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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 19 February |
This soup has A LOT OF VEGETABLES! Please don’t feel obligated to buy the entire market like I did…and if you’re not up to dumping your entire produce drawer into a pot I understand. If you did neglect your “5 a day” this weekend, however, this will more than make up for it. It works that way right? I’m pretty sure my veggies consisted of fried green tomatoes and Bloody Mary’s, so I’m taking every…umm…real vegetable I can get!
I originally found this recipe on the Cooking Light website and modified to the point of minimal recognition. Feel free to substitute parsnips for the more common Mirepoix or sweet potato for Mr. Idaho. Those two ingredients were the largest flavor enhancers, but who am I to make you experiment. I’m pretty sure the original recipe also neglects the cruciferous joys of Brussels Sprouts and cauliflower, but I suppose they do tend to be the outcasts of the veggie kingdom.
| 9 November |
Yet again I find myself faced with the appetizer dilemma of having nothing outstanding to make, or should I say bake… The event is a book club meeting, which on this particular occasion is actually a ruse for a suprise wedding shower for one of our newlywed members. The theme is cherries. Uninspired yet again, I’m resorting to my imagination and obsession: currently with sweet potatoes, always with pumpkin, and soon to be with brussel sprouts. I know, but I heart them.
I can see Katy cringing as she reads this post; crescent dough is one of the many things she refuses to associate with. I know this because I have failed at many attempts to woo her with the buttery goodness that comes neatly packaged in a fun twist and pop cylinder courtesy of Pillsbury. They have even added a baking variety without the usual perforated triangle divisions. Friends, I’m a fan of home made, but you can’t beat this kind of convenience.
My mother might say my love affair with crescent rolls is rooted in Thanksgiving. When I was younger my undeveloped taste buds were too shy for stuffing accented with Italian delicacies like livers, chestnuts, and olives. All I wanted was an extra crescent roll or two, or three, or four. I was in a roll eating competition with myself – the skinny fat kid. And so I bring you my newest crescent creation:
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