Lilly's Table Blog | Cook seasonally. Eat consciously. Live well.

This day was a bit of a whirlwind. And by the looks of it, so is the rest of this week. Xerxes made me an egg and toast with coffee & milk pretty much as soon as I woke up. I attempted to squeeze a bit of research in and hung with the kiddos. By mid-morning, the smell of the peaches was overwhelming me and so I made Peaches with yogurt and a dollop of creme fraiche. Normally, plain yogurt is not my favorite, but these peaches were so insanely sweet that the plain yogurt just swirled around the fruit making everything into creamy happiness. Writing this with the intoxicating smell of the peaches makes me think I may just make a bowl of this for a pre-bed snack.

I had an appointment that I ran out the door for with Zed in tow. I pick up Xerxes to hang with the babe. They ended up being very late picking me up from my appointment so I headed to a tiny shop that serves Papusas. Imagine a tamale that has been flattened and seared- so, so good. Better than that description even. We actually make them at home and I keep considering putting my recipe on Lilly’s Table, but don’t want to overwhelm anyone since it is hardly the quick & easy meals I usually put up there. Anyways, I bought a green chili papusa and a couple of pork tamales, each came with appropriate sides black beans, salsas, etc. I ~~ate~~ inhaled nearly half of it before Xerxes arrived. He took the rest to work.

The next part of my day involved tearing my car apart in hot pursuit of a missing item and putting Zed to sleep only to have him wake up soon after. That seems to be most of his day. Oh well. He is finally blissfully asleep now.

Xerxes had to work late, so we decided to bring him dinner and dine with him there. I cooked some soaked black beans, whipped up a dressing, and shaved the kernels off the corn on the cob. I grabbed a big old yellow crookneck summer squash from our garden and diced it into pieces. Roasted a couple of hatch chiles and diced them. Finally I diced a lemon cucumber, four peaches, two plums, and a sweet onion. The mess was tossed together, just in time for Zed to beg for my attention. Lulu took over cooking and grilled a few chicken thighs. She made the skin perfectly crispy and fabulous.

I fizzed up some sparkling water and loaded a bag with plates, silverware, small mason jars, cloth napkins, chips and salsas. As soon as the chicken we packed it up, stuffed ourselves and the food in the car to head to Xerxes’ work. We met him at a round picnic table outside and dined under the sunset. It was a fun way to hang with him in the midst of his hectic day.Since we were in Golden, Lulu and I decided we should grab some ice cream from the Golden Sweet Shop. I had Palisade Peaches n’ Cream and Salted Caramel. Juliette had Strawberry. Lulu also had Salted Caramel, but with Chocolate Raspberry. Unfortunately, it was quite dark and the photo I took of our ice cream was terrible.

Stone Fruit, Summer Squash, Black Bean & Corn Salad

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2 tablespoons lime juice
1 tablespoon vinegar, such as sherry, white wine
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1 corn, cooked or grilled
2 hatch chiles, roasted and diced
5 cups summer squash, diced
2 peaches, diced
2 plums, diced
1 lemon cucumber or a small cucumber, peeled if necessary and diced
1 small sweet onion, finely minced
1 1/2 cups or 1 can drained black beans

Whisk together the dijon, lime juice, vinegar and slowly drizzle in the olive oil while whisking rapidly. Add the salt and pepper to taste. Cut the corn kernels off the cobs, just stand the cob up right on a cutting board and slice down along it. Dice the remaining veggies and fruit. Toss everything together. Taste. Season with more salt and pepper, if necessary.

After yesterday’s eating fest, you might be surprised we headed to the Farmers’ Market. I put out a plea a few days ago on Facebook expressing my desire to find the best peaches Colorado has to offer. It was a rough, late winter this year that was disaster for the many stone-fruit orchards around here, but some of the peaches survived and I wanted my hands on them. My dear friend Dawn responded that the Belmar Farmer’s Market had some nice selection and we planned to meet there today.First, we had to have breakfast! Knowing we were getting more peaches and with two cuties sitting on the counter starting to attract fruit flies, we whipped up some Almond Pancakes and tucked a couple of peach slices into eat pancake. I am actually not a pancake fan, but these were awesome with their slightly singed fruit peaking out between flecks of the almond meal. I also often use pancakes as a vehicle for other delights such as whole milk yogurt swirled with a few drops of maple syrup. The combination means I am not starving within an hour as my blood sugar drops.

