Saturday, January 28, 2012

view from my window 1/27/12

                                                                3:00 PM
                                                                5:00 PM

Thursday, January 26, 2012

LOOK AT THE FOOD: Roast Chicken + Spaghetti w/ Kale (and bacon and brie!)

A few nights ago my mom told me she made a great, healthful pasta: whole wheat spaghetti, sauteed sweet tomatoes, steamed kale, and chicken breast, something that would be great anytime, but especially in virtuous January. I figured there was no way that would go over as well in our apartment, given Morgan's preference for...not green things, but apparently kale is not the enemy I thought it was. So I took this new found knowledge and ran with it, except I sweetened the deal a bit with brie, bacon, butter, oil, and crispy chicken skin. Maybe not quite as virtuous, but very very delicious.

Sunday, January 22, 2012

flag day in january


midtown + downtown

LOOK AT THE FOOD: Meatballs + Sauce

Homemade meatballs + sauce was the first dish I learned in Jer's School of Cooking and man, is it a winner. I can see why Italian grandmothers have kept this trick up their sleeves for hundreds of years--I think I could convince Morgan to do anything I wanted in exchange for making these meatballs. I usually just mix beef + pork for the meatballs and make about 50% more of the sauce.

snow day!

Tuesday, January 10, 2012

LOOK AT THE FOOD: Chili + Cornbread

After a tantalizing 60 degree weekend turned into a taunting one with a return to freezing temperatures on Monday, I decided to make lemonade out of lemons, using corn(meal) to make cornbread instead. In addition, in what is quickly becoming my "style" of cooking (I call it: Red Things in Pots), I made a beefy and beany chili that warmed us up fast. (I swear whoever came up with the phrase "if you can't stand the heat, get out of the kitchen," was not even using that metaphorically. It gets HOT in there.) I followed Jer's recipe for cornbread (this new part of the blog could also be titled: Jer Cooks and Lindsay Copies) and it came out wayyyy better than when I attempted it at last year's Thanksgiving. (Which, if you warmed it up and slathered it in butter, was somewhat passable as a bread concept. I made Morgan eat three pieces.) Also, fun fact, before I started "cooking"/making red things in pots, I had been moved to make exactly 2 things before in my life: butternut squash souffle (for 1!) and the aforementioned cornbread. Interpret that as you like.
Jer's Cornbread: Melt 1/2 cup of butter and add 1/5 cup of sugar. Take off heat and whisk in 2 eggs, 1 cup buttermilk, 1 cup cornmeal, and 1 cup flour. Add 1/2 tsp baking soda and 1/2 tsp salt and stir. Bake at 350 for 25 mins until sides pull away from pan.