Roasting In The Summer
Posted by David | Filed under blog
Of all the things I could be making during the blazing heat of summer, for some reason I decided it was a good evening to roast a chicken for well over an hour. You know, really crank up that oven in my small abode. (To be fair, it actually was a better evening for it than any in the past few weeks, but still…)
Whisky Peaches
Posted by David | Filed under blog
Yesterday when I went to do my grocery shopping, the overwhelming smell of summer peaches hit me as I walked into the door. And so of course I had to grab a few. (If you’re going to impulse buy something, peaches are a great way to go.) As I walked around the store picking up other items, I tried to subliminally come up with an interesting use for them. This is what I came up with.
Happy Juneteenth!
Posted by David | Filed under blog
Alright, so I’m a day late, but this is a picture of the all-American meal I made in celebration: burger and fries. The burger is a thick one, with pretty much just lettuce, tomato, mustard and sharp cheddar. The fries were baked with a light dressing of olive oil, salt, pepper and rosemary. And I washed it down with a beer of the root variety.
Quick Bites: A Good Friday
Posted by David | Filed under blog
Alright, this is just a rushed post to show off my dinner this evening. Overall, it was a good Friday, and I decided to cap it off with a good meal, a good glass of wine, and a good movie.
Quick Bites: Shrimp and Stuff
Posted by David | Filed under blog
I’ve found myself inadvertently cooking through Jamie Oliver’s Jamie’s Food Revolution lately. It’s in rotation with all the other books I’m “cooking through”, but I find myself reaching for it more often than not during the past couple of weeks. And today’s meal comes to you courtesy of its opening chapter. It’s a lengthy-titled dish called “Shrimp and Avocado With an Old-School Marie Rose Sauce.” Not only was it quick to prepare and tasty to eat, but it let me cook with whisky. And that’s worth making a post.
When last we left you, I teased a new feature/series/focus for the website related to a new cookery book of almost mythic girth. A thousand-page testament to food on paper that we would not only use in exercise by simply picking up, but also something that we would be cooking from. And I’m here to tell you a little bit more about that.
