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By mlb, on January 4th, 2012%
I was trying to delete some blog spam the other night and I got distracted (I know, so rare!) by looking through my iphoto annals. It got me to thinking, “hey! I should go through all my pictures from 2011 and pick my favorite two (or three) from each month and put them in a blog post.”
So, that’s what I’ve done here. It was a lot more fun than deleting spam comments from the moderation queue. Although, you have to admit, this one has a certain charm:
I beloved as much as you’ll receive carried out proper here. The caricature is tasteful, your authored material stylish. nonetheless, you command get bought an nervousness over that you want be delivering the following. unwell surely come further previously once more since exactly the similar just about very regularly within case you defend this hike.
It’s weird. It always seems . . . → Read More: 2011 in Pictures
By mlb, on December 1st, 2011%
Okay, so I almost forgot about this French Fridays with Dorie but I’m glad I didn’t, this was a very interesting FFwD experiment. I made a number of changes, mainly because I wanted to work with what I had on hand. Here’s how that went:
1. First off, I made a half recipe, so I had one potato that was about 3/4 of a pound.
2. I used a…sweet potato! I know, it’s probably not a real matafan then, but I had about 5 red potatoes (which I figured wouldn’t work at all) and 1 perfectly sized sweet potato. So, there you go. I used that.
3. I added about 1/2 tsp curry powder to the batter.
4. I went ahead and still oven roasted the potato on the bed of salt. I’m not sure it had the same effect, but is seemed interesting.
5. Strangely, I thought the sweet potato and . . . → Read More: FFwD: Matafan (Fluffy Mashed Potato Pancakes)
By mlb, on November 8th, 2011%
This was one of the first food images that I came across on pinterest.com (follow me here!) that I pinned and yes, it’s now the first recipe I’ve made from my Savory Snacks board. Not a bad choice. I changed it up a bit and made it a spinach lasagna soup and also decreased the meat a bit (using chicken sausage for the regular pork).
Cooking the noodles separately will let you easily save some of it for lunch the next day (I hate it when pasta sits in soup overnight and soaks up all the liquid).
As a funny anecdote, this recipe is originally (I think) from a Disney site at go.com which is the name of the web property that Disney turned infoseek.com into, which is my old company. I actually worked there when Disney bought us. By the way, I think . . . → Read More: Cooking with Pinterest: Spinach Lasagna Soup
By mlb, on October 6th, 2011%
This week’s French Friday’s with Dorie is quite delicious, but then I’m already a pretty big fan of game hens. In fact, that’s the current plan for Thanksgiving this year (again). Seeing that it was just a Thursday night and we’re both currently fighting colds, colds are winning, I opted to just make one hen and jwa and I split it.
If it had been a weekend, however, we’d have each had our own hen. And probably there’d have been another side. Especially if we’d have both been feeling better. Stupid colds. Grrrrr.
Anyway. Notes/Things I Learned:
1. I made the tapenade in the cookbook but I used anchovy paste.
2. I carefully measured out 1 teaspoon of tapenade into a separate bowl to slip under the hen’s skin (no cross-contamination here!) but I think I could have used a bit more.
3. I roasted my hen on a . . . → Read More: FFwD: Olive Olive Cornish Hen
By mlb, on September 27th, 2011%
I’m not going to go into too much introduction here except to say, oh my, why have I never put a little bacon on a pizza before? Also, this is one of the best flavor combinations I’ve ever put on a pizza. Yay!
Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary
Adapted from a recipe in Ancient Grains for Modern Meals by Maria Speck, although, I used a different pizza dough recipe entirely, so there were no ancient grains here. If you want to try the original Spelt Crust, the recipe is here.
1lb pizza dough, homemade or store bought
Olive oil for drizzling, etc..
1/2 cup Parmesan cheese (divided)
1 sprig of rosemary, leaves removed and chopped
2 cloves garlic, minced
1 cup low fat yogurt
1/2 cup marscapone or cream cheese (full fat)
3/4 cup grated mozzarella cheese + 1/4 cup more
2 Tbsp capers, rinsed and . . . → Read More: Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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