Well, I’m just plain embarrassed. Not quite the turn-my-cheeks-rosy and want-to-go-hide-in-a-corner level of embarrassed. It’s more like when you just waved to someone you thought you knew, but turned out to be a total stranger. Yes, it’s been almost been a whole month since my last entry. Tisk tisk, Megan, I know. Wag your finger at me all you want, blogosphere, but I’ve had some big stuff goin’ on. And I’m playin’ that card.
Grilled zucchini with salty cured meat and some creamy provolone cheese, all layered together with toasted bread makes one heck of a summer sandwich. How do I know this? Well, I’ve made it two times in the past month and am now planning a third.
A bigger bonus is that I can do it all on our handy-dandy panini press that we received as a wedding gift years back.
Wow. Wow. Wow. It’s really been three weeks worth of wooooooows since I posted the Apfel kuchen recipe. Since then, a lot has changed – don’t worry – all good things. Let’s just say that the carefree, garden-tending, cooking, blogging, art-making, mommying-filled, leisurely summer I had pictured in my mind’s eye earlier this month has now transitioned to…
Apfel? Kuchen? What the heck does that mean?
Okay, so I’m a teacher, right? A stand-up, honest, goody-two-shoes type. So, it probably goes without saying that I’m not one to advocate for or encourage cheating…
“Wait…Mrs. D?” says skeptical 7th grader. “Yes?” responds ever-patient teacher (me).
“Umm…is this spicy? Cause I don’t eat spicy foods.” “No, it’s actually a little sweet. Think of how sweet and savory flavors go together sometimes.” “Okay,” he says cautiously as he takes his first bite. “Oooh, it’s actually good!”
“Yes, it actually is,” I say and smile.
A funk. That’s right. I’m writing this on Sunday at the end of Spring Break (by the way, woo-hoo!) and that is where I find myself. A bonafide stalled-out, borderline-Negative Nancy, unsure-how-I-feel-about-the-world funk.
Is it the gloomy, wet weather outside? Was it being up twice last night to crying Miss M.? Am I being a spoiled snot who is ungrateful for a week off?
I’m feeling lucky.
No, I’m not talking about the clothing brand, doing a random google search, or describing a recent experience of good fortune at the local casino (I’m not a big gambler, anyway).
I’m talking about a little bit of luck that we can all share right about now: the fabled and celebrated luck of the Irish for St. Patrick’s Day.
So without further adeu…Happy St. Patty’s Day, whether you are Irish or not.
This post is about shamelessly plugging this blog.
Don’t say I didn’t warn you.
A little-known fact about The Cooking Canvas, as in just Ryan and I have access to this top secret information. And we’re sharing it with YOU.
Ready for it?
“Now this is good.”
These four little words were uttered upon first bite by esteemed and well-respected food critic, hubby Ryan.
Today’s recipe? The Seriously-Super Martha Stewart-Trumping Stuffed Greek Peppers. Okay, maybe just calling them Greek Stuffed Peppers will suffice. And they might not be as good as Martha’s, but what recipe is?
Before I rant about these peppers, though, a story of triumph…