Cooking


April 4, 2013
Being on a budget often requires more creativity than sacrifice.  That’s the optimist’s point of view, anyway.  I love polenta, for example, but for it being little more than ground corn those little polenta logs are surprisingly expensive.  Maybe it’s because polenta sounds fancy, maybe it’s because polenta is European in origin. The truth is, I’ve

March 27, 2013
Maybe Spring is a bit fickle right now.  Maybe, after all these years, I’m still coming to grips with how the four seasons teasingly play out in the mid-Atlantic region. April is just around the corner, and the days are finally long enough to count.  Winter may still be hanging on by a thread, but

March 16, 2013
I’m still up to my eyeballs in the moving transition.  With most of it behind us, real life – such as work obligations, bills, paperwork and other schmutz – is now the center of attention, which is fair considering how much we had to neglect that side of things while we were packing and hauling.

December 21, 2012
A little over two weeks ago I embarked upon a wonderful journey that likely committed irreparable harm to my liver, cholesterol, general sense of self, sense of direction, or at the very least, my waistline.  But, “tis the season,” or so they say. I can say now, unequivocally, that I am no longer lost in the world

December 12, 2012
In the comments under my previous Eggnog post, Margaret @ Slowmama brought up a good point about preferring to use all bourbon over the brandy and rum combination I linked up from Jefferey Morganthaler.  Of course, being a bourbon drinker myself I didn’t take much convincing to give bourbon a try in my next batch

December 6, 2012
[I considered many a silly title for this post, but in the end I think “Eggnog” is strong enough to stand on its own.  Eggnog.  So it goes.] [UPDATED: I tried a slightly different variation on this recipe.  You can see the review here.  I’ll keep trying alternatives through Christmas most likely, so keep checking

November 27, 2012
The whirlwind eating tour was everything I could have hoped it would be.  I’m currently two days into fasting (i.e. eating only leftovers) and drying out as a way of hopefully balancing a full week of eating and drinking like there’s no tomorrow. Aside from the food and booze, taking a whole week for quality

November 21, 2012
So far, this Thanksgiving Extravaganza Week celebration is living up to its promise.  I’ve been full for three days now, and the real power meals haven’t even begun.  We’ll change that tonight with a full helping of Gluten Free Fried Chicken we’re serving at our mini Friendsgiving tonight.  Here’s a quick glimpse of what’s been cooking.

November 19, 2012
It’s the most wonderful time of the year… I love Thanksgiving.  I make no bones about it being my favorite holiday.  Good food, booze, friends and family (even football!) – all in abundant quantities – what’s not to like?   by

October 18, 2012
[I’m getting into the groove of things with the kiddos.  That means I’m starting to feel capable of doing slightly more than just surviving.  I made chicken stock again the other day – first time in a while.  One thing led to another and before I knew it, bam: Creamy Roasted Winter Squash Soup.] When

July 24, 2012
Last week I was stunned to come across a blog post where the author put artichokes on the grill.  I, personally, was introduced to the artichoke by way of our annual trips to Ottertail Lake, Minnesota, where we visit Natalie’s Mom’s family every year* (and have since I was 16 years old – wow). *We’ll

July 17, 2012
I’ve been a fan of the fried green tomato for a long time now.  I consider them seasonal delicacies, up there with squash blossoms, oysters and blue crabs.  Just a light dredge in flour, salt and pepper, and then a quick pan fry.  Marvelous. I’ve also long loved grilling anything I can get my hands

June 25, 2012
Natalie has made it to 36 weeks – the last of the big milestones we were hoping for with this pregnancy.  That means more likely than not, we are out of the woods if this baby decides to come a little earlier than the standard 40. by

June 8, 2012
It’s Friday.  Last night Natalie mentioned that the weekend is practically over already (she’s a dreader).  I responded that that was ok, because so is Monday for that matter, and it will be Friday again before long.  Time continues to race forward, and I’ve run out of ways to slow it down or the effort

June 5, 2012
I don’t know where the stereotype of man-in-the-kitchen as fish-out-of-water came from.  In my family you’ll find a lot of men who love to cook (and who happen to be pretty good at it too).  Being a dad in the kitchen is a big aspect of my life and this blog.  But around this time

