Cooking Lately
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.
Sandwiches
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
Heaven tastes like wild Maine smoked salmon on toasted whole grain bread with cream cheese and fresh chives.
More Sandwiches:
Never underestimate the power of fresh lettuce, cheese and Dijon mustard on whole grain bread.
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.
Strawberries
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.
Jennifer
