Sunday, January 6, 2019

On failing...

Since I started purposefully cooking again I've basically stuck with simple things I know how to do - mini-quiche (basically baking mix, cheese, cheese, and some items for filling); a curry dish assisted by premade sauce I found at Aldi's.  So I was feeling myself, just a little bit.  Enter the universe and the life lesson of failing. 

I, who only eats eggs about 3 or 4 ways, attempted to poach an egg for breakfast.  As you can see, it wasn't pretty.  I know that I need to try again, but I have the feeling I'm going to break a lot of eggs before I get to a good poached egg at home.

Failing is part of growing, the first time I made risotto at home it was a complete mess, but I practiced.  With patience, I got the hang of it and now risotto is one of my goto foods.

If anyone has tips on making a great poached egg leave them in the comments below.

Sunday, December 30, 2018

Bookstagram: A Study in Scarlet Women by Sherry Thomas

This series is so well put together.  The women are strong, fully aware of the limitations set for women within their era, yet still, find ways to gain their own agency.

Perfect for non-mystery readers looking to try something different.

Charlotte also has a serious love of food - the list of French pastries in the second book made me want to visit a pâtisserie.

Friday, December 28, 2018

Twelve Challenges for 2019

Since I am getting back into the swing of writing this blog and cooking regularly, I’ve decided to give myself a means of focus.  I think like most people I tend to pick the same things to eat at restaurants or cook at home. I think this will keep me from falling into ruts.

1.    Learn to cook artichokes at home.
2.    Revisit Beef Bourguignon.
3.    Make bread.
4.     Try 2 new ethnic cuisines.
5.    Have a “proper” English Tea.
6.    Great British Baking Show inspired dessert.
7.    Fake cooking show
8.    Reorganize my tiny kitchen.
9.    Upgrade wine choices and…
10. Make a proper cocktail.
11. Host a dinner party (I need to a location).

12. Remember to just cook for fun and with love.

Friday, November 30, 2018

In which we begin again...

The past couple of years have been really... hectic.

A lot of life events and changes.  What hasn't been happening a lot?   Cooking!

Maybe it's too much fast food and take-out or the quality of the food has gotten worse, whatever it is, I find that I no longer have a taste for take-out.  At least not on a regular basis.

I miss finding new (and new to me) cookbooks, finding new recipes, and I really miss cooking for fun, not just function.

I say all of this to say, I'm bringing back my blog.

Sunday, July 17, 2016

Hotter than a hot dog...

I get that we are right smack in the middle of summer, but i swear it is too hot to do anything.

I'm in no mood to cook.  To go grocery shopping.  And, somedays, to eat.
Although last week i did actually have hot soup for lunch, but that was mostly because i didn't have to cook it and truthfully I could eat hot soup at any time.  But I digress.

I'm taking advantage of the modern convenience of online grocery shopping, because it feels like too much effort to get in a hot car, drive for groceries, shop in a crowed store only to have to schlep bags back to the (which is again hot), drive home, and finally schlep stuff into the house.  Yeah, I'm not here for that right now.  And online shopping keeps me from 
doing this:

(Image source:

So that's what's up with me.  That and I had a delicious trio of salads made by my boss last week - wheat berry, quinoa, and orzo each a different salad but so, so good.  I've pinned some ideas so check out my Pinterest page.

Stay cool.   

Sunday, June 26, 2016

Starting from scratch

 It's been a very long time since I've posted, let alone think about this blog; life happens.  And if I'm completely honest, although no one reads this blog, I felt overwhelmed for sometime - I don't want to overshare and I don't want to come off like I think I'm some type of cooking expert,  I'm just a little librarian that likes to cook.

Exempt, not.

Not only have I not been blogging, I haven't been cooking either.  I dabble.  But I have not taken the time to cook anything; nothing new, inspired by what I'm reading, or old favorites.  I lost the thing that made cooking fun.  Over my life time in the kitchen I've made more than my share of mistakes, cooking disasters that I've had to eat.  I've also had many happy surprises. 

I currently find myself with much on my plate and concerns aplenty, and that seems to have brought me back to the kitchen.  That's the universe at work.  I'm fairly certain there's a quote about seeking shelter in a storm, but I can't think of it at the moment.

I'm in the kitchen making risotto with asparagus at the moment and grateful to be back in comfort and safety of my kitchen.

Also just got incase someone is reading this and worrying over me - don't I'm happy and good.  I just have a lot of life stuff right now.

Sunday, October 4, 2015

Time for stew

I’m going to be honest here, I didn’t even really realize that I hadn’t posted anything, I’ve been so busy.  Summer always does that to me.  And I’m not promising that I’m going to go back to blogging regularly, but I’ll try.   I post here for me more than anyone else, so…

Anyway, the weather has turned cold quiet suddenly; and I suspect it’s going to be a very, very cold winter.  The only thing that saves winter for me is the fact that I like soup & stew.  This past week I made the equivalent of a vegetable curry stew, I’m sure that is not the correct cultural name, but I don’t really think what I made qualifies as a Dhal, but it was close and completely influenced by A Bollywood Affair by Sonali Dev.  It’s funny how reading can influence what I want to eat, but it’s something as natural to me as breathing.   After looking at a few recipes, I decided to just go with my gut and put together a meal based on what I wanted rather than a specific recipe.  I think it turned out fairly well and I’d make it again.

Vegetable Curry Stew

2 small eggplants
½ bag frozen cauliflower florets, thawed and diced
½ bag frozen sweet potatoes, thawed and diced
½ large white onion, diced
1 cup  Channa Dal
2 tbsp. minced garlic
3 tbsp. cilantro
Garam Masla
Ground Cumin
Ground Coriander Seed
Salt & Pepper
Olive Oil
Vegetable broth

Clear dal of any stones and soak in hot water until most water has been absorbed.

In a large pot, add about 2 to 3 tablespoons of olive oil.  Add garlic and onion.
Peel and dice eggplant, to pull water & bitterness out of eggplant salt and place on paper towels for 10 to 15 minutes. 
Once water is drawn out of eggplant add them to the onions.
Add cauliflower and sweet potatoes.
Season generously with spices.
Add cilantro.
Add dal.
Cover with vegetable broth, about 3 cups.

Cook  covered over medium low to very low until vegetables and beans are soft, about 45 minutes.  To get to a thicker stew-like consistently cook uncovered for an additional 15 minutes.


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