Conroe Saturday AM market

Being away this past weekend I did not buy any new produce. So I have decided to use hearty vegetables from my fridge crisper. For Dinner last night I sauteed sliced Zucchini, added a can of spaghetti and sauce. And finished it off with baked Chicken tenders marinated in Greek dressing.

For Breakfast after watching an episode of Diners, Drive-in and Dives I took yellow Washington Apples cored and diced, heated it in water with corn syrup. And added instant oatmeal,  finished with Cinnamon. 

Both meals were exciting for me because I was scavenging through the kitchen looking for meal ideas. The pantry was bear from my time away so I needed to create from what I could still find on the shelves or in the fridge crisper. Mission accomplished with canned goods and hearty vegetables. 

It was a wonderful trip to see a Friend graduate from college. And now that I am home I will begin sharing again. Our internet is acting up at home so, I may be sporadic until our connection improves. This morning waking up after  a 14 hour trip I decided I would go for an omelet. Yesterday when we made it home, a take-out chicken tender dinner, was our meal of choice. This morning I sauteed Peas Farm Green peppers. Mixed 4 eggs with 1/4 c Country Gravy. Scrambled the eggs with the peppers. And added mozzarella cheese. To finish out the breakfast entree I took 2 yeast rolls from last nights dinner. Placed the rolls in the bottom of a bowl added the eggs and topped it off with more country gravy. And now my body will recover as I return to my fresh veggies diet. Time away with friends is great. We always love it though when we get back home. 

Now I have heard of Golumpki  because the wife is Polish. But have you ever heard of Stuffed cabbage casserole. Let me explain how this worked out. I wanted to use up what was left of my head of cabbage bought at Peas Farm this past weekend. It had been cut into in such a way that making cabbage rolls was not going to work. So I rough sliced , what was left.

In a hot frying pan I placed chopped up Bacon pieces with  2 Fresh Garlic cloves.And diced Green Peppers from Peas Farm. I then added 1/2 pound of ground beef and a shake of Sea salt. When I add ground meat to a hot frying pan I incorporate a cooking liquid from the fridge, that was from a previous meal, into the meat. Tonight I found No cooked liquid; Instead I used 6 oz of Apple soda.Now, I am cooking my concoction until the Cabbage begins to turn transparent. Into the ceramic casserole I add the hot mixture and top it off with the current SamM salsa{diced tomato, diced Honeydew melon, Balsamic vinegar} and Fresh Mozzerella Balls marinated in Olive Oil and Oregano{ an experiment in my fridge}. I baked this exciting invention at 400 F for 30 min.

The Polish reminder of my wife permeated the house when it was time to pull it out of the oven.

Slow Baking Chicken tenders at 225 F , now we're talking. I started by marinating the tenders over night in my Fresh Adobo sauce and Honey.

Here it is copied from a previous blog:

I had  Chef Michael on the phone and he suggested I turn on my gas stove top burner. And roast 3 peppers at a time over the open flame. This sped up the process and in no time I was ready with 12 Guajillo Peppers to finish 1 cup of Adobo sauce. 

Already pureed in my food processor were:

2 Garlic cloves

1 1/2 tsp. Apple Cider vinegar

1/2 tsp. sea salt

3/4 tsp. brown sugar

1/4 tsp. Cumin

I added in the 12 roasted peppers and 2 Chipolte peppers. Minced these peppers and refrigerated the resulting sauce.

And now the rest of the story

This afternoon I baked 6 tenders in a ceramic pan for 45 min.Checked in on them. And finished them at 350 F for 15 min. Currently they are cooling down in the fridge with a puree of dried Ancho peppers and Chipolte spread over them and additional Honey drizzled on top. Out of the freezer I have pulled tomato tortillas  and a 6-inch sub bun. I also finished cooking the Black Beans from last night. I have the SamM salsa standing by. When the wife and I are ready for dinner we shall what direction we go.

Waiting ,still waiting.........

Ok, Fred just made me the tex mex chicken meal, it was great.  The way he presented the meal was the chicken was on the bottom, then the black beans, salsa, and finally melted mozzarella cheese on top.  Everything was so tender didn't need any knife to cut into the chicken...It was wonderful.  For dessert we finished the peach apple cobbler with strawberry ice cream and bananas. 

