Lovely yellow weed/flowers out by the barn. Is it Marshmallow? My identification book is packed?
I baked Willow's recipe for blueberry, banana muffins. Couldn't find any muffin tins so I baked it like a cake in a square pan. Yum.
Earlier in the week I made Cold Szechuan noodles with shredded vegetables. The recipe is from Quick Vegetarian Pleasures by Jeanne Lemlin. I had chosen a number of cold salads for the weeks menu and then the weather turned cold so I only made this one. This serves four so needless to say I cut it down to half.
1 pound noodles, fresh Chinese or spaghetti/linguine
4 TBS tamari soy sauce
4TBS oriental sesame oil
1 TBS Chinese rice vinegar
1/2 tsp chili oil (I didnt have this so used some crushed red peppers)
1 red bell pepper, cored and shredded
3 scallions, thinly sliced
2 carrots, grated
garnish with a scallion branch
(my note, also good topped w/chopped peanuts and or peanut sauce)
Cook noodles al dente. Drain. Drop into a large bowl.
Mix 3 TBS tamari, 3 TBS sesame oil and the vinegar, sugar and chili oil in a small bowl. Pour onto noodles. Toss noodles with tongs to coat them. Marinate 2 hours or more, tossing occasionally. Cover and chill noodles if the are prepared more than 4 hours in advance.
If noodles have been chilled, bring them to room temperature before serving. Mix remaining soy sauce and sesame oil and pour over noodles. Stir in red peppers, scallions and grated carrots.
Note: other shredded or grated veggies can be added to this. I added shredded bok choy fresh from the farmers market. Be inventive!