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photo time

walt starts his brine.

walnut/cranberry dip, celery with peanut butter, and peppermint salt water taffy!

 

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it’s now 12:45, the gallette has baked, and the pumpkin pie is finishing up. ¬†our friends, erin and kyle, have stopped by for a spiked apple cider (huge success), and we’re watching the lions lose again. ¬†nic has come over – again with his folding chairs – and he had prepared the stuffing to cook in a few hours. ¬†parker found a new turkey recipe from the martha stewart book that nanny gave us last year. ¬†it calls for brining the turkey, which is new to us this year! ¬†parker took the turkey out of the brine at noon, and now it must sit for two hours before we put it in the oven – it looks great! ¬†kyle named the turkey walt this year (you will remember that kate and i made tony the turkey last year), and walt is looking juicy and full.

in thirty minutes we start preparing the turkey and making the stuffing Рall coming together!  dinner is at 5, but people are coming over early to watch the game and for general merriment.

happy thanksgiving – expect some photos soon!

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Hi, everyone,

Those of you who faithfully follow this sporadic little blog may remember that Eva not only cooked an entire Thanksgiving feast last year, but also live-blogged the entire process (I would link to those entries, but I’m not sure how). At any rate, I have stayed in Los Angeles this year and we will once again be cooking Thanksgiving dinner for some friends. Eva is currently in the shower and I’m about to make some coffee, but in a mere few hours we will be running around like turkeys with our heads cut off. Oh yeah, and we’ll blog about it, too.

Happy Thanksgiving!

P

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I know, I know, this blog has been very food-centric lately, but I feel like cooking is a big part of our lives out here, it’s only natural that we would want to write about it. I’ve thought about why it is that we’ve taken to cooking like we have, and I think it comes down to two reasons.

First, although we obviously had both had roommates before moving to L.A., we had never been in a food-sharing situation before. Second, eating out in L.A. is damn expensive. So, cooking it is.

I was at this pretty awesome butcher’s shop by us the other day (McCall’s Meat & Fish Market on Hillhurst, what what) to buy some pork shoulder for the pulled pork tacos that Eva wrote about earlier today, and the guy behind the counter asked me what restaurants we like to go to in the neighborhood. I kind of stammered a bit, because we cook so much more than we eat out. I ended up half-heartedly listing a few places, all the while thinking that I genuinely like to cook more than I like to eat out.

It doesn’t hurt that the only customer of Chez Hevron has, literally, never once said a single negative thing about the food I make. Actually, I take that back. I made some gazpacho in our food processor not too long ago that was not well-received. While some people are connoisseurs of fine wine, ¬†or experts on modern art, Eva is the world’s foremost authority on chilled, tomato-based soup.

At any rate, cooking is fun. It is something that I look forward to (almost) every day. Also, Albertosn’s is giving away a stickers for every $10 worth of food its customers purchase. Collect enough stickers (like 50 or something) and you get to choose between an exciting array of cookware, such as a wok or a grill pan. Everybody wins!

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ou/tx

ay yay yay. ¬†i think i just lost a year or two off my life span after landry dropped that ball. ¬†since we couldn’t be in dallas this week, we tried to recreate as much as possible: pulled pork tacos with margaritas. ¬†aaaaand, we won. ¬†perfect (minus the mild heart attack).


also, really?

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whoops.

parker just brought it to my attention that turkey burgers are not vegetarian.

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