Garlic Herb Bread Twists

I made these bread twists yesterday and they were delicious. I really like having them warm with a salad. Here is the recipe

+ 1 Tbsp finely chopped rosemary
+ 1 Tbsp finely chopped thyme
+ 1 c. grated Parmigiano-Reggiano(2oz), divided
+ 1/4 c. olive oil
+ 3 garlic cloves, minced
+ 2 pounds pizza dough
+ 1/4 c. chopped flat-leaf parsely
+ salt and pepper

Preheat oven to 400F. Lightly oil a baking sheet.

Stir together rosemary, thyme, 1/4 c. cheese, 1/2 tsp salt, 1/4 tsp pepper in a small bowl. Stir together oil, garlic and 1/4 tsp salt and pepper in another bowl.

Roll dough into a 15" by 10" rectangle on a slightly floured surface with a lightly floured rolling pin.

Spinkle one half of the dough (crosswise) with half of herb mixture and then fold dough in half crosswise. Roll lightly a roughly 10" by 8" rectangle. Cut lengthwise into strips with a pizza wheel or knife. Twist strips from both ends and place on baking sheet. Arrange 1" apart and brush with 1 Tbsp of garlic oil and let stand for 5 minutes.

Bake breadsticks, switching position of sheets halfway through, until golden about 20 to 25 minutes.

Meanwhile, stir together parsley and remaining 3/4 c. cheese in a shallow baking pan.

Immediately after baking, brush bread twists with remaining garlic oil. Then roll in parsley and cheese until coated. Serve warm or at room temperature.

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Yesterday was my birthday and it was a wonderful day. I spent several hours talking on the phone with my family and Bethany. Lucia stopped by and Philip and I went out for spicy Thai food together. So much fun.

+ colbert report
+ seafood dinners
+ weekend plans

Grocery Bag

A new bag I made for grocery shopping. It will really come in handy now that we no longer own a car. The perfect size bag for buying a week's worth of groceries

+ breadsticks
+ bourbon
+ birthdays

Summer Squash

I made this pasta the other day with the leftovers in my fridge. I have so many tomatoes around from my farm delivery. I think I've been eating an average of 2 whole tomatoes a day. The pasta was just tomatoes, onions and garlic heated in olive oil over whole wheat pasta with fresh basil on top. My herb plants are really getting large. I bought some Thyme seeds over the weekend since I've been using it so often in recipes.

Yesterday Lucia came over to hang out on the roof and enjoy the heat with me. We made some iced coffees and finished most of the blueberry crumb. Later we made hamburgers on the grill. I had made some homemade coleslaw dressing earlier used that with my bag of cabbage. I can't seem to get enough coleslaw lately. We also made a side dish and I got to use my summer squash and zucchini. When I saw that summer squash in last week's delivery I had no idea what to make with it but this was so good. I hope we get more squash in the future.

Ingredients

+ 2 Tbsp olive oil
+ 1/2 yellow onion, sliced
+ 4 cloves of garlic, minced
+ 1/2 c. vegetable broth
+ 1 ear of corn, kernels cut from cob
+ 2 c. sliced yellow squash
+ 2 c. sliced zucchini
+ 1 tbsp chopped fresh parsley
+ 2 tbsp butter
+ salt and pepper

Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in vegetable broth and corn kernels and cook until heated through. Mix in squash and zucchini. Cover and cook for 10 minutes, stirring occasionally, until tender.

Mix the parsley and butter into skillet with the squash. Season with salt and pepper. Cook and stir until butter in melted and serve hot.

+ pink lemonade
+ magazines in the mail
+ being able to open all the windows

Blueberry Crisp

On Sunday we stopped by the farmer's market right before they were closing for the day. I got a bargain on 3 pints of blueberries.

I decided to make a blueberry crisp for dessert. I've really been hungry for sweets lately.





It is so good. Hopefully Lucia can come over today and help me to finish the leftovers.

Here is the recipe:

+ 1/2 cup granulated sugar
+ 2 Tbsp cornstarch
+ 3 pints blueberries
+ 1 Tbsp fresh lemon juice
+ 1 cup all-purpose flour
+ 3/4 cup quick-cooking or old fashion oats
+ 1/2 packed light brown sugar
+ 1/2cup or 1 stick cold butter
+ 3/4tsp ground cinnamon



Preheat oven to 375 degrees. In a large bowl, stir together granulated sugar and cornstarch until blended. Add blueberries and lemon juice; stir to coat evenly. Spoon blueberry mixture into 2 quart glass or ceramic baking dish and spread evenly
In same bowl, combine flour, oats, brown sugar, butter and cinnamon. With fingers mix until coarse crumbs form. Crumble over blueberry mixture.
Place baking under baking dish to catch spills and bake crisp for 35 to 40 minutes until top is browned and fruit is bubbly at edges. Cool on wire rack 1 hour to serve warm.



I am off to spend the rest of the afternoon studying bones and bonding on the roof with lots of iced coffee.

+ birthday surprises
+ raisin bran
+ finishing to do lists

I made a pie

This is the apple pie I made for my 4th of July party a few weeks ago. It tasted good but didn't look so great. I had my dough in the fridge overnight and some of it accidentally got thrown away. Philip mistook my dough ball for his old brie cheese and threw it out to make room for all our party food. I think we purchased the largest amount of ground beef I've never seen before that day. So I did a lot of patching to try and cover the top of it and although a little lumpy, it was tasty.

Yesterday we went to Tacoma. I got to see the huge Tacoma Dome and experience the aroma of Tacoma that everyone brings up in discussions of Tacoma. It was a fun day of thrift store shopping and trying to find the right parts to fix the Buick. The car has been running so much better but I still haven't driven since it broke down on me.

Here is a photo of Katie and Lucia from the 4th of July. It turned out a little blurry but its the only photo of anyone that I managed to take all day.

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+ Harry Potter tonight
+ waking up late
+ lazy weekends

large photo

Just wanted to check out the different sizes of photos you can upload through Picasa.

This is Annie dog when she was still tiny, playing in the snow this winter.

Just testing out the photo options