So Tipsy is no longer a kitten. She is huge. You would think we are doping her food with steroids, but I promise we are feeding her a normal amount. If you compare the first photos I took of her to the one below, I think you can see what I’m talking about here!
We took her to the vet for the first time two weeks ago (DRAMA), and she weighs a whopping 8 pounds – about the size of two Chipotle burritos. As you can see from the papers strewn around in the above photo, she also loves eating failed March Madness brackets.
Continue Reading »
It’s getting to that point in Spring time where I no longer desire the hardy tomato-laden pastas of winter, but instead want something light. When I saw this recipe in this month’s Gourmet I knew I wanted a piece of it. What caught my eye with this recipe is that the sauce is actually pureed almonds instead of cream-based. The almonds have enough natural fats in them that they leave the dish with a creamy consistency.
Much lighter than it looks.
This would be a fantastic pasta dish on a picnic, but Betsy and I had it as our main course and I took leftovers to work. It was great warm and cold. For the amount that it makes, it is very economical.
Continue Reading »
I’ve been itching to tell all of my readers about this for awhile, but I couldn’t for various contractual reasons. Guess what — Macheesmo is going to be on TV! Through a totally random course of events I’ve been asked to film a pilot version of a new Food Network show called “The Clever Kitchen!”
Allow me to give some background on how this all happened.
About a month ago, I was having a beer at Brasserie Beck. I was waiting at the bar for Betsy to show up and got to talking with a gentlemen sitting next to me. After a drink, I started talking about Macheesmo (it doesn’t take me much to start talking about Macheesmo). He seemed genuinely interested.
Continue Reading »
Every month in 2009, I am writing a post detailing some specific things about food in the upcoming month.
It seems like Winter might finally be over, at least in DC. There have been a few days lately where I haven’t needed a jacket to leave the house and that is always a good sign. Some areas like my home state of Wyoming still have lots of snow on the ground, but their winter lasts like 10 months so they have their own schedule.
What does that mean for food? It means good things. Farmer’s markets are going to open soon and bring in tons of fresh produce. The grills will be unpacked. The picnic blankets and baskets will be put to use. I’m really excited for Spring this year.
Continue Reading »
Back in my college days I loved Ramen. Not only is it incredibly cheap but it is warming and quick to make. Granted, it isn’t very good for you, but heck, I was a college kid. If the worst thing I did was eat Ramen noodles I think I would be in fine shape.
Even though I’ve been out of college for some years now, I still like to revisit my old friend Ramen every once in awhile.
College.
Continue Reading »
Every weekend, I review a cookbook in an attempt to lend some guidance in a field that has become overrun. These days everyone is writing cookbooks and it is incredibly upsetting to buy a dud and have it sit on your shelf for years – staring at you, mocking your poor judgment.
Last weekend, I reviewed a really old book that my Dad recently sent me. While I didn’t want to do another book from the 1800s, I did want to write about another classic this weekend. I have a huge pile of new books to review, but I thought it would be nice to share with my readers one of my favorite cookbooks.
Continue Reading »
A few weeks ago one of my good friends was visiting from out of town (Hi Melly!). We used to be roommates and brunch was a fairly regular thing in our house. It was also the birthday for one of our mutual friends (Hi Liz!). I promised them both a yummy brunch dish.
I wanted to do something simple given that I knew we were going to be out late the night before, so I settled on french toast. If done correctly, it is one of my favorite brunch foods.
You can’t go wrong with French Toast.
What is hard to see in the above photo is the thin layer of caramelized brown sugar topping on each piece of toast. It gives them a bit of a crunchy top but the rest of the toast is rich with custardy goodness.
Continue Reading »
Recent Comments