It’s Saturday morning. The windows are open and bright sunlight fills my kitchen while I’m cooking and prepping for the weekend. By 11am, my kitchen feels like 100 degrees. All I want is a cold beer and a chilled lunch. What can I make quickly for me and Jane that will get me to my Two Brothers French Ale and some yummy food?
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Here is some insight into how I create quick dishes. I look in the fridge & pantry. I see raw shrimp, baby lettuces that have to be used soon, fresh fennel bulb that has been sitting in the fridge for 5 days and one corn on the cob I bought two days ago. In my pantry are several ripe cherry tomatoes, a half a baguette and a mango that is begging to be…
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