Sometimes I assemble odd meals from whatever is in the fridge. This was one such meal a few months ago, just right for consumption on the screened porch with a refreshing Sauv Blanc. If the flavors were not all perfectly coordinated, well, nobody was complaining. It’s chilly now, the leaves are falling, and I’m feeling nostalgic for warm days gone by.
I think it was Nigella Lawson who said that she keeps a “library” of avocados of different ages, so that she always has some ready to use.
I had a rather aged package of frozen artichokes that needed to be used, so I made an old favorite: baked artichoke dip. It contains cream cheese, a spoonful of mayonnaise, romano cheese, a touch of garlic, and some lemon juice. Then a topping of panko bread crumbs and a short stint in a hot oven.
The best item was these marinated mushrooms. I sliced and sautéed them, then let them cool in a bath of lemon juice, olive oil, garlic and bay leaf. Easy and very, very good.
The final dinner lineup had some sensible veggies added: sautéed rapini, and carrot sticks for dipping. And look who was there, little Agnes begging for some cheese. I’ve got to the point now where pictures of her make me happy rather than weepy.
A lovely wee collection of tasty nibbles. I often throw a few things together and think, well, it may not be a classical pairing but it all tastes bloody delicious! Bravo!
Right, sometimes you just have to use up whatever’s on hand, but it’s all good 🙂
Yumm! And I love guacamole!
Me too! There’s nothing like a perfect avocado 🙂
yummmmm! i really need some avocado, need to go get some and yes that is the best guacamole, just with a bit of chilli added. Thank you! You’ ve given me a great idea for the meal tomorrow 🙂 I will replace the artichokes of which i have none at home unfortunately with some nice humours, of which i do have 2 varieties 🙂 And some beetroot and some mushrooms 🙂
Sigh, the summer has gone way too soon this year! But at least it is squash and pumping time again.
I need to find time to buy some and cut it up and roast it with apples, pears and beetroot and make a sort of blue cheese or some other tangy dressing.
I also need to get some marrow and do it my grandma’s way cubed and boiled with a sauce of light bechamel with freshly chopped dill 🙂
Oh, those sound delicious! I love the idea of roasted root vegetables and autumn fruits with a blue cheese sauce! I’m very fond of veggies in béchamel sauce too.
Sylvie G said:
mmmmm…. this looks very good 🙂
Thanks, that was a lovely evening.
Yum, Linnet, you make me want to go out and eat some vegetables. Especially that beautiful avocado up top! Brb, salad…
By the way, you’ve been chosen as one of today’s nine blogs in That’s So Jacob’s Ninth Month Blog Challenge (http://www.thatssojacob.wordpress.com)! I challenge you to find nine blogs you find interesting and give them a comment to brighten their day…well, eight other blogs and mine 🙂 Copy this message in your comment and enjoy your new blog friends!
I was peckish before I read this and now I’m bloody starving!!!
Glad you enjoyed it. If only we could eat off our screens 🙂 I would have a lifetime’s supply of cake!
One day, we will! We’ll be able to just print it out. 3D printers are already used to produce food. Of course, it wouldn’t be anywhere near as delicious as yours…
Awww, shucks 🙂 I do love the idea of a 3-D cake printer. With special settings for fondant roses and chocolate curls…
I guess it will be much easier to print a cake than a broccoli… not all is lost 🙂
A library of avocados. That is a perfect description of my kitchen counter and refrigerator. I’ve always got at least four in various stages.
And cleaning out the fridge and freezer for dinner are what I call scrap day picnics. One of my favorite days of the week. You’ve obviously got the creativity gene when it comes to those too, Linnet.
And a lovely little photo of Agnes.
“Scrap day picnics”–that’s my favorite kind of cooking 🙂