I love to cook, but I don't know why I really bother. It's mainly as an outlet for creative expression--one in which I then feel obligated to partake of the finished project. [It's important to note that the sort of elaborate recipes I like to tackle yield tasty and not-necessarily-healthful results.] Since I like most foods just fine in their raw ( Read more... )

It's not even noon yet, and already I have prepared and frozen enough food to last us for a month. I had a truckload of fresh fruits and veggies left over from the baby shower, so I spent the morning packing them up in handy portions for future use. I stewed 4 lbs. of grape tomatoes, cooked 5 lbs. of carrots, blanched 2 XL quarts worth of French ( Read more... )

This weekend has been the quintessential fall weekend. It was sunny and 77 degrees on Friday; warm and bright yesterday; rainy, dark and leafy yesterday evening; and cool, light and windy this afternoon. Weather this grand made me want to cook stuff ( Read more... )

Anyone out there have any experience with Wolfgang Puck™ Cookware? Tired of using my giant 16-qt. stock pot for soup experiments, I'd been looking for a sturdy, medium-weight, medium-sized vessel and came across the WP 18/10 Stainless 8-qt. Bistro Stock Pot yesterday for $24.99--a bargain compared to most cookware I've ever purchased ( Read more... )

Busy, but not hectic day at the hospital this afternoon. I left about 4:30 and decided to go down and eat in the cafeteria, since Greg had Men's Group tonight (and I can eat for free). The hospital actually fixes really good vegetables. I had an entire veggie plate. Mmm, mustard greens.

I picked out a table by the windows and enjoyed watching ( Read more... )