![]() Most of my clothes are thrifted or bought at vintage stores, so basically I let other people make all my design decisions. This character has all her stuff together! I want to be like her! I’m the kind of person who feels a twinge of jealousy when I’m watching a television show or a movie, and the camera pans over the inside of one of the character’s closets, which is pristinely organized: a dozen exact pairs of pants, a dozen exact shirts (all tailor made, of course) all lined up and Absolutely Nothing Else. If left to my own devices, I can get in a rut real, real fast. Tossing the cooked chicken in it keeps the chicken moist when the flatbread bakes. ![]() I’m old enough, and know myself well enough, to know that, come January, I will crave pesto. I also use pesto leftover from the summer that I store in little tubs in the freezer. Although now that you have the recipe, I strongly encourage it! Not everyone has them just sitting in their icebox, I get it. This flatbread pizza can definitely be made with slow roasted Romas instead of sun dried ones, or even the cherry tomatoes it calls for. An otherwise pale and mealy Roma tomato takes on a rich, flavor-packed taste when cooked this way. When cool, I store them in a big jar in the refrigerator to add to salads, flatbread pizzas, and wraps. I buy as many as five pounds at a time, quarter them lengthwise, toss them in olive oil, salt, pepper, and fresh thyme, and then I arrange them on baking sheet and roast them at 200☏ for the better part of the day, 6-7 hours. Usually they’re the only kind of tomato found at the store in the winter, Romas, the firm, smallish, oblong fruit, does very well when treated this way. I can get by, however, when I make slow roasted Roma tomatoes. Those brutal dark days, filled with brussels sprouts and beef stew get old pretty quickly for me, and I start dreaming of the bright flavors of my favorite summertime combination, tomatoes and basil. Winter is a time for longing and remembrance in particular, remembering and missing gorgeous juicy summer tomatoes and fresh basil. Vivà California! Vivà summer! Gloves, be gone! Seriously, these tacos make chicken go from blah to ah in about ten minutes.Īnd what to make with all the leftover strawberries? Strawberry margaritas, of course! The ideal cocktail pairing. It’s the perfect, slightly sweet, slightly spicy compliment to just-grilled chicken, or even some leftover shredded chicken you have from the night before. The strawberry mint salsa that tops these shredded chicken tacos is just the sort of thing you’d find in California. (At least it feels that way.) Years ago I remember wearing gloves in June that should tell you what you need to know about our weather. In my city, as you may know, we have a very short growing season, about five minutes. I would absolutely take advantage of their growing season, which is twice as long as ours. People have lemon trees in their yard, and persimmons, for crying out loud! Fruit just drops off the trees. Someday, I hope to move to California, because produce is bountiful and interesting there. I make the most delicious taco shells from a Flatout Artisan Thin Crust flatbread, baked crisp or warmed up soft, depending on what everyone is in the mood for. If you’re looking for a little something that’s easy, light, and a refreshing take on an old favorite, tacos, then look no further than this flatbread recipe. ![]() Even though I love cooking outdoors, it can’t be all steaks and burgers, night in and night out, because that can get old fast. Summer is here and I couldn’t be happier! Our grill is perpetually warm in the backyard from all the cooking, and the garden is filling out and looking lovely.
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