Its only Thursday but..

The weekend is almost here.. are you ready??

http://www.youtube.com/watch?v=eDU0CTDMk2g&NR=1

Migas!

Wimberley Style!! When in Texas, you've gotta have Migas. I don't care if you buy 'em at Maude's or you have a big 'ol kitchen and making them for the ones you love.. EAT! This is what you need: Tortilla chips, eggs, onions, garlic, jalapeno, and cheese. Pair w/ some tomatoes, guacamole, and refried or black beans and everyone is going to be smiling. We made these one January morning in the country after a good solid night of fun. Let me tell you.. nothing hits the spot like this.

Chips getting ready


Breakfast is served!

Little coconut for the soul..

This easy dish came together at the end of December.. It was cold and all those good root veggies and tough greens are still at their best: Acorn squash, kale, carrots, grape tomatoes finished w/ some mushrooms. What better way to warm the soul then served over some brown rice and coconut milk. Add jalapeno early and the heat is on!

Little leftovers..

Sometimes things were meant to go together.. like leftovers and melted cheese on a bun.

The year was 1908

And this little beauty was sold at the General Store in just about every town in Pennsylvania, the Griswold No. 8 waffle iron. You can bet every saturday morning, kids were warming to the hearth and waiting, watching, and eating with glee beautiful piping hot waffles. This morning, little more than hundred years later, not much has changed. TASTE-EE!

Buttermilk waffles w/ Apple compote

Flounder w/ sauteed brussel sprouts and kale

Walking through the green market this morning and seeing fresh stalks of brussel sprouts set my mind ablaze. I knew this was dinner but with what? The meal could not be too heavy (goodbye potatoes) and having eaten way too much over the weekend, not too gamey or with red meat or pork. Passing through the stalls and taking inventory, I quickly spotted a table of Kale (the 'it' vegetable as it would appear) and decided a simple saute with red onion and garlic would be my meal. Plated with seasoned cannellini beans and served under a nice lemon flounder, I knew we would be smiling later in the night. Enjoy!

Welcome to the table!

Hello and welcome to the table! We all enjoy cooking for ourselves or a group of friends. Whether we're whipping, basting, roasting, or sauteeing, there always seems to be a little extra for another plate.

That plate is yours so please, pull up a chair and take a seat!