Well the menu has changed. I couldn't find Ricotta cheese so the creamy ricotta and orange tart is out. I might have found the ricotta cheese if I had gone to a couple of other places but what the heck, I'm flexible. Now I have to decide on a chocolate tart or a chocolate glazed peanut butter tart. I can do the chocolate tart because today I found mascarpone cheese at Bonanza's. If I would have actually been looking for it, I wouldn't have found it.
I really wanted asparagus but couldn't find it. You would think that in the spring it would be easy to find but I haven't seen any in the last week. So I decided to switch. Since I'll be roasting the beets, I'll roast some carrots too.
This has nothing to do with dinner tonight but I saw the first squash blossoms. Mmm.....well another dinner with chicken breast in a squash blossom sauce....but not tonight.
Stay tuned. I'll try to take some photographs as things progress.
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5 comments:
There's fresh asparagus in the market here, come on over.
Actually we leave in the morning tomorrow so will be off line for awhile.
Bye for now. Brenda
Sounds yummy! Can't wait to see pictures!
That's interesting....my niece mentioned roasted fresh beets during the party we held the night before planting Mother. I've never done that. What? A little oil and spices? Me thinks I have a red finger day in my very near future.
Pitchertaker
Frank, I clean them but do not peel them. Slice them about 1/4 inch thick, put in bowl with a little oil and salt and toss. Then roast in 350 oven until they are done....maybe 40 minutes. The salad was excellent. I tossed the lettuce with a little light vinegarette dressing, toasted pecans (or walnuts) and a little blue cheese. Plate the salad, then arrange the beets, sprinkle just a few more tiny pieces of blue cheese and a few pieces of pecans. Then I dribble from a spoon a bit of the dressing on the beets.
Actually I didn't have red fingers but you will see red in other places.
Billie
Yeah, my elbows turn red, too....
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