Sliders... an expiriment

I decided to make some sliders for the first time last weekend... I know! What took me so long right? I went with a sausage for one (top) and beef for the other (bottom). The condiments were red onion, homemade pickle, arugala, cheddar and stone ground mustard. The were very good, I think next time instead of using actual sausage links cut into portions, I'll get some ground sausage and do patty's. Not bad for a first run though.

Summertime... and the veggies easy...

Yes, summer is finally upon us. We do have the (dreaded?) June Gloom here in SoCal, but the days are warming up and the produce is flowing in!

I was feeling a little on the thrifty side this weekend, what with all of the extracurricular fun I had, so I went light on the fare. The morels were fabulous... but what I want to talk about here is the Wild Kale in the strainer. I had never seen this Kale before, when I was at the stall at the farmers market, I asked the lady what it was... she told me "wild kale, try some, especially the stem"! Really? So I did, and it was wonderful. Slightly spicy, a little peppery and full of juice! I picked up some peppers and spring onions and the veg stir fry was on!



With a little curry scented rice and garlic, this veggie delight was truly what the household needed. The wife and I both went back for seconds, and I even made a second batch! Cheers!

Onion, green garlic, squash, sausage, arugula

this was a great little saute I whipped up awhile ago. Peppers, green garlic, sausage, squash, Asiago, served over a bed of fresh arugala. If you wanted to go Veg with this, I'd sub Shitake or another meaty mushroom for the sausage. Cheers!


The last bite...

More springtime snackins....

This weekend was a little warm, so in light of that, I thought a little sweet, salty combo was in order. The sweet cantalope with the salty, thinly sliced prosciutto worked perfectly well with the coming of the sweltering summer heat!

And, just for good measure, the glorious food porn shot!

If you REALLY want to gild the lily, a drizzle of good Olive oil will do wonders.

Cheers all!