Oh, OXO. You make such a lovely can opener. ‘Tis a thing of beauty. Because, as advertised, it opens a can. No muss, no fuss, just food and fingers intact. Why the big deal about the can opener? Well, we had a lousy can opener for the last few years. It was the 99-cent special…
Category: Cooking
Beef with Veggies–Plenty o’ Options
This week has been a week of trying new versions of things we already love. First there was ravioli. Then last night, there was The Pioneer Woman’s Beef with Broccoli. Yum! The “original” that I fell in love with was beef with snow peas. It’s a good thing. It takes less than 20 minutes from…
A Tale of Two Ravioli Recipes
We made a new-to-us ravioli recipe last night–Giada’s Ravioli Caprese. We’re partial to all things Capri-related, especially if basil is involved. So what were the winning points of this recipe? Well, the flavor was awesome. Always an important feature for a recipe. The inside was surprisingly filling, thanks mostly to the chicken and partly to…
Snack Attack
Scott made us a gourmet dinner last night. It was Giada’s Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach. The official version looks like this: Ours was rustic-looking but delicious. I made the guts of the stuffing, and Scott did the hard work of actual stuffing and cooking. I think we would both make this…
More Experiments with Mac and Cheese
Because macaroni and cheese is pretty much my favorite food in the world, I experiment with it every once in a while. My mom and grandmother’s version is still my favorite. It’s really good. But I know it’s chock full of carbs and cheese and milk and butter and nothing else. With that kind of…
Asian Beef with Cabbage Slaw and Pretty Pretty Snow
Sometimes we take loads and loads of time to make our meals. It’s nice to make the process part of the evening activities sometimes. Other times, I just want to eat something tasty in as little time as possible. With the 2-minute Huevos Rancheros recently and the 2-minute pumpkin chocolate chip goodies (okay, so they…
Pumpkin Spice Cake with Chocolate Chips
Until the age of 22, I had roughly zero interest in cooking. My mom was a good cook, and the cafeteria food in college suited me just fine. There was, however, something I always deemed worthy of cooking time–baked goods. Even as a 22-year-old without cooking skills, I knew that some things are just better…
Small, but valuable. 