I bought the corn when I made barley succotash and I’ve had the leftover bag ever since. When I need to add a vegetable for dinner, I often tell myself I’ll just heat up the corn, but I never do. I like corn on the cob, corn bread, and corn in things. But plain corn on the side isn’t very interesting to me and so the bag languished in the freezer. Continue reading
Hi everyone. I wanted to say that I feel guilty I haven’t cooked or posted much in the last two months. And truthfully, it’s not likely to get better until the end of July. I leave for London (for real this time) in one week. ONE WEEK! I have lots to do to prepare! And then, I’ll be there a week before it’s time for me to leave on vacation to Greece. Tough life, right?
But the other reason I haven’t cooked much is that I love cooking for other people and I haven’t had much opportunity to do that. That is until a few weeks ago when I had a girls night at my apartment. It was one last big blow out with my girls before London. The eight of us (not all pictured below) had a potluck and we ate and we drank and we ate some more. In addition to piñon, we had salad, pizza, cheesecake, chips and dip, and raisin bread. Aren’t pot lucks excellent?! You get to eat all kinds of things! Continue reading
I love kitchen gadgets and accessories. Unfortunately, not all of my gadgets will get moved to London – you know space concerns, different outlet plugs, and such. So I want to use my gadgets before I put them in storage. The deep fryer is number one on that list. (My friends have even asked if I’ll have a deep fryer party).
Anyway, I’ve made today’s recipe before but I thought the deep fryer would take it up a notch. This recipe is a Puerto Rican recipe that is essentially seasoned ground beef, covered in potatoes, formed in to a ball, and then deep fried. Over the years, Ryan and I have made this recipe about a half a dozen times with mixed success. It always tastes good, but often the balls fall apart either while being formed or while in the oil. I thought using the deep fryer would help ensure good taste and good looks. Continue reading
I’ll be honest with you, the first time I made this I was grumpy and I had mini melt-down. Ryan had to step in and help because I was being pouty and said things like “I quit,” and “it’s ruined.” The reason for all this drama is that I didn’t give myself time to make a new recipe slowly. I didn’t have cold water to make the pie crust. The kitchen was hot and the dough wouldn’t roll. I was hungry. I thought the steps were easy, and I wanted it to be done right now. Continue reading
When I told you about our new place, did I tell you that we also live near Arsenal’s stadium? That’s a soccer (football) team in case you didn’t know. I was excited because in Arlington, Ryan and I enjoyed going to the Nationals games together, and I thought this would be replace that tradition. But, I found out that tickets are both hard to come by and expensive. Boo. We tried searching for tickets anyway, hoping we could get something for last Tuesday’s game. Nothing. Then, Monday at work, Ryan’s coworker sold us two tickets for a very reasonable price! Ryan’s coworker has season tickets, couldn’t go, and we got so lucky. The game was really fun, even though Arsenal tied. Also the crowd is about 80% men, it was a little surprising! I enjoyed it a lot and I hope we’ll get to go again. Continue reading
This recipe might be the easiest and cheapest recipe I’ve ever posted. There are a couple of “flair” ingredients in the recipe, but it would be good if all you had was a bag of rice, can of chickpeas, and bottle of teriyaki sauce. Those ingredients don’t cost much and you might already have them in the pantry. What could be simpler?
Also, I think this is a great meal to make if you’re only cooking for yourself. Is that a weird thing to say, that this is a good dish for just one person? Maybe. But, when I lived alone I was always looking for recipes that didn’t make a billion servings. I didn’t like cooking that much then because I’d make one recipe and have to eat the dish for lunch and dinner for the next 4 days. But this dish, is perfect for 2-3 meals. It’s perfect if you want to whip up something quick, small, and tasty. Continue reading
This is one of Ryan and my favorite, go-to, weeknight dinner recipes. Ryan loves Mexican flavors. I love rice and beans. It’s a great meal. But even so, I’ve been debating about posting this. I even made a pros and cons list. Here it is: Continue reading