American Ladyman astronaut in house shoes at a really cool space exhibit in one of the local malls.
So cool, costumes were available for short people. #jealous
Roasted Citrus Galettes
This is a super simple and beautiful way to serve up some late winter/Spring citrus fruits – and yes, you can eat the peels!
Makes a great brunch spread centerpiece- stay tuned next week for 3 quick and easy yogurt additions to serve alongside.
Gluten-free, paleo, vegetarian, vegan
Roasted Citrus Galettes
Grapefruits, blood oranges, clementines – whatever looks good at the grocery
Olive or neutral oil
Rosemary or thyme (preferably fresh, but work with what you have)
Salt
Date molasses or honey
Phyllo dough squares or toast or some other hand-to-mouth vehicle (gluten free if you need!)
Optional: goat cheese or vegan spreadable cheese
Preheat your oven to 350 F and prep a sheet pan with silpat or baking paper.
Scrub your citrus and slice into 1/4 inch thick rounds. Quarter the slices and arrange on the baking tray.
Sprinkle with herbs, oil, and a little salt.
Bake 25 – 30 minutes or until nicely browned and caramelized. In the last 5 minutes or so if cooking, drizzle a little honey or date molasses over top.
Bake your dough squares, toast your toast, or prep whatever eating vehicle you are using.
To serve, spread the base with cheese if you want and tip with a tangle of caramelized sweet and tangy and bitter all at once citrus.
April 26, 2019
I don’t know if you can really tell from this picture, but this piece is comprised of little holes – almost like pixels.
April 25, 2019
This was a big chunk of my day today – they look so sweet and peaceful when they’re sleeping.
April 24, 2019
April 23, 2019
Ummmm … it’s probably not what you think
April 22, 2019
Happy 13, my love
April 21, 2019
April 20, 2019
So … looks like my best pic of the day is of our Princess during her triumphant return to her favorite Aunties house. Man, was this girl excited for a visit! 😍🐶🥰
Quick Korean-Style Bowl
This bowl has it all: sweet, spicy, umami, crunch, shrimp – what more could you ask for? And it’s quick! Like 15 minutes, 1 mug & a bowl!
Gluten-free, pescatarian
Quick Korean-Style Bowl
Shrimp (I used half a pound or so small cooked shrimp, but uncooked would have been even better)
2 Tbsp. arrowroot powder or cornstarch
2 Tbsp. neutral oil
Two big hand fulls snap or snow peas
2 cups finely shredded carrots
2 green onions, sliced
For the sauce:
1 Tbsp. gochujang
2 Tbsp. hoisin sauce (or honey soy – something salty & sweet)
1 Tbsp. soy sauce (or coconut aminos)
1/2 inch fresh ginger, minced.
2 cloves garlic, minced
1 tsp. arrowroot powder or cornstarch
2 Tbsp. water
Heat your largest skillet over high. Add the oil to heat up.
While the oil is heating, toss the shrimp in the cornstarch.
Add to the pan, stir-frying until just beginning to brown.
Add the snap peas, stir-frying until warmed through.
Add the carrots, stir-frying until well distributed.
Add the sauce, stir-frying until the mixture looks homogeneous as possible and the sauce begins to thicken.
Add the green onions, give it a couple stirs, and serve.
Serves 2 for dinner, with or without 1 for lunch depending on whether this is all you eat
Gastography 