Saturday's plethora of vegetables from Conroe's Farmers Market brought me to a conclusion that Minestrone was the best choice for dinner tonight. The wife had the soup bowl from Wednesday and I had a Pork, Corn & Baked potato dinner from last night. So into a quart of light chicken stock I added diced cooked pork chops, Tex Mex corn, and the skin from a 2 pound Baked potato. As I went through the vegetable drawer in my fridge I found Zucchini that I peeled and diced. 1/4 hd cabbage, a small Bell pepper . And SamM salsa{ Tomato Honeydew melon, Balsamic vinegar} all from Conroe Farmers market.  I did find thawed spinach from the freezer. I attempted to do a quick boil on Black Beans, was not successful. I will try again tomorrow after the beans have soaked overnite. I was so full from tasting vegetables and broth as I was perfecting my creation that I did not eat much when I shared it with the wife. She asked a few times," What's wrong hun ? This is wonderful" "I am too full from taste testing" I responded. As I write this entry I am fighting fatigue. My belly is full and I bid you good night

Todays's Farmer Market find ; FreeStone Georgia Peaches:

About the Georgia Freestone Peach Variety

The last Georgia peach variety that we grow is the Freestone Peach. Georgia Freestone peaches are great for eating fresh, freezing and perfect for peach recipes. This variety of Georgia peaches received their name from the stone or pit being easily removed.

Georgia Freestone peaches are the most common peaches found in the local supermarkets. Freestone peaches usually are larger than Clingstone peaches, firm, has a less juicy texture and are still sweet. Their skin is pale yellow with some red coloring. Freestone peaches are excellent for canning and baking.....

Now if I can only follow recipes , I would have Text book Apple Peach Cobbler. But where is the culinary adventure in that. So how did my mis read creation turn out. The wife said,"This is excellent" "Do we have to save the rest for church Family group ? " "Yes dear" Was my response , "I made another pan of it for them"

Let me explain how I almost messed up.I read the boxed Pie crust directions and thought it read 1 1/3 cup cold water for two 9 inch crusts. So I added one cup cold water and 1/3 cup maple syrup. It was my intention to sweeten up the crust with something that would compliment the cobbler. I simply did not have enough experience with pie crust to realize I only needed 1/3 cup liquid for 2 pie crusts. So I took my soupy pie crust,buttered my 2 cobbler pans and evenly divided my crusts between them. I placed my combobulation in a 350 F oven and went about the business of creating the Oatmeal topping and Peach Apple filling. The Filling was unique due to off brand diet coke that I used in place of water

{ I encouraged the wife to place Off brand soda in the shopping cart because name brand was twice as much this week} She does not like the taste of it. So now I need to find a use for 12 cans. Hidden in a cobbler filling with added brown sugar she cannot distinguish the unlikeable taste.

Filling:

6 Peaches rough cut

8 Apples rough cut; mixed varieties

1 12oz can diet coke

1 cup brown sugar

1 cup flour

Mix well and place on partially baked Pie crust.But before you open the oven to check on the crusts' progress make the Oatmeal topping.

Topping:

2 pkgs. of Brown sugar n Maple Oatmeal

1/2 cup Margarine

1/4 cup Milk

tsp. vanilla

and 3 more pkgs. approximately of regular oatmeal . Mix while adding  until you have a crumbly texture .Stop at 2 bags extra if you have the right texture.

Place on the topping and back into the 350 F oven for 45 min.

The wife said," We must eat it while it is hot, With Ice cream." So we ate it before supper. And an hour later we had our Market bought 2 pound baked potatoes that had been rubbed with Olive oil and Sea salt.

Only in America.

Dessert before Dinner.

On Sunday when I took the cobbler to the family group swim party we were cleaning up to leave. The wife was still socializing and I was standing around with the cobbler in my hand. One of the ladies from the group came to me and said, "Excuse me, Can I have some more". I was more than ready to oblige. 5 min. before that happened I had said to myself, 'Wouldn't that be cool if someone asked me for the rest of this cobbler before we left'.

As I headed for home tonight I called the wife and asked her if she wanted Quiche or Calzone for dinner. She said," Quiche is eaten for breakfast" My response was, " Thank-you; then calzone it is"  Upon arriving home I set the oven to 450 F. And I began to gather the ingredients :

2 Cups wheat flour

1 Cup self rising flour

tsp. sea salt

1 cup warm, 120 F, water

1/3 cup honey

1 pkg. Yeast { Where did I put the yeast,Blasted it's only been a week , WHERE DID I PUT IT?}

Well I decided to try making the Calzone Dough with no yeast and hope the self rising flour will do the trick. After the 30 min. and 10 min punch and rest times for the dough I had a product that looked better than it did a week ago. VICTORY !!

