Jacky Hackett: Cooking, eating, reading, riding my bike that goes nowhere — living my best porch life.
A great variety this week. We were headed out to a tailgate so I used the tomatoes, peppers, and onion to make a quick fresh salsa. Just zipped it in the food processor with some garlic. The Broccoli was simply steamed and used to bulk up my breakfast omelets. A good chunk of the hot…
Last Friday I came home to a box of chocolate care of the Foodbuzz Tastemaker program with Ghirardelli Chocolate. Chocolate is a favorite any day of the week. The chocolate was all dark chocolate, their Intense Dark line, each bar had cacao percentages. one variety near and dear to my taste-buds is the Sea Salt…
More tomatoes, woohoo! More sweet peppers, not so much. I have to find a way to make use of these soon. I roasted and stuffed some last week for dinner but that only used up a few. I used up a few more on our Italian beef sandwiches. Beef, sweet with heat, wet! The sandwiches…
My weekday breakfast routine is in a rut, Greek yogurt, granola, and fresh fruit. This needs to change, especially with the weather turning to the cooler temps of fall. The morning rush doesn’t allow much time to mix it up so on Sundays I like to invest some time to have a nice slow breakfast. …
OK, check out this list of beers Americans are no longer drinking. I have doubts some of these were every really being consumed. I watched the Beer Wars movie this weekend. Good explanation of the the big three in beer and how they are working to keep the craft brewers off the shelf. Love the…
Gosh, I didn’t really cook this week. I have been eating leftovers from last week and from Sunday’s celebration. Leftovers are easy enough to throw together when the husband is on the road. The most cooking I did was throwing together a mish-mash of vegetables and potatoes from this week and last to make my…
Fig, Prosciutto, Balsamic Pizza #ratingval# from #reviews# reviews Print Recipe Type: Appetizer Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 6 Ingredients pizza crust Olive oil kosher salt fresh mozzarella, sliced prosciutto figs, sliced balsamic glaze Instructions Heat oven to 425 degrees (or as instructed on store bought pizza crust)….
It has been awhile since my last road race, finally I have one to report after taking July and August off. This past Sunday I ran the Chicago Half Marathon. I was not as well prepared as I would have liked, and with no races in July or August I did not keep my weekly…
August was a blur, seriously. I guess time flies when you are having fun. Between vacation, catching up from vacation, and getting my daughter ready for school I only got one book read in August. Lame. At least it was a book I enjoyed. A Visit from the Goon Squad is the first book I…
This week’s CSA box was a manageable size, thank goodness since I am still playing catchup from last week. Not to mention the tomatoes and peppers coming out of my garden. The goodies in this week’s box won’t last long… Slicing Tomatoes Black Cherry Tomatoes Specialty Tomatoes Tomatillos Hot Peppers Onions Eggplant Lettuce The black…