Tag: ‘cooking’
August 30, 2010 at 7:55 am
Photo by thingsarebetterwithaparrott / by NCND 2.0 CC
My neurologist told me to lose weight and I thought, “So, it has come to this, has it?” The last time a doctor told me to lose weight, I weighed about 350 pounds and was preparing to have my gallbladder removed. To make the day even more perfect, the neurologist’s nurse had weighed me on one of those old scales with big metal counterweights that slide left to right. I thought the digital revolution had rid us of those scales and the drawn out torture of watching the nurse politely start at a lower number and then slide, slide, slide, slide you up to a much bigger number.
I know people have various reactions to a doctor telling them they’re fat, but my first thought was, “Yeah, of course I need to lose weight.” Let us not forget the pant-splitting incident in January precipitated by the 50-pounds of headache weight gain (which I actually had forgotten until I was searching the archives for something else and found that entry). [...]
March 19, 2010 at 8:19 am
I hate to cook, so does raw food hold the answers? Find out after the jump.
February 8, 2010 at 1:20 pm
I enjoyed hot chocolate, a great table, and good conversation with Elizabeth Bard at Angelina’s near the Louvre on my trip to Paris last year Look, there are her fingers!
Elizabeth came to Paris almost a decade ago and never really left. While she was studying abroad, she fell in love with a Frenchman, eventually married him, and slowly learned how to make a life in the city of lights. Her story is told in her new book Lunch in Paris: A Love Story, with Recipes which includes dozens of recipes that marked special moments during her transition. These include recipes for seduction, meals to warm you up when your apartment doesn’t have central heat, and slimming summer recipes for the bikini days of French vacation.
I talked to Elizabeth about her book and particularly about what anyone can do to make their kitchen more “Frenchie.” You can catch up with her on the Lunch in Paris Facebook fan page.
Q: One of the most obvious traits of French cooking that I noticed in your book was the [...]
January 25, 2010 at 10:02 am
As I was chopping vegetables in the kitchen yesterday evening, I realized something. I hate cooking! Cooking sucks! Sure, I have occasionally been charmed by gadgets such as the apple slicer and I enjoy eating new recipes that turn out tasty and delicious, but I still hate cooking. Hate it, hate it, hate it. I hate standing in the kitchen for an hour chopping and stirring and measuring and flipping. I hate being confused by recipes that say to squeeze the juice out of grated ginger when no juice seems to appear. I hate cleaning a dozen measuring spoons and measuring cups and dirty bowls when I’m done. Drive-throughs and pizza delivery are popular for a reason.
Still, I managed to cook some of my bok choy and ginger using the recipe for Stir-Fried Shanghai Bok Choy with Ginger from Epicurious.com. I started by peeling the ginger with a spoon over the trash can as some of you advised. And DAMN, you were right, that stuff if potent! As soon as the skin came off the [...]
October 21, 2009 at 9:12 am
I didn’t intend for this blog to suddenly become PastaQueen’s book review bonanza, but that’s how everything landed, so let’s just go with it, ok? My friend, Stephanie O’Dea, who blogs at A Year of Slow Cooking just released her first cookbook, smartly titled Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking. Please note the usage of the word “slow cooker” and not “crockpot” which is a trademarked term that we will avoid for fear of litigation.
Steph sent me a copy of her book, so I decided to kill two birds with one stone, or rather kill half a peck of apples with one recipe.
I dug out my mother’s slow cooker, which is literally older than I am, and grabbed nine apples from my freshly picked peck, to make the Apple Crisp recipe on page 402. This meant I got to use my favorite kitchen appliance, the apple slicer!
My knife skills are nothing to brag about, so I spent at least 15 minutes peeling the skin off of the apples, [...]
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