The pancakes took a bit longer to make, serve and eat, so we ended up behind schedule for our Farmers’ meet up, but Dawn and her fabulous hubby Frank welcomed Lulu, Juliette, Zed and I with open arms when we finally arrived. It has actually been two years since we saw each other during our last trip to Colorado when we were living in Arizona. It was a joy to see them and we wandered around the market until I finally decided we needed to purchase 20 pounds of peaches! Sheesh. Lulu and I agreed to can them, although, this week is a bit crazy so we will see when we can squeeze that plan in. Also, I am looking at them dreaming of amazing peach delights. This week may just become peach madness or there may be enough leftover to can.

Lunch was a bit blah, as I snuck a quesadilla into my mouth while writing frantically to get work done this afternoon. But, I had this little dude by my side so it brightened up the day:

Zed helped me work by sleeping!

Once I finally emerged, I was ready to start cooking again. I was planning to just pull out a medley of leftovers, but realized the bread was just enough dried out to make it unpleasant. I also was eyeing that big box of new peaches and couldn’t resist those or the few green & yellow summer squash that I picked up at the same time.

Oh the dinner possibilities!

Since we have two containers of pesto: carrot top and pesto herb butter, I realized I wanted to use those as well. Soon the salad was created. I also grilled up some corn to go alongside and we smeared it with the pestos.

The Beet Lentil Salad finished off the meal. Everything was good, but we spent most of the watching each other to make sure there was plenty of the Panzanella for seconds. It was so good, Xerxes had at least four helpings. We are all a bit full now, happily.

Pesto Squash & Grilled Peach Panzanella
Serves 3-6

1/2 baguette, cut in cubes
4 peaches
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1 teaspoon salt
1 teaspoon sherry vinegar
3-4 small summer squash or zucchini
1/4 cup fresh pesto
2 cups shredded or chopped greens- I used a combination of kale, arugula and basil that was popping out of my garden

If the bread is not completely dried out, spread it on a baking sheet. Sprinkle lightly with a splash olive oil and a pinch of salt. Place in the oven at about 300 degrees for anywhere from 5-15 minutes, it just depends on how moist your bread is to start. Once they are mostly dry & crispy, turn off the oven and allow to sit until ready to use.

Turn a grill or grill pan on to high heat. Cut the peaches in half and remove the stones. Pour a splash of olive oil in the pan and dip the halves of peaches in one at a time. Sear on each side over high heat until char marks appear. About 5-10 minutes.

Meanwhile, slice the summer squash or zucchini into thick disks or half moon shapes. Toss with the pesto until coated. Toss the bread chunks, greens, olive oil, and sherry vinegar in and coat as well. Once the peaches are done, cut them into chunks and add to the salad.

Thanks Xerxes & Juliette for doing the dishes!

Good night dear friends,

Lilly

Pesto Scrambled Eggs with Juliet Tomatoes, Avocado & French Toast

The morning began with leftover pesto whipped into scrambled eggs with the creamiest avocados I have had in awhile, Juliet tomatoes from the garden and small French bread slices toasted with butter. And coffee with a generous amount of hot milk.We had big plans to head to the Cultivate Festival in Denver put on by Chipotle, but first we had to head back to the pediatrician office to have more of Zed’s blood taken since they apparently screwed up the first attempt on Thursday. None of us were too thrilled but he did well all things considered.

Gathering ourselves for a day event always takes longer than we anticipate. We also had big plans to take the bus that runs right past our home straight to the Festival, but the closest spot was actually about 10 minutes away. Somehow, getting small children in and out of the car, waiting for 15 minutes at a bus stop and then all the way to the Festival seemed more than we were up for. So, we simply drove, parked as close as possible and still had a nice 20 minute walk albeit on the lake.

After all of that, we went straight to the kid’s section where Applegate stand that was giving out their hot dogs and Tree Top & Organic Valley were giving out beverages. We grabbed a few halves of hot dogs, apple juice, applesauce and some chocolate milk and powered up to go on our next mission: eating more.