For the filling I had:

1 Large diced Zucchini

1 Large diced Tomato

1/4 Large diced Honeydew melon

1/4 cup Balsamic vinegar

4 oz. quarter sliced Polish sausage

2 oz. diced chicken tenders

Small Fresh mozzarella balls

1/4 tsp Oregano

And enough Shredded mozzarella was added to make 4 cups of filling

I made 2-12in. circles of Honey Wheat dough on a floured surface and placed 2 cups of filling on half of each circle before folding into a half moon shape and crimping the edges. The Calzones  were placed in the 450 F degree oven and baked until the wife yelled downstairs, "What's Burning" . I responded with," nothin but cheese" Out of the oven they came even though 2 min. was left on the oven timer. I ate half of my 12 inch Calzone. The wife ate 1/4 of her baked dough and all of her filling. I have succeeded in making her a calzone that she likes. There was enough cheese in it this time. Yea!

Refer to the previous blog from last week to see a photo of how it looked tonight.

Now that my wife and I are empty-nesters I have returned to a passion of mine. 'Preparing affordable delicious meals for the two of us.' I shop Conroe Saturday am Market{SamM} looking for the freshest ingredients to please our tastes that have evolved during our child rearing years.

Let me share a few basics that I use regularly when creating our daily menu items.

1) I have learned to use meat first bases instead of salt to flavor our dishes.   {with the newest craze for Sea Salt I do experiment with this product}

2) I scour the grocery stores for the best price on Balsamic vinegar and buy fresh tomatoes, onions and different varieties of peppers from SamM for another flavor enhancer that I create.

 Recipe is as follows:2cups diced fresh tomatoes

                                  1/4 cup Balsamic vinegar

                                   1/4 cup diced onion

                                    {Spanish, red, green, or white onions--you decide}

It is good to experiment and with this mixture I get creative. I may add diced apples,peppers, or Mango. Once I even added burnt bacon.

3) I fry rice , add liquid from containers in the fridge, cook until the liquid is absorbed and save it for a dish later in the week.Normally the rice is purposely undercooked. When the rice is reheated in a dish a few days later it is fully cooked and has full flavor from marinating.

My wife at this time is my only critic.So when she says,"Fabulous meal" I am happy and feel I have accomplished what i set out to do. Make her happy so she can say one day, " I have enjoyed our time together"

Fred

Quite the unique combination of ingredients for a special entree tonight. Let me mention that once a week on Wednesday the wife brings home a loaf of bread from a job networking program she attends. This week it was a bread bowl. I started this evenings meal with a hot oil in an egg pan. I added stirred eggs and after I saw most of the egg cooked I added last night 's snack  {Chicken tenders, Greek dressing, Adobo sauce, and Fresh Mozzarella} I flipped and tossed the ingredients in the egg pan until I had picture perfect Omelet. Placed the omelet in a bowl to one side. On the other side I added  bread pulled from the Bread bowl. To finish it off I added smokey mustard sauce from a recent restaurant doggie bag. The mustard sauce was a perfect condiment to a fabulous stringy omelet. The only other entree I would want to create with last night's snack would be a Quiche. Dijon Mustard on the pie crust and shredded Mozzarella

A few nights ago I started to marinate Chicken tenders in Greek Dressing and my homemade Adobo sauce made from the fresh Guajillo peppers. This evening the tenders were ready to to turn into a fabulous snack. It has been an hour and I can still taste the marvelous flavors I created. I heated the tenders in the marinade until they were cooked.Diced the tenders into bite size pieces and tossed in marinated Fresh Mozzarella balls.

The marinated Mozz. balls

1 Quart Mini Mozz. Balls. liquid removed

Cover with Olive Oil

And add 1/4 cup dried Oregano

And finished it with crumbled Saltines

I will find a delightful way to turn this creation into an entree in the next few days. Pat and Elvis from Peas Farm have joined the Local Harvest Blog Barn. Be sure to check them out for news and events from their farm. Peas Farm Conroe

I was settling in on the fact, I would not be writing a blog entry tonight. Earlier this evening the wife and I went to a visit a co-worker who works at another restaurant at night. The unique product at Ramil's restaurant is Pretzel buns.

And we found a Retro Candy Store next door. The days eating was over until.....

