I’ve been immersed in green for the last couple of days, green drinks that is. My clients have requested them and I’ve been more than happy to oblige. Hanging out with my juicer hasn’t left me much time for baking. Truth be known, after those wickedly, insane, over the top Peanut Butter Fudge Pretzel Brownies, I needed to lay off sugar for a bit. Have no worries though, I’ve got something sweet up my sleeve.
Ever since wedding cake week in May I’ve been moving at warp speed. And that is an observation not a complaint. At that time we were planning and anticipating our vacation to Atlanta. Well my friends vacation has come and gone. Now that we’re back home, it’s like, “now what?”. I was thinking that I need a vacation from my vacation. Then it struck me that I have until the end of August to do whatever I want to do. How utterly cool is that!! Since that realization, I’ve gone through my bookmarks oohing and aahing over the cazillion recipes that I want to make. Unless I want to waddle through the doors on the first day of class I have to be very mindful of how many over the top, decadent, too good to be true goodies I’m going to bake.
I’ll be sharing some pics and family stories from vacation soon. Right now I want to backtrack to the day before we left for Georgia. My niece from California was in town and I invited her over for lunch. We had such a great time catching up on each other’s news and sharing a meal. My goal that entire week was to not by any groceries since we weren’t going to be home. Which means there wasn’t a lot of food in the house. However, the cabinets and fridge weren’t completely bare, and I did manage to pull together a decent meal.
The night before I thinly sliced some country ribs and marinated them in balsamic vinegar, steak sauce, seasoned salt, pepper, and garlic powder. Man was that meat tender. I browned the pork in a couple of tablespoons of olive oil and then added sliced, red and green peppers, asparagus, squash, zuchinni, Vidalia onions and a frozen stir-fry blend with everything but the kitchen sink in it. Sorry about that never ending sentence. The pantry yielded several russet potatoes and a sweet potato that were sliced, drizzled with Italian salad dressing and baked. I had exactly four dinner rolls in the freezer, which was perfect. Also tucked in the back of the freezer was a package of puff pastry shells. They were filled with a pistachio pudding and cream cheese mixture and garnished with a maraschino cherry. That is how you put together an economical meal quick and easy like. OMG I almost forgot the punch, another flying by the seat of my pants recipe. One can of pina colada cocktail mix, lemonade, pureed watermelon, and pomegranate rum. It sounds like a bunch of flavors that mother nature never intended, but trust me when I say it was good!! What a perfect segue into our vacation.