They gave us a flyer that we could take to different educational spots throughout the Festival to get a stamp. Once you get four out of the five stamps you could redeem it for a free burrito coupon. This seemed like an amazing idea until we saw the lines snaking throughout the Festival with overheating folks patiently waiting with beers in their hands. We looked at our two kiddos and decided the possibility of getting three free burritos would not make up for the misery of waiting in line with a hot baby and toddler.

The Breakfast of Championz

So, we went and found a bacon maple donut instead from Glazed & Confused with the fabulous name of Breakfast of Championz: Next, we rounded the corner in the local food tent and grabbed an Absurdly Good Stuffin’ Muffin. We grabbed the cowboy one which was an almost cornbread base with pulled pork, bbq sauce, cheddar, and dried cherries. Happiness.

Stuffin Muffin Cowboy-style

Then we grabbed a Chipotle Guacamole sample and headed to the local beer tent. The best part was they had small samples for just $2 each. Xerxes and I tried so many new beers with an unspoken pact to only taste ones we had never seen prior, sharing each one along the way. Some of our favorites were:

Bull & Bush Pub & Brewery: Man Beer IPA (so good!) and 4.0 G.P.A which was a seasonal Grapefruit based beer which worked surprisingly well and we are not really fruity beer drinkers.

Renegade Brewery: Redacted (will seek this one out again!) and the 5:00 Afternoon Ale- which was exactly that, you took a sip and it was so lovely and easy to drink you might very well get yourself into trouble by 6:00.
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Juliette Beer to try again

Strange Brewing Company: We have to go back. We sampled two of the beers the Cherry Kriek that almost felt like a tasty cherry cider and the IPAphany IPA, which we liked a touch better only because we are IPA junkies. But, we actually stood in that long line because they have a beer called Juliette. When we got up there Xerxes announced that our tiny companion had the same name and they sadly informed us that the tap was broken and we would not be able to try it. Boo. We will get our hands on it someday!We decided to explore a bit more and passed by a Chipotle stand selling Esquites which was basically a bowl of grilled corn with cabbage, salsa, sour cream, cheese and more. Not our favorite, but it was okay too. It sort of needed some of their black beans or something else that would balance the corn more. It was nice to get a boost of vegetables.

ShopHouse Asian Meatball Rice Bowl

Then we tried Chipotle’s newest restaurant concept called ShopHouse with an Asian theme. They had rice bowls with meatballs, Thai green curry sauce, chili green beans and a papaya salad. It was nice. I certainly would be happy it again. There are currently only two in the country, but hopefully one might make its way to Denver since this is where Chipotle got it’s start originally.Juliette and I went to the original store in Denver recently with friends who are seriously the biggest Chipotle fans. Greg wrote a Chipotle log for awhile and I keep meaning to ask him what happened to it. Maybe the arrival of one of his kiddos made it a bit more challenging. Although, I imagine they still go frequently.

While we finished up the Asian meatballs, a friend and colleague who helped me put on Tucson Food Day and with Lilly’s Table arrived on a quick weekend trip to Denver. We met with Melissa for awhile and then headed to grab some ice cream. But, the line was long and our legs were tired so we grabbed some quick popsicles instead and headed back home.

On the drive back, we veered towards the Highlands to go to our new favorite ice cream shop, Sweet Cow. Xerxes and I shared a Peanut Butter & Jelly and Juliette grabbed a kid’s cone of Frakenberry. She usually has the Strawberry, but we thought why not try the other crazy fruit flavor. Clearly I was never exposed to sugar cereals, because after Xerxes took a bite he informed me what it actually was. I feel silly. But, will certainly be pushing her favorite strawberry next time!

Then I noticed the St. Kilian’s cheese shop I have been wanting to try was open, so we headed over right before they closed. We tried two different flavors and realized we would have to buy both of them: the Bethmale and the ChallerHocker.

After being home for just an hour or so, we unwrapped the cheese, opened a bottle of chilled white wine, washed some greens for dinner, pulled out the lentil salad & pestos and sat down for a lovely dinner with Lulu.

No dessert was needed as the day was full of plenty of sweetness!

Lilly

Yesterday, I mentioned the day was simply a practice without a performance. And in many ways, tonight was not a performance either, but since I haven’t cooked for anyone “new” in a long time, I’d like to at least give the evening a semi-performance status. Something slightly above a dress rehearsal.

