Okay, so don’t freak out. I’m still a foodie. I did not choose this diet, it seems to have chosen me, but I will find whatever wiggle room my system allows for. I will eventually go back to enjoying cheese and ice cream, if not doughnuts and cake. But for the time being I’m making … Continue reading
I’ve been channeling my inner Julia again. Mastering the Art of French Cooking is out and about and getting progressively more dog-eared on my counter. When flipping through looking for some sauce or something, I stumbled across a recipe for Aigo Bouido Soupe a l’Oeuf, Provencale, or garlic soup with poached eggs. We just received … Continue reading
We got parsnips this week. This is the first time we’ve ever received these veggies. They’re not a very popular vegetable here in America, though they’re extremely popular in Europe. They basically look like white carrots and can be used in much the same way as their orange cousins. When I went trolling for a … Continue reading
I was rolling through the aisles of a local market a couple weeks ago when I spotted the fresh pasta section. I was drooling over a fresh goat cheese and herb ravioli. Until, that is, I saw the price. $9 for 12 raviolis. Are you kidding me? Back the truck up. I’m not paying 75 … Continue reading
Dinner tonight was slightly experimental. The pasta is just capellini with olive oil, red pepper flakes, sliced garlic, Pecorino Romano, and chopped parsley. The parsley came from today’s CSA box, which is super green heavy. It’s called Pasta Mezzanotte and it takes about ten minutes to make. Super easy. It was fine, but not exciting. … Continue reading
This recipe is purely the result of trying to use up some items in the kitchen cabinet. I had a bag of Arborio rice that I had long ago intended to turn into Greek rice pudding, but that never happened. And the sweet potatoes from the CSA are piling up in a bowl on the … Continue reading
I know bacon wrapped pork sounds like deep-fried butter, but it’s actually really good and not at all greasy. The bacon really acts as a seasoning and sealant for the lean tenderloin. We usually don’t eat the bacon – it’s cooked, but not crispy (our dogs, however, have a field day). But the bacon grease … Continue reading
This Christmas season was, by far, the busiest holiday season in my memory. At some point, I just had to take a “one day at a time” approach to everything and worry about the rest as it came. Make it through this Christmas pageant, make it through this party, make it through this family visit, … Continue reading
Please forgive the photo. This recipe was somewhat accidental, and as such, the only photo I snapped was of my daughter’s plate as she started in on her second helping. It’s a very simple recipe that resulted from throwing a bunch of odds and ends into a pot and then basking in the delicious result. … Continue reading
When I’m feeling crappy and stressed, sometimes I like to cook something slightly more involved. This is probably a little crazy, but having lots of stuff to keep track of and do with my hands is kind of mantra-like for me. And so yet again I profess my love for Emeril Lagasse and his recipes. … Continue reading
Living Gluten Free 