It's been forever, I know
So lately I've been really busy studying for the GMAT and brushing up my Spanish in time for our Caribbean cruise at the end of May (Thank you, Pimsleur!). I wasn't in the mood for leftovers today, so I decided to make pasta for dinner with random vegetables and a tequila lime chicken breast that I've been trying to use up. When I was ready to eat the last slice of key lime bar for dessert, however, my sister informed me that she'd eaten it already for lunch. Bitch.
I've been wanting to eat it all day, so of course I had to go right out and make another batch. I definitely recommend trying that recipe!
But then after I finished making that, my mother decided to remind me that I still have to do something with the beef tongue she bought. I found a perfectly good recipe online that uses canned cream of mushroom soup, but she protested that I couldn't use them because they contain preservatives. Mind you, this is the same woman who happily eats Spam and canned corned beef every weekend, so I didn't quite understand what the big deal was.
So out came the Cook's Illustrated cookbook again, and she pointed out that she wanted me to make Potage Parmentier from scratch. Now, I don't know if any of you have ever made it, but it is freakin' time consuming. Never again on a work day!
Despite all my bitching about food, though, I didn't really mind making any of it; I just wished it was when I have less other things going on. I still have to cram before my swing class tomorrow, because I've forgotten the turns during spring break -_- On the upside, my cooking class starts on Thursday!
I've been wanting to eat it all day, so of course I had to go right out and make another batch. I definitely recommend trying that recipe!
But then after I finished making that, my mother decided to remind me that I still have to do something with the beef tongue she bought. I found a perfectly good recipe online that uses canned cream of mushroom soup, but she protested that I couldn't use them because they contain preservatives. Mind you, this is the same woman who happily eats Spam and canned corned beef every weekend, so I didn't quite understand what the big deal was.
So out came the Cook's Illustrated cookbook again, and she pointed out that she wanted me to make Potage Parmentier from scratch. Now, I don't know if any of you have ever made it, but it is freakin' time consuming. Never again on a work day!
Despite all my bitching about food, though, I didn't really mind making any of it; I just wished it was when I have less other things going on. I still have to cram before my swing class tomorrow, because I've forgotten the turns during spring break -_- On the upside, my cooking class starts on Thursday!