Knowing I would be doing a lot of grocery shopping this morning, I forgot that we only had one egg left in the fridge. Which was a disappointment, since Xerxes bought me a croissant at the Farmer’s Market yesterday and I woke up imagining fluffy scrambled eggs alongside it to start my day. Xerxes clearly was also craving eggs and we stood in front of the fridge for an extended few seconds until I realized there was a hunk of tofu that had not been assigned a duty yet.

Within a few minutes, a zucchini was chopped up and sizzling in the pan. The tofu was crumbled in and then I started seasoning. A generous pinch of salt, pepper, nutritional yeast, and grated romano. I tasted it and then started to pinch here and there again until the flavors were pronounced against the bland tofu. Normally, I add turmeric to give it that sunny egg color, but it seems to still be packed away in a box and I have been attempting to make due without it. As a result, I tried a few generous squirts of yellow and dijon mustard, which often contains turmeric. It did the trick. Juliette, Xerxes and I were quite satisfied with the results. I had seconds and Xerxes packed the rest to take for lunch.

Juliette, Zed and I headed out to the grocery. First a visit to Vitamin Cottage where most items were purchased. Then I decided the evening needed a delicious French bread and that dessert should include some of the figs I have been spotting on sale at Whole Foods. A few other items were purchased there including some cheap avocados and hatch chiles. As we often do at this particular gigantic Whole Foods, Juliette and I decided we needed lunch. The Hatch Chile Pizza was rather inviting and we also grabbed a slice with sweet bell peppers and spinach. Juliette preferred the Hatch Chile Pizza, but I managed to get a few bites out of it too.Once we were finally home and starting to settle, a childhood friend called me and I just had to answer as I fumbled around getting the dessert ready to chill before dinner. My friend asked how Juliette was adjusting to being a big sister. I gushed about how she was doing quite well and then looked up to see her attempting to put a grape in his mouth. That was quickly changed as my friend cracked up on the phone.

The rest of the afternoon was spent cooking, preparing, cleaning and eating lots of grapes and a bit of cheese.

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We finished the night with another Allison family classic of Russian Cream. It was so dark by the time we ate it that I skipped photographing it and just dug in. But, it is basically a thick sweeten sour cream that I layered in small mason jars with figs & raspberries. I clearly need to make this again and will share the recipe when I have a photo too.

We are looking forward to dining with them again!

Sweet dreams friends!

Lilly

Normally, my life seems full of excuses, or road blocks as I usually say, and yet I am a 20% of my way into this one tiny goal of sharing what I eat for the next 50 days. It seems time for a bit of reflection. First, I am thrilled to have made it even this far. With a newborn in my arms and a toddler who constantly seems to not be getting enough of my attention, the last thing I would have thought to do is add something else to my list. But, in many ways this goal is small. When Juliette was just a few months old I launched Lilly’s Table. Apparently, sitting around loving up, caring for and nursing a newborn gives me a strange boost of work adrenaline.

Launching something new now, in all reality, seems inappropriate. However, maybe that is actually why I am doing with this. I really want to learn something during this period. How to write better. How to love what I eat and cook even more. How to feed my family during what is a seemingly hectic time. How to share my love of eating, cooking, being with my family to anyone who will listen. How to talk more about how we are here to dine on what the earth provides.

I hope that our day-to-day eating habits reflect those values, but I also am far from perfect. Let’s just say that just like yoga or dance, eating consciously is a practice. The performances are those amazing farm-fresh meals that somehow give you superpowers to love, live and feel more alive on this planet.

So, today I was just practicing. No performance, not even a real dress rehearsal. Breakfast was simple, but the company was divine as we sat on our front porch taking note of the briskness in the air and the warm mugs in our hands.

Our morning started with a playdate with friends at the Denver Botanic Gardens. We were surprisingly the first to arrive, giving us time to notice this:

That’s my kind of vending machine! I still consider pretty much everything to be a processed food, but certainly a bit less scary than most vending machines. I gushed over it for awhile. Although, with a bag full of lunch, I did not feel the need to purchase any items.

