Mushy Peas. Never ate them or even heard of them until today. We were browsing in World Market. I’m sure making them at home is superior to the canned version. A recipe below. Hoping blog readers who are familiar with them will leave a word.
Looked up Mushy Peas on Wikipedia
And here’s a link to Jamie Oliver’s recipe for fish and chips and mushy peas.
Lunch on Friday afternoon in Ohio. Granddaughters Anna and Maura each made a grilled cheese sandwich, plated them with a garnish of fruit and served the sandwiches to me.
I was to eat half of each and cast my vote for the winner. Yikes. Anna’s wasn’t quite as grilled as Maura’s but she used garlic butter and that was unexpected and delicious. Maura’s was thicker with cheese and toasted nicely. Mmmmmm. I ate a half of each but I declared it a tie. They said my verdict wasn’t allowed. It was not quite Iron Chef but it was fun. They kept jockeying the plates so I’d sample their efforts first. Anna selected her dad’s favorite mug to serve the oj. Nice touch. I loved them both and it was a great lunch.
A delicious lunch with a nice friend on Wednesday. Amel’s Restaurant describes itself “Homey Mediterranean & Middle Eastern eatery” –
I had the Butternut Squash Tortellini with Sage Butter and Pine Nuts and an Amel’s Salad.
For dessert our server went into the kitchen and chopped up fresh baklava and mixed it with vanilla ice cream. Oh my. Honey syrup, walnuts and flaky phyllo and a smidgen of cinnamon perhaps?
So refreshing. We shared one order but I know I could have eaten it all by myself. Oink!
Cheri Lucas Rowlands at WordPress challenges bloggers to post a photo of something (or someone) sweet.
Vincie brought the foil wrapped Betsy Ann chocolate balls (made in Pittsburgh) to the House Concert and Molly brought the Sarris Candies (from Canonsburg) for Valentine’s. Sweet!
I think the bright wrappers make it inviting to unwrap them.
A mid winter treat . Steve slid open a sectioned tray and offered me this tiny ice cream cone after supper. It was frozen and so hard, I let it sit on the iPad stand to warm a bit before eating it. Just the right amount. I’d never seen an ice cream cone this small.
It’s buttery crumbly shortbread on the bottom layer and a tangy sour sweet lemon curd- like top. I love lemons.
I met a friend for breakfast and she brought me these two delicious lemon bars. She knows they’re a favorite of mine. They were leftover from her book group gathering.
It’s the kind of taste that makes a mouth water. I opened the foil package and took this quick shot on my car’s console before I pulled out of the diner parking lot.
I nibbled at the first, my mouth watering with pleasure and then eyed that second bar. I managed restraint, wrapped it up in the wrinkled foil and put it out of reach, avoiding the temptation to make it disappear.
Steve certainly enjoyed it at lunch, unaware how vulnerable it had been to my midwinter gluttony.
My mother always said “it’s better to have a hankering for more, than to regret you had too much.”
Here’s a Lemon Bar recipe I found online, a woman says they’re the best. The 50 year old recipe from Wisconsin.
Three photos-variations on Fruit- pastries, a bowlful and a single red apple.
Mark brought a pastry box filled with “fruits” from Mozart’s Austrian Cafe down on High Street in Columbus. The peach had marzipan inside. I checked out their menu and plan to get a piece of apple strudel before I return to Pittsburgh. Their dessert descriptions are enticing. You can eat in their restaurant, too. Piano bar.
Gluten free Tortes available
A traditional Hungarian torte, the Esterhazy is made from individually baked layers of flourless almond meringue filled with a rum-infused almond buttercream, and decorated with a distinct chocolate striped pattern. 7″, $35, Decorated $40
And at Mark and Erika’s home, on the same kitchen counter as the pastries sat a large wooden bowl filled with fresh fruit.
I chose one to wash and cut up into slices.
My first post for Six Word Saturday. Thought I’d participate this week.
At least my title is just six words.
My DIL brought me this lovely salad to which she added pomegranate and feta cheese. A drizzle of Balsamic. So refreshing and how nice to be served unexpectedly. The kids were all at swim.
The book underneath is The Four Hour Work Week . Have to dip into it. Oops, I’m retired. Debbie at Travel With Intent Blog hosts this challenge