Flat Bread

I found this recipe in Good to the Grain, by Kim Boyce.  Kim, is a former pastry chef at Spago and Campanile, left to raise her family, but still wanted to make yummy treats. These flat breads have amaranth flour in them, oregano and cumin on the top, or whatever you’d like them to have. I served them with chili.  They are delicious, and easy to make.  I love this cookbook for many reasons, let me list a few here.

1. Wonderful, easy to follow recipes.
2. I use new flours that I never would have.
3. Excellent photography.
4. Lay open spine, don’t you hate it when your cookbook doesn’t stay open?!

I hope you track down this book and try a few things.  I have made about 15-20 things from this book and have really enjoyed every one.

Thirst Quencher

The other day E came in with a foreign sippy cup from our back yard, which I thought odd as one neighbor doesn’t have children that live at home, and the other fence mates don’t have children that use sippy cups.  This cup had a bright blue top and an orange bottom with a design on it.   I asked her to bring it over and upon further inspection I realized it’s a top (to an old cup that we have) and an IZZE (that was unopened.) I think she was trying to tell me something.

Green Goodness

For lunch today I totally splurged and went to ‘Green Truck’.  You know, one of those ‘hip’ spots where people track a food truck and get their edible goodness?  All I have to say is, “yUm!”  This is a Hot Pretzel Chick Sandwich, it’s compiled of lemon butter, black pepper marinade on chicken breast, scratch mayo, scratch spicy/sweet mustard, local red celery and romaine, smoked Gouda, on a Sadie Rose (local bakery) pretzel bun.  Let’s just say it was perfection to go.  The flavors blended so well, I think the red celery and Gouda was the best ever.  The bun was tender and light with just a bit of chew to it, not overpowering the insides at all.  I am one very satisfied girl.