Today was the day I was finally inspired to try out the new mixer. I haven’t decided what I think of it yet, but it did help me make some mighty fine cookies.
I rarely bake sweets unless I have someone to pawn them off on. Today was one of those days. My cat alarm went off a few minutes before 6 and it dawned on me that I had enough time to make cookies before my 9:00 breakfast with friends. I also stumbled onto what is perhaps the best time to go grocery shopping ever: 6:40 am on Sunday. It was awesome.
I don’t believe I’ve eaten oatmeal cookies in about 10 years, but I happened to have part of a bag of Bob’s Red Mill gluten-free oats in the cabinet.
The recipe was from “Gluten Free Baking Classics.” Halved. Replaced raisins with craisins and added mini chocolate chips.
The cookie it self was a little sweeter than I like. Also, I think I would have liked them a little denser. But overall, they were a rousing success. By which I mean that I have eaten at least 8 of them today. And my gluten-eating friends kept all the ones I took to their home that they hadn’t already eaten.
A couple of folks have asked me lately if I’ve been eating. Point taken. The truth is, I’m mostly eating, and I’m cooking not infrequently, and I’m even taking pictures periodically. But clearly, that is where it has all stopped.
So here I offer the big meal for the week. I do so at the risk of repeating myself. See, I make this every summer, and I always feel self-congratulatory about it. That is because, this is one of special recipes I have that gets me to eat food I don’t normally like. But I like it here. And then I feel all self-righteous for eating the kind of food I’m supposed to, so of course I take pictures and of course I post about it. I did last year too. This year, I went with the ingredient shot so you might not notice.
Here’s an approximation of the recipe, by which I mean what I remember without getting up off the couch, of what my friend Steve told me that I wrote down on the back of an envelope. If you must know, that is actually where most of my recipes get recorded – if they are recorded at all.
Steve’s Summer Pasta
- Boil pasta in water heavily burdened with fresh basil (a handful or two, chopped) and oregano.
- Cook up some Italian sausage if you like. Cut it into bite-size pieces, or don’t if you’re lazy.
- Saute onions and garlic.
- Add chopped and sliced baby summer squash and baby zucchini.
- Cook for a minute or two then add halved grape tomatoes.
- Add pasta and meat to vegetables.
- Add olive oil, salt, cracked pepper, lemon juice.
- Add a giant handful of grated Parmesan cheese to taste.
Food. Friends. Birthday. Gramndmom’s deep-friend french toast from the Crisco cookbook. Local bacon. Mango mimosas. Strawberries.