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I was not feeling inspired. This cooking with campfire essentials was starting to get me down, and I needed to come up with something delicious and fast. Alternating between rice cooker and crock pot had been a hearty way to spend winter, but now that the frost was melted, we were longing for salad greens and summer days.

I dug through the fridge. Dijon, cheese, cream and eggs, check. An onion? Check. And heaven forbid - a frozen pie crust in the freezer? Yup. Everything was on hand.

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BBQ Goat Ribs

It's over 80 outside. To me, this means two things: cold salads and cooking on the grill. We did both today, making a German-style potato salad from our little garden spuds and throwing a large rack of goat ribs on to cook.

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Grilled Cheese Sandwiches

Sometimes a grilled cheese sandwich is just a grilled cheese sandwich. It's usually like that when I get them at the cafeteria at work, or the greasy spoon down the street. That's not what lunch was the other day. We sort of lost our minds with all of this pantry stuff we'd made, preserved, and gathered recently.

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Pork Ribs with Spring Onions and Cauliflower

We pulled spring onions from the garden yesterday. We'd heard of a tradition in Spain where spring onions are harvested, roasted and wrapped in newspaper, then buried for some time to allow them to steam until limp. Once they're done, folks gather around with big bowls of romesco and wine, peeling the onion and dipping the limp onion into the sauce, and then into their mouths, using their teeth to pull the goodness out of the middle of the bulb.

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