Casserole Remorse

Two casseroles

The prep time on this casserole recipe from Cooking Light may not have taken into account my lack of a lackey to be my Sous chef. That 50 minutes ended up being closer to an hour and a half — plus, I got interrupted once by my son. That was my entire stretch of “me time” that I get after my son goes to bed, and I’m not entirely sure it was worth the effort.

I may appreciate this as Time Well Spent come tomorrow, when I stick one of these in the oven for 25 minutes and poof! dinner is ready. Or in another couple of weeks, when I make the casserole I’m about to freeze.

Honestly, though, unless this is The Best Damn Casserole I’ve Ever Had, I’m unlikely to go to the trouble again.

Complimentary Bluefin Upgrade

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.

2017 Resolutions Check-In

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…)

Sous Vide Pork Chops with Split Pea Soup

Now that I think about it, tonight’s meal counts for not two new recipes, but three:

  1. Ham Stock
  2. Split Pea Soup
  3. 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…)

Inheriting Cast Iron

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.


50 Recipes in 2017

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.

Chicken breasts cooking sous vide

This week’s recipe — more research and cobbling-together of ideas than an actual recipe, really — was sous vide chicken breast with balsamic reduction.