Anniversary Date Night

8 years ago today, I married my best friend. To celebrate, we tried a new-to-us restaurant, Claim Jumper, where I got an oh-so-different but tasty Korean BBQ Chicken Pizza. Delish!

Comments

Post a Comment

Popular posts from this blog

Butternut Squash Soup, Take 2

Image
A few days ago, I posted a recipe for a super-simple, super-scrumptious Butternut Squash Soup. Unaware of how many squash to buy for that particular dish, I bought 2 and ended up needing only 1. And so, here is Butternut Squash Soup, take 2. I know, I could make myriad other recipes with my squash, but it’s cold and rainy, and who doesn’t love soup on a cold and rainy day? This time I went for a more “gourmet” soup, Creamy Butternut Squash and Ginger-Apple Soup from ** Starfish Café: Changing Lives One Recipe at a Time . The basics are the same: Sauté some onion in butter. Add squash and broth, and purée everything when tender. The “gourmet” part of this comes in the addition of apples, cinnamon, nutmeg, saffron, and yogurt. Yummy indeed. Now, before you rush out to buy the ingredients and notice that saffron is crazy expensive, let me tell you something—saffron is crazy expensive. Don’t feel like you have to add it. Many recipes I read encourage using turmeric in place of saffron (...
Read more

A Good Bowl of Chili for a Good Game of Football

Image
Mike and I decided it was time for another batch of chili, and since the Titans played the afternoon game it was a good time to try a new recipe. Mike chose this one, Southwestern Black Bean Chili, because it was similar enough to another we make, but the black beans and ground coriander were new ingredients that seemed like a delicious twist. The original recipe actually called for dried beans that you soak overnight and then cook, but we didn't pick it until Sunday morning, so we went with canned that I then drained and rinsed really well. The recipe called for hot chili powder and mild chili powder, but we used mild and ancho powders. Last thing, the recipe called for "4 cups (16 ounces)" of dark beer, but I happen to know those measurements don't jive (4 cups is 32 ounces), so we used used 2 (12-ounce) bottles and reduced it by a third instead of a half. I've incorporated all my little changes in the recipe below... I would say this is definitely a new fav...
Read more

New Month, New Blog!

Image
I plan on trying an actual recipe tomorrow, but for now we'll count this as my test post :) Recently while shopping at Kroger I spotted some fontina cheese on manager's special and ecided I just had to have it. California_Pizza_Kitchen pizzas have chunks of fontina on them, and I always think it's delicious, so why not do it at home! Tonight we had do-it-yourself pizza. No recipe, but super easy and adaptable to whatever your tastes may be. We topped ours with said fontina (cubed, not shredded, to allow for little gooey puddles of goodness), thick-sliced deli salami, quartered artichoke hearts, black olives, and some shredded mozzarella for good measure. Let me just tell you...it was de...li...cious. I haven't decided yet what exactly I'll make next, but I promise more tasty treats. Leave comments with any questions, suggestions, requests, whatever! Oh yeah, and wish me luck on this blog thing!
Read more