We woke to rain and our weather has run the entire gamut from that point—we’ve had gale force winds, snow, sleet, more rain, sunshine, repeat! It is after all May in Montana. I did see some photos of Dogpound North today on Facebook—guess our weather is better than all that white stuff on the ground.
In between making meals I got to quilt today. LoraLee’s quilt is on the frame and I made a good start. The colors of that quilt make me smile so it has been a pleasure to work with.
For lunch today I tried a recipe from the Pinterest website, Lemon Chicken Breasts and it was delicious! Very simple, good olive oil, lemon zest and juice, white wine, lots of garlic and then sliced lemons. The chicken is roasted in this divine smelling sauce—even Michael liked the dish and he isn’t a huge fan of chicken! Tonight we had chef salads.
Michael tore into the new jeep this morning and very quickly diagnosed our problem—it is the worst of what could be wrong but we were totally expecting it—needs a new engine. Even with purchasing a new engine (rebuilt, they don’t make new ones anymore) we still got a good deal. He spent the day removing all the things which have to come out before the engine does.
Talked to our good friend Jane this afternoon, their daughter Elizabeth had a baby girl, Tegan on April 21 in Virginia. Elizabeth was a trooper as her husband Jonathan is a Navy pilot and deployed at the present time. Jane, like our good friend Gina is there helping Elizabeth become a new Mom. Says she is ready to come back to Wyoming, it is 90+ degrees and incredibly humid in Virginia right now.
Rose, a profile is just a location such as a Yahoo email address or a Gmail email address. I don’t mind anonymous comments if the comments are nice! And I like it when people leave their names, too! Thanks for commenting and here’s the recipe from Pinterest for the quinoa cakes:
Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli (from Pinterest)
Makes 10 to 12
2 cups cooked quinoa
2/3 cup grated fontina cheese (I used parmesan and some cheddar)
3 tablespoons all purpose flour
2 green onions, thinly sliced
1 egg, lightly beaten
2 teaspoons freshly ground black pepper
2 ½ tablespoons extra virgin olive oil
salt to taste (I added some chopped garlic to the quinoa mixture, too)
½ cup light mayonnaise
1 head of garlic, roasted (I always forget to roast the garlic so I just put it through a garlic press and sauté it for a short time in a tiny bit of olive oil)
1 lemon, zested and juiced
¼ teaspoon cayenne pepper
salt and pepper to taste
1. For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.
2. Pour oil into a large sauté pan and place over medium heat.
3. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches)
4. Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.
5. For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.