Such A Perfect Day

“People think it's all about misery and desperation and death and all that shite, which is not to be ignored, but what they forget is the pleasure of it. Otherwise we wouldn't do it. After all, we're not fucking stupid. At least, we're not that fucking stupid.”
― Irvine Welsh, Trainspotting
jillianbenson: Spinach Salad with Grilled Asparagus and Zucchini

jillianbenson:

Spinach Salad with Grilled Asparagus and Zucchini

mchanphoto:

Outdoor dining.

It’s been weird lately, with on and off sunshine, while some days it’s still so cold I’m wrapped up in a winter jacket! Since it’s so rare, when there is sunny skies, we definitely take advantage and throw together a few things for a casual meal in the yard.

Homemade toasted garlic bread.
Baked rosemary & garlic mini golden potatoes.
Roasted chicken on green lettuce salad.

rawbie: Kiss My Grits on Flickr. Via Flickr: Bacon, tomato and cheddar grits, that is. Was in the mood for grits this morning and after searching around a bit, I found this recipe from ‘Southern Living’. Both me and Joseph agree, they were the best grits we ever had. It was glutton heaven! The secret to these is (like all amazing dishes) bacon grease. The original recipe called for green chiles and chicken broth. We cut both and replaces chicken broth for vegetable broth. Less sodium. Original recipe: Hot Tomato Grits Makes 6 servings 2 bacon slices, chopped 2 (14 1/2-oz.) cans chicken broth 1/2 teaspoon salt 1 cup uncooked quick-cooking grits 2 large tomatoes, peeled and chopped 2 tablespoons canned chopped green chiles 1 cup (4 oz.) shredded Cheddar cheese Garnishes: chopped fresh parsley, shredded Cheddar cheese Preparation 1. Cook bacon in a heavy saucepan over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, reserving drippings in pan. Drain bacon on paper towels. 2. Gradually add chicken broth and salt to hot drippings in pan; bring to a boil. Stir in grits, tomatoes, and green chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes. 3. Stir in Cheddar cheese until melted. Top with chopped bacon. Garnish, if desired. Serve immediately. • Rawbie• 500px • Flickr • Twitter • Google+

rawbie:

Kiss My Grits on Flickr.

Via Flickr:
Bacon, tomato and cheddar grits, that is. Was in the mood for grits this morning and after searching around a bit, I found this recipe from ‘Southern Living’. Both me and Joseph agree, they were the best grits we ever had. It was glutton heaven! The secret to these is (like all amazing dishes) bacon grease. The original recipe called for green chiles and chicken broth. We cut both and replaces chicken broth for vegetable broth. Less sodium.

Original recipe:

Hot Tomato Grits
Makes 6 servings

2 bacon slices, chopped
2 (14 1/2-oz.) cans chicken broth
1/2 teaspoon salt
1 cup uncooked quick-cooking grits
2 large tomatoes, peeled and chopped
2 tablespoons canned chopped green chiles
1 cup (4 oz.) shredded Cheddar cheese
Garnishes: chopped fresh parsley, shredded Cheddar cheese
Preparation

1. Cook bacon in a heavy saucepan over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, reserving drippings in pan. Drain bacon on paper towels.

2. Gradually add chicken broth and salt to hot drippings in pan; bring to a boil. Stir in grits, tomatoes, and green chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes.

3. Stir in Cheddar cheese until melted. Top with chopped bacon. Garnish, if desired. Serve immediately.

• Rawbie
• 500px
• Flickr
• Twitter
• Google+

greedygardener: Last night’s dinner at the allotment - all home produce.

greedygardener:

Last night’s dinner at the allotment - all home produce.