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| - photo by Emily |
The prep work for twice baked potatoes
As food often goes missing around here and people I live with think I don't cook, photos prove otherwise. You have to imagine what the finished product looks like, because Emily only took a photo of me scooping out the scorching hot potatoes. The steam had fewer calories than the bacon, cheese, sour cream, sautéed onions and ranch dressing piled back into the potato skins.
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| - photo by Emily |
Pasta ingredients
Wanting a warm pasta salad, I chopped all the colorful things we had about and tossed it into a tri-color rotini. With my own take on an Asian vinaigrette, the soft mozzarella and the heartiness of the beets was complemented with the crunch of carrots and the crispness of green beans. Considering I didn't follow a recipe, I was surprised all the leftovers disappeared so quickly. Once again without this photo, I wouldn't have known we had eaten.
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| - photo by Emily |
Sautéing onions
Just beginning to soften. The best part is when onions caramelize and turn a translucent golden brown and lick up all the butter.
Baked apple fritters with a lemon glaze
Our apple trees are filled with abundance this year. If you have had an orchard, you realize there is nothing glamorous about 100s of apples ripening and rotting at the same time. Pairing off skins discolored by blight, coring small apples and freezing gallon bags filled with chopped goodness is an exercise in speed before the fruit flies arrive and your hands dry out from the tannins. On our healthy kick, we baked the apple fritters but then succumbed to a sugary glaze.
Here sits proof of life.
You, Apple Fritter, once existed in the month of July 2019.
Your memory will live inside of us.
