chili? yes it is

The calendar says it’s spring, but I’m not buying it.

I was in my  granddaughter’s preschool class yesterday morning. It was an early birthday celebration with her classmates. This meant that she got to be line-leader, wear a crown and step outside to check on the weather.

foray into the world of turned vegetables

My foray into the world of vegetables turned into noodles has been slow. There’s the whole textural thing happening that has given me pause. They may be shaped like a noodle, but clearly are not pasta, just like riced cauliflower and broccoli are not rice. Don’t get me wrong, I love them both, and I do adore vegetables. I guess I’m being contrary in the naming process.

tonight: tomato pie with fresh herbs

browned and crisped, the tomatoes melt into the ricotta and herbs

Several years ago, my darling man who doesn’t do a lot of cooking, but is really swell in the clean-up department, took up the habit of fixing brunch on Mother’s Day. This is a total treat – great food, no hurry at an overly busy restaurant, and did I mention great food?

tonight: pan-grilled shrimp tacos

sweet shrimp, red cabbage and cilantro wrapped up in a corn tortilla

I can still remember the first time I had peel ‘n eat shrimp. We’d gone to some friends’ house back in the 80’s for dinner. There in the middle of the table was a giant bowl of pink shrimp just waiting to have their shells deftly removed, all while sucking the briny juice from the removed tail piece. We proceeded to dunk the sweet chunks into garlicky butter until the entire bowl had been devoured.