So, the effort to have people over for dinner more often is going well. It helps having friends who don't mind eating from plates on their laps, given the lack of seating space in my apartment. 8 people fit relatively comfortably without the needs for extra chairs - any more than that and camp chairs really would be necessary ( Read more... )

I love my crock pot ( Read more... )

Last night was the great lamb experiment. Before heading back to CLE after a family week in Florida, cynic51 stayed over for a day to test out a recipe - a slow-roasted leg of lamb, courtesy of Eating Well Magazine.

My tasks with regard to the meal were fairly simple.

Step 1 - Procure leg of lamb. After a quick visit to a local butcher, Shield's ( Read more... )

Apologies for missing last week. It was taken up with various forms of Thanksgiving awesomeness with cynic51 and the parents. But we are back on this week with a recipe that I could not tell you the origins of. Just know that it is a family recipe. I cannot make this bread without recalling many, many meals growing up of stews and pea soup and other ( Read more... )

When purchasing kale, take my advice - don't buy a 2 lb bag of kale. You'll be eating it for a very long time. You'll be searching for inventive ways to use it. Then again, maybe do buy the 2 lb bag - because you'll then have more than enough kale to make multiple batches of Kale and Potato Soup. I only looked up this recipe because I had a ( Read more... )

I'll be upfront - this one doesn't fall into the "soup" category. It barely had enough sauce to fall into the "chili" category, despite its appearance in the February 2011 Chili edition of Eating Well Magazine. The lack of sauce may have been my fault, as I could have used slightly larger tomatoes, which would have cooked down into a, well, ( Read more... )

For the first installment of the soup series, we visit familiar territory - the back issues of Eating Well Magazine, one of my favorite food magazines. The September/October 2009 issue had a story on "Speedy Soups: 30 Minutes to a Hearty Fall Supper." The series focuses on recipes that use "kitchen staples" and are relatively budget friendly, ( Read more... )

It's that time of year - the air is turning crisp (yes, even in Georgia, though it is a relative thing), the daylight is fading, and the urge to hibernate is upon us. Yes, my friends, it is officially soup season ( Read more... )

Usually when getting together with AF and CH for dinner, it's an evening of creativity and lots of dirty dishes, as AF and I figure out what the heck to do with the vegetable box items. Life's been a bit busy on both ends, though, so tonight's event was much more low key and included other friends, too in the form of vegetarian potluck. Given ( Read more... )

660 curries continues to impress as a resource. I've made a few more things from it, and all have been delicious. I've had to make a few trips to Cherians for some of the harder-to-get ingredients, including fresh chappati and other curry cohorts, but for the most part, I've been able to find most everything I need in the Dekalb Farmers Market ( Read more... )