Food and More Food
Greg is really getting some use out of his bread oven! While it's been a bit too cold to fire it up every weekend, he's been pretty busy out there. Check out how cool his loaves are looking!
In addition to bread, Greg has added pizzas and calzones to the mix. Yum!
In other food news, this has become my favorite weekend breakfast. The whole wheat English muffins are spread with harissa, a little bit of cilantro is added next and finally the eggs. The combination is fantastic!
Finally, I reccently came across a recipe for: Green Herb Infusion
Drink this herbal tonic half an hour before exercising, or have a glass with a light lunch. The green herbs are packed full of nutrients such as beta carotene, chlorophyll, and B vitamins. I find this to be a soothing, almost addictive tonic.
TIME/SERVINGS Total Time: 1 hr 5 mins Active Time: 5 mins Makes: 4 servings
INGREDIENTS Juice of 1/2 lime 4 cups still water 1 tablespoon fresh parsley leaves 4 to 6 fresh peppermint leaves 2 fresh basil leaves 5 mustard seeds
INSTRUCTIONS Add the lime juice and 3 cups of water to a large pitcher. Place the parsley, peppermint, basil, and mustard seeds in a blender with the remaining 1 cup water. Purée until smooth, for about 1 minute. Strain the puréed mixture through a fine-mesh sieve into the pitcher. Refrigerate for at least 1 hour before serving.
And here is how my finished sample looked. We've made it twice now and will be making it again!
Oh, it went especially well with Trader Joe's Orange Cardamon Star Cookies. They are very tiny cookies so I'm thinking they count as a light lunch - lol!
Comments
I just showed David the bread oven your husband made earlier in the winter and then the creations you posted most recently. He was very impressed! I think it's awesome that he has a new hobby and is enjoying it so much. Good stuff.