I can't do tea because then I keep having to get up in the night, if you get my drift.
I agree with the wine suggestion, and thanks to the hubby's scotch obsession, will do that too.
Jill, just a note from another South Philly rowhomeowner---make sure you know what you're getting into with renovations on these old homes! We thought we would be able to strip wallpaper, but it t...
I cook less not because of the heat but because of all the activities--vacations, weddings, 4th of July barbecues, Labor Day celebrations, evenings doing some kind of outdoor activity, beach days, ...
I've had durian (I don't like it--tastes like sweet onions) and mangosteen (delicious!). I've also had frog legs, but they didn't make an impression.
Don't think I would try any of th...
My mother-in-law is constantly giving me these kinds of gifts since she knows I enjoy cooking. It's sweet, but...ugh. The most recent is a little plate with tiny spikes all over the front of it. ...
I love summer squash because it's cheap and versatile. I pick up 3 zucchini at the farmer's market every week because I know it will get eaten--whether I'm in a rush and do a quick saute, or we pi...
Pennsylvania is the worst--you can only buy wine at state run stores operated by the liquor control board. You can't buy beer at the same place. I think the available quality tends to be high, bu...
Mine is my Spanish-inspired green beans with pine nuts. I blanch the beans then sautee them with garlic, paprika, lemon juice and olive oil. Add in the pine nuts. The more oil and the longer you...
I'm inspired in a roundabout way. I'm staring down the most stressful week I've had in a long time--meetings, evaluations, house guests, husband starting a new job, a race--and while the sensible ...
I'm going to try to recreate a meal I had at a restaurant a few weeks ago. The dish was suckling pig confit over a bed of lentils and brussels sprouts, topped with a poached egg.
I'm ...
I keep some in the fridge and substitute it for oil in any Indian-inspired cooking I do. I make yellow rice with diced onions, garlic, turmeric, cloves and cardamom, sauteeing everything together ...
Whatever I can throw together for breakfast--today it's cottage cheese with a swirl of raspberry jam. Probably a salad for lunch, and then fish and veggies for dinner. There's always a bit of fro...
We've definitely cooked at home more in 2009--our takeout and dining out experiences have been much fewer than in previous years. However, I've always loved cooking--we never ate out more than onc...
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Suateed green beans, toasted pine nuts, garlic, paprika, lemon juice, olive oil. I'm legendary (in my family) for this dish, simple as it is.
I just adopted a puppy, who wants to bring me that delicious looking salad?
Would you use Skoy cloths to soak up bacon grease? Bacon is the one and only reason I keep paper towels in the house.
I can't do tea because then I keep having to get up in the night, if you get my drift. I agree with the wine suggestion, and thanks to the hubby's scotch obsession, will do that too.
I love pork chops with shallots and a balsamic vinaigrette reduction. Seriously, I lick the pan when I'm done.
Jill, just a note from another South Philly rowhomeowner---make sure you know what you're getting into with renovations on these old homes! We thought we would be able to strip wallpaper, but it t...
I cook less not because of the heat but because of all the activities--vacations, weddings, 4th of July barbecues, Labor Day celebrations, evenings doing some kind of outdoor activity, beach days, ...
I'm a little suspicious of that Roman banquet. On HBO's Rome, they were always eating mice and stuff.
I've had durian (I don't like it--tastes like sweet onions) and mangosteen (delicious!). I've also had frog legs, but they didn't make an impression. Don't think I would try any of th...
My mother-in-law is constantly giving me these kinds of gifts since she knows I enjoy cooking. It's sweet, but...ugh. The most recent is a little plate with tiny spikes all over the front of it. ...
Put them on top of a southwestern style salad (black beans, salsa, etc) in lieu of croutons.
I love summer squash because it's cheap and versatile. I pick up 3 zucchini at the farmer's market every week because I know it will get eaten--whether I'm in a rush and do a quick saute, or we pi...
Pennsylvania is the worst--you can only buy wine at state run stores operated by the liquor control board. You can't buy beer at the same place. I think the available quality tends to be high, bu...
Mine is my Spanish-inspired green beans with pine nuts. I blanch the beans then sautee them with garlic, paprika, lemon juice and olive oil. Add in the pine nuts. The more oil and the longer you...
I'm inspired in a roundabout way. I'm staring down the most stressful week I've had in a long time--meetings, evaluations, house guests, husband starting a new job, a race--and while the sensible ...
I'm going to try to recreate a meal I had at a restaurant a few weeks ago. The dish was suckling pig confit over a bed of lentils and brussels sprouts, topped with a poached egg. I'm ...
I keep some in the fridge and substitute it for oil in any Indian-inspired cooking I do. I make yellow rice with diced onions, garlic, turmeric, cloves and cardamom, sauteeing everything together ...
Whatever I can throw together for breakfast--today it's cottage cheese with a swirl of raspberry jam. Probably a salad for lunch, and then fish and veggies for dinner. There's always a bit of fro...
We've definitely cooked at home more in 2009--our takeout and dining out experiences have been much fewer than in previous years. However, I've always loved cooking--we never ate out more than onc...
Oooh, this looks even more up my alley than the original! I've got to buy a chicken!