Sunday Dinner

So I’m not trying to be Amish, despite my new-found obsession for the Old Order. But as a friend and I discussed last night, sometimes you get the feeling you were born in the wrong era.

I love modern conveniences, and, well, electricity…but there’s something appealing about a simpler lifestyle.

Tonight I made chicken soup from scratch (whatever scratch is) and French bread, seasoned with oregano and garlic.

Disclaimer: These were both made in machines, but had I been offered an open flame and cast-iron pot, I would’ve been just as happy. And I’m not above donning a bonnet and apron. Nope.

…Next week we’ll be slaughtering our own beef and raising a barn.

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Happy Hanukkah

Ingredients

  • 2 cups peeled and shredded potatoes
  • 1 tablespoon grated onion
  • 3 eggs, beaten
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 cup oil for frying

Directions

  1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
  2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
  3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn, and brown on the other. Let drain on paper towels and serve hot

eggplant zucchini parmesan

I love pasta. But it has carbs. And apparently these so-called carbs are bad for us? I scoff.

To make this carb-less wonder, I sliced an eggplant and a zucchini and tossed them in olive oil, then dunked them into a mixture of cornstarch, Parmesan cheese and bread crumbs. I cooked them on a greased cookie sheet for 18 minutes at 425, then layered a casserole dish with marinara sauce, veggies and cheese (lather, rinse and repeat)…then baked it for 10 minutes at 400.

(no) soup for you

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Think crockpots are just for old grandmas who reek of Chanel No. 5? Wrong. They’re the best thing ever.

Besides ice cream and puppies.

If you want to eat what’s in this photo, throw in chopped sweet potatoes, regular potatoes, carrots, celery, onion, mushrooms, cabbage, zucchini and yellow squash and add a chicken breast and a cup of water. Sprinkle with cayenne pepper, curry, sage, salt and oregano, and cook on low for 3.5 hours. Add a can of diced tomatoes toward the end if you’re feeling crazy.

Serve with grated Parmesan – serves 5-6.

*Don’t hide this recipe in an armoire.

mustache monday

Admit it. You read the title of this post and thought it was about something inappropriate.

How wrong you were. This is a post about girls eating tacos and wearing mustaches, just a typical Monday evening.


Ever seen a taco with a mustache? They’re as rare as unicorns.

But wait…A Choco-Taco with a mustache? Too much, isn’t it?
Cheers to eating frozen chocolate tacos with birthday candles! Life is short – stuff like this is important.

…And somehow the dogs inserted themselves into the fun. I am such a creeper.

I love my life.

italy is delicious

A picture’s worth a thousand words and homemade pasta’s worth every calorie.

Savor.
Seafood anyone?
Oh sure.
Bruschetta is betta.
And for dessert, gelato!
This week I’ll be living at the gym. Not an ounce of regret but several ounces to lose.