It’s a holiday weekend, and the “unofficial” beginning of summer. What does this mean to me? It means a long weekend, with extra time to play around in the kitchen, and the opportunity to make some new dishes to feed the possible visitors that stop by to celebrate the warm weather with us. These recipes are just begging for me to make them. They seem to be screaming, “Pick me! Pick me!” I’m not one to leave well enough alone though, so perhaps I’ll play around with the ingredients a bit, and make them my own.
Love & Olive Oil
I totally love a thumbprint cookie, but a thumbprint scone. Hello! I’ll be making a strawberry rhubarb version of this scone for tomorrow’s breakfast.
No Velveeta allowed; I’d use tangy sharp cheddar or nutty Gruyère in this side dish. I also believe a healthy dose of black pepper and some fresh herbs could really make this dish pop more.
Imagine this hollandaise sauce poured over grilled asparagus, which has been brushed with a bit of olive oil, salt, and pepper. The unexpected curry will really make this dish stand out.
Outside the Cereal Box
I already have yogurt straining in my fridge as I write this. My version of labneh will include extra salt, a healthy dose of black pepper, Italian seasoning, and lots of olives. I’m also letting my yogurt strain for well over twenty-four hours, to ensure that it has a very thick consistency.
A splash of bourbon or whiskey added to the basting mixture would really make this recipe rock. B.O.B. Bob and I made a special trip to the market today just to buy some wooden skewers. There will be grilled bacon happening here tomorrow, it’s just a question of whether it’s for breakfast, lunch, or dinner.
Lola’s Cookies & Treats
I’m undecided on whether or not to make these this weekend. One thing is for sure though; I wouldn’t change a single thing. Well maybe I’d throw one of these strawberries on top for decoration.
How Sweet It Is
Wow! What’s not to like? I think even I might possibly be able to eat this burger with it’s candied jalapeños, although I’d probably puree a few of them up with the mayo and skip the sweet chili sauce. Remember, I’m a huge wimp when it comes to hot peppers.
The Merry Gourmet
I bought a huge amount of blueberries this afternoon, because this dessert will be making an appearance in my kitchen. I’ll be cutting the pie dough in half, and perhaps going with the more traditional blueberry pie, folding the edges down around the sides of the pie dish in a style that mimics a galette. I’ll also be adding some different flavors into the filling, but I’m still undecided as to which. No matter what it’s gonna be great, because it’s pie, and pie is the best!
Faith, Hope, Love, & Luck
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