Monday, December 29, 2008
Friday, December 26, 2008
Good bye?
I guess we're putting this blog to rest. Anybody have any objections? Is anybody even out there? Maybe we could try a new theme. I'm a good cook and a good eater but apparently not a great rememberer or photographer, so perhaps something more suited to my inabilities? Any ideas? xo
Monday, December 8, 2008
Eric is 36
And we celebrated by me cooking a lot of food.
This was the menu:
Drinks - White wine sangria, tequilla, scotch, champagne, beer and wine
Appetizers - spicy mixed nuts that I made with Chinese five spice and togarashi, really delicious deviled eggs with horseradish and Coleman's and spicy mustard and sour cream and pepperoncini juice and dill (and a few other things), raw veggies with ranch sour cream dip which I added a lot of dried dill to (yum), and mini pesto BLTs. More on those later
Dinner - Garlic bread on halved ciabatta sandwich rolls and white chicken chili with roasted chilis with sour cream, green onions and sharp cheddar cheese for toppings.
Dessert - Chocolate cake with fluffy white icing and spumoni ice cream (Eric has a fondness for crappy foods, which may or may not have to do with growing up in Scranton, I'm not judging) and pumpkin pie with whipped cream
The BLTs were the best I've ever had. I cut the bacon slices in half and baked the bacon on a rack in the oven at 400 degrees for about 25 minutes. Meanwhile I cut a bunch of Kings Hawaiian rolls in half and spread them with a mixture of mayonnaise and pesto then topped that with sliced little tomatoes and arugula. When the bacon came out of the oven I put one piece of bacon on each sandwich and that was it. One of the top sandwiches of all time, no joke.
This was the menu:
Drinks - White wine sangria, tequilla, scotch, champagne, beer and wine
Appetizers - spicy mixed nuts that I made with Chinese five spice and togarashi, really delicious deviled eggs with horseradish and Coleman's and spicy mustard and sour cream and pepperoncini juice and dill (and a few other things), raw veggies with ranch sour cream dip which I added a lot of dried dill to (yum), and mini pesto BLTs. More on those later
Dinner - Garlic bread on halved ciabatta sandwich rolls and white chicken chili with roasted chilis with sour cream, green onions and sharp cheddar cheese for toppings.
Dessert - Chocolate cake with fluffy white icing and spumoni ice cream (Eric has a fondness for crappy foods, which may or may not have to do with growing up in Scranton, I'm not judging) and pumpkin pie with whipped cream
The BLTs were the best I've ever had. I cut the bacon slices in half and baked the bacon on a rack in the oven at 400 degrees for about 25 minutes. Meanwhile I cut a bunch of Kings Hawaiian rolls in half and spread them with a mixture of mayonnaise and pesto then topped that with sliced little tomatoes and arugula. When the bacon came out of the oven I put one piece of bacon on each sandwich and that was it. One of the top sandwiches of all time, no joke.
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