But alas, I do not always follow through entirely with my kitchen experiments, photographically speaking. So this week will feature my food photos and recipes from the last few weeks.
Mmmmmmm, fooood photooooooos....
First off, I don't have photos of the final product (it wasn't very pretty... but tasted DELISH!), but I do have a photo of the ingredients for Strawberries and Cream Bread Pudding - yes, amazing I know...
This is what I decided to do with the first bread Duncan and I made. Recipe was found here, but I added like quadruple the amount of strawberries. Why? Because they are delicious and who asks such silly questions?!??!
Next, no "expert" photographic documentation of my foray into the Pioneer Woman's Orange-Marmalade version of her cinnamon rolls, but evidence of their deliciousness no less!
Rob and Sarah came over to enjoy a Memorial Day breakfast with us, and to be mildly creepy in the morning... Thanks Rob!
And for our Memorial Day din din, I was inspired to cook up some Copper River Sockeye Salmon. If you aren't familiar with Copper River salmon, you may need to shed a little tear right now. But honestly if you don't live in Washington or the Pacific Northwest, those words may mean nothing to you - but THEY SHOULD. In short, Copper River Salmon is THE BEST SALMON you can eat IN THE WORLD. SERIOUSLY. Look at it:
We covered 1.71 pounds of this deliciosity with olive oil, salt, pepper, and fresh onion and garlic chives from Dunc's garden - topped it off with some lemon slices, surrounded it with bell peppers and put the foil packet of amazing on the grill. Oooooh, Dear Salmon of the Sky, thank you for this most delicious and nutritious fish. No words... well I guess a few words can describe it, see above.
Buuuut, I was a bit over zealous with our Memorial day dinner - I also grilled some marinated asparagus, roasted sweet potatoes, new potatoes, and broccoli and threw some of Dunc's baguette on the grill. It was more than enough food. And we did not eat all of the Copper River wonders. Not one to waste such an amazing fish, I whipped up a quiche. I say whipped because although I do not photograph my quiche (until now) - I make it fairly often. This quiche is an example of how sweet and simple Betsy Quiche can be...
I use a frozen, buttery-tasting (although vegan), whole wheat frozen crust from Whole Foods. Cook some veggies or meat or fish, in this case, mix it with a few eggs, a splash or so of milk and some cheese. Pour it in the crust. Bake at 375 for 30 or so minutes et voilà - quiche!
Some delicious wine I got from Garagiste - I usually am a red wine kinda girl, but this was a good citrusy white, not too sweet.
And a photo of my friend Kelly's engagement ring. We spent last Saturday hunting for her dream wedding dress and when we came home she was talking about sending photos of her re-set engagement ring to her mom in Trinidad. Welp, I love taking photos, I love Kelly, (I do not love diamonds... I know weird, aren't Diamonds supposed to be a girl's best friend?), but again, I love photos and Kelly - so I snapped a few for her mom, and I thought this one wasn't too shabby!
And some of the animals - which I definitely did not cook - but they are so beautiful.
Butters enjoying the lush grass in the backyard. He gets supervised outdoor time only.
Although I caught Dunc's arm/hand in these photos, I just love them - they totally show Oly reacting to a treat (in this case, some fresh baguette).
Oly happy and ready for bread.