May 31, 2012
Magazine: “A periodical publication containing articles and illustrations, typically covering a particular subject.” That definition seems lacking.  Before long, I imagine it will need to include a note about magazines being a physical thing.  As it stands it could read to include websites or blogs, which would be too broad a definition.  Real magazines you

May 16, 2012
In the midst of running around last Friday I realized that all my tasks amounted to a mini-thesis of what this blog is all about.  I wore just about every one of my many hats in the span of 24 hours: from cooking to stay-at-home-dad-ing, to building in small spaces, to client meetings and creative

May 7, 2012
By now you’re fully-competent breaking down whole chickens for parts, saving money and improving the quality of your chicken cuts by doing it yourself.  It’s time expand your recipe bank a bit and put your new skills to work. I’m slowly but surely converting to the mind-set that late-spring and summer means simpler meals.  It’s

April 19, 2012
How about a little something on the up-side to balance out my worrying last night? Every so often I come across something on the internet that singularly captures the spirit, nay, the very essence of Camp Davis that I have no choice but to sit in awe…and then Pin it…and then hope upon hope that

April 17, 2012
Subscribing to food magazines can be a double-edged sword.  On the one hand you’re introduced to a bunch of new recipes, tips, tricks and short cuts you can add to your repertoire – a great way to break the funk of making the same thing over and over again. On the other hand you’re introduced to

April 2, 2012
We’re finally home after a nice long and well-needed trip to Camp Davis.  Our relatives drove all the way from Minnetonka, Minnesota for a great visit!  Nature rewarded their efforts with perfect weather and peak-bloom of nearly every bit of flora around us. The daffodils, periwinkle, forsythia, and red buds were just amazing. We even

March 21, 2012
All the way down. I suppose I should have put this post together sooner, but breaking down a chicken isn’t the easiest thing to do when you’re simultaneously attempting to photograph the whole enterprise. All the chicken handling requires a lot of hand washing as it is.  Trying to take pictures the whole time would

March 4, 2012
Friday night we ordered dinner from Pho 14 here in Columbia Heights.  It’s become one of our go-to’s for delivery.  With plenty of unintentionally gluten-free options (since they use rice-noodles instead of wheat noodles as a staple of the cuisine) almost everything works for Nat.  Even though they have a lot of great options, we’re

March 3, 2012
Mason Jars.  Cheap, versatile, durable.  What’s not to like?  Through the generous donation of a friend we have cases and cases of them. Of course, our number one use for the mason jar is as a drinking vessel.  From water to wine, and every lovely beverage in-between (mint juleps maybe?), if you’re at Camp Davis, you’re likely

March 1, 2012
Nat and I were eating dinner last night, talking about life, thinking about the baby we have on the way.  Inevitably the discussion turns to labor and delivery – specifically, whether we might have another preemie.  Loren was born at 33 weeks, which meant a full month’s stay at the hospital before he came home.

February 21, 2012
[NOTE: That title makes this post look a lot more intimidating than it is.  As I’ve mentioned previously, “butchering” is not the same as “slaughtering.”  Not that I’m anti-the latter.  I just haven’t done it yet.  In butchering chickens I’m referring to the process of cutting them up into parts for cooking.  The “carcass” I’m

February 9, 2012
I’m back at it with the chickens this week.  This one was a 4.5 lb organic bird from Trader Joes that I decided to break down into parts for fried chicken.  I got the urge probably a little too early in the morning and sent a text to Natalie, who was in Virginia for a

February 8, 2012
I made it.  The quinoa, fennel and pomegranate seed salad I found in Bon Appetit a few months ago – I finally made that.  To the friendly cashier at Trader Joes in Silver Spring yesterday with whom I discussed this at length, I hope you too get a chance to make it.  Because let me tell you,

January 30, 2012
And now, back to our regularly scheduled good times… Over the last few months I’ve been buying whole chickens and butchering them myself.  [Note: I’m referring to butchering chickens, not slaughtering them.  There might come a day when I slaughter my own chickens if I start raising them myself.  For now, I still buy them

January 17, 2012
Doctor’s orders:  Pregnant Natalie needs to eat at least two cups of legumes a day.  And two eggs, the pith(?) of an orange, carrots or sweet potatoes, walnuts,  the eyes of a newt, the testicles of a frog and a laundry list of other foods.  Aside from the silly ones, it’s been so far so
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