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
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
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
As you might remember from my cauliflower post, I’m drawn to vegetables in bright colors. So recently when I was at Trader Joe’s I bought their potato medley. The one pound bag has a mix of gold, red, and purple potatoes. How can I resist more purple vegetables? Since they were so pretty, I didn’t want to do anything crazy with them, I wanted to let their different colors and flavors stand out. I decided the best decision was to season them, roast them, and serve them as a dinner side. Continue reading
Last week I was in Stone Harbor, NJ. Ryan’s family has been going with four other families, every year, for over a decade. It’s pretty flipping amazing and awesome. All week there is so much laughing and handing out. And even though we don’t always see everyone a ton during the year, that week at the beach it’s like time hasn’t passed. It was a blast to sit on the beach, splash around in the water, and just hang out. And of course, there’s lots of good eating.
We started out the week by cooking for our family. Ryan and I made pasta with shrimp and scallops in a white wine sauce. Sounds delicious right? And luckily our family is super nice, and told us that it was delicious. But, in our opinion it was mediocre. Cooking in a rental kitchen is hard folks! It took half an hour to boil water for pasta, we had to chop with a steak knife, and we set off the fire alarm. Everything tasted fine, it just didn’t come out exactly right and so we were disappointed. But after that comic disaster our meals greatly improved. If you’re ever in Stone Harbor here are my recommendations for some places to eat. Continue reading
A little over a year ago, for a gift, Ryan signed me up for a bread making class at Le Pain Quotidien – and it was awesome! I think they only have classes in New York City and in California, but if you live nearby, you should totally do it. I learned a lot, and I came home with about a dozen loaves of bread (4 different kinds!). Anyway, Ryan loves bread, and I think he was hoping the class would encourage me to make bread for him. Continue reading