;)
bonjour suckas!
Posted by Erika in rad*random
After a hiatus that was far longer than intended and a smashing new look, we are back….cooking again in 2010!
The kid is bigger, the dog is bigger, and I’m blind from learning code.
Please take a look around and tell me what you think. There are a few more changes in store in the upcoming weeks and some things that I’m really excited about getting started.
So, now that you know what I’ve been up to….I want to know what’s been going on at your house. What have you been cooking? What would you like to be cooking? Let’s talk and I’d love some suggestions and cravings. I am hoping to beat the mid-winter blues away with some amazing eats!
Hooray! I’ve been waiting for you to post again. I do wish we lived closer.
I’m not doing much cooking, but I am doing a little shopping. I’ve been tracking down local sources for meat for my husband. We bought 1/8 cow in December, and are in negotiations for a pig this fall. I’ve been an ethical vegetarian since 1997, and had my first piece of beef since then last night. I’d like to say that it was fantastic, but…I’ll just say that it was different. But an interesting step. Such a nice option to have available!
My husband has been cooking a bunch. He bought “Mastering the Art of French Cooking” and some Wusthof knoves (all allegedly for me) for Christmas, so he’s on a bit of a tear with his boeuf bourgingon and stuff. It’s a fun food time here.
I’m about to invest in a bread machine. Any thoughts?
Miss you (and Fitzi)–
Ginger
I haven’t been cooking much lately, but what I have been making is SPICY! I can’t get enough and in an effort to get my gut flora on track I’ve been changing some of what goes on the table and in our bellies.
Last night I made turkey meatballs with spinach, arugula, and gorgonzola cheese (just a little). For extra spice I threw in some giardinera and a little sambal, YUUUUMM. Instead of all bread crumbs I used half the amount and added ground flax for the remainder. No pan frying either, just dropped the balls in bubbling homemade marinara.
The roommie had it over white pasta (I had mine sans pasta but plan on having the leftovers over some brown basmati rice.)
yeah, that sounds crazy good!
Miss you too, Ginger! Love that you guys are getting into the cooking groove. And hold up on the bread machine…or at least give me few days to illustrate why you may want to consider making bread the old-fashioned way