November, 2006 Archive

Thursday, November 9, 2006

classic grilled cheese + cream of tomato soup

classic grilled cheese

I don’t know about you but when I arrived at work yesterday I had both the appearance and seething demeanor of a wet cat. I don’t know what exactly the point of carrying my green flowered umbrella was, if to get utterly soaked just the same, making my way through two phone calls irked by a lingering unpleasant zoo-like scent that turned out be emanating my sopping wool pants. Yech! After work drink thing? Cancelled. Pedicure? Cancelled. Tomato soup and grilled cheese sandwiches? Oh, it was so on.

Continued after the jump »

Wednesday, November 8, 2006

couscous and feta-stuffed peppers

couscous and feta-stuffed peppers

As what would a weblog be without the at least occasional, melodramatic confession, today — a morning after which not a single new thing was prepared in the Smitten Kitchen last night (Tuesday’s yoga and volleyball night, and I’ll let you work who does what. Always such mystery!) — seems the perfect time to dislodge one of mine: Sometimes I cook things, love them to pieces, but hate the photos I took of the dishes so I never tell you about them. Can you imagine anything more pathetic? The pictures make me cringe so much that it upstages the deliciousness within! Could I be a little more crackpot, a little less rock-and-roll?

Continued after the jump »

Tuesday, November 7, 2006

chocolate stout cake

chocolate stout cake

Because it’s fun for me, I’ve decided that today is the day that I will embarrass my former boss. You see, she and I are two of a very small group of girl-types in a very boy-dominated sector of publishing, and while I would normally argue that gender stereotypes are old, tiresome and played out, in our professional realm at least, they’re fairly rightly-placed. While the guys go on in great lengths about (pick one, or all of the below) the Red Sox, Giants, hockey, PlayStation, Borat, You The Man Now Dawg website, beer and where it doesn’t cost much and the Joy of Street Meat, she and I would spend an at least equal amount of time and devotion chattering about all aspects of food and cooking as, just my luck, she is as obsessed as I am.

Continued after the jump »

Monday, November 6, 2006

shrimp cocktail + artichoke-potato gratin

shrimp cocktail

When Alex woke me up this morning, I was certain, and not for the first time, that he was indeed smoking crack, as it couldn’t have been even 4:30 in the morning, nonetheless 8. Someone really ought to tell him he can go back to bed for a couple hours, I mused to myself, but determining this to be a too-depleting energy expense, I simple rolled over and pretended he wasn’t there. After all, if he simply fails to wake me up this morning – if it is simply not possible – he’ll eventually have to give up and I will be able to sleep uninterrupted, forever. I am nothing if not the height of rationality in the morning.

Continued after the jump »

Sunday, November 5, 2006

picking pecks

the sample

Alas, dinner party prepping is not the whole of our gullet-related activities this weekend, thank goodness, as even a girl as in love with her very sharp knives as I am needs, on occasion, some hours away from them. I was invited to a – no, really – pickle party last night, hosted by Chris at Apartment Therapy (and oh, what an envy-inducing apartment he has), Ann at A Chicken in Every Granny Cart and Jon from Wheelhouse Pickles. Now, I know this may seem surprising, but I lean a little towards the socially awkward when I walk into a room, as I did last night, not knowing a single person at all – I mean, how do you even introduce yourself to the host if you don’t know who he is? – but everyone was really friendly and easy-going and more than made up for my inhibitive nature.

Continued after the jump »

Saturday, November 4, 2006

is that all there is?

yukon medallion

Continued after the jump »

Friday, November 3, 2006

dreamy cream scones

dreamy cream scones

The things I do for you people! Well, okay, I do them for me, and rather transparently most of the time, but sometimes, sometimes like perhaps during season in which one is upping the ante on output and is concerned about this ante’s effect on quality, I’m fairly certain I’m going a little further than I typically would. What I mean is, on Sunday night, as excited as I was about this new cookbook we purchased and pleased with the outcome of our lentil stew, I couldn’t quit while I was ahead and also baked the orange cranberry scone recipe, to bring to work on Monday. Yes, I spoil my coworkers rotten.

Continued after the jump »