Hmmm... The carrot souffle? I loved it. Ken said, "Is this carrots?" I think I persuaded him to eat one helping that night. He didn't touch the leftovers as I had some the next afternoon. Oh, well. Though tasty, I think I will stick to my sweet potatoes when it comes to souffle-creating. Though the carrots were a nice change; maybe I will deem it "company food" and make it to spark conversation at the dinner table with good friends.
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A souffle of sorts
I am trying a new recipe out tonight....I like to throw in new recipes at least twice weekly, and this happens to be one of those evenings. I am trying a Cooking Light recipe for Carrot Souffle, supposedly a Southern tradition (though I have only been accustomed to the ever-popular sweet potato souffle). I fell in love with Dale's sweet potato souffle, my boss and the man who owned Butterbean's....my very first job as a 16-year-old was their hostess/cashier....back in 1994. I would take containers of that stuff home with me and enjoy it after my lunch shift, or even late at night as a midnight snack. It was even good cold. Carrot souffle is just a twist on this original....complete with a tad bit of sugar, vanilla, eggs, and sour cream. I hope to impress my carrot-hating husband....I won't give up on how many ways I can prepare carrots until his tastebuds find a carroty recipe that they can at last adore. Too many vitamins in those orange stalks to exclude them from o...
Another LOST feast.....
So, we have a group of friends who gather at our house every Wednesday night (or at least the Wednesdays when a new episode of LOST is on ABC)....and we have come to make it a sort of collaborative "supper club" of sorts. We all chip in with ingredients, and the meals that roll out of the kitchen have been varied and, I must say, delish. Tonight was kabob night, and everyone brought a bounty of meat and veggies, which we began to skewer and grill till they were full of crispy fantasticness. It's amazing how a plethora of ingredients can come together so exquisitely well....even when the grill gives us fits and we end up having to use the oven broiler to finish them! (Oops! Did I admit that? It's true...Ken and I have absolutely no luck with grills of any kind.) Summer is near....its smells were familiar as they wafted from the grill's open vent. It won't be long. We enjoyed a nice meal (albeit a quick one; upon being seated at the table, we had exactly 13 min...
O, tomato, tomato, How lovely thou art With thine shiny, red skin Pulled taut to hold in the bounty within. I love thee on toasted wheat bread With just a smidgen of mayo... I love thee in vinegar With a sprinkling of oregano. I love thee in salads, Mingling with pasta and such.... I could eat you alone As a single-course lunch. I love how you change To a dark, vibrant red When you're made into sauce, Just begging for bread. Your vitamins are plenty, Your flavor supreme.... Oh, fruit of the garden, Summer's jewel, her queen.
