Raspberry picking

We finally found the time to go berry picking today. Felix had just gone down for a nap, so Lochlan and I snuck out and headed to Belluz Farms! Lochlan had gone there a few months before with school, I thought it was very sweet when he said to me. " I met the farmer when I went there before...she will probably remember me."




On the ride out to the Berries!



Raspberries are one of my absolute favourites, and there are few pleasures, simpler and greater than a ripe raspberry, warmed by the sun, and popped right into your mouth.






We saw so many beautiful things, that made us glad that we had decided to go out.







We managed about a half of a basket. Before Loch got bored- actually it was less than that, but I insisted we stay until we picked just a few more.






And of course we had to go play, and see the pig!







Felix went nuts for the berries, but the majority of them are in the freezer to save for the winter months! Raspberry recipes coming soon!

Little Chef

Almost every night when I am making dinner, Lochlan asks if he can help. The other day, he asked when we got to cook our dinner.

I figured that he could prepare a meal for us almost on his own (supervised, of course!) I have a few kids cookbooks (the ones I used when I was a kid)and I let him choose which meal he would like to prepare. He picked Hidden Hot Dogs.

1 can of pillsbury crescent rolls
1 package of hot dogs.

preheat the oven to 375




Roll the hot dogs up in the crescent rolls and place them on a cookie sheet.







Have a grown up put them in the oven

Bake for 15 minutes

Ding!

Grown up takes them out





Lochlan also Made us a watermelon salad.

Cut 1/2 of a small watermelon into pieces




Sprinkle with feta





Top it off with sunflower seeds (Loch wanted to use pistachios, but we were out)




The dinner turned out very well, and we all enjoyed it.




I am very proud of my little Chef!

Gnudi

Very risque, I know.

Gnudi is actually a lot what is sounds like. Nude.

Nude ravioli to be more exact, and believe me when I say that it is going to blow your mind!

These have gained a lot of popularity in the past few years, mainly because they were a huge hit at The Spotted Pig in NYC, which i have never been to, but that is completely beside the point. For about a week straight, this recipe is all that I talked about.

I told a co-worker about this amazing culinary revolution and she said to me "those are just ricotta balls, we used to make them all the time." She then gave me a look that only an Italian lady can... half "are ya stupid?" and half pity for being a non-Italian.


Well, now that I have been schooled, it is now time for you to learn.

Gnudi

1 lb ricotta cheese
2 eggs, 1 yolk
1/2 cup flour
1 cup grated parmesan
pinch of nutmeg
salt and pepper




Ok you ready? good.

Put all of the ingredients into a bowl and mix.

Now is the really interesting part.

Pour a layer of semolina flour into a dish. Roll your gnudi into about 1 inch balls and gently place them in the semolina, making sure not to let any of them touch. When you run out of room, pour more semolina over, burying the gnudi, and make another layer, repeating the process until your gnudi dough is all gone.




And now comes the part that sucks.

You need to let it sit overnight in the fridge. Boo I know, this is so easy, it would be a great last minute weeknight meal, but No. It needs time to chill out.

The next day, put a pot of salted water on the stove to boil. When you've got a good boil going, gently unearth the little balls of wonder and delight a few at a time and put in the pot.

They will float to the top, let cook for about a minute more and pluck them out with a slotted spoon. Repeat with however many you are going to eat that night (they last a while if you keep them in the semolina)

note: when I cook for my kids, I let them cook a bit longer, just because of the raw eggs.

You can serve these babies up with anything you feel like. Butter and grated cheese, pesta, marinara, or the fab Mario Batali sauce that I am completely in love with. I cooked up a tomato sauce with ground wild boar and garlic. I just threw it all in the pot and let it cook. Nothing fancy.




I don't have any pictures of them post cooking. Maybe I can take some tonight. Because guess what? I've got a batch of em waiting for me in the fridge at home.

Happy Birthday!

As I am sure you are all aware, today is my birthday. So, to help celebrate the big 2-9, we cooked up a delicious lunch

First, A baked potato. I know, many people find them boring, but have you tried "top the tater?" It is a lovely potato topper that we picked up in MN yesterday!

Second, a salad with fresh mozz, avocado, and grilled nectarines, topped with pesto.

And last but not least, filet mignon cooked on the grill.





We washed it all down with a strawberry rhubarb wine made in Northern Minnesota.



What a lovely day!

For dinner....Caribou!