Grilled: Chicken, Asparagus & Onions

  

I arrived in England one year ago, yesterday. Amazing, right? So, I honored the anniversary with barbecue (obviously).

I grilled: 1) chicken strips marinated in olive oil + garlic powder + sea salt + honey + Coleman's Mustard powder; 2) asparagus tossed in olive oil and sea salt; 3) red onions, peeled and cut in half width-wise + olive oil + sea salt.

Side note: The raspberries were for dessert, but they were so good we ate them before the rest of the food was cooked. We couldn't stop.

I'll admit, I miss the US. But England feels like home. I absolutely love it here.

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THE Lasagne

My husband is a fantastic cook. And he, much like my Dad, has a very specific cooking style: wing it.

He never measures anything. Ever. And he will add whatever random ingredient sparks his interest, regardless of whether it's "supposed" to go in there. You can't ask questions like, "What's in this?" or "What temperature do you cook this at?" You just have to stand back and trust that it will be awesome. It always is.

This lasagne is one of his signature dishes. Random additions include: 1) cottage cheese, instead of ricotta; and 2) sweet corn.

Absolutely delicious. It's one of my favourites.

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Strawberries & Cream

Technically, strawberries and cream is supposed to be a bowl of sliced strawberries and a sprinkle of sugar, with cream poured over the top. 

Needless to say, I got a bit carried away. I: 1) whipped cream with vanilla and a bit of sugar; 2) layered the whipped cream with the sliced strawberries; and 3) a bit of shaved dark chocolate. 

It was so so good.

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Kitchen Sink Salad

Occasionally, I get a serious craving for salad. A BIG salad. You know, "It's like a salad, only bigger, with lots of stuff in it?"

There is no specific recipe. It changes depending on what is in my pantry/fridge at the time. But, the goal is to put as many ingredients, flavors, and colors in there as possible; with the proportion of lettuce to everything else at about 1:1. And thus, it becomes the [everything but the] "kitchen sink salad". 

For this one, I had: 1) extremely gorgeous, extremely fresh local lettuce; 2) cherry tomatoes; 3) a yellow bell pepper; 4) green onions; 5) three small beets—boiled, not pickled; 6) blue cheese; 7) a few pearl onions, pickled in balsamic vinegar; 8) sea salt; 9) olive oil; 10) balsamic vinegar.

It served two; and it lasted about five minutes.

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