Hello!

Let me explain…. It all started with my previous position as the Director of Academic Technology at St. Michael’s Country Day School in Newport, RI. See, in addition to teaching classes, providing professional development, serving as web master, managing the school information system, working with students, keeping track of advisees, and fixing the occasional paper jam, I had recess duty. Three times a week, I stood in the middle of a field for 25 minutes and answered crucial questions such as: can I go to the bathroom, do I have to wear my coat, and why can’t I run in the snow without having any boots.

Lemon & Herb Marinated Chicken

You’re probably noticing a trend here… I use lots of herbs. That’s because they are growing out back in the garden. When winter rolls around, they disappear, so if you’re sick of recipes with herbs, come back in January.

Anyways, I made dinner for all of Mike’s family last night and decided to do grilled chicken. If I’ve learned anything from watching Food Network, it’s that you basically have two choices when grilling chicken: use a dry rub or marinate it in advance. As you can guess from the title of this post, I chose the latter.

Mustard & Herb Grilled Brontosaurus

Well, it’s not really dinosaur meat, but it closely resembles it when at the grocery store. You’ve seen it. The giant slab of pork roast that is about 3 feet long. I affectionately refer to that cut as brontosaurus. Descriptive, yes. Childish, possibly. Regardless, as a nice Jewish girl, I shouldn’t publish that I’m grilling pork anyways. Seems slightly better to call it dinosaur.

Tags: canine cuisine, herbs, meat

Black Bean, Corn, and Tomato Salsa

As I’ve mentioned in previous posts, we pick up CSA once a week from Simmons Farm. Lately, we have received a ton of corn and tomatoes, which is way better than the quantities of Swiss Chard and Kale that we got earlier in the summer. Anyways, I ran out of lettuce the other night – thwarting my salad plans – so I decided to make some form of burrito-fajita-taco (aka. dinner in a tortilla). Given the massive quantity of vegetables in the fridge, I felt a need to incorporate some of them into my dish, hence, the Black Bean, Corn, and Tomato Salsa.

Tags: salsa, summer

Grilled Meat Product with Fresh Herbs

Frankly, it doesn’t matter if you use this recipe with chicken, steak, pork or turkey; however, we eat a fair amount of boneless chicken breast, flank steak, sirloin tips, pork tenderloin, and turkey tenderloin. In the summer, when there are lots of fresh herbs in the garden, this is an easy way to make dinner.

Tags: Bobby Flay, herbs, meat

Grilled Butterflied Chicken

We eat a lot of chicken, sometimes a whole bird, sometimes just strips, bone in, bone out, whatever. For some reason, I decided to grill an entire chicken a few weeks ago but waited until fairly late to get started. Thing is, it turned out pretty well since I butterflied (aka. splayed) it first. Now, cutting up a whole chicken can be daunting, but if you’re ok with making a huge mess, it’s really no big deal.

Tags: canine cuisine, chicken

Summer Pasta

In the winter, we eat a lot of pasta. It’s hot, fast, and has cheese – most things taste better with cheese. However, in the summer, I like to avoid using a stove and eating anything hot, but sometimes it rains or it’s just too late to fire up the grill. Last night was one of those nights: it rained and was really late when I got around to making dinner which brings me to pasta.

Tags: pasta, summer