I tried a new combo of an old standby earlier this week–chicken and veggies. It’s a common food theme at our house. This try was Cooking Light’s Chicken Scaloppine with Sugar Snap Pea, Asparagus, and Lemon Salad. Pretty, right? Well, the chicken was good with a nice broth and wine sauce that made things a…
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Roasted Veggies with Chipotle Cream Sauce (and Snausages)
Okay, the dining room is painted. Totally off-white and fresh and lovely. Unfortunately, there is still plastic-covered furniture and painter’s tape and all sorts of things that don’t work for a big reveal photo. So instead, let’s think about food for a few minutes. Last week, in the week-o-veggies, I tried a few recipes from…
Bye Bye, Red!
I’m a fan of a red dining room sometimes. It can be classy and dramatic and good. But for some reason, I never felt that way about our red dining room. It was inherited red, and it doesn’t really go with our stuff that well. Plus, it was dirty. The more time I spend up…
Weekend Update: Memorial Day 2014
We got to visit our old hometown this past weekend, which was pretty fantastic. I mean really. There was the perfect mix of sunny weather, good food, favorite people, and general relaxation. But don’t let me get ahead of myself. First, I gazed at our peonies for a while. They’re still happy, so I’m sharing…
Fresh Herbs + Spiced Rum
We found ourselves with some gifted fresh herbs this week (the eatin’ kind, not the planting kind), so we did a couple of things with it. I added lots and lots of fresh oregano to chicken with some salt and pepper, which made our Monday and Tuesday veggie dishes more wonderful. We also decided to…
Watercolor on My Mind
Today I miss spending time painting (and walls don’t count). But tell you what, other people have been painting some nice things.
Focus on Vitameatavegamins
I almost always start my recipe search for the week with the meat for each meal. It’s usually a good technique, because you can do approximately 50 trillion things with chicken. Not all of them go with green beans. And honestly, I would rather be hemmed in by a delicious pecan-crusted piece of chicken than…
Small, but valuable. 