What I ate Wednesday has now become what I with chocolate Wednesday. My love for nutella is getting out of hand. I’ve been eating nutella and toast for breakfast for a while now but have just recently gone to twice a day servings It’s just so easy to make two pieces of toast for breakfast and eat the extra for lunch. It’s too convenient and just too good. I’ve also noticed that this breakfast actually will hold me over to lunch where as my puffins cereal just doesn’t do it. I find myself driving to the shell for snack on those puffins morning–that seems odd to leave the culinary school to get twizzlers but it’s hard to crave beouf bourguignon at 10 a.m.
And for supper…POTROAST. I don’t remember the last time I’ve had pot roast, or if I have actually ever had it, but Bowen broke out his crock pot today and made a wonderful supper I couldn’t pass up. I appreciated that his vegetables had a bite to them and were not overly mushed. Gold star for him.
We have a “fruit project” due in school soon. I was put in a group at the beginning of the semester to work with each and every day of lab as well as on this group project. We picked pineapple because it’s in season in March and works well with both sweet and savory. Here’s a snap shot of a pineapple salsa I made last night–
Oh and here’s the recipe:
- 1 pineapple, peeled and cut crosswise into 1/2-inch slices
- 6 tablespoons olive oil
- 1/4 cup finely chopped red onion
- 1/4 cup minced red bell pepper
- 1/4 cup rice wine vinegar
- 2 jalapeno peppers, seeded and minced
- 2 tablespoons lime juice
- 1 tablespoon finely chopped fresh cilantro leaves
- 1 1/2 teaspoons minced garlic
- Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium nonreactive bowl. Add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tablespoons of the olive oil and stir well to combine. Season with 1/2 teaspoon of the salt and set aside as you prepare the tuna
I will be waking up before class in the a.m. to run a four- miler and I’m willing to bet nutella is my fuel for the day– and thats fine by me. Happy Wednesday (night)!