Baked Avocado "Fries" | Kickin It in the Kitch. Chili & Lime Jicama Wedges. Summer has arrived in the Bay Area. Expected temperatures today are going to be close to 100 degrees in parts of the Bay Area. According to the weather man, that means where I live. I actually love when the weather turns to the warmer side, especially at sundown. Sitting outside in our backyard is quite tranquil with the trickling water from the fountains along with the light breezes and outdoor lighting – you feel transported to another part of the world. We enjoy sipping a glass of cool, crisp Sauvignon Blanc from Kim Crawford or a favorite white Rhone-style blend from Anaba Wines from Sonoma called Corial along with some tasty appetizers – now that is my idea of a perfect summer evening.
After visiting Bocanova in Oakland on numerous occasions, there are several items from this Pan-American restaurant which sits along Jack London Square and the water. On my “to do” list for months has been to duplicate the jicama wedges at home. Chili & Lime Jicama Wedges One Jicama (medium to large) Mexican Braised Beef Tacos, a Slow-Cooker Delight - Omaha Blog Posts - Foodbuzz. Lately, I’ve tried to start the week by making a casserole sort of dish or a Crockpot meal that will last several days with leftovers for lunches or dinner the next night. The rest of our meals are typically a protein (chicken, salmon, etc.) and vegetables and/or pasta dishes with a protein and veggies. My freezer isn’t stocked with frozen meals I’ve made ahead of time.
We have a deep freeze, but it’s empty (and unplugged). I don’t buy in bulk. I tend to buy groceries and cook on a meal-by-meal basis; I write down what we’d like to eat for the next week or so and go buy the stuff to make it, plus a few regular staple items we always eat or need for breakfast and lunches. This means I don’t really stock my pantry and fridge with basics and mix-and-match items. My pantry is stocked with things I didn’t use up for other recipes. I’m just really bad at stocking up on food and planning more than a week and a half ahead of time.
Sigh. I’m getting better, though. By Amanda at the red table. Foodbuzz. Mexican Chocolate Tart with Cinnamon-Spiced Pecans Recipe at Epicurious.