The feeding schedule of five young children and three infants gets a bit crazy. In other words, there are a lot of snack breaks. But, we still snuck in lunch before we had to dash off to Zed’s two-month well-baby visit. That’s right, my baby boy is growing fast! Our lunch consisted of yogurt for Juliette, two cheese-lettuce-cucumber sandwiches on honey whole wheat, nut & seed butter on brown rice cakes and a couple of big carrots. By the end of the day, we managed to eat it all.
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Zed’s pediatric appointment was a bit stressful as blood work was needed and a shot. I really don’t do well listening to my babies scream hysterically. Especially for an extended inconsolable period of time. Sheesh. I declared we needed ice cream after all of that drama and upset. Juliette and I picked up some Salted Caramel Ice Cream Bars coated with Dark Chocolate and devoured them outside the grocery store. Bliss!

Juliette had Music Together with Xerxes at 5pm. They took off together and I had a blissful hour with just Zed and my computer. I got a tiny bit of work done and it felt great.

We then all met at the Farmers Market. I stocked up on veggies for tomorrow: carrots, yellow wax & green beans, peaches, a cucumber, and green onions. We also grabbed some Black Lentils and had a long chit-chat with the stand lady about raising chickens. We are excited to get another mini-flock. We had four in Tucson and I’d love to have more here in Colorado. One of these days!

We were a bit late getting back to make dinner, but instead of going out to eat we made super speedy tacos. I cooked up and crumbled chorizo with onions and made a super simple kale salad with lime zest & juice, shredded carrots and some Juliet tomatoes. Some greek yogurt, chips & salsa made it all feel like a full meal and we loved it up.

Good night dear friends!
Chef Lilly

It was a day full of errands. This meant the eggs, toast & coffee arrived in my mouth without much thought as Xerxes prepared them and we dined on the front porch again.

Once Juliette woke up, we packed ourselves into the car, dropped off Xerxes and then headed towards the errands. Juliette announced she needed to “poop”. So, we made a quick detour to Whole Foods. After we managed to get ourselves out of the car and were walking to the store Juliette casually mentioned the sensation had passed. Since getting out of the car is no small feat, we decided we should seize the opportunity with a quick mid-morning snack. After talking her out of a cookie, we settled on a croissant. Not sure we dramatically increased our nutrient in-take with that snack, but at least we could finally move on to the first errand of the day.

By the time we got back home, my blood sugar was feeling a bit low and I quickly made a rather tasty sandwich with the last couple of slices of Marble Rye, some cheese, lettuce from the garden and cucumbers from the Edgewater Farmers Market.

As I started my plans for dinner, I realized I was still hungry. I had some slightly burnt kale that I was meaning to give a new use, so I popped some corn and then sprinkled it generously with the crumbled kale chips, parmesan, olive oil & melted butter. Juliette and I dined on it outside until my fingers were so crusted with goodness that I had to go inside and resume my dinner making duties.Since I was heading out the door to my appointment, I wanted to get something ready to toss in the oven, while I was away and before Juliette’s very first dance class EVER. I was a ballet dancer growing up, starting as a wee one until I graduated from high school. Then in college, I minored in dance. And post-college until I moved to Colorado I taught ballet at a tiny school in Morro Bay. I loved it! I am excited to share this love with my daughter. Although, having had to deal with many a backstage mother, I want to give her plenty of room to do her own thing.

I chunked up an onion, a couple of beets, and a head of cauliflower. Juliette drizzled them with olive oil, I covered them with salt & pepper and then we tossed it altogether.

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We were so excited to take her! When we arrived, other baby bunheads were waiting outside. So, we joined them. And waited. Watched more bunheads arrive. Waited. And waited. Then a huge dump of rain came and we kept waiting. Once we were about 15 minutes into the class we realized the teacher was not arriving. When the rain settled a bit, we all started taking off. The other parent’s said the teacher had never missed or been late before, so we all left a bit concerned, but hopeful for next week.

Xerxes was waiting for a clearing in the rain before he came to the class, but I called to tell him we were heading back. He turned the oven back on to get everything warm again. I cooked up some quinoa and we topped everything with dollops of the leftover pesto from our previous pizza night. It was a simple, delightful dinner that made up for yesterday’s greasier evening.

Sweet and healthy dreams tonight… And maybe you too will get a visit from the Zucchini Fairy!

Chef Lilly

Our breakfast of late was on the menu again and this time I thought I would actually just take a photo:

Next, we went out with friends again to our first trip to the Denver Museum of Nature & Science. Juliette is quite a dino fan because of Dinosaur Train that she requests frequently on Netflix. We are looking forward to going and seeing the museum’s newest chief curator, Dr. Scott the paleontologist as he is also the star of the show.

