Thursday, October 19, 2017

Set the Table 2017 | Week 42

Fruit & Vege Salsa

1 lemon juiced

1 lime juiced

1 apple diced

1/2 cucumber diced

1 tomato diced

1 pear diced

1/4 melon diced

1 peach or tangerine diced

1 small onion (red or yellow) small diced

1 bunch cilantro minced

1 Tbsp extra virgin olive oil

1/2 tsp sea salt (or more to taste)

a dribble of raw, local honey (optional)

Mix all ingredients in a large bowl. Keep refrigerated. The juices will continue to be drawn out the longer it sits. I drank the juice out of the bowl it's so good! Enjoy within 5 days (if it lasts that long!).


Week 42's Game Plan:

Wrap it UP with last week's family table action:

Italian baked rice = BALLS. Abbie even said it was better than she thought it would be (cuz she "hates" rice currently). Chris was like, "Whoa babe, make this again!" And so I shall. This recipe's not on the internet yet folks. But here is a link to some more great one's I'm looking forward to making soon.

Hoisin Bok choy rice (I subbed in noodles) was a decent hit given the kids aren't used to the flavor of hoisin. Abbie tried it. Mac, Tommy, me and Chris had a healthy portion with the leftover Italian baked rice. Mac even wanted it for lunch the next day. Pretty excited about these two recipes from Jamie's new cookbook!

I love taking pics of my eggs whites before they go into the weekend waffle batter. It's like looking at the clouds and trying to decide what you see:)

Saturday morning waffles and coffee - I could not resist taking this pic while making some coffee.

A festive 40th birthday family table at Monteverde. Happy birthday my dear Christina!

I am a thunderbolt
It all starts at home plate.

To the Mullies we go...


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