She's a keeper.

So, I realize that looks like a lot of dirt and a few sad, stringy plants. But, you're wrong. Well, sort of. It is a lot of dirt, and the plants are sort of stringy yet, but they are certainly not sad. My backyard is coming along beautifully, and quickly thanks to all the rain. I think lushness will ensue soon.

Anyhow, I came to tell you about orzo, everyone's favorite rice-shaped pasta. It is excellent for a fast tasty lunch or versatile side, particularly when its 95 degrees outside, and you don't even want to think about what the temperature is in the kitchen. Granted, I can't quite remember what that hot is like, because I've been wearing pants to combat the 65 and windy past two days. Oh Michigan, what will we do with you?

Orzo a la Alli-Mamma

2 cups chicken broth
1 cup orzo
half a lemon to juice
2-3 tbsp capers
handful shredded Parmesan or crumbled feta
other things you think sound delicious in here: most recently, steamed broccoli

Boil the chicken broth, and add the pasta. You're going to cook it like rice; its done when the liquid is absorbed. Make sure to turn the heat down enough that you don't scorch the bottom layer of orzo. No need for socarrat here.

while thats absorbing, sautee/steam whatever else you're adding.

When the liquid is gone, stir in remaining ingredients.

et voila. The lemon and the capers do something wonderful together, and the feta adds a very nice creamyness. Its even good cold, though, given that today's high is 65, maybe you should eat it warm.

The very best thing you could possibly do with sundried tomatoes.

So, an anonymous donor gifted me lamb chops. This, my friends, was exciting, as I am far to cheap to ever purchase them my self. Of course, all I could think to do with them was grill. Which seemed like it would be delicious. But, instead, I figured I should at least take a gander around epicurious and the cookbooks, just in case. It was, to say the least, an excellent call. This, I'm pretty sure is the best thing one could possibly do with sun-dried tomatoes. It was awesome spread over my over-cooked chops, and perhaps even better on crackers, bread, sandwiches and pretzels. I would have taken a picture but I ate it all. I kept it in an old tapenade jar which was perfect. so perfect, in fact, that it would make a pretty cool housewarming gift.

Sun-dried Tomato Butter


1 garlic clove
1/4 cup chopped sun-dried tomatoes packed in oil, drained
1/2 cup walnuts
1/4 teaspoon ground coriander
1/4 teaspoon cayenne
1 tablespoon chopped flat-leaf parsley
1/2 stick unsalted butter
1/2 teaspoon fresh lemon juice

Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in butter and lemon juice, then season with salt. Then swoon, and spread atop everything.