What’s for dinner: Whenever

Fettuccini with Leeks and Bacon

Fettuccine with Leeks and Bacon

I’ve lost track of the days. Last weekend was my daughter’s 3rd birthday party and this week has just kind of disappeared. I keep taking pictures of stuff and then forgetting to write about it. So here’s a few that were worth noting.

Above, my not as lovely version of Framed Cooks’ Fettuccine with Leeks and Bacon. I think I got the water/cream proportions wrong, or overcooked it. It was still quite tasty, but I think next time I’ll do half and half instead. On the side, my focaccia with some extra toasted garlic on top. A lot of this week’s meals were about ways to use up focaccia.

Roasted salmon and sweet potatoes. Csaforthree.com

Roasted Salmon with Sweet Potatoes

This is a quick pan roast – about 1 lb of salmon, just seasoned with a little bit of salt and some Meyer lemon rind. The sweet potatoes and onions are cut up super quick with my mandoline, and tossed with olive oil, a little salt, and pepper. I made it for my daughter’s birthday because she loves salmon and she refused to eat any. Typical.

Breakfast sandwich

Focaccia Breakfast Sandwich

This is what’s for breakfast, clearly. A cup of cafe au lait (with actual sugar, because this was party day and I was going to be damned if I didn’t eat some of Tiffany’s amazing cake), and a chunk of focaccia sliced in half with a slice of smoked gouda, a scrambled egg, and a slice of bacon broken in half. Nothing wrong with that.

Bonus photo and plug:

You may or may not know that my blogging partner, Tiffany, is a pastry chef who has her own catering business. She is insanely talented and her cakes are delicious and beautiful. Obviously she had a happy customer!

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