Thinking out loud

I don't know that this recipe even has a name and it contains such unlikely ingredients for it to be a favorite of mine but favorite it is.  This salad is a recent addition to my culinary adventures but was served it by one of my favorite cooks recently and loved it.  Salad with Citrus Salad Greens (romaine is a good choice) Fennel (the bulb not the seed) Orange (peeled and segmented) Olives (the red ones - I have a dislike for all things olive but in this salad - they were really good) Olive Oil Lemon Juice Lemon Zest This is one of those recipes with no measurements.  Salad greens, how much do you need?  How hungry are you?  I suppose for those who have to use measurements use about three cups, slice the fennel (if you don't have fennel you can use celery but really try to find fennel) maybe about 1/2 to 1 cup, one orange, 1/4 cup of olives.  Toss all this together in a bowl.  Use about 2 tablespoons of olive oil and whisk in about 2 tabl...

Anyone remember the commercial where the woman makes an entire dinner out of boxes and then fluffs flour on her face and spritzes herself with water to look tired as she carries the food out to the family? I hate that commercial. A totally amazing dinner, especially one for an occasion, should be presented as if it was totally effortless to produce. I don't want people focusing on how hard I worked on it. I want them focusing on how damn awesome the food is! I think it ruins part of the enjoyment if people think you worked like a one armed carpenter to make them happy. If it's a group cooking effort I think different rules apply, but one or two cooks and several guests? They should be oblivious. I don't want my guests feeling like they owe it to me to like the food because I worked so hard to make it. If it sucks, I want to know. I'll know as soon as I take a bite anyway, so why not tell me? Now; just after dinner (or at least the first round of eating), or the n...

Ok, last night was Judo. About 10 minutes into class I kicked someone's ankle and I'm pretty confident that I broke a toe. Finished class after hopping around and whining some, my wife has no pity I swear. About 2/3rds of the way through class I felt a lot better when someone broke their nose. Nothing like a fountain of blood to make you feel better about a wittle bwoken toesy. On the way out to the van I covered my foot with snow, which felt really nice. And proceeded to get beat on by my wife and step-daughter about what a wuss I am. I have a very low tolerance for pain, it is true, but I think I can operate under extreme levels of pain fairly well. Hang nail, broken toe, slight fever? Where is the nurse? Hernia, Appendicitis, 102 degree fever? I'm ok, I just need to get this done first. Besides, I live in a house full of women, you'd think I could get someone besides the dog to feel sorry for me. I'll see if I can remember to do a pic tonight; this mornin...

Block of goat cheese (3"x3" square) 8 cloves of Garlic 3 TB fresh Rosemary 1/2 Cup Olive Oil Crusty Bread or Crackers Mince the Garlic; Finely chop the rosemary and add both to the olive oil. Pour this mixture over the cheese and let set for 15 minutes. Serve over crusty bread or crackers. Update:  Thanks to Woodman for posting for me.  I was out of town and had limited access to the computer.  I knew this would be a tough week to complete the Spice Rack Challenge on time.  The original recipe is above, for the Spice Rack Challenge I tried this with dried rosemary, it is MUCH better with fresh, same for fresh garlic, I used the garlic already chopped and it was not as good.  That said, this is a great recipe either way, I could eat this spread on crackers all day!

It's two degrees right now. That's all I have to say. Edit at 8:30 AM, two hours farther into the day.... It's now -2. I almost did a T-9000 impersonation on the way into my office this morning crossing the parking lot. My mustache froze solid walking 50 feet. I have been out in colder weather, but not recently and not so close to T-Shirt weather for years. These are the kind of winters I remember from when I was a kid. Waiting for a week long ice storm now. On a totally unrelated note, I love my new Carhartt.

 The Finished Product  (I originally wrote this post in November, been waiting for time to add pics.) Back in the mists of time my dear wife and I were thinking of things to do to the house. We’d just moved in and we went cheap on the carpet since we knew we’d replace it “soon”. Four years and a baby later was last July. The oldest was leaving the country for a month, and it was summer vacation. We decided the 4th of July weekend was the perfect time to put this plan into action. I am apparently the one who came up with the idea. Though, since we came up with it so long ago I don’t really remember anymore, but it does sound like something I’d come up with. I said, “Let’s stain the concrete!”, “It looks pretty easy to do and the result is pretty damn cool!” I was half right.

Both Woodman and I got each other cookbooks for Christmas - Woodman calls me a cookbook fiend.  I LOVE them.  I even had two microwave cookbooks and we didn't even have a microwave!  I just can't help myself.  There is just something about them that draws me.  Of course pictures make them even better.  I know, I am a mature adult and should not need pictures but I much prefer a cookbook with pictures.  I can spend hours, and already have, going through them.  Christmas added to my collection "Canning and Preserving with Ashley English" (check out Ashley at http://www.small-measure.blogspot.com/ , "The Meat Lovers Meatless Cookbook", "The Heart of the Artichoke" and last but not least "Heirloom Cooking with the Brass Sisters".  Woodman and his father both fed my addiction this year!  Which is my favorite?  Really, I have no clue but can't wait to start trying more new things!