Saturday night – 04/26/2014

A rainy day put me in the mood for pancakes so that’s what we had for dinner along with the usual accompaniments.

4 batches of Alton Brown’s “Instant Pancakes
Cheddar and scallion scones
Fruit salad with watermelon, papaya, pineapple and grapes
Homemade blueberry syrup plus real maple syrup and “pancake” syrup

Snickerdoodles for dessert

Notes under the cut

Roasted Asparagus

If one were to look through my side dish section of my Recipe Index you would find numerous recipes for roasted vegetables. Over time we’ve found that many vegetables that I once thought were nasty only needed a better preparation to make them pretty darn awesome. Asparagus is certainly one of those.

[Roasted Asparagus]

Roasted Asparagus

Roasted Asparagus
Servings: 4
Prep time: 5 minutes (really however long it takes your oven to preheat)
Total time: 15 minutes


  • 1 lb. fresh asparagus stalks
  • 2 Tbsp. extra-virgin olive oil, divided
  • zest from 1 lemon
  • juice from 1/2 lemon
  • sea salt and freshly ground black pepper


  1. Preheat oven to 500°F.
  2. Rinse asparagus and shake dry. Snap root end off each spear and place on a double layer of paper towels. Cover with another layer of paper towels and pat dry.
  3. Transfer dry asparagus to a bowl and drizzle with 1 tablespoon oil. Arrange in a single layer on a rimmed sheet pan.
  4. Place on the middle rack of the oven and cook for 5 minutes. Toss asparagus and redistribute into a single layer. Cook for 3-4 minutes until slightly darkened.
  5. Toss with remaining oil, lemon zest, a squeeze of lemon juice (mind the pips). Arrange on a serving plate, sprinkle with salt & pepper to taste and serve.

Easter Sunday 2014

My mom and sister joined us for Easter lunch today. With a small number such as this a full ham dinner seemed a bit much. After batting a few ideas back and forth Ted and I settled on an old favorite.

Braised Dark Meat Turkey
Buttered Egg Noodles
Roasted Asparagus
Green Beans and Tomatoes

Bull (Portuguese Sweet Bread)

Carrot Cake Trifle, for dessert

Notes under the cut