I’ve had a less than perfect week having tossed;
a whole head of lettuce (boo! and it was super gross too), a sausage that somehow the baby didn’t ferret out and devour and one rather decrepit looking apple.
I did have a little triumph though. My father-in-law gave me a bag of gold the other day. It’s not actual gold but culinary gold nontheless-baby garlic. This is the most delicious thing you can ever try. You don’t peel them, you top and tail them and just chop really finely. Delicate but VERY garlicy. I had many dreams for this little bag but the majority have really helped me out of a bind.
You see, I just couldn’t say no to a basket of tomatoes the other day and then…well. Life got in the way using the efficiently. I threw them in the fridge to slow down the deterioration a bit but this also meant that they weren’t going to be amazing a tomato sandwiches either. A couple of more days and things were getting critical. Spaghetti sauce in the slow cooker it is.
The basket of tomatoes, 1 pepper saved from the dregs of the vegetable drawer, 6 of my gorgeous baby garlic, 1 heaping T. of basil, a healthy dose of black pepper, 1 carrot (love that sweetness), a drizzle of balsamic glaze, a bottle (not a typo) of red wine, a zuchinni that was edging towards the composter and 8 hours in the slowcooker. I like my sauce a bit on the smooth side so I’ll blitz it with my handblender for a couple of seconds.
Ahhh…lasagne may be looming in our futures.
But what about dessert?
It seems like forever since I made cookies but today is the day. I’m going to have a really strong pot of Earl Grey tea and read a good/trashy book while the babes has her sleep this afternoon.
By sleep I mean; read in her bed and sing songs for 30 minutes.
I really want to have some cookies on hand for the next little bit so I’m making a freezer version of shortbread. I really like this as I just need to wrap the dough in plastic and slice whatever I want at the time. They are very quick to put together and the dough will last in the freezer (in theory but knowing my family not in actuality) for two months.
I love this combination of lemon and lavender. Measure the lavender out really carefully or your cookies will taste like your Great-Aunt’s, unmentionable drawer. That wouldn’t be good.
Lemon Lavender Cookies
(here are the ingredients for a single batch, I’m actually going to mulitiply it by four but I’ll just triple the lavender-see above warning)
Beat together; 1/2 cup butter, 1/3 cup sugar until fluffy.
Add 1 tsp dried lavender, 1 tsp lemon zest and 1 cup flour. Wrap in plastic or parchment and chill for an hour.
I’ll actually divide my dough into four, chill one portion and freeze the other three.
When chilled OR when you really need cookies (you know the type of crisis I’m talking about), slice them into 1/4 inches pieces and bake about 15 minutes at 350 or until slightly browned and crunchy.
I like to sprinkle mine with chunks of sugar too.
The new Janet Evanovich book awaits 🙂 So sorry for the long post-now you know how my students feel.
The Mrs said:
I LOVE the idea of having cookies in the freezer all ready to bake. Thank you.I also like having cookies (or boter koek) already baked, and in the freezer where I can pull out one or two for my (non-existent now but coming next year) nap-time reading break.
I love icebox cookies-honestly cookies are my least favorite thing to make so just and bake is ideal.
Mmmm… that garlic sounds like magic. Lucky you for getting your hands on those little gems…
I love these little gems. I put them in my Carbonara earlier this week and they might end-up in everything else in the next couple of days.Hmmmm…Garlic Chocolate Cake?
Becca Swan said:
Hey, my kids "sleep" the same way! Except, instead of reading stories, my son "builds" construction sites with all of his excavators and whatnot. My daughter, however prefers to read stories and sing to her dollies. So sweet. Those cookies look good, I've been thinking of making some myself lately. And the pasta sauce? Looks delicious! I made some for the first time last week- for some reason it never occurred to me that I can use fresh tomatoes, rather than canned ones. 🙂
I've done this a few times to save myself from giving too much to the Composter 'Gods'. It drives me crazy when I have to waste so much and Food Waste Friday makes me even more mindful.
KB and Whitesnake said:
Looks yummy! Thanks for sharing with us at Simply Delish Saturday