Treats for teachers and some of my staff- apple crisp that turned out to be a lot of crisp and not so much apple.
Miss Rae and I did some pre-Thanksgiving baking. As you well know, I always make the apple pie for the big day and this year I wanted to experiment with a lattice crust. I’m pretty happy with how it looks.
However, there have been some negative before/after happenings:
That’s a shattered picture frame in a sack, FYI….
I’m not quite sure how this happened. I heard a crash and a shatter and a scream. Miss Rae is fine, but I need a new picture frame.
My recipe today, however, is a scenario where after was definitely better than before…
I made quinoa for dinner a few nights ago. It was barely tolerated by all, including me. It was just so…boring…
Shockingly there were leftovers, so I jazzed up the remains with spinach, basil, sundried tomatoes and garbanzo beans.
From long and gray…
To short and red! What do you think?
1 cup cooked, cooled quinoa (mine was cooked in vegetable broth for flavor)
1 cup chopped spinach (fresh)
1/4 cup chopped basil
1/4 cup chopped sundried tomatoes
1/2 cup garbanzo beans
Salt and pepper to taste
Mix all ingredients in medium bowl. Serve immediately.