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I never posted pictures of what I cooked for our dinner party on Saturday.

The menu:
Pea, edamame, asparagus and arugula salad tossed with balsamic vinegar and Pecorino Romano

Creamy polenta, roasted parsnips, turnips and fennel, and boeuf bourguignon

Homemade vanilla bean ice cream


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(Source: stripetee)


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looveislifeisloove:

Chocolate & Strawberries

(Source: )


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(Source: theyoungerdays)

I take after both of my parents in cooking ability, apparently. My mom is an excellent baker, and my dad is master at soups (he’s won like 3 contests).

So my Frankenstorm Survival Soup is….

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Spicy Tortilla Soup!!!

Getting back to my Tex-Mex roots.


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(Source: tastyphotosets)

Chips and salsa again for dinner, but an upgrade!
Fresh, homemade salsa with lots of veggies and a lot less sodium. And it’s really simple! You spend a decent amount of time shopping, of course, but it’s so worth it.
My cooking style is very loose, so I don’t follow a strict recipe. But here’s what I put in my salsa:
about 4 plum tomatoes (there are on the small side)
about 1 1/2 red onion
some other peppers - i could only find cayenne, but i prefer poblano. amount depends on the size of the peppers
4-5 jalapenos, depending on your heat tolerance
a can of black beans (rinsed)
a can of yellow corn kernels (rinsed)
cilantro - use your judgement. i love it, so i put in nearly an entire bunch, but if you don’t like it, try substituting parsley leaves
some shakes of salt and pepper, and any other mexican spices i may have on hand. cumin is good if you like cumin (i hate it)
Chop all the veggies up small, so that they can fit on a chip. Toss them in a bowl and mix it up! You can eat it right away, but it’ll be better after it sits. 
Some tips: don’t use Tostitos or any store brand chips. Look for a restaurant brand with some heft - as much as I love Tostitos Hint of Lime, they keep breaking off under the heavy veggies. 

Chips and salsa again for dinner, but an upgrade!

Fresh, homemade salsa with lots of veggies and a lot less sodium. And it’s really simple! You spend a decent amount of time shopping, of course, but it’s so worth it.

My cooking style is very loose, so I don’t follow a strict recipe. But here’s what I put in my salsa:

  • about 4 plum tomatoes (there are on the small side)
  • about 1 1/2 red onion
  • some other peppers - i could only find cayenne, but i prefer poblano. amount depends on the size of the peppers
  • 4-5 jalapenos, depending on your heat tolerance
  • a can of black beans (rinsed)
  • a can of yellow corn kernels (rinsed)
  • cilantro - use your judgement. i love it, so i put in nearly an entire bunch, but if you don’t like it, try substituting parsley leaves
  • some shakes of salt and pepper, and any other mexican spices i may have on hand. cumin is good if you like cumin (i hate it)

Chop all the veggies up small, so that they can fit on a chip. Toss them in a bowl and mix it up! You can eat it right away, but it’ll be better after it sits. 

Some tips: don’t use Tostitos or any store brand chips. Look for a restaurant brand with some heft - as much as I love Tostitos Hint of Lime, they keep breaking off under the heavy veggies. 


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