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 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.

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:

The birthday girl and her Sweet Potato and Cream Cheese Cowgirl Cake from Sugar Coated.

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!