You will see more of me soon!

Thank you for your patience! I know I vanished for a while! It has been this moving and a new job and my camera broke! I will be getting it back all spiffed up early next week so I will share a new creation in my new kitchen with you then!

In the mean time
THANK YOU!
And here are some of my homeless pics:

Since moving into the new house I have bought a new cutting board! After the marks I left on those counters and my darn kitties climbing up the curtains I didn't even bother asking for my deposit back! I am happy to report that we are all changing our ways now though! I have a new bamboo cutting board and they have a spray bottle for when they are bad.... they are learning too!

I'm sure you can guess that I was making Greek Salad, such pretty colors, but a pretty universal recipe.

Spanakopita Asparagus Rolls Ups

I love to roll my food up. There is just something so satisfying about being able to put everything together and create a perfect bite.

These guys were just that! Perfect bites, go on check 'em out!


This was the love child of my making spanakopitas for my lunches and my making sushi for dinner. I had been making veggie sushi for a quick dinner (which didn't turn out all that pretty, and didn't have a lot of time to be photographed as it went directly into my mouth after a particularity long day at work! But as I had some extra phyllo sheets I decided to turn up the creativity a little on a long time classic.

My spanakopita filling is very simple:

I use
1 package of frozen spinach (my grocery store now sells the frozen spinach in a bag, frozen into little 'pellets' of spinach - it thaws a lot faster and the package has a little more then the traditional box, I would think you may need about 2 boxes)
1 container (250 gs I think) of feta
2 eggs
nice big pinches of salt, pepper and nutmeg (mmmm.... nutmeg!)
about 1/4 c toasted pine nuts

You will also need:
Phyllo dough, melted butter and asparagus spears.

I just mix this all up until it is to my liking, sometimes I add more cheese, sometimes less, just do whatever you like, its not like the spanakopita police are going to come and get you!!

Begin by laying out one sheet of phyllo, brush with butter and add another sheet on top, brush the second sheet with butter and then cut the sheet in half, place one half on top of another so that there are 4 sheets stacked together.

I added two lightly steamed asparagus spears facing opposite directions so that the tips were just poking out for presentation and then topped it with a little of he filling, really just enough to hold it together; it should be about the crunchy asparagus. I rolled it up and put it on a baking sheet brushing with additional butter. Bake at about 375 until the tops are brown and the dough is crispy. (About 10 - 15 minutes) Let cool slightly before serving.

These would make a fantastic appetizer or snack. They are certainly elegant enough to serve to guests! (And fairly friendly on the pocket as you can really make the ingredients stretch!)

In memory of a great friend

Can't believe it has almost been a year. Right before he left that night we were all talking about random things. I told him what I thought of the 'Glass half empty or glass half full' question. I said that If you begin with an empty glass and you fill it up half way then your glass is half full, if however; your glass is full and you drink it half way down, then your glass is half empty... he said 'That is so smart! You should put that on the internet'
So here is to you Jonathan!

Your friendship will always have a special place in my heart.