We brought our own lunch and shared a bit too. Our new favorite Sunflower Seed Butter & Fresh Peach sandwiches were on the menu. These sandwiches with their pretty Palisade Peaches are really such a simple pleasure and much lower in sugar than using our typical honey or jam. Cheese, crackers, Baba Ganoush and a big carrot for each of us, joined the fun, too. We checked out the dinosaurs, discovered that Juliette is 3’1″ tall with a wingspan of 3’11” and in the health section, we ~~ran past~~ skipped the exhibit that shows a video of you aging to 70. I am doing just fine living for today and do not need a visual of future me. But, I completely respect that it could be fun for others. Or at least the line was long enough, that I assume there was enthusiasm for it.

Running from the museum to the pick up Xerxes was the next order of business and then we took him to the dentist. We have been working on getting Juliette excited about going and figured bringing her to observe would be a good first step, to reduce trauma, for all of us! This was Xerxes first appointment with my dentist Dr. Bruce and he had a fabulous experience. And by experience that is exactly what I mean, his staff is just wonderful and they clearly love what they do and by the end of it, you feel like they love you. It all took a bit longer than I had anticipated, but it was fun for all. After the receptionist asked if we had checked out the Fish & Chips place near us, it just seemed a good idea to head there and eat sooner rather than later. Today’s dinner plan will just have to wait until tomorrow.

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Juliette and I were both hungry later. She dined on a quesadilla I made from the leftover cheeses I pulled out of her lunch box from our museum lunch. Meanwhile, I ate the rest of her Peach Sandwich.

Xerxes just walked out with a few squares of chocolate. Quick & easy finish to the day.

Sweet and *peachy* dreams tonight!
Chef Lilly

The Monday morning start of the week was just fine and rather un-inspired with our now typical Egg in a Hole breakfast, my favorite Seed Bread and of course coffee. Easy-peesy. Everyone walked away satisfied.

Next, we ended up at a playdate for Juliette’s new preschool that I had almost forgotten about. While there we met up with friends and decided to go out to lunch at Chipotle. This is no small feat with two moms, two babies, two three year old girls and just one five year old boy. But, we managed and had a fabulous time. My friend and I split one of the gigantic burritos stuffed with steak, pinto beans, dollops of guacamole and all those great veggies. Meanwhile, Juliette happily had a quesadilla with chicken, black beans, brown rice, and corn salsa. I ended up nibbling on her small bag of chips with her, dipping it in variation combinations of her half eaten treats: guac, corn salsa and black beans.

The day seemed nearly over when we got home, but with the garden showing off long zucchinis, bundles of basil and the occasional tomato, I decided it was clearly a pizza night. Making dough from scratch is another surprisingly easy task that makes one seem oh so impressive. I occasionally buy dough from time to time, but considering it is pennies to make on your own, I never know why I hesitate to do it myself.

I have to credit my brother for teaching me the art of pizza dough making. He often talks about the patience and intuition needed to perfect it, which basically means the more you do it the more confident you become and the better the pizza taste. Especially since he lived in Breckenridge (which was fabulous!) for a time at high-altitude and low-humidity he highly recommends starting with a low amount of flour and increasing the quantity if the dough is too, too sticky.

I burned out my food processor this past year, so my parents and siblings went in on a new one for my birthday. This means I have been pulling it out more than I did in the past. It was just too much of a headache to use my old one. Before the replacement, I was training Juliette to hold it in just the right way while it ran so that I could still multitask. Needless to say, I am grateful for the cuisinart upgrade.

To make enough dough for a couple of big pizzas or the four thin crust pizzas we eat around here, mix one cup of lukewarm water with a pinch of sugar or drizzle of honey. Sprinkle on a packet of yeast (about 2 1/2 tablespoons, usually) and allow it to rest for about 5 minutes until the yeast has had a lovely snack on the sugar and starts to bubble up in delight.

Meanwhile, combine about 3 cups of flour (usually all-purpose white, white whole wheat or do half white and half whole wheat) with a 1 teaspoon of flaky sea salt (or a bit less if desired). Pulse it in a food processor or stand mixer with the dough hook, or keep it simple and toss it in a bowl together.

