It's Pudding Time, Children

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Saturday night’s all right for pudding.

Keeping this site going has really been a culinary boon for me – I’m cooking more than ever, am constantly inspired by the amazing creations of fellow bloggers, and can more easily justify astronomical grocery bills. One downside, though, is that I rarely make anything sweet anymore. After all, there are only two of us and we’ve been pretty full of filet mignon stuffed with cheese or lard-fried chicken. (We eat vegetables too. Sometimes.) (No, really, we do. After we deep-fry them.) (And wrap them in bacon.)

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It’s Pudding Time, Children

chocolate-21608.jpg
Saturday night’s all right for pudding.

Keeping this site going has really been a culinary boon for me – I’m cooking more than ever, am constantly inspired by the amazing creations of fellow bloggers, and can more easily justify astronomical grocery bills. One downside, though, is that I rarely make anything sweet anymore. After all, there are only two of us and we’ve been pretty full of filet mignon stuffed with cheese or lard-fried chicken. (We eat vegetables too. Sometimes.) (No, really, we do. After we deep-fry them.) (And wrap them in bacon.)

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That's just how I (blog) roll.

Part of what motivated me to finally start a blog, along with sheer love of food and the need to find an outlet for my writing, was the desire to be part of the online foodie community.*  It’s been great to be a part of Leftover Queen’s Foodie Blogroll, and just today I found and joined the Great Cooks blogroll over at Simple Daily Recipes: it’s smaller, but it’s spunky. I’m not sure that I qualify as a “great cook”, but I love scrolling through the lists and finding blogs from all over the world that I might never have seen otherwise; the more the merrier I say!

*Okay, I was also secretly hoping that it would turn me into Clothilde.

That’s just how I (blog) roll.

Part of what motivated me to finally start a blog, along with sheer love of food and the need to find an outlet for my writing, was the desire to be part of the online foodie community.*  It’s been great to be a part of Leftover Queen’s Foodie Blogroll, and just today I found and joined the Great Cooks blogroll over at Simple Daily Recipes: it’s smaller, but it’s spunky. I’m not sure that I qualify as a “great cook”, but I love scrolling through the lists and finding blogs from all over the world that I might never have seen otherwise; the more the merrier I say!

*Okay, I was also secretly hoping that it would turn me into Clothilde.

Valentine's Day Smackdown: Who's your Fry Daddy?

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Once, twice, three times fried chicken.

A total coincidence, Valentine’s Day and the Thursday Night Smackdown are one and the same this week. It’s my beloved’s turn to pick the meal this week; he has a strong sense of sentimentality, so naturally he’s chosen a playful, romantic meal filled with luscious flavors, rich textures, and aphrodisiac ingredients: Fried chicken, green beans and sweet potato casserole.

Don’t worry, I know how lucky I am. Hands off, ladies.

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Valentine’s Day Smackdown: Who’s your Fry Daddy?

ingredients-21408.jpg
Once, twice, three times fried chicken.

A total coincidence, Valentine’s Day and the Thursday Night Smackdown are one and the same this week. It’s my beloved’s turn to pick the meal this week; he has a strong sense of sentimentality, so naturally he’s chosen a playful, romantic meal filled with luscious flavors, rich textures, and aphrodisiac ingredients: Fried chicken, green beans and sweet potato casserole.

Don’t worry, I know how lucky I am. Hands off, ladies.

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The Welshly Arms is known for its spiced meats, act 2.

Did you sleep through Act I?  Philistine.

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Do a little dance.  Make a little love.  Make polenta tonight.

Braised meats just get better with time.  Not excessive amounts of time – I wouldn’t eat a  brisket more than 3 or 4 years old – since that would probably cause, you know, rotting.  But an extra day or few really brings all the flavors together.  So if I’m going to spend a whole afternoon or evening braising*, I try to make sure there’s extra in the pot to make a re-appearance later in the week.

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Time to make the donuts!

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And she squeaks in under the deadline! Huzzah!

So, donuts. They taste good, yes? I myself enjoy something fairly plain, maybe with a light dusting of sugar or cinnamon sugar or made with apple cider; more rarely, something cream-filled. Jelly donuts are an abomination, although a lemon-curd filled donut might be acceptable in the right circumstance. Might.

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Sometimes a banana is just a banana.

I’ve already written a bit here about my food philosophy for which I owe a massive debt to writers like Michael Pollan, Marion Nestle and Barbara Kingsolver: Eat food you like, and like the food you eat. Eat real food, not processed food-esque things. Try to eat seasonally, sustainably and humanely. Luckily, local, fresh organically grown produce, humanely raised animals and fresh eggs and milk taste way better than their SuperMegaHyperMart counterparts, so it’s not difficult to eat this way and love what you eat. (Assuming that you have the time and disposable income to find these foods and prepare them, which is a whole ‘nother ball of wax. One blog keeps me busy enough.)

There’s another important piece of my food philosophy: eating intuitively. Here, I owe an equally huge debt to bloggers like Kate Harding over at Shapely Prose. When you eat intuitively, you eat what your body wants when your body wants it, and you don’t assign moral value to food. This might sound like a pretty obvious thing, and for some people it is (If you’re one of those people, confound you! <shaking fist> You don’t know how good you have it!).

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