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By mlb, on March 27th, 2012%
This…was so good. And it was really a last minute dinner idea. I had to go get chicken and white balsamic vinegar. Okay and leeks, but really after I got everything I needed it was so quick and delicious! And you could certainly use non-white balsamic vinegar if you don’t mind a pink sauce.
If I remember correctly, we had these with some mashed potatoes (which I hardly ever make) and a $9.99 bottle of a Côtes du Rhône wine (which was really good)! It was almost like a special occasion dinner or something.
Vinegar-Braised Chicken with Leeks and Peas
Adapted from a recipe in Food & Wine magazine
Feeds 2…and maybe a 1/2?
4 bone-in chicken thighs (about 1 – 1 1/4 pounds)
Kosher Salt & Freshly ground pepper
1 tbsp unsalted butter
1 tbsp extra-virgin olive oil
2 medium leeks, halved lengthwise and cut into 1-inch pieces
1 cup low-sodium chicken broth
1/4 cup . . . → Read More: Vinegar-Braised Chicken with Leeks and Peas
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 October 24th, 2011%
As I’m starting to plan another epic Southwest road trip for next Spring, I thought I’d take the time to do a post and an overview of last Spring’s trip. I can’t believe I never did a recap, but then a lot of bad crap happened after we got back and I think I just sort of lost track of many things that I meant to do. Summer 2011 – The Summer Where a lot of Stuff Really Sucked…*
Anyway, we had a super, wonderful time on our journey and here’s where we stayed, what we did and what we ate. I’m kind of surprised I didn’t take more pictures of food.
This HUGE post took more than a week to put together, so I hope you all enjoy it! 
Stop #1: Pendleton, OR
We stayed at the Oxford Suites (the only “chain . . . → Read More: The Great Southwest Roadtrip of 2011
By mlb, on May 24th, 2011%
Hello! Yes, I am back from hiatus, otherwise known as Big-Spring-SW Roadtrip! So, come back blog traffic, come back… Um, hello?
Yes, well, anyway. The other day I was leafing through an old Cooking Light magazine (from 2007, I think) and I came across this recipe. I was intrigued. Cornflakes…on fish? Sure! Why not. I am a big believer in crusting stuff with stuff. And hey, this was really good! I’ll also quote the twitter here — @genoapdx — “looks like Halibut is not just for breakfast anymore!!” Indeed.
Using salmon here is also pretty tasty. I made that just three days later using the same preparation. Why not? That box of cornflakes is not going to eat itself. The only difference in making each fish variety, was that my salmon was not skinned, so I just coated the fleshy side and crisped up the skin . . . → Read More: Cornflake-Crusted Halibut (or Salmon) with Chile-Cilantro Aioli
By mlb, on April 17th, 2011%
What’s better than fudgey, chocolately, crinkley-topped, walnut-filled brownies? Brownies made with browned butter so they are even nuttier and tastier.
These are good for a weekend because you have two whole days to eat a lot of them before you decide you really should take them into work Monday, so you don’t eat them all.
Or something like that…
Browned Butter Brownies with Walnuts
From Bon Appétit Magazine
Nonstick vegetable oil spray
10 tbsp (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 tsp vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces
Position rack in bottom third of oven; preheat to 325 degrees F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.
 . . . → Read More: Weekend Browned Butter Brownies
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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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