Parking brakes: Make use of the parking brakes whenever you are generic cialis planning your night with your partner. Men also can use Night Fire capsules buying tadalafil online for better effect. They don’t feel it – or not much – but an MRI would show some degree of swelling, levitra vardenafil tear, or misalignment in the spine. For this generic cialis in usa author’s money however, it has to be a good way of maintaining peace in the relationship. Once the yeast is ready, pour in a couple tablespoons of olive oil and drizzle the liquids into the dry ingredients while stirring, pulsing or mixing. Once it is combined in a bowl, knead it for another 2-3 minutes until it is formed into a beautiful ball. Place this in a large bowl covered with a moist dishtowel.

Typically at this point I end up busy and ignore the dough for a bit, but once it is at least double, pound it down and knead for another couple of minutes. Shape into a ball and allow it to rise again.

While the dough rose I used my cuisinart for a quick homemade Pesto and then tossed in some canned roasted tomatoes with a generous helping of fresh herbs, garlic and sweet onion. The two sauces were ready for duty along with veggies, fresh slices of mozzarella, last night’s Homemade Ricotta, and shredded parmesan.

Xerxes typically likes to roll the dough out, top and cook it, which is fabulous, because the process often includes him tossing it in the air, since he was a pizza chef for awhile several years ago. When I found out he was coming home late, I realized I was a bit on the low-blood sugar side and decided to make Kale Chips for an appetizer, while piddling around getting the rest prepared. A few minutes before he was scheduled to arrive, I started the first pizza, while the grill slowly heated up. Xerxes came just in time to help me assemble the toppings and start the next one. As I sat there contemplating what to put on the next one, I realized the grill was much cooler than the 500 degrees it had been just moments before. Ack! The propane had run out. Our old place in Tucson had natural gas connected to the house (SWEET!) and so it has actually been a few years since I have run out of gas in the middle of cooking. By some odd coincidence, huge 1/4 cup drops of rain started falling as well. We cranked the heat on the oven and tossed the assembled pizza on the stone that was still warm from the Kale Chips. Once the oven seemed fully heated we added the next.

Four small, well topped pizzas in total, meant we were quite full, but with the garden fresh toppings of zucchini, tomatoes, cherry tomatoes and herbs were exactly what we needed on this glorious stormy, summer evening.

May your dreams be sweet and delicious tonight!
Chef Lilly

The morning started sweetly with Juliette’s declaration that she will be going on a special date with Mama to Starbucks. Yes, my child requests Starbucks for dates. Rather than say, oh I don’t know, McDonald’s or other more kid oriented places. A special date did seem a reasonable suggestion since the day’s agenda included painting our garage door that was in desperate need of attention. To start our big Sunday, we ate a simple meal of toast with Runny Eggs. And of course, a cup of coffee which Xerxes made with a French press for a delightful change of pace.

While Xerxes and Sharon (aka Lulu) worked on preparing the garage for its mini-makeover, Juliette, Zed and I went off to buy the ombre colors. Since buying the house, Xerxes and I have been discussing an outdoor accent color to liven up the surprisingly typical sage-like green of our home. I drove by a house with our same green shade and saw this fabulous dark purple as an accent. We spotted a spray can of Rustoleum in Aubergine and both fell in love. I also am a bit of a Pinterest geek (come hang with me here!) and it has made me obsessed with anything ombre. Always ready for something a bit out of the ordinary, Xerxes agreed to gradate the colors. So, the kiddos and I went off to buy four sample jars of exterior paint to fill in the garage ‘windows’.

Juliette and I, of course, still needed our special date so we dropped off the paint and headed off for a quick time at Starbucks. She requested cold Chocolate Milk and I had some Iced Peach Tea with Lemonade. I must say the beverages were mediocre, but the sweet three-year old company was perfect.

We came home and it was clear the hard-working painters needed some lunch. I assembled sandwich fixings of cheese, cucumbers, lettuce from the garden, the Baba Ganoush and the Marble Rye we bought from the People’s Market yesterday. I fully intended to whip up some sandwiches, but Zed was needing my attention at the same time. So, I simply put out the toppings and let folks assemble their own. As far as I can tell, belly’s left the table full and happy.

