Slower Sunday: in a vineyard
It's pretty great to find a walk where you're surrounded by these grape vines. Take a minute. Press Play. You'll see.
Stone Fruit Pizza Pie
Sounds like the ultimate solution for the age-old problem of the stoned munchies. But, really, I was just thinking about what to do with the season's last batch of peaches, plums and nectarines. This made a perfect brunch.
Lizard Head Trail to Blackface Mountain
Sounds like one tough Wild West kind of adventure. But when you hit the trail, you're thinking, hey, this might be the best smelling hike in America. Wildflowers under the aspens and between the spicy spruces and minty firs. Whole new fragrance blends every ten steps.
A Week’s Worth of Romesco
$2 for a batch of sauce that makes a week's worth of savory dishes, well, a lot more savory. 16 cents per tablespoon. That's enough to elevate a sandwich to greatness. Make the whole batch in less than 15 minutes.
Fall Fruit Ceviche. Tuna optional.
Less than $1 per huge serving of the Fall harvest quickly transformed to a sweet and spicy salad. An intensely flavorful Way to lighten up a rich meal. Or to build a light, refreshing one.
The best sandwich of the month
A spinach-feta omelet on challah toast dressed with romesco sauce is completely delicious. A meal-in-a-sandwich for ten minutes in the kitchen and less than two dollars.
Slower Sunday: A billion possibilities
The shimmer of light reflecting off water at a million different angles. Water splashing against rocks at a million different angles. All those different notes. All those different sparkles. I'm such a sucker for waterfalls.
Any time. Any day. Stuffed French Toast.
Breakfast, brunch, lunch, dinner. This is totally delicious. $1.50 for one. And one's a complete meal. The toast is soft and fluffy. The cheese is rich and slightly salty. The pears are caramelized and sweet. Try to eat Slowly.
Garden Watch: Roasted Salsa
You can grow tomatoes, peppers, cilantro and parsley in a single pot. Sure, it's a little crowded - but the stuff actually grows well with six hours a day of summer sun. When summer's gone, time to harvest and roast.
Garden Watch: Pesto Time
The summer garden's disappearing fast, so it's time for the next-best thing. Fresh frozen pesto. Brightens up the winter. Let's you re-live the summer, a meal at a time. Great return on investment: grow it for five months, eat it for twelve. For $5. Freeze now, smile later.