Betsy and I are finally moving to Denver this weekend! As always, moves are stressful, but we are pretty darn good at it at this point in our lives since we have basically moved every two years for the last eight years.
As you might imagine, my Internet and kitchen situation will be in flux for the next few days so don’t expect too many blog updates!
I have some fun stuff planned for next week though like a cauliflower recipe that will have you not missing French fries and a book giveaway!
The next time I post will be from the Mile High City!
Oh, and if you happen to be reading from Denver, say HI in the comments!
A few weeks ago I did something stupid… something that haunted my mind, home, and world for four days.
I accidentally spilled about four cups of vegetable oil on and in my gas stove.
How this happened is a story of safety, but also one of hope! After I thought I had a dead stove on my hands, I buckled down, did some research, conquered my fear of explosions, and fixed that sucker.
I thought I would share this situation with you all mainly because I thought it ended up to be kind of funny, but also because it’s a story of something that went horribly wrong in my kitchen. Hopefully by sharing it, I can save you the trouble!
I did take a few pictures as I fixed this disaster, but honestly, I didn’t photograph every step over the three days it took me to fix the problem because I was just too focused on cursing.
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Ambitious, but doable.
Betsy and I were able to squeeze in one last camping weekend with friends a few weeks ago before our big move away from the Western side of Colorado. Camping in this area has been really fun just because there is such a huge diversity of landscapes all within driving distance. We can be in alpine country and two hours later be in red rock desert.
We chose to take a trip to the desert side this time and made our way over to Moab for some red rock camping!
For dinner one night I made a campfire jambalaya that I was somewhat concerned about, but it turned out pretty much perfect honestly. As with most cooking successes, the key to a good meal is mostly about planning.
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Happiness.
Sometimes I think that my job as a food blogger boils down to one function:
Remind people that there is probably a more delicious way to eat.
I would like to think that this is true for a lot of things that I post but I guarantee you it’s true for this particular thing. You see, there are approximately a gazillion places that will happily take your money for some sort of meat coin mashed between salty dough with an eggish thing involved.
In fact, I would venture to say that you are probably within a few miles of a place that will serve you such a thing as you read this.
But it’s my job to convince you that there’s a more delicious way to eat this sandwich. Sure, I can talk about how homemade biscuits are really good and how they are especially good when you add cheese to them. I can tell you about how sausage is actually super easy to make at home and you can spice it to your liking.
But in short, you just need to look at that photo. It hasn’t been photoshopped by some marketing department. I made that sandwich and I ate that sandwich and so can you.
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This weekend I’m headed to Denver with about ten guys for what I believe will be an epic bachelor party. We all pitched in and rented an RV and will be cruising up and down the front range of Colorado sampling some fine Colorado brews.
The brewery schedule isn’t completely etched in stone, but we are for sure hitting up Left Hand, Avery, and Oskar Blues (their Dales Pale Ale is frequently listed as one of the best pale ales in the US and with good reason) and will probably swing by Coors just to see how the big boys do it.
The semi-scary thing: I’m in charge of driving our 32 foot beast in and around the Denver area. I think I’m going to use the age-old RV driver rule of the road which is: I’m in an RV so you should probably get the hell out of my way!
But seriously, I’m going to be super-careful and we aren’t in a hurry to get anywhere so I think it’s gonna work out just fine.
The Links
No poll this week everybody because I’m gone all week and then promptly moving to Denver next week so my kitchen time is very limited!
Here’s a few fun links though!
Macheesmo on Smarter Science of Slim – A month or two ago I e-met Jonathan Bailor who runs a really great podcast (along with many other ventures including a book). The podcast focuses on smarter eating. He invited me on and we chatted about cooking and how it can help improve health. Check it out! (@ The Smarter Science of Slim)
Five Cooking Shows You Can Watch Online – There is a huge amount of cooking shows that are available online, but this list includes some of my favorite from really excellent chefs that also have a gift for explanation and teaching. If you have some downtime, there is a huge amount of stuff on these pages. Pesonally, I’m a sucker for Molto Mario. (@ Amateur Gourmet)
A Nice Number - As someone who just turned 30 a few months ago, this post really resonated with me. It’s a great write-up and also includes a killer pancake recipe. (@ Turntable Kitchen)
Hot Dogs Go Haute - A fun list of a few fancy hot dogs. I love me a good hot dog! (@ Endless Simmer)
Connect with me!
Throughout the week I love chatting with people and sharing fun and interesting stuff around the web.
- Follow @macheesmo on Twitter.
- Like Macheesmo on Facebook.
- Add Me to a Google+ circle.
- Follow Macheesmo on Instagram.
And, of course, you can always subscribe to daily Macheesmo recipes via the feed or via email!
If you subscribe by email, you’ll also be sent a copy of my FREE eCookbook, My Favorite Weeknight Meals!
Really tasty dip.
I really (x 10) love Middle Eastern food, but I usually skip the baba ganoush which is a traditional eggplant dip. Even though I generally love smoked items, I find baba ganoush to be a bit too smokey. Like smokey in an old man cigar way. It’s just not my style.
But the good news (for me) is that if you make baba ganoush at home you can tone down the smoke levels a bit and then you end up with a perfectly delicious eggplant dip that you can eat with pita, a spoon, or your fingers. Whatever you have at the ready.
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That’s watercress.
A few weeks ago when I was shopping for stuff to go in my honey mustard potato salad, a big bunch of fresh watercress caught my eye. To be honest, I had only eaten watercress a few times up to that point, but I figured it might work out nicely with the potato salad.
When I got home, I tried a few leaves by themselves and that bite freakin’ floored me. They look like little tiny harmless leaves, but they pack a serious punch! They immediately climbed way up my greens hierarchy ladder and I started thinking of other stuff to do with them.
I think watercress works best with really big flavors so I figured if I used it in a pesto instead of basil, it might just do the trick. Not only was it one of my favorite pestos, but it also make for one heckuva pretty plate served over salmon and quinoa.
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