The afternoon led to the ombre fun. Juliette helped paint which resulted in a lot of paint on her hands and just enough in her hair to be complicated. (BTW anyone know an easy way to remove paint from a three-year old’s hair?) But, the ending result was gorgeous! The photo makes some of the colors much darker than they are in reality. The lowest color is actually Blackberry Wine, the next up is Vintage Grape, then Gothic Amethyst, and finally Silverberry. For the fifth and top color, Xerxes mixed white paint with the Silverberry. Did you notice the fruit theme? It didn’t influence our color choice at all ;).

I was most thrilled that I can see our beautiful new garage door from my kitchen sink. Which also resulted in some kitchen inspiration. Starting with the Homemade Ricotta that I kept promising to make. Before you think I am overly fancy-schmancy, please know that it is silly easy to make. So easy in fact that here is the quickie recipe:

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Now, this is the point of possibility… the longer you strain it the more firm your cheese will become. The lemon juice method may take a bit longer, but it is worth it for the sweeter flavor. I have read many a ricotta recipe that says to strain for an hour, but I find this is more like a farmers cheese. If you pull up the cloth and squeeze until dry and solid you will end up with Paneer, which I adore as well. Just not when I am hoping for ricotta.

For dinner, I made one batch and then quickly realized we would all probably prefer a double batch. This is such an easy recipe that I didn’t think twice about making it again.

When my Mom recently visited, we had a quick trip to Sur la Table and she bought this handy dandy julienne tool. She left it at our house and I think I may just buy her a new one, because we have all fallen in love with it. I took the tool and julienned a yellow and green zucchini, while boiling some fabulous ancient grain spaghetti I bought on sale awhile back. I tossed the strands of squash into the pasta for the final 30 seconds then drained them together.

I tossed the mess into a bowl that I had prepared with fresh garlic, bit of butter, strips of basil, zucchini blossoms and nasturtiums that recently started blooming. As a quick appetizer, I stuffed a zucchini blossom for each of us and lightly fried them in olive oil and sprinkled with a pinch of salt. The pasta was twirled into a large bowl and I finished it with dollops of the fresh ricotta, more flowers and basil. The painters all adore pasta and I knew they would be excited. It was the best way I could think of to thank Xerxes, Sharon and Juliette for making our house that much more beautiful. Love & thanks guys!

May there be some edible flowers in your dreams tonight!

Chef Lilly

Our evening of attempting to camp, led to a casual morning with this week’s breakfast of champions: coffee with lots of milk in it and seed bread. We discussed making eggs and suddenly we were dining on whole wheat French toast with greek yogurt and a drizzle of real maple syrup. Many thanks to Xerxes for whipping those up.

Lunch came soon enough and we gobbled up leftovers of the Zucchini & Potato Pie with Fresh Tomatoes & Basil from two days ago, as well as some crackers and Baba Ganoush.

We went on errands and then found ourselves at Sloan’s Lake with a snack of Sunflower Butter & Fresh Peach Sandwiches. Putting fresh fruit with my own ground nut butters is this simple pleasure that I am sudo-obsessed with these days. If you want to try making your own Sunflower Seed Butter, I would recommend roasting the seeds until golden with a temptingly delicious smell. Place these seeds in a food processor or a vita-mixer. Blend for longer than seems necessary until it is smooth and creamy. You may need to drizzle in some tasty oil, such as olive, coconut or even sunflower oil. Salt to taste if needed. Store in a glass jar in the fridge for about a month or more.

On our way home we stopped by the People’s Market which features local Colorado food. We left with a fresh batch of tortilla chips, peach salsa and a marbled rye.
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Dinner was easy since we were starting with the raw ingredients from last night’s Fajita special. We simply threw everything on the grill and then peeled and chopped them into taco sized pieces. I also grilled the last two ears of corn. We cut the kernels off and tossed them lightly with a lime-mayo sauce– think Elote. A pile of fresh salad greens were picked and small whole wheat tortillas were lightly warmed on each side on the grill. Greek yogurt added a bit creaminess to the mess of goodness we stuffed inside the tortillas. The best part overall was the marinated steak that received an extra 24 hours of steeping in flavor. Dessert was barely needed, although a quick Sunflower Date Ball did the job.

Sweet food dreams to you!

Chef Lilly

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