lunch.

I have so many dinner meals that I have photographed but never posted - in the evening the light is dim, and my cozy bulbs make everything seem yellow in a photo. So I happily take sunny pictures of my lunch. Lunch is an underrated meal, though, I think. So perhaps it deserves this attention!

So today, panini. We love panini. For Christmas one year a gift was a tabletop grill which I thought I would never use. But then we made a panini, and we haven't turned back.

Panini are good with just about any toppings - avocado, bell peppers, sun dried tomato, pesto, cheeses, salami, pancetta, shredded carrots, olive tapenade, sprouts... My 5 year old loves aged Irish cheddar on his - my 3 year old loves natural peanut butter and raw honey. ALL so good. I love using fresh baked sprouted bread and our fresh butter - it makes such a nice crust! And it only takes a few minutes to make.

And for the boys, that XX pattern on the outside is the best.

Oh, and please, don't use margarine - be sure to use real butter!

in from the cold.

After shoveling ice and snow outside in the cold, a warm hearty lunch is very welcome. Who says eggs have to be for breakfast, anyway? And with local eggs, milk, leeks, and cheese it is even better...not to mention the local fingerling sweet potatoes caramelized in a Dijon brown sugar glaze...

Sweet Potatoes
1-2 pounds fingerling sweet potatoes, scrubbed and sliced thickly
1 Tbsp Dijon
2 Tbsp brown sugar
1 Tbsp butter

I first boiled the sliced potatoes in the skillet until I could poke them with a knife (not mushy). Toss out the water, and return the skillet to the heat (med hi) with a drizzle of olive oil to keep them from sticking. While they are sizzling, warm the mustard, brown sugar and butter up together--whisking until mixed. Drizzle over the potatoes in the skillet, and let it bubble for a minute (stir/turn) before removing from heat. SOOOO good.

The boys love the colors on our local eggs.