3 May 2012

A little peek

During this chaotic time of packing, shopping, moving and otherwise getting ready, I thought it would be fun to share a little peek of what's going on at our end.  (A concept inspired by Amanda Soule.)

Right now, I am...
  • organizing all my recipes and clippings into a compact book/folder
  • enjoying the hunt for new ways to use fruits and vegetables...like this!
  • starting to crochet a gift for mother's day... a bouquet of daffodils! 
  • relaxing contentedly after a morning at the library
  • reading a new book we borrowed: Thunder Cake by Patricia Polacco
  • thinking how fitting a book to have on a day like today
  • remembering the delicious vegetable tian we ate on Monday and planning to make it again today
  • hoping to squeeze in some exercise tonight
  • caring for a sick husband and crazy-teething, sleep-aversion-plagued toddler 
  • thanking God that at least M and I are still relatively unscathed
  • wondering where our next walk will take us...

On that note, I wish you a happy Thursday and leave you with our slightly simpler version of that veggie tian.


4 medium potatoes
1 zucchini
1 roma tomato
1 large spanish onion
1 clove garlic
2 tsp thyme
1 tsp salt
1 Tbsp olive oil
100 g mozzarella cheese, grated

Heat oven to 375 degrees F.  Lightly grease bottom and sides of a casserole dish.  Saute onions and garlic in olive oil until onion are translucent.  Spread evenly on bottom of dish.  Peel and wash potatoes.  Slice into thin dollars.  Wash zucchini and tomatoes and slice thinly into dollars.  Place in dish on top of onions.  Sprinkle generously with thyme and salt.  Grate cheese even over the top of the vegetables.  Cover dish with tin foil and bake for about 40-60 minutes until potatoes are done.  (That depends on how thin your potatoes are, but a knife should cut through them like butter when they're done.)  Remove tin foil, add another sprinkling of cheese on top and bake for 5-10 more minutes until cheese is golden and bubbly.  Serve hot.  

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