Tying up loose ends from Arizona. First, it has come to my attention that not everyone realized that only one of the dachshunds in these pictures is real.
Secondly: hospitality is a wonderful thing. This is what greeted me Saturday morning: hot Italian sausage, the kind of fennel seed filled thing we don't see much of in Amsterdam.
Thirdly. In my quest to use up leftovers, I made an excellent omelette from some of our pizza topping leftovers.
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parmesan-arugula omelette with truffle oil.
2 handfuls arugula, chopped
1/2 cup parmigiano-reggiano, grated
3 eggs
butter
salt
pepper
truffle oil
Wilt arugula, add cheese stir til it melts. Drain any liquid off and reserve arugula/cheese mixture. Melt butter, make omelette. Top with more cheese and a drizzle of truffle oil.
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Quick Pickled Red Cabbage
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Pickled red cabbage adds color, flavor, and crunch to any salad, bowl,
wrap, or taco! This is an easy preparation (no sterilization, canning, or
fermenta...
13 hours ago
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