So... not sure what the deal is... but my FireFox is having HUGE issues loading this blog. This will be the third time I have written this blog, and no... I didn't write it in word to ensure that I didn't lose my post once again. ALAS!
:) At least it gets better and better each time.. right... right... RIGHT!?!?! :)
Ha ha... we had a GREAT time this week cooking scallops. I originally picked this recipe because I have never made scallops before, though I have had them a few times at restaurants. I love them, and am very happy to now add them to my cooking repertoire!
For our main dish we made Seared Scallops in Mint Broth with Peas and Roasted Tomatoes. I also loved the fact that I had a bunch of these fresh herbs in my patio garden. The only thing that I run into problems with is having solid mint to chop. I tend to water my herbs/plants every other day, and sometimes my mint gets a little 'soft' unless I water it a few hours in advance. When this happens I like to throw it in the sink with some ice water and it normally hardens up enough to mince or chop easily.
For my side dish I decided to grill some bell peppers and stuff them with grilled zucchini, onions and mushrooms. I love grilled peppers and it's even more fun to stuff them with other yummy ingredients because they display so beautifully!
This week Shannon paired her scallops with an avocado and orange side salad. I need to start making more salads. Hers always look so refreshing and delicious! I can't wait till she comes back to CO and I get to eat them without making them!
NOTE TO OUR FOLLOWERS: We are VERY excited to let you know that we are not cooking next week because we will be getting ready to partake in our 3rd trip to the Gorge Amphitheater in Washington State to see the Dave Matthews Band Caravan Tour, this time with 4 others in tow this time. Thursday morning I will be meeting up with Shannon, Robert and Bobert's friend Chris at DIA, where we will then fly to WA to meet Sharon and Jody, pick up our RV and drive about 3 hours East to George Washington to 'set up shop' and prepare for three days of concerts, camping and friends. We promise to take lots of pictures and cant wait to start cooking again once we get back!
Happy cooking to you all!
Lots of love,
Chef Steph
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