Glazed snap peas

I found think recipe in the recipe binder. It was torn out of a magazine, possibly from a Woman's Day from several years ago. But I've finally come around to making this.



A few cups of sugar snap peas
About 1/4 cup nuts (I used chopped walnuts)
1/4 cup of butter.

1. Melt the butter in a pan. Add nuts and stir until toasted, about 10 minutes.
2. Add the unsnapped snap peas and mix well.
3. Cook until heated through, about 5-10 minutes.

Couldn't be easier! Unless someone else makes it for you. This was a nice sidedish alternative for a fall meal. I just might add this to my Thanksgiving menu!

Wine of the Week - Kono 2010 Sauvignon Blanc

This wine popped up in my usual grocery store and was so unusual that I had to check it out. Unusual because I've never encountered a New Zealand wine before, and also because of its appearance - it's nearly as colorless as water.
The nose is very sweet, with the slightest hint of table salt.
Oddly, the overwhelming sweetness of the nose is not present on the tongue. This wine tastes of citrus fruits, mostly lemon, with an aftertaste of dry grapefruit. Unexpected and enjoyable. A good value. Don't hesitate to pick it up.
13.5% alcohol

Breakfast for Dinner

My husband's favorite dinner is what we like to call omelets. It is, in fact, scrambled eggs with other things mixed in, though. Still, he loves it and now so do I. On this particular night, I went even further by using some of the million potatoes in our fridge to make my very first hash browns (based on this post by Joe).

For the potatoes:
Melt some margarine in a hot skillet. Add 2 small sliced or cubed potatoes per person, plus some chopped onion (I used green onion because it's what I had on hand). Sprinkle some rosemary and a lot of paprika and cook until the potatoes are soft. Sprinkle with salt before serving.

While the potatoes were cooking: Fry up four strips of tempeh bacon until crispy. Set aside. Throw some diced tomato into the pan and let them cook up a bit. Then drop in 4 eggs and scramble. Coarsely chop the bacon and throw it in with the eggs. Keep on heat (and keep scrambling) until eggs are cooked through.

Looking at the plate, I wish I'd made something green to go with this dinner, but nobody's perfect.

Baked veggies

A nutritious sidedish to any meal:



Fresh asparagus
Carrots, cut into sections
Small yukon potatoes, cut into quarters
Olive oil
Rosemary, basil, pepper

1. Cover a pan or baking rack with foil. Spread out potatoes and drizzle with olive oil. Sprinkle rosemary on top. Bake at 400 degrees for 15 minutes.
2. Remove pan from oven. Place carrots next to potatoes. Drizzle with oil and pepper. Return to oven and bake for 10 minutes.
3. Remove pan from oven. Add asparagus, with olive oil and basil and pepper. Return to oven and bake for 10 minutes.

Serve. Be careful-it'll be hot!

Quick & Easy Vinaigrette

I was trying to figure out how to eat the rest of the spinach in my fridge when Matt volunteered to make me some vinaigrette. He was done in about two seconds so I made him tell me how he did it - because people need to know! He mixed 1/4 cup olive oil with 1/4 cup balsamic vinegar and then added a bit of mustard and honey. Whisked together, it was the perfect topper for my hummus, peppers and spinach salad. It was enough for 3 salads.