sweet popcorn

After V asked for popcorn for dessert, I had to improvise. This worked well—not too sweet but definitely dessert: Heat an oil-butter mixture (I used a generous tbsp of each) in a saucepan over medium heat until a few test kernels of popcorn start to pop. Then pour in about 4 tbsp of unpopped popcorn kernels, about 2 tbsp of sugar, and a few shakes of salt. Agitate while the popcorn pops. Enjoy! (Caution: Contents may be hot.)

hot pot

The Tragintyres—who have adopted the customs of their home country the Netherlands—taught us this one this summer: Cut up a few potatoes and similar vegetables (tonight we used carrots and cauliflower, but you could use beets or turnips or parsnips or cabbage, of course) and boil them to tender. Meanwhile, saute bacon, then onions, and then finely chopped greens (we used kale that had been blanched). Mash the boiled vegetables with cream, butter, salt and pepper; then add the sauteed part and mix it up. Serve.

This is meat-as-garnish, kid-friendly, hearty, simple, and delicious.

hand-chopped pesto

At the suggestion of the 'fuzz, I took a small handful of pine nuts, a small handful of hazelnuts, a few cloves of garlic, a large bunch of fresh basil leaves, a small hunk of hard cheese, a bit of salt, and chopped and chopped and chopped. Then I mixed it with enough olive oil (home-made, thanks Kate and Yanni!) to make a solid mass of pesto. We mixed this with spaghetti and ate it with a side of fresh tomato and mozzarella to make a surprisingly awesome late-summer dinner.