use real butter

Ah, we finally got around to inviting Tom and Kellie over for dinner this coming week. Even though they live next door, we rarely bump into one another because 1) we all work real jobs 2) they go fishing in their spare time while we go hiking and 3) when they’re indoors they are recording music while we’re inside dorking out on computers.

So Tom will eat anything, and Kellie is flexitarian (eats fish and chicken). I’m brainstorming menu ideas…

appetizer: grilled coconut lime shrimp
main: grilled wild salmon with fresh dill and lemon
side: deadly mashers
side: edamame
side: wild greens salad with carrot-ginger dressing
dessert: chocolate-espresso crème brûlée

I made lasagne today with some of that awesome organic beef from Paidom Ranch. I like my lasagne loaded with vegetables too – so I mixed spinach with the ricotta, and added onions, mushrooms, and tomatoes to the beef and sauce, then layered sliced zucchini and mushrooms in between.

crunchy baked top

loaded lasagne

We had a very summery meal for dinner tonight. While I was preparing the food, I came to the conclusion that I not only like winter for the weather, the skiing, the warm covers, but also for the kind of cooking I can do – filling the house with warmth and good smells from the oven or the slow cooker or a pot of simmering chili… Summer meals involve more grilling, salads, and summer produce.

potato salad begins with potatoes, green onions…

…and ham, boiled eggs, and seasonings

**Jump for more butter**

We’re less than a month from summer and our heat has kicked on in the past two nights. We’re dipping into the 20s and we shall do so again tonight. I rather like the cold. Makes me less cranky, more snuggy. I planned the menu a little stupidly this week though. Today we had Chinese Cold Noodles for dinner. That’s supposed to be a summer dish *sigh*

fresh, cool, peanutty

pour, toss, and serve