I’m no longer going to pretend to be keeping up with this. The posts are few and far between but I will try to fill them with recipes!
Kathleen and I went apple picking yesterday, and since there’s no such thing as too many apples, we ended up with the large bag. I don’t think you understand the ferocity with which you must be picking apples to fill up this bag.
Anyway, after making this
Flour’s Double Two-Apple pie
And the beginnings of apple butter
My apartment smells like heaven and if this is as good as I think it will be, I will post the recipe
I still have this many apples.
I will not be daunted apples. I will use my week of sprained anklehood to bake you into oblivion.
Don’t be surprised if my next post is about how I got really fat.
When I was at home this past weekend for my dear friends Lori and Craig’s wedding
The lovely couple
my mom handed me an extra copy of Eating Well magazine. I scoffed, shoved it in my duffel bag, and remembered it only when the baby behind me on my 7:30 am flight wouldn’t stop kicking my seat, making napping impossible. Flipping through the pages of the top recipes from the last 10 years, I found myself surprised that a) everything sounded quite delicious and b) the ingredients aren’t much different from what I normally cook with. Aside from those that revolve around puff pastry, or the occasional baked good, my favorite recipes focus on flavor. I know this is the same thing that everyone who wants you to eat healthy says but hey, it’s worth a shot.
Oven “fried” chicken
Apparently my mom’s recipe for this chicken only had it’s health factor invalidated by the fact that I read “skinned” and thought that meant to leave it on….Obviously the faux skin created by these recipes only works if you actually remove the real skin. Anyways, with some oven fries and broccoli slaw, maybe it’s not the healthiest meal, but it sure was delicious!
Then, rather than inhaling cheese and crackers on Wednesday, I decided to try one of the appetizers in this top 10 recipe article.
So much flavor
All of the fresh produce in this dip makes it a perfect hot summer day snack. And did you know you can broil an eggplant in your toaster oven? This frees up your 400 degree oven for toasting up some leftover pitas brushed with olive oil and sprinkled with salt. 5-6 minutes and they’re the perfect vehicle for this tasty dip.
The no cook recipe section on the website is perfect for these hot summer days and this sandwich was delightful. I guess I should be less judgmental
But enough of healthy eating, after today’s food truck lunch (relatively healthy), Jon and I are going to Barbara Lynch’s No.9 park and I am super excited about it. Will update later
Posted in Boston Restaurants, Cooking, Dinner, Food, Health
Tagged Appetizers, Chicken, Dinner, Health Food, No cook, Restaurants, Sandwiches
You know what’s great about Jon not being licensed and working until July? Admittedly for him, probably not much. The novelty of relaxation wears off quickly. But for me, man is it awesome.
Not only do I get to see him as much as I want after a 3 month break, I get to do things like, deciding we should have something for dinner that requires a 2 hour marinade, and I can decide this at 2pm. Jenna’s tequila lime chicken on the tasty kitchen blog made for really delicious tacos with some guacamole, tomatoes, cilantro, mm mmmm
The only thing I would change is to maybe add a bit of honey to the marinade. I like the mix of flavor and I think it would’ve cut the tanginess a little bit.
It’s probably not shocking but it’s still quite enjoyable how much better I feel since I’ve been cooking. No actual weight loss but everything fits better, my energy is back up, I’m sleeping better. Even eating healthy things when you’re out (like I ever do that, but still), doesn’t change the fact that you can’t know everything that’s in it. And since I think that some preservatives and fresheners are what give me fairly frequent stomach aches, it’s nice to return to home cooking. That is, until I revisit Myers+Chang on Saturday