Tonight’s dinner was tacos, with turkey taco meat, black beans, Mexican rice, tomatoes, cheese, salsa, tortillas and pickled jalapeƱos.
No photos – I was too busy getting dinner on the table and then eating it. Man, I love pickled jalapeƱos – now that I’m thinking of it I think the whole dinner tonight just served as a vehicle to eat them.
I helped Vivi with a Father’s Day project today, but this post will just have to serve as a placeholder until after Sunday, so the surprise isn’t spoiled!
It was so chilly and fall-like tonight that I wanted to make something for dinner using the oven – preferably with roasted vegetables. I have a great recipe I got from Everyday Food magazine: Roasted Chicken with Cauliflower and Chickpeas.I hadn’t made it in awhile and I’ve been craving toasty caramelized chickpeas and cauliflower.
vegetables partway through their cooking time |
Its super simple – all it takes are chicken pieces (I used all thighs), cherry tomatoes, cauliflower, red onion and chickpeas. I added purple potatoes as well since cauliflower isn’t a favorite for some people dining tonight. However, my daughter ended up trying some and decided that she loved it, saying “from now on, on the nights that we don’t have broccoli can we have cauliflower”? Uh, okay!
The finished plate – messy presentation, but it tasted yummy! |
When we were in Montana my friend’s roommate was working on needlework as a component of her art, and seeing it reminded me of how much I enjoy needlepoint.
I took part of a poem by Pablo Neruda as inspiration:
“. . . – between spring and wheat ears –
that which a boundless love, caught in a gauntlet fall,
grants us like a long-fingered moon.”
It’s a work in progress – you might see more tomorrow.