An occasional series about what I’m feeding myself, the husband and the teenager.
Hello dear friend,
Long time no chat. I hope you’re enjoying whatever season you’re experiencing wherever you are in the world. It’s summer in the U.S. and the cool Maine coast is having a couple 90 degree days this week.
That means I’m all about cocktails and minimal cooking. In fact, I’m not sure I can really call it cooking. Perhaps it’s more assembling.
I’ve been assembling sandwiches for many, many, many meals. I don’t feel bad about this because I’m using really good parts:
- whole grain bread from the shop where I get espresso many mornings a week
- goat cheese from a farm a few miles away
- lettuce, basil and chives from my backyard
- cucumbers from a German farmer a few towns over who has green hands
- smoked wild Maine salmon
- smoked mackerel from another nearby town
The Slow Cooker
Because men will be men and insist on meat, I’ve been using the slow cooker too. I try to throw in a giant hunk of meat on Saturday morning so there’s something to toss to them at the end of a busy weekend day. I made ribs using my favorite rub recipe a few weeks ago.
Last weekend I put this shoulder roast in the slow-cooker. A few hours later I put in potatoes, onions and sweet potatoes. That was a big hit but much too brown and unattractive to even think of taking photos.
Speaking of slow cookers, you need a recipe for lasagna baked in a slow-cooker? This one gets lots of thumbs up.
I picked five pounds of strawberries a couple weeks ago. Have you ever had a Maine strawberry? There’s nothing else in the world like them.
Tell me what you’ve been cooking and/or assembling lately.