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:
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