I was perusing PinterestÂ just before hitting the sack when I came across this fancy dancy kitchen cheat sheet. Although it applies moreso to people living in the UK, as it from Everest, I thought those of you who are diehard cooks and bakers would appreciate it. It’s a fabulous retro-looking download that you can print off and put up on your fridge or at the very least keep in a drawer close by for when you need to convert weights to cups, etc. Enjoy!
When I opened the front door this morning I was hit by a wave of hot air not unlike that which escapes from the oven when I’m baking cookies, except this was the air outside. Everywhere. The air we breathe. The forecast called for temperatures in the mid-30’s with a Humidex in the mid-40’s. Ugh!
Even thought it was morning I was already thinking about what to make for dinner. The last thing I wanted to do was turn on the oven IN the house. And I certainly didn’t want to fire up the barbeque and stand in front of a flaming hot grill.Â
So I decided to make my version of a Nicoise salad. Nice and simple but hearty enough to fill the belly–and super easy.
First the fresh stuff: blanched green beans, sliced cucumbers, sliced tomatoes. and sliced red peppers.
Then the proteins and canned goods: a tin of tuna, a tin of chick peas, a tin of corn niblets, a tin of artichoke hearts and some sliced hard boiled eggs.
And finally I roasted some mini red potatoes, but I only used the toaster oven so my kitchen remained at a comfortable temperature.
I think a true Nicoise salad also includes anchovies but I can’t count a single person in my household who would eat those salty suckers so I didn’t even consider it.
The boys gushed over the meal (they love hard boiled eggs and canned corn) and not a single bead of sweat was required in the preparation of this meal so I think I’ll be making this again soon.
Next time I might throw in some golden beets and avocado–other favourites in our household. If you’ve made your own signature version of a Nicoise salad let me know what you put in it.
Normally I don’t serve dessert. Rather, I don’t call dessertÂ “dessert.” I don’t believe meals should always be followed by something sweet, so there are no expectations in my house that after dinner comes something sugary and sinful. Why? Those of you who have children already know the answer, but for the uninitiated it goes something like this: if a young child is aware that something “better” is on the menu, they will eat as little as possible, if anything at all, in anticipation of the sugary treat that awaits. So I set the expectation pretty low–no dessert. Tonight was an exception. As part of my Spring cleaning, I delved into the freezer drawer and discovered a few precious bananas. I immediately knew those pathetic looking brown fruit would soon turn into the most moist and scrumptious cake ever. So I baked a banana bundt cake. Normally I throw in a cup of chocolate chips, but in my haste I forgot. To make up for this oversight I iced the cake in a lovely mocha chocolate glaze. I wish you could taste it through the screen, but alas, the developers at Apple have yet to incorporate all five senses into the online world. For now you will simply have to enjoy the view from your side of the monitor….and if you’re lucky, I’ll post the recipe and you can try baking it yourself. I consider this cake one of my tried and true stand-bys. My mom gave me the recipe years ago and it came to her from a good friend. It never fails to please, and I’m pleased it never fails.