Little Bit of Green

There was a tweet that went out Sunday night that read 'Can't believe it's back to Teams and Zoom Tomorrow' (meaning Monday) with a person holding their head with a cigarette.  It's captured exactly how i (minus the cigarette)and many others returning to back to work felt yesterday.  

It was good to have the whole week off. Switching off. I made the most of my time.  Its been nice, just reading some non fiction books, watching nonsense and not so nonsense TV, but as I said before in regards to cooking and baking, I haven't done much of late.  I had wanted to make Johanna's Gingerbread Cookies for the festive holidays and decorate them individually and then share with the people in my life, but it never happened.  I hope I live to be able to make and share them in 2021- well, nothing is to be taken for granted now.

Do you want to hear something funny, well its not that funny . Although we ate well on Christmas Day:  Roast potatoes, homegrown carrots, steamed cauliflower, swede, Yorkshire Pudding and mock 'meat' slices.  It was the first time, we have ever had vegetarian Christmas Day Roast dinner without the Brussel sprouts or any greens on the plate. But then again, this wasn't a traditional Christmas at home. There was no tinsel, crackers to pull, sparkly bubbles to drink and burp on, baubles to hang from the Christmas tree.  It' was also the first time we have not put up the Christmas tree.  This was a decision we came to together.  We are at home all the time now, whereas previously it was nice to come in from a long day at work and turn the festive colourful lights on and be warmed and delighted by it, but we decided not to this time as it would not feel the same. Festive cheer is not in abundance right now, but that is not to say we were miserable, we were not - we are content and feel fortunate in so many other ways. 

It was also the first time we chose not buy presents for each other, that is not to say i have not had anything.  I have amassed a selection of new books, but to your surprise none of which are cookbooks.  I don't need anymore cookbooks, i really don't, saying that though - I did have one on my 'wish list', but when D went to order it it was out of stock/unavailable at the time. So I will return to that again in the future, as I am still hoping it will come through the letter box like a welcome surprise.

Like I said, I haven't cooked much, but we had some leeks growing in the garden, so I made a Leek and Potato soup  and this Leek and Red Pepper Quiche' which I dubbed it Festive Quiche because of the colours. Look I even tried to make a tree pattern -  rather unsuccessfully.

We also had some avocados that were ripening and I decided to make this Avocado Pie.  It was a bit of a mistake as it was way to rich and too much for the two of us and it had to be eaten on the day, as avocado once mushed - like Guacamole does not keep well.  But it was nutty, garlicky crust base made from cashews and wholemeal breadcrumbs was quite nice

Anyway, on Sunday in readiness for being stuck in front of the works laptop for hours, I made lunch. I do miss the ritual of putting it into lunch boxes, but I must say it much nicer to be eating out of a bowl. This Orzo Salad was made with pesto sauce left over from the Puff Pastry Tree nibbles. It was bulked up with other ingredients that came from open jars, like black olives and sundried tomatoes. The only fresh ingredient was spring onions. It was easy to make and even easier to eat.  I am sharing my bowl of Orzo Salad with Pesto Sauce with I am sharing with Soup, Salad and Sammies hosted by Deb at Kahakai Kitchen.

Orzo Salad with Pesto Sauce

Serves 4

For the dressing

4 tablespoons green pesto

1 tablespoon balsamic vinegar

2 tablespoons extra virgin olive oil

Salt and pepper to taste

For the salad

250 orzo pasta, cooked

4 Spring onions, sliced

30g sundried tomatoes, chopped

30g black olives, chopped

Method

Whisk the dressing ingredients in a large bowl, then stir in the remaining ingredients until well combined.  

Allow to sit for a few hours before serving.