Last weekend I went to weddings on back to back nights. Or at least I tried to. I didn't feel so great after a few hours at the second wedding and went home to take a shower and hug an air conditioner. Last week was so disgustingly hot it ruined everything. I didn't really cook anything because the last thing I wanted was the oven heating the house and I didn't want too much time tending to a 500 degree grill outside in 90 degree heat with 90% humidity. So last week was burgers, cold sandwiches, grilled chicken and pizza.
And just to give you an idea of the scale of this map. That natural triangular loop between Northport, Suttons Bay and Leland takes 20 mins per side to drive. So in an hour's drive time we could hit 6 or 7 wineries no problem. Madonna's family has a winery in that area, I think its the B balloon or in that area on this map.
I don't know what you call this exactly. My intent was to make pizza bread like my mom makes it, but it really didn't turn out that way. I think it could have, but I made one giant loaf rather than two smaller ones. What she always did when I was younger was make them two at a time, cook one and freeze the other. Hers always fit nicely into a loaf pan, a much more manageable size for freezer storage. Mine did not.
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 (1/4-ounce) packet fresh fast-acting yeast
- 1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a thermometer (any hotter will kill the yeast - an organic leavener; too cool and the yeast won't be activated)
- 4 cups all-purpose flour, plus some extra to knead the dough (I used 2 cups wheat flour and 2 cups all-purpose)
- 1 tbsp olive oil
- 8-10 oz tomato sauce (I used Prego Organic Tomato & Basil because of its smooth, thicker texture)
- 2 cups (1 pkg) Mozzarella cheese
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 pkg (40?) sliced pepperoni
- 1 tbsp + 1 tsp olive oil
- 1 beaten egg
Earlier this week I saw an episode of Good Eats about salmon and the various ways to prepare it. When it comes to salmon Lauren and I pretty regularly (twice a month on average) make the blackened salmon burgers I've posted here before. I'm not a big fish eater, especially when it comes to fishy fish like salmon, but those salmon burgers are unbelievable.
- 1/2 cup plain yogurt
- Juice of 1 lemon, plus lemon wedges for garnish
- 1 tablespoon extra-virgin olive oil, plus more for the grill
- 2 to 3 cloves garlic, smashed
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- Kosher salt and freshly ground pepper
- 4 6-ounce skinless center-cut salmon fillets
- 1/4 cup chopped fresh cilantro or parsley, for garnish
If things slow down a bit on the blog this summer, its because of Lauren's dog Jocelyn. She is relentless in her desire to play outside, and if you don't play often enough Lauren will come home to find shoes, the garbage can, a remote control (whatever she can reach), strewn about her bedroom. So in order to keep that from happening we take her to the dog park or out into the backyard to as often as possible. Then, while we're outside playing we usually fire up the grill and make simple foods and things I've already blogged about. The video above is from Sunday afternoon in the backyard. Lauren shot the video, while I'm off camera to the right throwing the ball.
This weekend was pretty busy for me. Friday night Lauren had a going away party for some friends which made for a late night. Then Saturday we helped them move their stuff on to a truck, which is always longer and more tedious than you mentally prepare for. Saturday night we were scheduled to babysit an infant but that got scrapped at the last minute. Not that I'm doubting the story we were told by the parents, but I get the feeling that fate stepped in and said "Ba is not ready for that just yet. Sure it seems like a good idea to him now, but he's not going to know what do after 25 minutes".
- 1 fresh roaster chicken (4-5 lbs)
- 5-6 tsp McCormick Grill Mates Chicken Dry Rub
- Olive Oil
- 1 12 oz can of beer
- 2 tsp paprika
- 1/4 tsp cayenne
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- Lawry's Hawaiian Marinade
- 1.5 lbs boneless skinless chicken breast (chunked)
- 1 large vidalia onion (chunked)
- 1 sweet bell pepper (red/yellow/orange, chunked)
- 1 pineapple (chunked)
- BBQ sauce
I happened to find some zucchini at Meijer last night, so I made zucchini bread. Last week when I made banana bread, I made two loaves and three mini-loaves. The two big loaves went with me to jury duty, but only one got eaten. So for the whole weekend I had a delicious breakfast/midnight snack ready and waiting. That was the idea behind making the zucchini bread, but I can already tell its not going to last that long.
- 1 1/8 cups white sugar
- 1 1/8 cups brown sugar
- 3 eggs
- 1 cup vegetable oil (or 2 sticks softened butter)
- 1 tablespoon vanilla extract
- 2 cups chopped zucchini
- 1 cup chopped walnuts
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon