We closed on our house today! We will do Old Fashioned Monday at the house this evening, but in the meantime we grilled up a light lunch of shrimp.
We had an amazing trip to Sedona with delicious food, good wine and making lots of new friends. We had brunch yesterday morning next to Oak Creek and then went on a wine tour. Gibbs was really well behaved which made me so proud!
Thanks, Ken for arranging such a fun weekend for all of us, and Rick and Mary for being able to join!
I’m kicking off the day with some cookies! What else? Theses are gluten free, dairy free, nut free, corn free, egg free, all but tatse free! I love these little suckers. We have a busy day ahead of us with a walk through of our house and meeting vendors to get quotes for all the projects we need done. I think we decided on a tile and paint colors! After all the house stuff, and work, Mary is taking Ken and I to an art&wine walk this evening 😀
The last few meals I’ve made have been reminiscent of ones you’d be more likely to eat in fall than August, but since school is back in session here I guess I was subconsciously thinking of comfort dishes.
Yesterday I made a breakfast hash which is a common meal in our house, meaning put in whatever vegetables and meat you may have on hand in a skillet and top with an egg. I had mine without egg but it is still really good. We got into the habit of making hashes last year when I was following the AIP diet (autoimmune paleo protocol diet), but it is a great dish to make regardless of your dietary preferences. I made this one with beef Italian sausage, apples, red cabbage, carrots, kale and seasoned with nutmeg and white pepper. For a little extra decedance, especially if you’re not having egg, top with some goat cheese or feta. I found a feta made from sheep and goat milk.
Keeping in line with the autumnal meals I also made a take on ham & cheese sandwich with soup. I found these tortillas made out of potatoes, garbanzo bean flour and cassava flour. They seemed like the perfect substitute for not only regular flour or corn tortillas but bread. Most of the time I make meals from scratch, but if I can find premade items wih diet-friendly ingredients I get super excited! This meal is a great example of some good finds for an easy to make meal. I made the “sandwich ” with these tortillas, Canadian bacon and goat’s milk cheddar cheese. The soup is made without any gluten, dairy, nuts, eggs or corn products.
Ken outdid himself again by making a very special brunch of steak and eggs. We had a Delmonico steak from our latest shipment from US Wellness Meats and Ken used this for the steak. He seasoned it and seared it on the stove then finished cooking it in the oven and it was the most tender steak I’ve had. I usually try to avoid eggs because they are high on my sensitivity chart but sometimes I can’t resist especially when Ken is cooking. Ken made fried eggs topped with Foxpoint seasoning from Penzeys and they were delicious!