Why, hello there, readers.
It’s been a little over two months since our last post, and Jamey and I have resolved that part of a Sunday afternoon activity should include a blog post per week. (Also, happy 3-month anniversary to us!) We hope to increase the quantity of blogging throughout a week, of course, since it really does set the tone and inspires us for our weekly flavors to consume to write about for you. In the meantime, one a week is the new goal.
We love eating, as you have witnessed, and we have been doing quite a lot of good eating over the past few months that we have not shared with you – much of which we have cooked ourselves! Just this morning, we dined on this for brunch:
Just two weekends ago, we ate this for dinner:
If we don’t have any plans on a weekend, Jamey and I usually use our time to take care of errands and do a fair amount of shopping. This often involves multiple trips to the grocery store. On the weekends, we tend to cook long, lingering meals that require an early start time (see: sous vide or smoker), leaving us with the rest of the day to do what we want. We’ll then pull out the cooked food when we’re ready to eat that evening.
One of my favorite Saturday rituals is to visit The Vegetable Bin. Sadly, Jamey and I can never make it here other nights of the week due to our commute, so it’s the only day we can stock up on our favorite cheap, local veggies and fruits. We were able to make it up there this past Saturday after our day of house hunting and other things, and picked up a few edibles that fit just perfectly with the Sunday night dinner I was envisioning.
Fruits and veggies from the Vegetable Bin, artistically portrayed.
As a bit of a companion-piece to Claire’s post yesterday, I figured I’d add a little additional information about Sous Vide-ing.
When I first described Sous Vide cooking to my mother she immediately said, “Cooking in plastic bags?! That’ll give you cancer!” Now, my mom’s oncological background aside, the idea of cooking something in a plastic baggy is a little scary until you know more about it.
This is what our Sous Vide Supreme looks like.
Recently, Jamey and I picked up a handy little steel bucket grill from Cost Plus World Market. We’ve only used it twice so far but for the same purpose: charrin’ some ribs.
Fanning the flame to make me some RIBS.
Our trips to World Market are akin to our TJ Maxx and Marshall’s ventures: we usually go in for the purpose of one item and end up leaving with bagfuls of miscellaneous nonsense. However, this miscellaneous nonsense often results in spectacular items of discovery – items that bring us bottles of limoncello, and in this case, a handy red, portable grill that we can pop out right on our front porch and anywhere else. (Beach cook-out, anyone?) Continue reading
How about a little sous vide recipe for a Thursday pick-up?
This how-to is from several weeks ago, which doesn’t mean the recipe is any less fresh. The way the meat fell off the bone indeed requires us to make this deliciousness again. Here’s how we started:
All for $8.
Short ribs. We paid $8 for the whole pack, and wait until you see what we did with them. Continue reading
Oh, dear. We are behind, aren’t we?
Since starting my new job, blogging has become a full-time activity. And by activity I mean job responsibility, which of course I am totally digging.
So I will try to spend my quiet time in the evenings and early mornings to bring you updates on our lives. I think this is a good goal, and maybe Jamey will throw in a post here and there to fill the void too.
Luckily, I have a recipe for you that’s been on the back burner now a few weeks and is ready for its debut!
I bring you: Chuck Roast in the Sous Vide, Part Deux.
Cuttin' into the chuck.
Guys. The pictures and the videos from this article are officially the highlight of my Friday.
Bunnies. Hopping. Over hurdles.
Why would I want a puppy when I can have a hurdle-hopping hare? Beats me, because this is outstanding.
You have to read the whole article. The video at the end basically sums up how every life challenged should be faced, overcome and hopped.
Jamey got in last night, and today I’m making him an Italian dinner from our Italian Cooking Encyclopedia. I was going to poll you all on what I should cook, but then I realized I wouldn’t have enough time to go to the store and make the dish if I waited for the end-of-day results. Plus, I think Jamey will probably just stuff the ballot box and send it out to everyone so he can have exactly what he wants for dinner – regardless of the public choice! Democracy, my foot (at least in this household).
If it’s a success, you know we’ll take pictures and share with you the glory of our Italian food. If not, well, let’s hope other meals turn out decent this weekend.
Happy Friday, folks!