I started to watch a cable program that Chef Michael told me about called Diners, Drive-in and Dives The host visited a restaurant in Spokane , Washington where the owner made sauerkraut in 1 hour. Sliced Cabbage, 2 kinds of vinegar {Apple,Malt} , salt , pepper. He then made a Ruben. with homemade 1000 island dressing. Earlier this week I learned from Pat with Peas Farm that my second attempt at making sauerkraut had failed.The wife had said you will not be stinking up my house no more. When I realized I could make sauerkraut in less than an hour , I had to go for it. I took:

 1/2 a cabbage head

1/4 cup apple cider vinegar

Tbsp. balsamic vinegar

tsp. salt

tsp black pepper

Boiled for 15 min. And add in 1 diced Orange

I combined with sliced corn beef, Baked a hoagie bun. sliced it open.

I placed Sauerkraut, meat, Swiss cheese on the bun and melted the cheese in the oven. Upon taking the sandwich out, I topped it with homemade 1000 Island dressing

1/2 cup Ketchup

1/2 cup sweet relish

1 cup salad dressing.

I was finally able to enjoy a Ruben with my own sauerkraut. And we did not have to live with the stink for several weeks.

SamM I Am "I like Green eggs and Ham". Until a few months a go I did not know Green eggs were real. Peas Farm showed me the reality. They bring Organic Eggs to Market every Saturday and often they are the first thing they sell out of. Here is my twist on Green eggs and Ham. Last week a neighbor was helping me locate Kiwi Strawberry drink. I shop at that grocery store that he is a supervisor at. And they have not been stocking their brand of the drink on the shelves, so I asked for his help in finding where they do. He found the Strawberry Kiwi juice in a competitors refrigerator section. I have been searching the refrigerator section at my preferred grocery stores, now, and still have not found the juice. So I am stocking Passion Fruit juice at my house in the meantime. I woke up this morning wanting a glass of Passion Fruit. I had to decide ; What will go great with it ? And when I was done creating I realized I was having Green Eggs and Ham. I started with Bacon pieces in the hot frying pan. I added leftover shredded potatoes. Poured in an egg mixture that included,meat first,Chicken base and day old bread that had been soaked in Corn Beef stock. I love cleaning out my fridge and finding unique flavors that marry well.Chef Michael Fleshner taught me that he found success during job interviews asking  his prospective employers to show him the current contents of their walk-in cooler and I will create a fabulous meal for you NOW.On with my twist for Green eggs and ham.  I stirred this egg and bacon concoction until the eggs were scrambled and cooked. I then added my current SamM salsa {Tomatoes, Green honeydew, Yellow Hungarian Peppers, Honey, Balsamic vinegar} and finished it with shredded cheese. I poured my completed entree over Flat bread in a bowl cut into quarters. It is unfortunate that I cannot show an exact picture of my creation. The wife and I have not figured out how to transfer pictures from our phone or camera to our computer. One of our techy children will have to intervene.

What a sweet deal at the Conroe Market today, Pat /Elvis with Peas Farm brought a live observation bee hive . They  explained how the hive worked complete with a Queen Bee that had a blue dot painted on it.I learned that 95% of the veggies, fruit, and nuts that we eat taste great because of the hard work the Bees do pollinating. Everything except for Tomatoes and Corn grown in America. The Tupperware vendor was overheard asking if the Bee hive could make an appearance at a Boy scout meeting. Affirmative was the response.There were a few extra bees flying around Market while I visited . We thought they escaped from the observation hive. We were told they are rogue bees coming from somewhere nearby.

I came home with several recipes that included Honey and went straight for the Honey Wheat Calzone recipe. The wife was excited and waited 2 hours until I had 2 ready for dinner.

Honey Wheat Calzone

Makes 2 calzones

• 2 cups whole wheat flour
• 1 cup all-purpose flour, divided
• 1 package quick-rise active dry yeast
• 1 teaspoon salt
• 1 cup hot water, (120°F to 125°F)
• 1/3 cup honey
• 2 Tablespoons olive oil, divided
• 1 cup fresh vegetables*, diced
• 1 (8-oz.) can seasoned tomato sauce
• 2 cups Mozzarella cheese, shredded
• Sliced pepperoni or diced cooked chicken, optional
• 1 to 2 Tablespoons cornmeal

