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Archive for the ‘KnifeForkSpoons’ Category

Hi, sorry I haven’t been doing any posting here.
I’m in the middle of moving apartments and the new kitchen is much better for cooking & photographing the food.
Once I’m moved (next week) I will begin posting recipes and ideas.

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I vow to get this site up and updated.

I’ve been cooking, just not documenting the fun I’ve been having.

So, cheers to the coming recipies and yummy goodness in the year 2010.

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My quinoa addiction is really strong right now. I’ve had it for lunch/dinner nearly every day, with the same basic theme – water, chicken or beef bullion, caramelized onion/mushrooms, some kind of semi-soft cheese and some herb/garlic mix. Sometimes cold with a vinaigrette, sometimes not.

I’m thinking of making some kind of tabouleh variation, but I’m still thinking on that one.

And I’m reading a bit about quinoa as an oatmeal substitute. I’m iffy on this – I like my oats and I’m not sure I want to substitute them.

Any suggestions?

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Yum x4

This recipe sounds so yummy. I can think of multiple ways to use the squash that I’ll probably make multiple batches at once.

The first, and most saliva inducing, deviation is to make a soup out of it. When I multiply the batch I think I’ll leave the onion and apples alone, and just multiply the squash and seasoning (maybe not full quantities on the seasonings?). Add just a touch of cream & stock and blend it all up into a smooth creamy butternut squash soup.

My second deviation is to swap out the onions for fennel bulbs. My mouth waters just thinking of the slight licorice of the fennel with the vanilla, squash & apples. mmm-mmm-mmm.

I’m not sure if I can call this last one a deviation, maybe better to just say add ons? I’m considering carrots & parsnips with the vanilla. I’m not sure it would work, but I’m thinking it might. So why not add them to the roasting pan and throw some white beans in at the end to make a vegetarian meal out of it.

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hmmm

I know I haven’t really posted much of anything that has to do with food yet. Well, not anything at all really. I’m feeling a bit of anxiety over it if I were to be completely honest.

But, I have been thinking about it. And planning what I can make & post. And looking for cheap, but cool looking utensils and bowls and all that.

In fact I just spent a virtual fortune by “window shopping” at Crate & Barrel online. I was good though and shut the page down before I went to pay…but whoooeee I was tempted.

Where is your favorite place to shop for cooking hardware?

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Food Philosophy

You may not know this about me yet, but I can be a little wordy. I tend to write the way I talk – which means I use a lot of words to say things that others can say fairly expeditiously (I *heart* words). So, today’s self assigned assignment is to write my food philosophy no more than 50 words. No, this intro doesn’t count. Neither does the outtro extro closing. So, here we go…

Food is more than nutrition, food is also the about the process and the company with which you share it. Sometimes it’s about sharing it with yourself, other times it’s about sharing with friends/family. While flavor is important, so are texture and looks. Simplicity & freshness are the keys.

Do you have a food philosophy? I’d love to hear about it.

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Can a foodie be frugal and do good food on a budget? Yes, they certainly can. Or at least I believe I can, and I’m going to prove it to myself in this blog.

I’m out to prove that a foodie doesn’t have to spend phenomenal amounts of money on food to be a foodie. In my book (or blog) the best foods are the simple foods that let the flavors shine through. Like a diamond, the best quality needs the least fooling around with. Is there really anything better than a perfectly ripe Autumn apple; the crisp snap of each bite, the perfect pinkish white of the meat hidden behind the glossy red/pink/yellow skin releasing drops of juice as one crunches away. Is there anything more perfect than that? How about the snap of fresh sugar snap peas? The tang of lime in a perfectly shaken margarita? Or a grape tomato, roasted and served with coarse sea salt? Oh God, now I’m hungry!

I also believe that being a foodie does not mean that I can not enjoy a cheap burger with processed cheese, or a box of Mike & Ikes every once in a while. Or, even worse (worse?) a refrigerated, preprepared, bottle of Starbucks Vanilla Frappucino. Oh the horrors of admitting I enjoy those things while professing to be a foodie. But it’s true, I’m guilty of the guilty pleasure too.

My goal with this blog? Get back to cooking. Cooking for one is not easy, but it’s doable and it’s healthier than the junk I’ve been ingesting.
I’ve been away from my stove for far too long, and the refrigerator is in a sad state. So, step one is to clean and organize. From there I can begin my joyous love of food again. I also have a goal of presenting costs along with my processes and reviewing both restaurants and recipes I’ve been reading over the last few weeks months years. The side benefit, of course is healthier eating, but there’s also indulgences to be explored and created.

So, cheers to the flavors ahead!

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