a mix of weekend eats

There was a recipe this week in the NYTimes for a light summer appetizer.  Simple and easy to substitute with other things in the pantry. 

Here is what I did.  I toasted a few pieces of sliced country French bread and the let it cool. 

1 cup of ricotta mixed with the juice of half a lemon and a few drops of olive oil

2 peaches peeled and thinly sliced

Arugula mixed with fresh lemon juice, olive oil and kosher salt

Sliced almonds

Spread the ricotta over the bread, one layer of peaches, toss a little bit of arugula on top and then the almonds.  Really good.  I did the same thing again the next day but used figs and no arugula but just a little bit of honey dribbled over the top.  I put peaches on a few and figs on others.  Nice presentation and a light easy starter with the first bottle of wine of the night.  

Made this tray of tomatoes with mozzarella and pesto on the side for Fred's bday on Friday night.  New layout from my traditional layout of years past. 

My friends bought me the Ninja Pro.  A new mixer that can chop anything including ice.  It is an easy clean up too.  I made guacamole and salsa.  The machine over chopped everything.  I do prefer the chunky but it is quick and easy.  I just used the machine for chopping individual items and then mixed them together at the end.  I had 9 for dinner last night so the machine is not big enough to whip up salsa for 9.


6 soft avocados

1 red onion

1/2 jalapeno

Juice of one lemon

2 Italian tomatoes

a few shots of Tabasco sauce

kosher salt

This is a recipe that always needs doctoring.  Put this together and then play with it.  Maybe another tomato, more lemon juice, etc.


10 Italian tomatoes

2 Vidalia onions

handfuls of cilantro

kosher salt

1 jalapeno

Juice of two limes

Chop away.

Grilled shrimp, grilled fish (white fish), soft tacos, chopped napa cabbage.  Dig in. 

Comments (Archived):

  1. Gucamole_Guy

    guacamole = avocados + cilantro + one of milk or citrus (usually lime) + minced garlic (to taste which can mean not at all) + salt + jalapeno. Where does the Tabasco sauce come from and you left out the cilantro. Maybe that’s just the way you like it? Chunky is my preference too.

    1. Gucamole_guy

      BTW: tomatoes are used by restaurants (mostly) to pad the recipe (avocados are expensive) and over water the mixture unless you drain thoroughly. Yes , I also misspelled Guacamole, apologies.

      1. Gotham Gal

        I still like the tomatoes…just a few.

    2. Gotham Gal

      I usually leave the cilantro out of the guac and just put it in the salsa asnot to overwhelm the two. Garlic is a no-no in this house. I like a littletabasco just for some heat.

  2. sim so dep

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