Showing posts from 2014

Thanksgiving eve 2014

It's obviously a Wednesday.  Scott's gone to the store for last minute cranberry sauce, whipped cream and biscuits (for breakfast in the morning).  We cooked for a few hours together this afternoon.  "Party" playlist pulsing, and the smells and sounds of Thanksgiving in the kitchen.  We made a variation of Paula Dean's green bean casserole and a variation of Scott's mom's chicken and dressing . The kitchen is spic and span and the food sealed up tight in the fridge all ready to bake tomorrow. Click above to go to the recipes...for the dressing to make it like RJ's, use cornbread crumbs, a dozen hard boiled eggs shredded into the dressing and shredded chicken from at least 1 rotisserie chicken added to at least 4 cups of sauteed onion, celery and we add about a cup of sauteed mushrooms and a chunk of pesto too. Season as you go along...add about 4 cups chicken broth.  YUM. We'll probably make gravy to go with the dressing too. There a

Summer is over

 Summer & Spring went by was three weeks shorter than usual due to teaching summer school.  We promptly went on a cruise as soon as summer school was over! It's Fall/Winter as I type...but it's beautiful outside...window open, blue skies.  It's Thanksgiving break and with a break from teaching duties I've found the energy to blog a little.  We moved into a new apt, not far from our old one, just a few weeks ago.  We've already cooked some yummy meals.  Chicken Pot Pie last night from Costco.  Here is a little of what happened this Summer through to Fall.  Back home and time for my favorite pie...summer or otherwise. July 27..strawberry pizza fav Not much available from August or was back in full swing and I was trying to keep my head above water.  We did eat well thanks to Everything Man, as usual...and got really good at making mojitos! October is our birthday month...and Oct 10-17th is our b

April, May & June 2014

I've got one week of teaching summer school left, but already have felt the lift in creative energy from the school year being officially over.  It was a great year, some great accomplishments and learning experiences...but it was hard.  I am relieved and am feeling more energy to write and "piddle" at things I enjoy.  Updating what we eat is one of those to catch up on just a few things (I didn't take very many food pictures so far this year...just didn't have the desire).  But make no mistake...we have eaten very well thanks to Everything Man.  my brother's BBQ chicken...gorgeous and so delicious Mother's day BBQ at Mikey's...the best grill man I know. my brother, the grill master strawberry shortcake & carrot cake cupcakes instructions to put together our new tiny favorite note is To complete assembly you will need: One bag of charcoal.  Thanks for that!   summer basil Kimb

pre Mother's Day curry 5.10.14

It's a sign of how this year has gone that I haven't blogged really at all in 2014...and it's May.  It's been a wonderful year, but too busy, which I'm working on resolving for the remainder of 2015. It's Saturday before Mother's Day.  I did a pedicure house call for a spicy Spanish lady in her older years.  She is precious and funny.  It has been a warm, breezy and beautiful day.  Scott & I watched Triple D this morning and got inspiration to do curry with the pork chops we had in the fridge.  It's cooking now...fried noodles warm in the oven and curry sauce with red peppers, onions with basil and fresh tomatoes waiting in the wings for the end. This recipe is a family favorite..although usually without the vegies for the pickers family members and with chicken for the protein. love fresh flowers in the house 4 packets of ramen noodles, cooked, cooled and then fried. YUM tomato, pork, onion and fresh basil curry fresh basil

Mushrooms gone wild...4.28.14

2 boneless center cut porkchops about 1 and half inches thick, but any will work flour to dredge and then a few tablespoons to thicken sauce 1 sweet yellow onion, finely diced and sauteed 3 cups cremeni mushrooms, sliced (could use other wild mushrooms too), also sauteed 1 cup beef stock 1 cup red wine reduced by half (simmer over low heat about 30 min till like think syrup) 4 TBS butter 1/4 c heavy cream s & p to taste season pork with s&p and dredge with flour, tap off extra. sear in olive oil and cook till well browned (finish in oven till med rare if they are thick) set meat aside to rest, can either leave whole or slice/cut up prior to adding to sauce. sprinkle flour to make roux and cook out a bit...add wine and broth and deglaze pan.  Add butter, cream, meat and vegies back and simmer on low to keep warm Serve with a large crusty baquette We had steamed artichokes for an appetizer.