People typically serve it with beef, but I like to serve mine with roasted potatoes, pasta, roasted vegetables, and as a dipping sauce for thick crusty Italian bread. It's called chimichurri, you may be familiar with it? I am now obsessed and have been using it as a side with most of my meals. It's was an olive oil based dip of sorts, with all sorts of good stuff like parsley, garlic, vinegar, and salt. That night we cooked dinner over the bbq, and she served this amazing sauce as an accompaniment to our meal. On the drive back, we stopped by a friends house for a visit. There is nothing cuter than seeing tiny adorable faces in the morning, and I am sure that a night of drinking would've just ruined that. ![]() Considering my travel companions liked to rise at 6 am and go to bed at 8 pm, I didn't really get to experience any of the festivities but to be honest, I didn't really mind. A large proportion of the skiers were wearing bathing suit attire, which just seems like a really bad idea. For three days straight there was a lot of drinking and screaming and hoopla in the village. Our trip coincided with Australia Day, which is a BIG deal at Big White considering 90% of the employees are Australian. So amazing that they wanted to do it all day and every day. We took my niece and nephew tubing, skiing, and snowmobiling and they thought it was the most amazing thing ever. We rented a condo with a hot tub and an amazing view. The conditions weren't the best that I have ever seen, but the sunny skies and the company made up for it. The weather was warm, the people were friendly, and the hill wasn't too busy. Despite the whole passport drama, our trip to Big White was a success (except for when I left the interior car light on for 7 days, killing the battery, and then Brent locking the keys in the car). Stir often, about three minutes.I'm pretty sure the last time we chatted, I had lost my passport, then later found my passport, and am still trying to make it up to Brent for being the one to find it in the printer after a 5 hour scavenger hunt. Slice across the role, as thinly as possible. "Cut out the \"rib \" of the swiss chard. "Drain the pasta, reserving a bit of cooking water. "I will be forever de-shelling chickpeas. Reduce heat to medium-low for 15-20 minutes. Saute for 4-5 minutes, stirring frequently. "Heat a large metal or cast iron skilled on medium heat. there grow the great and unimaginable vegetables. "I know of a pantry-and while the light at the outset glows bright and warm-it recedes into such depths that no light can reach. Optional: Garnish with cilantro and lime. Remove from heat when vegetables are tender. "Bring to a boil and the reduce heat to medium. "Add the rest of the ingredients (,, ,, ). ![]() "Peel (if necessary) and dice vegetables into 1/2 inch pieces. Should take a minute or two (depending if you made the quinoa the night before). Cook, stirring constantly, until quinoa is warmed through. " Add the quinoa to the pot and stir to combine. Stir to mix with nuts until cinnamon becomes fragrant. ![]() Add the and stir frequently until they smell fragrant, around 4-6 minutes. " Add to a large pot and heat on medium until melted. Bring it to a boil and then reduce to a simmer and cover for 12 minutes. " Make the : Put two cups of water and one cup of quinoa into a pot.
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