I heard somewhere that Memorial Day rates the highest of all days of the year for American meat consumption. And judging from my family alone, I can’t say I’m surprised. Last weekend, in a span of 3 short days, we had burgers, steaks, pork chops, smoked pork shoulder, beef brisket and grilled chicken. Now, I love me some meat, and meat hot off the grill most of all, but it left us all feeling a bit, well… heavier, than when we started out. I actually found myself craving tofu and lettuce when we got home.
Ok, that’s a lie. But it was almost that serious. Anyway, let’s just say that a vegetarian meal definitely wouldn’t do us any harm. Continue reading
Good news! We are officially in autumn territory! That means that all I want to do these days is go apple picking, roast pumpkin seeds, watch leaves change colors, breathe in crisp air, wear sweaters, drink cider, and oh yeah… eat all kinds of food that I would think twice about during bathing suit season. (Ok, ok, so I always eat whatever I want, but I think about it twice before I eat it in the summer.) In my mind, fall is the best season for going out on adventures, then snuggling up with people you love, and chowing down on comfort food. And today I want to talk about the single most beloved comfort food on the face of the earth: macaroni and cheese.
Ok, that might be a bit strong. Macaroni and cheese might tie grilled cheese or pizza or . Actually, being the good German girl I am, my ultimate comfort food is homemade spaetzle. But, ANYWAYS, what I’m trying to get at is that macaroni and cheese, while maybe not everyone’s absolute favorite, is incredibly well-liked by almost everyone.
Now that I’ve thoroughly beaten the comfort-food-popularity-contest debate into the ground, I’ll get to my point. I’ve always liked mac and cheese the way most people do. It’s cheesy, warm, homey, and all around tasty. It’s hard to screw up and often, it’s a safe bet when you’re looking for something to stick to your ribs and generally make you feel all warm and fuzzy inside. Continue reading
Filed under Pasta, Side Dish
Seems I’ve been so distracted going on and on about the waning summer months that I almost forgot about one of the absolute best things about the end of summer… the bounty that comes from my teeny tiny little garden. Sure, there are hardships that come along with all of this produce. For instance, I swear I would never even look at a zucchini again if it weren’t for a certain recipe that I will share with you in the next few days. (Trust me, it’s worth the wait.) And, as much as I love tomatoes, there is only so much salsa, tomato sauce, and tomato sandwiches that one small family of two people and pooch can consume. It’s a rough life, guys.
But the one thing that I can never get enough of from my garden is basil. Sure, it helps with all those tomatoes- you know, for the marinara sauce, the caprese salad- but in my mind, the real purpose of growing tons of basil lies in one magnificent little word: PESTO. Continue reading
Halfway through typing up this recipe, I became aware of its resemblance to a certain something else that I’d made recently. There’s pasta involved, along with asparagus. And some parmesan cheese. So I was actually thinking about not sharing it with you all; I don’t want you to think I’m one-note. But then today, I ate the leftovers for lunch and remembered how good this was. How light and summery and lovely. And the awesome thing about it is that tastes just as good, if not better, the next day. Even cold, from the tupperware. So, really, it’s win-win.
And really, don’t we all find ourselves playing the variations-on-a-theme game in the kitchen at some point? Sometimes you just get excited about a kitchen discovery and think, “What else would this work for?” It may get a little tedious for people on the outside (sorry), but I think that one of the greatest things about cooking is getting something exactly the way you like it, then seeing how else you can make it work. So yes, I did have an “aha!” moment when I threw my raw asparagus in with the cooking pasta for the first time, and yes, I am going to try this for pretty much any pasta dish I make that involves veggies. It just makes sense. Besides the fact that it saves me from dirtying another pot, and therefore from cleaning another pot.
Be honest. Aren’t there things you wait to do until your significant other leaves the house? Re-arrange the dishwasher so that the plates face the right way? Watch Real Housewives of New York? Feed the dog pieces of bacon because he loves them so much? As much as I love being with my hubby, and I really don’t like it when he has to be somewhere else, there are certain things that just don’t happen when he’s here. Granted, he’s pretty much the most tolerant person ever, so there aren’t many.
However, there is just this one little thing that he won’t have in his presence. Eggs for dinner. No poached with toast, no scrambled with sausage, no fried on top of anything. No. Eggs. For. Dinner. Which is fine, I get it, but we have this one little problem: I would put an egg on top of anything and call it a meal. I haven’t always been this way, and I couldn’t tell you when it started. Maybe college? Maybe when I lived on my own after college? I don’t know. It doesn’t matter. All that matters is that now I’m addicted and I can’t stop. I try to rein it in most of the time, but when the cat’s away the mice will play… with eggs.
Filed under Pasta, Side Dish