Like me, Jamey really likes sweets. And desserts. And stuff with sugar in general.
What’s weird to me, though, is that he prefers sugary, fruity things over anything else. I on the other hand would probably eat my fingers if they were covered in chocolate, since chocolate is all I really need in life.
Which is why this conversation did not surprise me in the least:
Claire: What do you think of angel food cake?
Jamey: Meh. [Translation: I’m not motivated to care.]
Claire: What would you think of angel food cake if it looked like this and was on our gorgeous registry cake stand?
Angel food. With strawberries. On a cake stand. Simple, really.
Jamey: (serious pause.) Meh…? [Translation: I could be convinced.]
As you can see, I have a lifetime conflict ahead of me.
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.
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