By mlb, on July 30th, 2008%
Sometimes I come across a recipe and I am so intrigued that I just have to try it. Cinnamon and Tuna. Hmm…Yes, this is one of those recipes.
But, since it involved fish, I decided to get jwa’s opinion on it before making it. He’s somewhat picky about fish and I didn’t want to be left with 20 meatballs to eat all by my lonesome if he decided he didn’t think he’d like it. Not a fish meal, but try having to eat a whole pot of veggie chili by yourself and you will learn to gauge another person’s interest in a meal while it is still hypothetical. For the tuna meatballs, he was a little skeptical but then I mentioned it was a Jamie Oliver recipe and he . . . → Read More: Tuna Meatballs or Le Migliori Polpette di Tonno
By mlb, on July 29th, 2008%
Well, here we are at the end of the month already. And here’s what we’ve all been waiting for — Weekend Cookbook Challenge 30: Farmer’s Markets. Thanks again to Sara for graciously allowing me to guest-host her awesome event for the month of July. I’m happy to say that there was a nice, respectable amount of entries, with all corners of the US and Canada representin’…hooray! I am always worried no one will send anything. I have issues, apparently.
Anyway, let’s get right to checking out the fabulous and colorful Farmers Market bounty, shall we?
We’ll start in Canada (British Columbia, woo! I miss the honeymoon) and Sara from I Like to Cook and well, Weekend Cookbook Challenge. She made a really fun colored, Spiced Pink Soup. A bright, neon . . . → Read More: Roundup: Weekend Cookbook Challenge 30
By mlb, on July 22nd, 2008%
So. Baklava. Mmmm. I have always wanted to make some. Then, last weekend I realized I had all of the components needed. It was like fate shouted down, “Make the baklava!” Really, you have to listen to fate.
I found a pretty simple sounding recipe at the Whole Foods Market web site and off I went.
Notes: The original recipe called for twice as much uh, everything. With two people, that seemed kind of unwise. Below is the halved recipe. If you want more, double all the ingredients and do not cut the phyllo in half. Use 20 sheets full size. I used a combination of pecans, pistachios and hazelnuts for my nuts.
Also, the original recipe called for baking at 400 degrees for 30 – 35 minutes. That seemed to burn . . . → Read More: The Great Baklava Experiment … Success!
By mlb, on July 19th, 2008%
First off, this recipe had a lot of pressure on it. I was opening a package of pork tenderloin so that I could slice it up and marinate it all day while I was at work. Note to self — do not use knives at 7 AM. I sliced the hell out of my finger. So much so that I had to call work and leave the following message:
Hi this is Michelle. I cut my finger and right now I’m walking around the house with it wrapped up in paper towels and packing tape. I’m going to wait until it stops bleeding and probably be in around 9:00 AM. Okay, bye.
All day I was thinking, damn, that pork had better be really freakin’* good. Grrrrrr.
In case you . . . → Read More: Korean-Style Grilled Pork Tenderloin — It’s Great!
