Bawlmerese for Enjoy Your Meal
The following originally appeared on 7/11/08 at Exit 51.
Terms of Probation
Dear Mr. Brown,
You may have read that I placed you on probation earlier this month. I think it is only fair to inform you of the terms of probation so that you may respond accordingly. Continue reading “Flashback Friday – Terms of Probation”
2010 has been full of my own personal food discoveries. Not in the sense that I’ve discovered new food like some culinary Christopher Columbus or Neil Armstrong. Although the mental image of me walking through the farmers market, claiming the beets and radishes and peas in the name of Bon Appetit Hon, and planting my flag is rather amusing. I also don’t mean it in the sense of discovering the extreme cuisine of different cultures. Traveling the world in search of culinary adventures isn’t my dream job. I don’t have the stamina or stomach of Anthony Bourdain. I’m just a home cook from Baltimore who is trying to overcome some of my prejudices about what is palatable.
Take beets. Until 2010 I would have said that meaning “please take them away from me, they are dreadful”. But now, I mean they are a prime example of a food I have embraced this year. I initially went a little overboard with the roasted beets and had to step away from them for a while. But then the Universe found a new way to bring us together – beet chips. Continue reading “Beet Chips”
Do you ever have the kind of day where you don’t know if you’re coming or going? Where you can’t tell up from down? Or whether it’s time for breakfast or dessert? I can’t exactly help you cope with the first two things on that list. But the third, I’ve got covered thanks to Three Baking Sheets To The Wind.
She posted about this Chocolate Chip Pancake Muffin that immediately got me to wondering…well, which is it – a pancake or a muffin? Curiosity piqued as it was, I didn’t fool around letting this question, or recipe, linger. My brain, and my recipe folders, are too congested to let burning questions such as this go unanswered, just bouncing around. What follows is the official transcript of the conversation I had with myself after these had been mixed, baked, cooled, and consumed. Continue reading “Chocolate Chip Pancake Muffins”
I don’t have much of a story to go with this recipe. I can tell you that I “forgot” that the fish needs to marinate for 30 minutes before going into the oven. I can also tell you that I was quite unhappy when I “remembered” this fact having come home hungry, late, and sweaty from a trip to the gym. I guess the last thing I should tell you is that The Mistah and I kept giving each other big thumbs up signs when we finally sat down with Salmon with Sweet Chili Glaze. We were too busy stuffing it in our mouths to use our words.
Salmon with Sweet Chili Glaze
Adapted from Bon Appetit
BAH Note: I can’t claim this trick as my own but I want to share it with you. The person who sent me this recipe said her secret to broiling the salmon was to cook the salmon on the center oven rack for 6 minutes and then move it up to the top rack for two minutes more. Obviously, you’ll want to position your racks before you turn the broiler on. But I used her method and had great results despite my unnatural fear of the broiler. According to the original recipe, you’ll have enough sauce for six salmon fillets. I put half of the sauce in the fridge to use at another time.
Line a sheet pan with aluminum foil and coat lightly with nonstick cooking spray.
Whisk together the chili sauce, soy sauce, and ginger in a small bowl.
Place salmon fillets on sheet pan (skin side down if applicable) and spoon chili sauce mixture over the top of the fish. Let stand at room temperature for 30 minutes.
Set the oven to broil. Using a spoon or pastry brush, baste the salmon with any marinade that has spread onto the sheet pan. Broil for 6 to 10 minutes or until browned in spots and nearly opaque in the center.
Obsession.
Noun.
A persistent disturbing preoccupation with an often unreasonable idea or feeling. As an aside it is also the fragrance that immediately transports me back to my freshman year at the University of Delaware…good times. Continue reading “Sour Cream Waffles”
The following originally appeared on 7/2/08 at Exit 51
Today’s Count
If you read my July 1st post, you are already aware of my problem when it comes to collecting recipes. Just to illustrate how in need I am of an intervention, I thought I’d share with you the recipes I found today. Continue reading “Flashback Friday – Today’s Count”
While I’m away on my imaginary vacation, I’m leaving the pantry stocked with posts from Exit 51 that would have been part of the Flashback Friday series. The following originally appeared on 6/10/09 at Exit 51
More Cowbell
I love the Saturday Night Live skit with Will Ferrell and Christopher Walken about the rock band and the cowbell.
The point is that while what the band was doing was good, it would have been even better with more cowbell. Do you ever have days like that? Days where you’re in a groove, doing your thing, and you just know that if you could have a little something extra it would be phenomenal. Yeah, you need more cowbell.
More cowbell can be anything – a steady breeze on a balmy day, all green lights on your way home, a leisurely nap on a lazy Sunday afternoon – anything that puts whatever you’re doing over the top. The French have a phrase for it – je ne sais quoi – literally meaning I know not what. Because sometimes, it’s something you can’t quite put your finger on. Other times though, you know exactly what that cowbell would be. Continue reading “More Cowbell”
While I’m away on my imaginary vacation, I’m leaving the pantry stocked with posts from Exit 51 that would have been part of the Flashback Friday series. The following originally appeared on 6/17/09 at Exit 51.
Wordle
For the life of me, I cannot remember how the world used to burn up billable work time before the Internet. I mean, you can only make so many “cheeky” xerox copies. Now, there’s Facebook and Youtube and Hulu. And don’t forget about Wordle.
What’s Wordle, you ask? See that picture? That’s my very own Exit 51 translated into Wordle. Mosey on over to wordle, enter text or provide a link to a blog site, and create a Wordle of your very own. The possibilities are endless.
You can thank me later, when you should be updating some TPS Report.
While I’m away on my imaginary vacation, I’m leaving the pantry stocked with posts from Exit 51 that would have been part of the Flashback Friday series. The following originally appeared on 6/29/09 at Exit 51.
Tool Time
The kitchen here at Exit 51 is kind of small. When I say that I’ve stayed in hotels with bathrooms bigger than my kitchen, that’s not an exaggeration. It took a lot of creative thinking when we renovated to try and balance maximized storage space with everyday functionality. And even after all that, it’s still a struggle to keep things in check.
Laugh if you like, but I think it is necessary to have three separate pairs of spring loaded tongs. If I had my way, I’d have every conceivable kitchen gadget on the market. Well, maybe not every one. But I’d definitely have more. Because even though gadgets and gizmos won’t make you a better cook, they can certainly make it easier for you to be the best cook you can.
While I’m away on my imaginary vacation, I’m leaving the pantry stocked with posts from Exit 51 that would have been part of the Flashback Friday series. The following originally appeared on 7/1/09 at Exit 51.
Dreamy
I’ve been looking at a recipe for creamy crab bisque nearly four years. I figured it was finally time to either test it or get rid of it. Guess which one I chose? This is the recipe that SFC’s mother makes. Just say the words cream of crab soup to him and he gets this dreamy, far away look in his eyes. Kind of like I do when I hear the words bacon or Andy Nelson Barbecue. Continue reading “Dreamy”
Bon Appetit Hon by Wendi Mosteiko is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
Bon Appetit Hon 