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Archive for the ‘news articles’ Category

pasta!

NY Times writes about all different kinds of pasta. I love all the different things you can do with pasta plus it’s great to eat before and after long runs (only a few months until I do the Vegas Half Marathon-lots of time for pasta between now and then).

Although instead of the pre-race pasta party, I want to go to Bouchon or Mesa Grill

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deep fried butter

Deep fried butter at the Texas State Fair.

I cannot wrap my mind around fat fried in fat…

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Slate has an article on why not to cook from Mastering The Art of French Cooking. I suppose they have a point about some of the recipes not being what people want to eat today and being somewhat fussy. However, I’ve cooked out of it and enjoyed everything that I’ve made.

I also think the book has a different goal. Rachel Ray helps get dinner on the table quick. MtAoFC is more about experiencing cooking and food.

I might not make weekend night dinners regularly from MtAoFC but I don’t think that is a reason to own or cook from it.

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Ode to peanut butter

The Minimalist wrtites about peanut butter-who doesn’t love it? It’s one of the things Pat and I go through quickly. I eat peanut butter sandwiches for lunch and peanut butter toast for breakfast all the time. Great stuff!

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This is the best quote. Julie Molskin wrote it in her NY Times article about sharing a kitchen on summer vacations. I never really vacationed in cabins with kitchens or had summer shares. I do however, dislike sharing kitchens with other people.

For every great experience like making pierogi with my friend Travis, there is the experience of watching someone cutting vegetables horribly using your knives or using your ravioli cutter as a pizza cutter…

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I saw this article at doublex.com-kind of an off-shoot of Slate’s XXfactor blog-where someone substituted orange peel for saffron. I actually have a little saffron so ignoring the point of the article I made a similar yogurt marinated chicken using saffron.

saffron in fancy box

saffron in fancy box

I mixed together plain yogurt, a little saffron, chili powder, cumin (I love cumin’s smokiness), and minced yogurt. Flattened chicken breasts were marinated in the mixture and then baked at 450F.

saffron yogurt marinated chicken

saffron yogurt marinated chicken

Pat was skeptical about yogurt being used on the chicken but he was pretty impressed. I would definitely make this agin, with or without saffron.

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Vegas Restaurants

NY Times has an article about restaurants in Vegas and the economic crunch.

I visited this spring and went to Bobby Flay’s Mesa Grill and Thomas Keller’s Bouchon which were great. Pat and I are planning a trip there in Dec (I am planning on running another half marathon so I will need to eat well before and after the race) and am starting to look at what restaurants to go to.

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