I have been absent from this blog of mine because my life has been filled with many many many other things lately. As much as I love blogging, my family and job need to come first.
I've been doing some cooking, but not as much as I would like. I've been mostly throwing convenient meals together before running off to do something or after getting home from an impossibly long day. Sometimes you just go through times like this and then they pass. Let's hope this hectic lifestyle settles down so that I can find time to do the things that relax me once again.
I have several posts in mind with various recipes I've made recently, so I will post them this week. I've been holding off on some of them because I don't have pictures, but I guess that doesn't really matter all that much. I just love posting recipes with pictures so that you can see the wonderfulness!
Here is a simple recipe to hold you over until I get those other posts together (I'm sure you've been waiting with bated breath). This past week, Sonny and I went over to his sister's house and enjoyed a delicious meal with some lovely people.
She asked me to bring a salad and I discussed with my cooking teacher, Art, what I should make. I've never been a huge salad maker, not because I don't like salads, but because I don't really feel I have a knack for putting things together in a salad. I need to get over it and try some new salads because the one I made on Tuesday was awesome. Art gave me wonderful guidance and here is what we came up with:
~This is ridiculously simple~
- 1 8 oz. bag of baby spinach
- 2 or 3 red pears, cored and sliced thinly (unpeeled)
- 6 tbsp unsalted butter (use the real stuff)
- 8 oz. grated sharp cheddar cheese
- handful of chopped pecans (or walnuts)
- handful of dried cranberries
- handful of golden raisins
- Here is what you can do ahead of time: Place the spinach in a large salad bowl and sprinkle with the cheese, pecans, cranberries, and raisins.
- Right before serving, heat the butter in a large skillet over medium-high heat. Add the pear slices to the hot butter and saute for a just a few minutes (about 5) so that the pears become softened, but not mushy.
- Remove the pears from the pan and add to the salad. Then pour the remaining butter in the pan over the salad (it acts as a dressing).
This salad was a wonderful thing to make in the fall when the pears are particularly delicious and in season. It also went so nicely with the lovely meal that my sister-in-law made that included chicken cutlets drizzled with a creamy pan sauce and served with roasted potatoes and baked apples.
I absolutely love this time of year because the food is so memory provoking. I can remember eating and smelling apples, pumpkin muffins, soup, and cinnamon throughout the autumns of my childhood.
And let's be honest...the main reason I love fall is because my birthday is in October and when it's my birthday I get to eat cake and open presents.