I’m writing this from Vancouver, BC, where I’m visiting a friend for a milestone birthday. I also was able to meet a fellow blogger–Teresa from One Wet Foot!
Life has been a bit of a whirlwind…I’ve mentioned that I was moving, so I packed up 8 years of stuff and had it transported to another house a few miles away. We told the kiddo that we were taking everything but the floors and walls from the old house so she wouldn’t worry about moving so much. Well, the other night I heard her telling her daddy, “I miss the floors and walls at the old house. I love them.”
This is all to say that it was so busy, I barely had the bandwidth to make crockpot soup for healthy eating 2 weeks in a row, much less pull out a cookbook. I did finally have some time this past Sunday to make that delightful baked eggs with smoked salmon and kale dish from a couple weeks back. Part of moving is finding stuff you didn’t know you had. Well, I found those little red casserole dishes in wrapping paper for a White Elephant party that never happened. Score! The dish is easy to make, what with cooking up the garlic bread crumbs, sauteeing kale, and then layering it in the dish with the kale, smoked salmon, and a couple eggs, topped with those lovely breadcrumbs. I cooked it longer, as everyone advised, and it came out perfect. It was a gray, drizzly Sunday and we had it for lunch with a little glass of white wine.
I also made the Scalloped Potatoes with roasted garlic and blue cheese. I did a half recipe and it was lovely comfort food. Works well reheated since the sauce gets a bit funky anyway due to the blue cheese’s acidity, too! I appreciated the amount of down time in this recipe between the 45 minutes roasting the garlic and then the hour waiting for the potatoes to bake. Not a last-minute type of dish to make, but certainly an easy one!
I know I’m echoing what others have said, but I nevertheless want to say that I’ve been really impressed with the number of “wins” I’ve had with this cookbook. Good stuff!