I cook stuff. And I photograph the stuff I cook. And I write silly stories about the stuff I cook and photograph. Maybe one day I'll get a better camera...
Oh no! We ate all the Twinkies after they stopped making them!
I'm hesitant to link to my site in the talk forum, but I've spent this whole month working on small roasts intended for four people, because we are also a small family and we live far from our relatives. I started off with Standing Rib Roast (http://www.yankeecook.com/standing-rib-roast/) 4-ish lbs, only two ribs. Last week I post a polenta stuffed game hen recipe with dates (http://www.yankeecook.com/polenta-stuffed-cornish-game-hens/) and just today I posted a roast duck with fig stuffing (http://www.yankeecook.com/roasted-duck-with-fig-stuffing/)
Anyway, sorry for the self promotion. This thread was just too relevant to my little December theme to not share. The duck was my favorite, by the way.
I agree with @AnnieNT that it shouldn't make a difference. I trim the top of my rib roasts pretty well. I prefer it that way so that the exterior gets good sear on the meat itself and not on a layer of fat. Just my preference though.
Another thing I didn't think to mention - we only dine off of salad plates (as opposed to dinner plates) so that portions don't get out of hand.
I run and I've become accustomed to keeping track of everything I eat and drink over the course of the day.
@Ken G - Aw. I love the story of stone soup.
I'm probably too late for the cook and tell round up this week, but I recently made this Kale soup: Fennel Scented Kale Soup.
Other soups from my blog that I like to make when it's chilly outside:
Beef Stew with Dumplings (we call them dumplings, but I think they're also called drop biscuits.)
Potato Celeriac Soup
Sausage Kale Soup
Lamb Adszuki Bean Chili
We had standard plates of reheated dark meat, stuffing and veggies on Friday. Then today I made turkey salad melts, which consisted of chopped white meat mixed with mayo and dill, then grilled on bread with cheddar like a tuna melt. That finished off the turkey for us.
I've been making this Vegetarian Mushroom Gravy for ages. Here's the link: http://www.yankeecook.com/vegetarian-mushroom-gravy/ It can easily be made vegan too with a vegan margarine or shortening in place of the butter.
What was in the fried bubble gum? It looks like pink donuts topped with blue icing (or toothpaste) and garniture of chiclets. It's very pretty in an ironic, post-modernist kind of way!
I roasted freshly picked carrots, turnips, parsnips and celeriac along with a barley/apple stuffed pork loin that turned out to be rather meh. Not super-much looking forward to the leftovers, but at least it's nutritious.
Each Halloween night we carve a pumpkin for the front steps and make spiced pumpkin seeds to snack on over the course of the evening. (I posted my recipe here a couple of years ago).
Also, I made bowl in a ceramics class a few years ago that came out to be kind of hideous - gray and pea green in the shape of a splatter. I always use that bowl to serve the Halloween candy. It's really a lovely ceramic bowl, but it does look like a gob of goo.
We always, always serve Reese's peanut butter cups and KitKats.
When we belonged to a local fish share we'd get multiple gutted, but not cleaned fish. Sometimes up to a dozen flat fish like sole, which was fantastic because it was so fresh, but very time consuming. I became more proficient with fish as a result though.
Also, trying to wash utensils and pans as I go slows things down.
I've flip-flopped on the cilantro issue. When I first tried it I thought it tasted like soap, but now I love it. Reminds me of fresh cut grass.
I'm so happy to see Inca Kola on SE!
I agree with @GardenStater. They might as well have gone with comic sans. My impression of Wendy's is that they are the fresher, better quality option of the big 3. I would have gone with a more modern, rounder, sans-serif font as opposed to a bold, handwritten font. Also, if they're trying to modernize Wendy, I'd change the collar altogether and get rid of the brooch to coincide with ditching the 19th century font. And this may be too much, but I could see making the apostrophe a leaf to emphasize freshness.
@ambienttra, totally. The Arby's logo needs to stop looking like a fish.
I'm a ripple chip gal, myself. I find they hold up better than the un-rippled variety. Preferably Utz. Come to think of it, I have the same hairstyle as the Utz girl. That's devotion, right there.
Thanks, @Becka K-S. I wouldn't have known otherwise. It does look cute in a "place for everything" kind of way, with the varying oven sizes, but the burners especially sound less than efficient, for sure.
In response to your original post, @Burger356, we're cooking on a Jenn-Air, which is alright. The downdraft fan is pretty powerful - so much that it gives our backyard the aroma of whatever we're cooking when it's running.
Just out of curiosity, what are the drawbacks the AGA? All I can think of is how Minty seems to love hers on Posh Nosh. :) I'm not in the market for a new stove, so I wouldn't know.
I don't really plan a menu for the whole week, but I do like to hit the farmers markets at the beginning of the week and then plan three or four meals based on what I find.
A quick one I like to make is just a simple bowl of ravioli or tortellini tossed with sauteed veggies, fresh herbs and some olive oil. It's a good way to showcase seasonal veggies. But I'm picky about my pasta. It has to be fresh and good quality.
Last night we had a dish of local handmade ravioli and padrone peppers, both of which I got at our farmers' market. It was lovely and took about 15 minutes to make: http://www.yankeecook.com/valicenti-organico-herbed-chevre-honey-ravioli-with-padrone-peppers/
Aw. I forgot about banana boats! We used to make them at camp.
The blender, food processor and meat grinder, for sure! Anything that has to be disassembled and put back together again. Also, our paella pan because it's a working souvenir and I'd be so sad if it rusted. Made the mistake of leaving that in the sink on top of a wooden cutting board one night last winter and woke to find a big ring on the cutting board.... I need new cutting boards.
Summer vacation for me is always all about beach, barbecue and fried clams. I love going to clam shacks, but where we live year round we also have access to freshly shucked whole belly clams straight from the flats. So, this is my recipe for Fried Clams.
I've made them on vacation in place of going out, probably because I just love to cook and I'd sometimes rather hang out with friends in the kitchen.
I made a compound butter out of basil and buffalo butter: http://www.yankeecook.com/basil-compound-buffalo-butter/
It didn't occur to me until after I started that it might be relevant for this week's Cook and Tell. Yay, Julia!
Yay! I'm so glad it worked out and that you now have a go to dish!
We have a cast iron dutch oven, which is now pretty well seasoned. I'd like to pick up a skillet at some point, since we have bacon and eggs a couple of times a week and I'm kinda getting tired of scrubbing egg off of our stainless pans.
I have to admit though, not washing the dutch oven with soap took a little getting used to....