Tonight before dinner I spent a… well, I guess, a couple hours in the kitchen, prepping bowls of veggies, pasta, dressings, etc., for the week ahead. I find this a relaxing way to spend part of my Sunday, much better than on a work night (minus all the dishes, though). This was also done after a hike earlier today in Pinckney, so my legs were feeling it by the time dinner rolled around! Here is just ONE of several bowls of prepped veggies for the week – actually for tonight’s dinner – celery, summer squash, zucchini, and green onions.
Next I hit up my bottle cupboard to get some ingredients for a salad dressing.
And mixed up a homemade dressing of EVOO, balsamic vinegar, Dijon mustard, dried basil, S&P – for my lunch salads this week (I’m making another batch of Mediterranean Tuna Salad, this time for lunch [a few lunches hopefully]).
Speaking of bottles, check out my recently acquired wine rack. It’s nothing fancy, but the right shape and size for my not-so-large kitchen. I was in need of a place to store and display all the bottles I recently purchased from the Old Mission Peninsula wine trail (and this isn’t all of ’em!).
Summer Squash & Corn Chowder
After prep, I was getting pretty hungry. Dinner tonight, again, began with a pan of sizzling bacon. A common theme lately! I held about 8 slices of bacon in my hand and clipped them with kitchen shears to create diced bacon. This ingredient was for a Summer Squash & Corn Chowder recipe from Cooking Light magazine, which has previously been shown in my blog, which I made again tonight.
Meanwhile, I cut half of a baguette into slices, toasted the slices, and then rubbed each one with a piece of halved garlic (used two cloves total, was a bit more liberal with the garlic than in times past). These were for Tomato Bruschetta recipe I made, also from Cooking Light magazine. You may have also seen this recipe in my blog before! It is a winner.
A generous plate of Tomato Bruschetta. So delicious and fresh.
Here is the finished product – Summer Squash & Corn Chowder! Summer squash, zucchini, green onion, and celery were all sauteed in the bacon drippings. The veggies were then added to mixture of corn – half of which was pureed with milk, and the other half kept whole, along with a couple teaspoons of chopped fresh thyme and lots of S&P. I topped each bowl with more green onions, diced bacon, and shredded sharp cheddar. It was so tasty this time!
For dessert, I busted out my mini Vosges chocolate bar (70 cals for the whole thing, it was a tiny treat) – Mo’s Dark Bacon Bar – that I got at Whole Foods a few days ago. I gave Tom about 1/3 of the bar (see, I’m a nice wife), and kept 2/3 for myself.
Close up. This was everything I expected it to be. I could absolutely taste the bacon, and the bits were quite tiny. I would have liked a few extra bacon bits, but then maybe they would have overwhelmed the chocolate flavor. This was some seriously good dark chocolate too. The bacon was a great supporting flavor, and chocolate was the real star. I did enjoy the crunchy and chewy little bites of salty bacon throughout. I can’t decide if I like my sea salt caramels or this better.
As if the dark chocolate bacon bar weren’t enough, I also had one of these Weight Watchers’ Dark Chocolate Raspberry Ice Cream bars – only 80 calories a pop! And OMG – so seriously divine. The raspberry flavor was foodgasmic with the dark chocolate. Probably enough treats for today.
♪♫ Currently listening to: Crystalised – The xx.