Apparently when I don’t work crazy hours I knit/bake/cook/clean. When did I become a 50’s housewife? That delicious pasta was based off The Pioneer Woman’s Pasta with Pesto Cream Sauce. I added chicken and yellow zucchini that I got from the farmer’s market. The zucchinis needed to be used up. I had already made my pesto the day before (I used walnuts instead of pine nuts because 2 of the grocery stores didn’t have pine nuts and I didn’t want to go to a third that day.) I topped it with some fresh shreds of parmesan cheese. I ate the leftovers the next day and they were just as delicious cold. WIN. I also need to go to the farmer’s market tomorrow and acquire MORE basil because I ate all the pesto…sad Allison).
That’s home made pasta sauce. Summer Tomato Sauce comes from Woman’s Day. (thanks mom for mailing me ridiculous magazines – although they do have a few good recipes now and then). The bread is from the 5 minute artisan bread recipe. Another delicious meal and the sauce recipe makes enough to freeze some.
I went back to Three Bird Berry Farm and picked almost a gallon of raspberries (golden and red) and 1 pint of blueberries to top off the gallon of deliciousness. I used the Rustic Blackberry Pie with Graham Cracker Crust from Blue-Eyed Bakers substituting raspberries for blackberries. I also halved the recipe and filled 4 mini crusts. I topped them with some fresh whipped cream. Let me just say somewhere on pinterest I read about adding a little cinnamon to fresh whipped cream before you whip it… revolutionary my friend. You won’t be disappointed. Fresh cream, a dash of powder sugar/brown sugar or sugar substitute, little bit of vanilla and a few dashes of cinnamon. Try hard to not eat the bowl of delicious creamy goodness before it makes it to the intended dessert.
Another genius recipe by Smitten Kitchen – Pink Lemonade Bars. I used frozen raspberries for the puree because I already ate all the non-frozen ones. I placed them directly in the food processor mashed them up as much as possible then popped them in a microwave safe bowl in the microwave for a few seconds until they thawed. Followed the rest of the recipe and it’s taking all my will power to not eat them all RIGHT now.
I’ve been knitting some baby stuff for a good friend… I haven’t taken pictures of that yet… maybe this weekend.