Honestly, it was almost a shame to get an unexpected bluefin upgrade on this particular roll, where I didn’t feel I could properly enjoy it. The exquisite texture of the tuna was overshadowed by everything else going on (mainly the cream cheese).
Still, though, I’m grateful to be such a regular that I get upgrades like this! My once-a-week sushi habit is paying off… sort of.
Some of my resolutions and goals I did publicize on the blog, while others were ones I listed in my bullet journal. They’re all totally doable — none of these are unreasonable, and not all of them are ones I need to think about every day.
- Post daily to blog
- Cook 50 new-to-me recipes
- Offload two items of clothing for each one I purchase
- Create a budget and stick to it
- Shop Amazon mostly using gift cards earned through my credit card
- Only shop ThredUp with trade-in credits
- If it can be mended, don’t buy a new one
- Return of Photo Thursday – post a photo to the blog weekly
So, how am I doing? In the style of Wil Wheaton’s Life Reboot, I’ll give myself letter grades for each point. (more…)
Now that I think about it, tonight’s meal counts for not two new recipes, but three:
- Ham Stock
- Split Pea Soup
- Sous Vide Pork Chops
I made the ham stock last weekend from the leftover ham bone from Christmas. It was then that I realized that an actual stock pot may be in my future, as my Dutch oven was not quite up to the task, volumetrically speaking.
Today, I used the ham stock in the split pea soup. (more…)
When my father-in-law passed away unexpectedly five years ago, one of the things we inherited from the estate was my late mother-in-law’s set of cast iron cookware: two small 8″ and 9″ skillets, one large 12″ skillet, and a dutch oven (wire handle, no lid). They had clearly not been used in some time, and each had varying degrees of rust and general grime collected on them.
I was afraid to clean and reseason them for the longest time, mainly because my one experience with seasoning cast iron involved a friend from college smoking up her apartment by using an excessive amount of shortening while seasoning her own cast iron. I also didn’t want to ruin them by doing it wrong.
As it turns out, it’s really hard to ruin cast iron cookware.
In addition to posting daily to my blog, I also resolve to make 50 new-to-me recipes in 2017. This shouldn’t be too tough, honestly, because my husband bought me an Anova sous-vide appliance for Christmas.
This week’s recipe — more research and cobbling-together of ideas than an actual recipe, really — was sous vide chicken breast with balsamic reduction.
This recipe from Cooking Light (technically, the Spiced Apple-Cranberry variation) was my first attempt at making cranberry sauce from scratch.
The results are sitting in my fridge right now, waiting for Christmas Dinner on Saturday, and I seriously can’t wait until I can top my ham with some of this awesomeness.
Again from the recipe box of my late Mother-In-Law. I credit @altonbrown for my knowledge of what to do with these parts lists. Creaming method FTW!
Made from a recipe found in my late mother-in-law’s recipe box.