It has been about 78 to 80 degrees indoors this week, and not too much of a breeze is coming from the ocean. I decided to make Margarita Cupcakes from Vegan Cupcakes Take Over the World, and they were really fun to make with the little bean. She stirred all the ingredients, and because they were egg-free, she got to taste the batter. She really enjoyed helping. The cupcakes turned out perfectly, unfortunately it was too warm inside for frosting. It totally melted. However, it tasted great!
Last night I made Tortilla Soup from the Real Food Daily cookbook. No picture of my own, but there is one on the link. It went together in 20 minutes and cooked up quickly too. Both my mom and husband, tortilla soup connoisseurs, slurped it up. This will definitely be a go-to recipe in the future. The little bean even enjoyed it, and she is so-so on soup.
For lunch today I made Zucchini Rice Gratin from Gourmet magazine. It was more time consuming than I usually do for lunch, but it was delicious. I reduced the amount of oil and salt they called for, and still thought it had plenty of flavor. I also used 1/2 cup of rice, since my 1/3rd cup measure was missing. I'll also use brown rice when I make it again. I don't usually cook with fresh tomatoes, but I am going to start doing that more often. Sadly, both the tomatoes and zucchini were from the store. My poor mom's garden was totally destroyed this summer by various and sundry animals. Mostly rabbits I think. Next year we'll have to fence in the vegetable garden. Sigh, I had such plans for an abundance of summer veg. Oh well.