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.
So, how am I doing? In the style of Wil Wheaton’s Life Reboot, I’ll give myself letter grades for each point. Continue reading
Now that I think about it, tonight’s meal counts for not two new recipes, but three:
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. Continue reading
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.