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Food Thoughts

When baking, follow directions. When cooking, go by your own taste. ~Laiko Bahrs

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Nice finish to Thanksgiving weekend

Today marks the end of a beautiful four-day weekend.  It started out a bit rainy last Wednesday evening.  It turned out to be sunny and gorgeous.  For lunch, I pulled out some leftover rice and decided to make fried rice.  I diced carrot, celery, and onion.  In a non-stick frying pan, I heated some

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Roast Chicken with Vegetables

Tonight was a late dinner night.  However, it still was our Sunday night dinner.  I couldn’t whip together eggs ‘n bacon.  It has to be a nice meal as we should have more time to cook.  Not today!  I bought some chickens at the grocery store this weekend ($0.68 per pound sale at a

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Meal Plan - Week of January 10th

In light of last week’s common theme of tomatoes, I decided to try to be a bit more varied in setup for next week.  I’m going to reuse mushrooms in a few of the dishes.  Beyond that, they’re all pretty different.  I’m going to start with a standard roast chicken a la Julia.  We’ll

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Roasted Chicken

Classic roast chicken.  Dropped some celery, carrots, and onions into the roasting pan.  Set the rack inside. Dropped a washed, buttered, salted, and peppered chicken on top and started roasting. 

My goal was to have chicken for a sandwich recipe later in the week.  However, a couple of juicy slices of

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You win some, you lose some

This week, I attempted a couple of pork recipes that didn’t go so well.

The first was a pork roast from Gourmet magazine.  The roast was a 1 day wet rub marinade that included black peppercorns, pink peppercorns, garlic, and fennel seed.   For taste, it was great.  Unfortunately, the cut of meat I used

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Roasted Chicken

Okay, you’re probably thinking that I’m trying to copy Julie.   Not a chance.  I’ve made roasted chicken dozens of times and feel as though I have a strong grasp.  I also won’t cheat on my partner as she allegedly (don’t want to get sued!) did.   Tonight’s chicken was made, for the first time, in

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