In a large bowl, combine whole wheat flour, 1/2 cup all-purpose flour, yeast and salt. Slowly pour hot water, honey and 1 tablespoon oil over flour mixture; blend well. Continue to mix about 5 minutes more, or until smooth. Stir in about 1/2 cup remaining flour to make a soft dough. Continue to mix about 8 minutes until dough is smooth and satiny, adding flour only if necessary to prevent sticking. Turn dough onto a floured surface and knead 1 minute. Place in greased bowl, cover loosely with a towel and let rise in a warm place until doubled (about 30 minutes). Meanwhile, heat remaining oil in a nonstick skillet over medium heat. Add vegetables, and cook until softened. Add tomato sauce; bring to a boil and simmer until thickened, 8 to 10 minutes. Remove from heat; cool. Preheat oven to 450°F. Punch dough down and let rest 10 minutes. Divide dough in half and pat or roll each into a 12-inch circle on a floured surface. Spread half the sauce over half of one dough circle; repeat with remaining sauce and dough. Sprinkle each circle with 1 cup cheese. Add meat, if desired. Fold each circle in half. Pinch edges together to seal and press with tines of a fork. Sprinkle cornmeal over greased or parchment-lined baking sheet. Place calzones at least 3 inches apart on baking sheet. Bake 15 minutes, or until browned. Serve hot. *Chopped fresh onion, mushrooms, zucchini and peppers work well.

The wife's mouth was watering for her calzone until she bit in and found no Mozzarella cheese or Pepperoni . I had decided to use up my Zucchini from Market. and mix it with fresh Tomatoes, Green Peppers and a pkg of Cheese sauce. When I stopped at the supermarket on the way home for Whole wheat flour and Yeast. I forgot the Mozzarella cheese. My Bad !!! I'll go back to the supermarket in a few days and bring home the pepperoni and cheese. She said the honey wheat crust was wonderful.I will surprise her with the re-make so as not to create anticipation. Instead she should be pleasantly surprised.

Dinner was a given tonight. I sauteed the leftover baked potato quarters. Added quartered mushrooms , mixed in the baked Zucchini casserole. topped it off with the current SamM Salsa. And washed it down with Pink Lemonade. I have learned the difference between pink and yellow Lemonade. And as I recall Elvis from Peas Farm said "It is sweeter and has a food coloring agent added to it" Chef Michael offered this web answer:

An Easy to Prepare Old Fashioned Southern Beverage Favorite

Homemade pink lemonade is wonderfully refreshing. This thirst quenching drink is also a southern favorite, running close second to homemade lemonade.

This recipe calls for grenadine syrup which is made from pomegranate juice and sugar. This ingredient is used in a variety of products including cocktails, carbonated drinks, desserts, liquors and marinades.

Pink Lemonade Recipe

Recipe Ingredients:

• 6 lemons
• 2 teaspoons grenadine syrup
• 1/2 to 3/4 cup sugar
• 4 cups water
• 1 cup crushed ice

Recipe Instructions:

1. This is a very easy recipe to make. Rinse lemons thoroughly. Prepare lemons for squeezing by rolling them between the palm of your hand and the kitchen counter top, to break up the pulp and produce more juice.
2. Next cut lemons in half and squeezed out the juice. If you have a juicer use it, if not just squeeze your juice into a bowl. Remove the seed from the squeezed lemon juice.
3. Pour lemon juice into a pitcher and add grenadine syrup, sugar and water. Stir vigorously until sugar is completely dissolved. Next add crushed ice and serve immediately.

Chef Michael Lives for the next glass of this sweet/citrus concoction.

Tonight was a special meal; Chef Michael could not come over yesterday because his son was competing in Shanghai , China as a USA springboard diver in the 14th Fina World Championships. His son achieved 9th in the World. So in honor of his accomplishment the wife and I started with Top sirloin steak. From Peas Farm this past weekend I bought 1 pkg of whole mushrooms and tomatoes. I sauteed 1/2 red Onion , fresh Garlic and placed in the steaks. When they were flipped I added 6 quartered Mushrooms. And to finish this entree off I added the juice from my current SamM Salsa {tomato/honeydew melon/balsamic vinegar/ sweet and sour sauce}

Next Item was sauteed sliced Peas Farm Zucchini,red Onion and my SamM salsa. And then I baked it at 425 * F with Pizza / Parmasean Cheese on top for 15 min. Also in the oven for 45 min. were quartered Baking potatoes from Peas Farm rubbed with fresh Garlic. To top off this celebratory meal I diced up 1/4 of a sourdough loaf. Baked it in the oven for 20 min with butter and garlic on it. I was excited to celebrate Michael's son's accomplishment. And the wife said the potatoes and baked vegetables were fantastic. The steaks cost a total of $2.37 so it was tough. On the flipside the Peas Farm accompaniments were awesome. Go Team USA

