Teaching three piano lessons during my prime dinner making hours this afternoon inspired me to do something light and easy for dinner.
Leftover steak from the Summer Supper Club, a few fresh peppers, and basil from our garden for a nice bright pesto to dress up a few paninis. Besides, who wants to cook when the temperature hits triple digits?
Roasting peppers over an open flame was a first for me. My husband walked through the kitchen while I was at work and raised an eyebrow, but everything turned out well.
It just took a dry paper towel to strip the charred skin off and the peppers were cored and diced for our steak sandwiches.
If you're looking for a fail-proof homemade bread recipe, here's what I use. It only takes three ingredients (flour, salt, yeast) and requires no kneading! We go through at least one loaf a week.
I'd have included a picture of the final product - peppers, pecan basil pesto and all - but I had a couple of hungry boys and a baby to feed in a short amount of time. So, I'll just leave you hanging here.
And, as I begin this week, I'm working off of my second written weekly plan. I have appointments and goals for most days to help me prioritize tasks and stay motivated.