Spring Break!

Hi darlings!  It's Spring Break time, and guess where I'm headed......here's a clue:

TOTALLY not me.  My bikini was black.

That's right.  Florida.

I'm going to see my dad, Jerry.  When he's not too busy kicking cancer's ass, he works in his amazing garden.  I'll post some recipes straight from the garden next week.  In the meantime, here's a recipe from my dad:

Worth the Garlic Breath

Just made up a really delicious mock Caesar salad.  Why "mock"?  Because I left out the anchovies.  Why leave out the anchovies?  Because hairy, greasy fish just ain't my thang.

OK, let's do this:

Fishless Caesar
total time 5 min


for the dressing:
1/4 c mayo
2 t mustard
3 cloves garlic, minced
juice from 1 lemon
1 t soy sauce
cracked black pepper
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Romaine lettuce, chopped
these croutons
handful of parmesan cheese, shredded

Combine the dressing ingredients and toss over lettuce and croutons.  Sprinkle with cheese.  (Were these instructions necessary?.....)

I'll Show You Mine if You Show Me Yours.

Put your underwear back on, weird-o.

I went downstairs to the farmers' market today.  Is there a farmers' market where you live?  What do you buy?

Send pictures to CookStupidEasy@gmail.com - tell me where you're from and what's in season where you are!

Fresh mint, oregano, basil, thai broccoli, thai basil, zucchini, straw flowers and carnations

Weekend Calorie Splurge: Blueberry Muffins

These are SO. GOOD.

I did the math.  It breaks down to 1 T sugar per muffin.  Not exactly healthy, but much better than other muffin recipes.  Besides, these muffins are for the weekend.  Health takes a break on the weekend in our house.  Wine consumption, however, never sleeps.

OK, let's do this:

Blueberry Muffins
adapted from Smitten Kitchen
makes 12 muffin
total time 35 min


5 T unsalted butter , softened
2/3 c sugar
1 large egg
3/4 c full fat plain yogurt
1 T lemon zest
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1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 c blueberries, fresh or frozen (if frozen, simply rinse off any ice)

Preheat oven to 375ºF.  Line a muffin tin with 12 paper liners.

Combine butter and sugar in your little food processor and run until fluffy.  Add egg, then yogurt and lemon.  Transfer to a mixing bowl.

Combine dry ingredients with a sifter or whisk.  Slowly mix dry ingredients into wet ingredients.

 Fill muffin tins 3/4 of the way.  Bake for 25 min.  Enjoy with butter and coffee.