Check me out at my new site!
I thought I’d make one of these, because I think it’s super important that you have a properly stocked pantry. If you’re new to cooking or think you dislike it, this will make it easier, and fun! Or something!
and in the interest of awesomeosity, I’m going to look for the best stock photos ever.
Michael invented these. Or at least gave me the suggestion. I was looking for interesting perogy ideas and he blurted out “jerk chicken”. So I used my imagination and came up with this.
I knew it had to be done with potato, as it adds substance, and perogies still need to be comforting and starch-a-licious.
Lately I’ve been cooking much more asian/asian inspired food than anything else. I can’t help it. We both love it, it’s healthy, an oh sooo spicy.
I’m back! Also, Merry Chrismas/all that holiday stuff!
We don’t eat as much fish as I’d like. Michael is slowly warming up to the idea of fish, although he eats sushi which is a jump. Apparently raw fish is better than cooked! 😛
But since my parents always give me fish, it was time to make some. I’ve never made my own chimichurri before so I grabbed a recipe from epicurious.
We love pizza, and I love making pizza. I can use whatever I have or plan to make certain types. This was a combo of both. I had some stew beef I wanted to use, but I didn’t want stew.
I also don’t understand people who say they don’t make pizza dough because it takes too much time? I can make a basic pizza dough in 20 minutes, less even.
Killer as in awesome, not deadly. That wouldn’t be good.
This recipe is for a creamy cheese sauce, with a blend of sharp white cheddar and regular cheddar, cracked black pepper and cayenne pepper. You get the sharpness of the cheese cutting through the richness of the cream, and a little pop of heat from the peppers. Amazing.
We haven’t gone to a real Beer Thursday in forever. But we were finally able to and quickly decided on sushi, as it’s too hot for pub grub.
There’s this new place down the street that we go for our Pho nowadays, but they have this one type that just blows me away.
You know I love spicy, asian-y, cilantro-y, peanut-y, whatever else-y can describe my tastes. This is a dish I’ve started to make much more often because it’s just so easy. And I have not just one, but TWO ways to make this! Golly! (there’s way more ways than two, I might have lied)
I’ve been having a great birthday so far. I have such great friends and they’ve been treating me so well! With food and booze. How kind!
My girlfriend took me down to La Casita on Tuesday for a meal! Her exact words were to “wine and dine me” but whatever.
My first real meal in my home! We have been eating out a lot. Specially pho at this one place, I think we’ve gone every second day =/
I threw together a quick curry using Glico curry. Which is my favourite instant-ready-to-go curry. The jarred ones always taste…odd.
This is probably one of my favourite restaurants. It’s simple, delicious and consistent. I think I really love it because I don’t eat there often, it’s always something to look forward to, and taking transit to Kits isn’t really my most favourite thing to do, so it doesn’t happen often.
I don’t wanna call these thai, maybe moreso “thai inspired”, or “east asian inspired” but whatever. They’re DAMN good and that’s all that matters.
Payday isn’t until the 10th, so I’m still working with what I got.
You all know about my Sriracha obsession, but did you know we also have a problem with Frank’s Red Hot?
I’ve been bad lately. I have so many things to post about, but have been really lazy. The busy-ness at work has finally subsided, so I’ll be good and post lots, I swear! Plus michael starts working again soon, and I’ll have $$ for more food related frivolities!
I bought some corn tortillas to make tacos for dinner one night. Was great, but I ended up with (and still have) a TON of them left.
There’s this brand we sell, called “Sister’s Secret”. They make, well MADE, different sauces. People have always raved about how amazing it was. And now, unfortunately, they have gone out of business. We’ve acquired the last of the bottles to sell, and I wanted to try it before it was gone forever.