Blog Archives for category Recipe Posts
I really can’t think of a single vegetable that isn’t more delicious when roasted. Ok, I didn’t think about that very hard, so I’m sure there’s at least one out there, but roasting is a great trick to have up your sleeve to feed your herbivorous side. Here’s how to roast vegetables: Preheat the oven. Cut up the food. Drizzle olive oil over it and season with salt and pepper. Place on a cookie sheet. Cook, flipping once. Doesn’t get much easier, hey? Here are my Top Ten I Heart Roasted Vegetables tips for success.
So there’s a chance that I might be an official Seattleite. It hit me 4 miles in, as I was running down the street with 2 fistfuls of snow peas. Pull up a chair, this is a good one. I’ve been on the waiting list for a P-Patch garden since moving here, and finally snagged a plot this spring. Seattle has an amazing network of neighborhood gardens, and for about $25 a year, you can have a 10′ x 20′ patch of dirt to call your very own. I’m sure you can understand how I have an aching in my bones to do this…
Macarons are a neat cookie to add to your recipe box because they look tricky, and they come in myraid flavor combination, so it’s fun to experiment and make some really unique cookies. Add in some powder or gel food coloring, and you’ll have cute little cookies lined up on your own kitchen counter.
When we were little and in Capital “B” Big trouble, the big gun was called in for disciplinary purposes. The Capital “B” Big gun was my Dad. He’d come in from a long (long) day out in the barn, and really, the last thing he had was the mental energy to deal with my brother and I bickering over back car seat territory or my (alleged) smart mouth. Poor SUE!, at her witt’s end, she’d send us to sit on the hope chest at the end of my parents bed, and wait for him to come in for dinner and deal with us. I found myself sitting on that hope chest frequently.
But it brings up a good point, and one that people ask me about all the time: how do you get to that culinary zen where you don’t need to follow a recipe, and you can just wing it? Well, it’s not something you learn overnight, that’s for sure. But there are a few things you can do to tweak a recipe into a winner, salvage a broken dish, or anticipate what’s going to work and what’s not:
So I guess I can’t completely blame you, when you read the title: BEST THING I’VE EVER COOKED, and you are a little wary. I get it. I’ll chalk it up to consistent writing and pat myself on the back for the ability to keep you all coming back with (exaggerated) bated breath. But this time it’s not me. The designation of THE BEST THING I’VE EVER COOKED is completely (partially) unbiased, (mostly) unprompted, and (probably) warranted. Even divided by 60, this was still an above normal dinner.