Snap Pea Radish Avocado Salad serves 4
2 tablespoons olive oil
2 tablespoons tahini
1 teaspoon lemon juice
1 teaspoon sesame oil
1 bunch radishes cut into rounds
couple handfulls sugar snap peas sliced on the diagonal
1 avocado cut into cubes
salt and pepper
Mix together the 1st 4 ingredients to make a dressing. Toss the rest together and salt and pepper to taste.
|Rachel Khoo who has an adorable cookbook My Little Paris Kitchen.|
|Berries and flowers|
This is like a cobbler and an old recipe from "Mother McClendon" who was the mother of one of my mother's best friends - Everette - of the amazing brisket. It too was written in my horrible handwriting on a little index card. Feel free to use other fruits. I made it last week with a bunch of peaches and a few more of those amazing blackberries scattered around. It's easy as pie ; )
Float Away Pie (as written) serves at least 8
Melt a couple teaspoons of butter in a rectangular pyrex. Sweeten fruit a little (3/4 quart) and pour in the pan. Mix 1 cup sugar, 1 cup flour, 2 teaspoons baking powder pinch of salt. Add 1 cup milk and mix well. Pour over the middle of the fruit. Bake at 350 degrees for about an hour.
NOW -I peel my peaches and then sliced them (I don't like skin) and used 4 cups with a squirt of lemon juice and 1 tablespoon of sugar. Then I reduced the sugar in the batter to 2/3 cup. I ended up cooking it for about 45 min - but I have a convection oven - so watch yours. Served warm with a little vanilla ice cream. And can I say pretty pretty damn good for breakfast too.
|This cactus on our front porch bloomed yesterday - it's done gone today!|