My husband knows that when we go to a restaurant and if after studying the menu, putting it down, picking it up, putting it back down again, looking on the back, asking about the specials, asking a bunch of questions, and then asking the waiter to bring me a bunch of olives and orange slices from the bar….if after all that I order THE CHICKEN it’s because there is NOTHING else on the menu I want or can eat. I cook chicken at home. All the time. If I wanted to eat chicken I’d stay home, I don’t want to eat it when a professional is making it for me. I like making those chefs earn their $1.50/hour wage…make me something I can’t make myself at home for heaven’s sake!!!!!
OK on to the chicken recipe now that I have a) revealed what a giant pain in the ass I can be b) that I am, in fact, married to a saint and c) you can correctly assume that we are big tippers. Continue reading → (3497)
I love to cook. A lot. I also spend a great deal of time thinking about food, talking about food and opining about food. I also have severe voyeuristic food tendencies mixed with a touch of recipe hoarding. This blog is my attempt to share recipes I make all the time, the ones I will make tonight, those my family loves the most, the ones I will attempt some day, the ones that caught my eye for some reason, and some that are just well…pretty to look at. The common denominator among all the recipes that catch my eye is simplicity. Life is too busy to overcomplicate our approach to food and eating. Also, this blog is a love letter to my family and friends who understand that my baking and cooking is a profound expression of love. It was the language spoken to me by my Argentine Abuela and it is still the language spoken by my mother.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
― Laurie Colwin (581)
My husband was raised in Houston, TX and he is a proud Longhorn. I’m pretty sure that learning how to make a good guacamole and tomatillo salsa was a pre-marital requirement. That and agreeing to participate in the systematic brainwashing of our son that his first choice school will be UT (I put my foot down at painting his nursery burnt orange). The more I delved into the world of avocados, salsas, tomatillos, jalapeños, cilantro (I pity people who are genetically disposed to tasting soap when they eat it), serranos, chili pequin, and chipotles, the more these ingredients revealed their potential.
Let’s say you went to Costco and find yourself coming home with six avocados you convince yourself you’re going to use by the end of the week and the end of the week comes and behold those untouched, perfectly ripe avocados are still in that sexy fishnet stocking like bag taunting and teasing you from your kitchen counter. Could you mash them and put them in your hair as a conditioning treatment? Probably, but that is the subject of a different kind of blog. Here’s how to use those avocados in two different ways using the exact same ingredients; it’s all in the texture. Smooth or Chunky. Continue reading → (4081)