Spring Break Continues

 

 We have been on a sake kick lately.  After another phenomenal trip to Uchiko this week, we bought this bottle at Spec's--and yes, we did buy it in part because of the cool bottle.  It was smooth and very lightly fruity.  Not sure if it was the best pairing with burgers but we made it work.

 Inspired by the burger I had at the Cove the other day I decided to make some tomato jam. 

 Inspired by the Costco sized box of baby bok choy wilting in my refrigerator I decided to make some stir fried bok choy with teriyaki sauce.

Inspired by Sophie who said, "ugh, bok choy," I made some roasted fingerling and sweet potatoes. 

The only recipe you really need is the tomato jam--the bok choy I rinsed and steamed/sauteed in non-stick skillet and then applied Soy Vey's Island Teriyaki sauce.  The potatoes are tossed with a little Greek Seasoning and olive oil and roasted at 400F til done.

Tomato Jam

2 pints cherry or grape tomatoes (sliced in half)

1/2 onion, 1/4" dice

2 TBS cider vinegar

1/4 cup sugar

1 tsp kosher salt

3 slices bacon, cooked til crisp

Put tomatoes, sugar, salt, onion, and vinegar in sauce pan and bring to boil over medium heat.  Add crumbled bacon and reduce heat to simmer--cook until mixture is soft and thickened.  Adjust seasonings if necessary.  Tastes great on a sandwich/burger.  We used crumbled goat cheese on the burgers and it was fantastic.

Spring break with Ian has been a lot of fun.  The pictures on the blog improve, I don't have to do all the dishes, my oil and filters got changed (in the truck and the A/C people!), and I get used to being a two parent family.  Time is going too quickly.  We will hold on to the memories of Fiesta Texas, Uchiko, the dog show, cooking class and family workouts until July when we will all be back together for good.

Like this bowl of toasted rice ice cream with berry milk crumb---it will be worth the wait.