, add the beef and cook until brown, seasoning with salt & pepper.
- Add the tomato paste, tomatoes, and mustard. Let simmer until it thickens. Remove from heat.
- In a bowl, mix the cooked pasta in with the meat/tomato mixture, and pour into the baking dish. Top with cheese & bake 15-20 minutes, until the cheese is nice and gooey.
- Remove from oven & top with chopped pickles. Serve.
Cheeseburger Casserole. The leftovers are just as delicious as the dish the night that it’s made (that is, if you end up with any leftovers).
I didn’t miss the bun; the pasta made up for it. I’m not one to put tomatoes on my ‘burger, but they tasted great in this dish. I suppose maybe you could put it on top of lettuce if you’re missing that…but I’m not a fan of lettuce on my ‘burgers either!
It was a delicious meal to come home to after conferences and it helped satisfy that taste I’ve got for a nice greasy cheeseburger. Since it’s still cold outside, casseroles are still more than welcome in my kitchen and this one did a great job of satisfying my taste buds as well as my need for comfort food. I highly recommend it!
I Won A Giveaway!
Posted by The Spicy Simmer (Jenny) in Life, Something New on March 17, 2013
I won a giveaway last week! I never win contests of any sort…until now
Bebe over at Life’s Little Epiphanies decided to hold a giveaway on her blog, giving away some of her favorite healthy snacks, as well as the book Working Out Sucks!. I’ve followed her blog for at least a year now and it’s packed with great musings about learning how to live a more healthy lifestyle – something that I’m slowly learning how to do. I follow her on Twitter also and she is a fun person to chat with during the day. When she writes, sometimes it feels like she’s writing out the thoughts/feelings in my head.
Needless to say, I was honored to win her giveaway!
Thank you, Bebe!
I was pretty impressed that some of Bebe’s favorite snacks were some that I’ve either had before, or are right up my alley:
- dried cranberries
- organic peanut butter cups
- Two types of KIND bars (which I had to immediately hide from my husband)
- Mario olives – packed without the juice!
- The book Working Out Sucks!…I completely forgot that this book is supported by the gym I attend…I can’t wait to start reading it
So again, thank you, Bebe, for your wonderful giveaway! Thank you for motivating me
Shrimp Fra Diavolo
Every now and then my husband reminds me that I do, in fact, like shellfish, and should cook some for dinner. I’m not a culinary expert when it comes to making anything seafood-related, but I can hold my own. Needless to say, when he suggested that I make a shrimp pasta for dinner, I immediately knew what dish I wanted to make.
With the help of the awesome Giada de Laurentis, I cooked up a delicious, spicy, garlicky shrimp pasta dish that hit the spot. I received her cookbook Everyday Italian for Christmas a few years ago – and being Italian, this is a great resource for making dishes that I should be stereotypically good at (which, not to brag or anything - I am ) When I have a taste for Italian food, this the book that I go to for any inspiration. I highly recommend it.*
Shrimp Fra Diavolo, with Linguine – adapted from Giada de Laurentis
- 1 lb large shrimp, peeled & deveined
- salt & pepper, to taste
- 1 tsp dried crushed red pepper flakes
- 3 tbsp olive oil
- 1 medium onion, chopped fine
- 1 can (14.5 oz) diced tomatoes (do not drain)
- 1 cup dry white wine
- 3 cloves garlic, chopped
- 1/4 tsp dried oregano
- 1.5 tbsp dried parsley
- 1.5 tbsp dried basil
- In a large skillet, heat the oil over medium high. Add the shrimp & saute until cooked through & pink. Remove & set aside. (NOTE: If you are using precooked shrimp, don’t add it now. Add it at Step 3.)
- Add onion and saute until they start to become translucent. Add tomatoes, wine, garlic, and oregano, and simmer for about 10 minutes, until the sauce starts to thicken.
- Add the shrimp to the sauce & toss around to coat/reheat the shrimp. Remove from heat & add parsley and basil. Season with more salt and red pepper.
- Serve either atop fresh cooked linguine, or all by itself in a shallow bowl, with some fresh bread.
Shrimp fra Diavolo, with linguine & the best bread in the world
The bread, above, is Pepper Parmesan bread, from my favorite bakery, Crooked Tree Breadworks. I worked there last summer & will probably be doing a few shifts there this coming summer to make some extra cash & work with the awesome people there. (FYI – You can buy their products online, and I swear to you, they are worth every frickin’ penny*).
This dish, I said before, can be served either with the pasta, as I did, or alone by itself in a bowl – maybe even atop spinach instead; I may need to try that next time!
In other news – it’s raining, and not snowing. I’m very thankful for this brief respite from snow.
Happy Sunday, everyone
*No, I am not getting paid to talk up these things. I just like them, and use them, and thus highly recommend them!
