Grown Up Cooking

My dear pal Wende is a woman of varied talents and preparing flavorful, fancy, fantastic tasting food is just one of those skills.  She turned me onto the http://joythebaker.com/ blog and on a recent, fair Saturday we decided to tackle some of Joy's recipes.  First up, grocery store!

Surprisingly, the ingredients in Joy's gastro-splendid recipes are typically either items found in most kitchens, or are easily located in a normal grocery store.  Read:  a trip to three Whole Foods locations, a Persian market, nor a visit to an ostrich farm was required.  I was mildly concerned that I'd find dishes like Poached Oyster Vichyssoise w/ braised Corn Nut essence in the recipe list of experimentation.  Not to fear, basic chefs (read:  me)!  

Wende created feta & chive sour cream scones along with spinach soup with garlic thyme croutons.  

Croutons, people.  From SCRATCH.  

Seen below:  Wende, our canine and feline audience (translation:  sappy-eyed beggars), along with her 

divine tasting products. <why is Blogger now - mid post creation - forcing me to strike "enter" twice in 

order to avoid cutting off the words in the line above?  We don't know, folks, we 

just...don't...know>


Feta & chive sour cream scones:

Spinach soup with garlic thyme croutons:

Fifi, Tater Tot, Kitty and Chef Wende's legs clothed in Fall's latest flannel designs:

Chef Heather created (insert third person voice) an onion and ricotta frittata along with peach cobbler scones.  Sees below:  Heather, her creations and Heather having a jolly good time trying to flip her peach cobbler scone dough, as she didn't wait long enough for the dough to cool in the fridge.  Teachers are notorious for not following directions.  

Onion and ricotta frittata:

Chef Heather:

Enjoying the fruits of our labor:

Scone dough flipping hysterics AND Olympics:

Ma peaches!

Peach cobbler scones with powdered sugar:

Here is photographic harassment of a Kitty Girl who simply wants to camp out on warm hand towels:

The meal created a modest selection of leftovers, which both Wende and I shared with our men - thumbs up all around!  Judges summary:  success.  I've already made another frittata since this exercise and have learned that even if a cooking blog appears all grown up and sophisticated-like, the efforts aren't nearly as daunting as perceived.  Thanks, Joy the Baker!

Below is a link to the album of requisite food photos, taken with an omnipresent cell phone.  I didn't trust myself with the big girl camera amid loose flour, sticky fingers and bowls of liquidy materials.  

Link:  https://piangenti.shutterfly.com/pictures/1339