There are few things better than coming home from a long day at work, making a delicious cocktail and sitting out on the porch. With our short summers up here, I try to take advantage of the sunny afternoons as much as possible. With a view like this, who wouldn’t!?
In recent efforts to reduce my added sugar intake, I bought a container of plain yogurt. Unfortunately my morning breakfast is just not nearly as delicious with plain yogurt. After about a week and a half I realized that the rest of the yogurt was just sitting in my fridge, waiting to spoil. Naturally Greek food came to mind.
There has been a lot going on with our society lately. It is great to see our country moving in the right direction, with social equality (yay gay marriage!) and food quality. This past week, the FDA took partially hydrogenated oils OFF the GRAS (generally recognized as safe) list! All companies have three years to phase these harmful oils out of our food system. Also, big name companies like Subway, Kraft and General Mills have taken the pledge to remove artificial ingredients from their food. It seems that we have voted with our dollars and won!
Wow, has this sunshine been great! Every sunny summer day in the mountains makes up for an entire week of rain/snow. Everything has gotten so green, my plants are all finally growing and the farmer’s markets have started. Life is good. I have been enjoying the abundance of fresh product as well!
These longer days have been so great! I love getting up after the sun has come up and going to bed when the sun is just finally setting. For the most part, my vegetable garden is loving all the sun, too! Although, we have most definitely still had our fair share of rain here in the Rocky Mountains. I made this recipe on a lazy, rainy day a little while back.
Wow, am I happy to have my blog back! As some of you may have noticed, Savour the Senses went MIA for about a week. I was going to switch web hosts, but realized how difficult it is to transfer my database and files without a web genius’ help! Luckily I was able to go back on my decision and didn’t lose anything. On another note, summer has arrived in Summit County and it is fantastic. My garden is planted outside and my greens just sprouted today!
For all you fellow food bloggers out there, Yummly has created a new recipe widget! I used to use EasyRecipe, but the new Yummly plug-in is SO MUCH BETTER! It is free to install, too. The new plug-in enables people to “yum” your recipe directly from your site. If you are not familiar with Yummly, it is a recipe sharing site that allows you to save recipes and search based on personal preferences. Check out my publisher page if you are not familiar.
There has been quite the trend going around the food world. I am sure many of you have heard the term Zoodles or of the new “spiralizer” gadget. It seems that people have discovered a healthier way to eat noodles- and I am on board. I was skeptical at first, but after trying them myself, I am officially a “Zoodle” fan. I, unfortunately, do not own a Spiralizer. BUT, I was able to create these delicious zucchini noodles on my mandolin. I just put in the wide julienne insert and adjusts the thickness to my liking- voila! I am excited to try some other vegetables!
I am so excited that Spring is here! I love this time of year because it is the beginning of vegetable surprises at the Farmer’s Markets and grocery stores. Where I live, it is officially asparagus season. The organic asparagus at the grocery stores around here are MASSIVE! I have never seen such huge asparagus. While I usually prefer skinny asparagus for roasting, these jumbo asparagus are perfect for a shaved asparagus salad! All you need is a potato peeler to create beautiful ribbons that will add great texture and flavor to any salad.