Comments on: bonjour suckas! http://radkitch.com/radrandom/bonjour-suckas/ Thu, 12 Aug 2010 15:32:37 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Erika http://radkitch.com/radrandom/bonjour-suckas/comment-page-1/#comment-254 Erika Wed, 03 Feb 2010 18:54:25 +0000 http://radkitch.com/?p=1137#comment-254 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 :) 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 :)

]]> By: Erika http://radkitch.com/radrandom/bonjour-suckas/comment-page-1/#comment-253 Erika Wed, 03 Feb 2010 18:52:46 +0000 http://radkitch.com/?p=1137#comment-253 yeah, that sounds crazy good! yeah, that sounds crazy good!

]]> By: Mols http://radkitch.com/radrandom/bonjour-suckas/comment-page-1/#comment-252 Mols Wed, 03 Feb 2010 18:50:39 +0000 http://radkitch.com/?p=1137#comment-252 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.) 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.)

]]> By: Ginger http://radkitch.com/radrandom/bonjour-suckas/comment-page-1/#comment-249 Ginger Wed, 03 Feb 2010 04:11:30 +0000 http://radkitch.com/?p=1137#comment-249 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 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

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