Bawlmerese for Enjoy Your Meal
Part of the appeal that blogging holds for me is the community of people who cook and write about it for no reason other than the fact that they love it. Because the reality of the situation is that the chances of being the next [fill in your favorite superstar food blogger here] are pretty slim. Blogging is definitely not a get rich quick scheme. To the contrary, it’s a lot of work if you’re going to take it seriously. Continue reading “Superstar”
I served these quesedillas with the Curried Butternut Squash Soup for an easy weekend supper. But both recipes made enough so that we had a quick weeknight dinner all ready to go. If quesedillas aren’t your thing, the steak can be served on top of a salad, which is another way we got rid of the leftovers. And I can neither confirm nor deny that I ate a slice or two of cooked steak straight out of the refrigerator. To the best of my knowledge, there is no evidence of any such activities. Continue reading “Quick Quesedillas”
I grew up eating bland food. Very bland food. The only spices I remember being in the house were salt, pepper, cinnamon (sugar), and poultry seasoning. So it has taken me a while to dip my toes into the vast ocean of spices. The folks at Penzey’s do their part to expand my palate with paprika, cumin, and cayenne pepper. But one thing I have yet to fully embrace is curry. My taste buds have not been trained to savor the complex flavors, or potentially blinding heat, of curry. Call me a one note gal, or a wimp, but I don’t enjoy food that sets my mouth on fire. Continue reading “Confessions Of A Kitchen Whimp”
Have I mentioned that I’m bad when it comes to sharing? I must have missed that life lesson because in my mind, what’s mine is mine and you can’t have it. I’m ok with some people borrowing things of mine, but it’s a pretty short list of approved borrowers. And if I think there’s even a remote chance I won’t get it back, then the answer is no. Of course, if you’re willing to put up some collateral then we can negotiate an exchange. Continue reading “Tug Of War”
I am, what you might call, a wee bit compulsive. I’ll go through phases where I’ll try and find as many possible variations on a recipe or ingredient as possible. I’ll exhaust myself trying something countless different ways. It’s like I’m possessed by a singular focus. And then, just as abruptly as the urge struck me, it leaves. My latest partner on the dance floor I call obsession has been baked eggs. Continue reading “Dance Card”
My apologies for the crazy lighting in that picture. In the middle of winter, daylighting photos is a crap shoot. And daylighting when the sun is bouncing off of nearly two feet of snow outside the window is even harder. What’s not hard is Roast Chicken with Sweet Potato Wedges. And they do make being trapped inside your house on a snowy weekend taste much better. Of course, you don’t have to wait for a blizzard to commence in order to make this.
Roast Chicken with Sweet Potato Wedges
Heat oven to 400 degrees. Line a baking sheet with aluminum foil.
Scrub the sweet potatoes and cut into wedges (approximately 6 – 8 per potato). Place sweet potatoes and chicken breasts on the sheet pan. Season with salt and pepper, drizzle with olive oil, and mix to coat everything well. Place several sprigs of fresh thyme on the chicken and potatoes.
Bake for 1 hour or until the chicken registers 165 degrees on an instant read thermometer.
It wasn’t until recently that I discovered winter squash. For me, squash was yellow or green and you ate it during the summer. End of story. Like white shoes, there was no squash after Labor Day. Continue reading “Squashed”
I have a fear of commitment when it comes to some things. Like slow cooked beef. For about a year, I’ve had my eye on a slow cooked beef recipe that I found at Washingtonpost.com. The first time I thought about making it, I figured I must have misread the recipe because I didn’t remember that it would take 10 hours to cook a 4 pound roast. So back in the folder it went. I kept coming back to it over and over but just couldn’t commit to it. It got to the point that I decided I was never going to have what it takes for slow cooked beef and threw the recipe out. But the Universe had other ideas and over the weeks leading up to Thanksgiving, the WaPo food folks were singing its praises and confirming that the time was not a typo. So I decided to make the commitment and fix slow roasted beef for Christmas dinner. Continue reading “Commitment”
Today’s Food Memory comes to you courtesy of moi. This is my story and I’m sticking to it.
There is one dish that sums up all that was good for me as a kid – Frizzled Beef and Macaroni. Its cheesy, beefy, creamy goodness is a favorite, not for any particular moment it recalls, but because it recalls so many. Continue reading “Food Memories – Frizzled Beef and Macaroni”
Some people believe that your astrological sign determines facets of your personality. If you were to ask The Mistah to describe my personality, I’m sure he’d find a polite answer that didn’t involve the phrase ‘crankypants’. But I’ll tell you the truth, I AM a crankypants. I must have been born under the sign of Cactus instead of Cancer because there are days, when for no good reason, I’m just all prickly. Simple questions come out of my mouth with the tone of an interrogation. Every question that gets put to me receives a reply drowning in sarcasm and impatience. The Mistah has gotten good at reading the stars and knows that when Cactus is rising in the Seventh House, it’s time to hug it out. Continue reading “Hug It Out”
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 