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.
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.