Chef Michael was not able to come over but we did converse on the phone.I was trying to roast the Guajillo Peppers in a wok. It wasn't roasting fast enough. So I had Michael on the phone and he suggested I turn on my gas stove top burner. And roast 3 peppers at a time over the open flame. This sped up the process and in no time I was ready with 12 Guajillo Peppers to finish 1 cup of Adobo sauce. 

Already pureed in my food processor were:

2 Garlic cloves

1 1/2 tsp. Apple Cider vinegar

1/2 tsp. sea salt

3/4 tsp. brown sugar

1/4 tsp. Cumin

I added in the 12 roasted peppers and 2 Chipolte peppers. Minced these peppers and refrigerated the resulting sauce

.

As a result of Pastor Dan's comment that 'adding Honeydew melon made my Salsa appear sweeter' I decided to look for sweet additions from the fridge. I found sweet and sour sauce from a recent Chinese to go box. I have added it to my Salsa and it was wonderful addition to top off my left over Egg Cheese casserole. The wife did not like the casserole because for her it was too bready. So I will find crazy ways to sauce and flavor the left over Egg Cheese casserole. Hopefully tomorrow I can start preparing the Fresh Guajillo Peppers for Adobo sauce. And if not my homemade Saurkraut may be ready for adding diced oranges. And I will make Ruebens. Looking forward to tomorrows culinary creations.

Chef Michael's advice to leave out the onions and replace them with diced Honeydew melons in my SamM salsa was well received  at family group bible study tonight. My wife called to me while I was socializing to tell me I was receiving several compliments. Pastor Dan confirmed it .When I mentioned I replaced Honeydew melon for onion pastor said," It helped to sweeten the end result" I brought the salsa as a condiment for an Egg Cheese casserole.Other ingredient added to the salsa were half of a fresh Guajillo pepper, minced , and chopped Cilantro. I may add a few more dried Guajillo peppers I am leaning towards more Tex Mex dishes later this week. Let me mentioned one other nuance from Pastor Dan's comments. He referred to my salsa as Pico de Gallo. I do not know if I should continue to call it chunky salsa or Pico de Gallo. It may not matter , but I will do more research on it's proper name.

Today at Conroe's Farmer Market I started to share my oil / zucchini catastrophe with Elvis from Peas Farm. Chef Michael Fleshner another vendor at the market overheard our discussion. So he offered his insight to my plight over  the oil Zucchini catastrophe. Had I used a small amount of oil and made it smoking hot before adding the vegetables I would not have had the stomach ache issue. Elvis added bringing the oil to 400 F, the Zucchini would have sealed when incorporated into the pan. Chef Michael and I talked shop. We discussed my Zucchini / Blueberry cake and bread. I told him about my SamM salsa {Tomato-onion-Balsamic vinegar} and ideas started pouring from his Culinary mind. Chef Michael saw that I had Tomatoes , Guajillo peppers, and Honeydew melons, so here is what he suggested for this week. Dice the tomatoes and melon and mix in the Balsamic vinegar. Leave out the onion. Dice part of a Guajillo pepper and add a little at a time, . And use your SamM Salsa to season food this week in place of salt/sodium. I am excited about trying this. I have already made the SamM salsa and I will try this new flavor enhancer on the wife. And Chef Michael and I are going to try to hook up one night this week and make my Adobo sauce. We will roast and dry the fresh Guajillo peppers and then make something TexMex.Cooking for my beloved is such a great adventure.

I have saved Oil and Zucchini/Green Bean catastrophe. Tonight I pulled from the cupboard a bag of trio colored curly pasta. And from the fridge 1/2 gallon of vegetable stock saved from a previous dinner. The trio pastas were red , green and white. After cooking up the pasta I added the the Green bean/Zucchini mix for the green and white pasta and finished it with the diced Red tomato and Balsamic vinegar for the red pasta. I wanted more flavor in my new found Trio Pasta salad so I added Parm cheese and meat first Chicken base to finish the flavor profile. This settled well in my stomach. And in 100 degree weather; this salad will do, until I can go to Conroe's Saturday Market and learn what Peas Farm has in store for me this weekend.