Food
Well, here's some of my culinary output in the last two months or so.
Baked ricotta, with lemon and black pepper. Good on bread.
French lentils: beautiful itty bitty ones, mottled grey and green and even a little blue. Not the average drab dust-colored ones. I cooked them with caramalized red onions and lots of red wine, and I think cumin. They turned out marvelous, simultaneously sweet and savory. So good!
Fried egg in a corn tortilla, simmered black beans from the NY Times recipe (now one of my favorite recipes---you must never never never buy canned beans again!), avocado, and paprika sprinkled over top. I love paprika; it's now one of my favorite spices, up there with ginger and cumin and white pepper.
Homemade pizza with all the works. My dad especially liked this one. I think it was the little bit of sugar in the Penzey's pizza seasoning. (Usually I add the salt before I remember the pizza seasoning; and since the pizza seasoning already has salt in it, I forego it.) Oh, the other spice I've discovered I really like: fennel seed. Good on pizza too.
Company appetizer platter.
My brother's graduation cake, from an Ina Garten recipe.
Half-frosted: see the dark cake underneath? I didn't care too much for the frosting (my mom really liked it though) but the cake was lovely. It would work particularly well in an icecream cake. I would just like a bit with some melted chocolate, berries, and some almonds.
In the early stages. One of my best frosting jobs, actually. The frosting was very forgiving. I just don't particularly care for frosting: too much extra stuff. Just give me the chocolate.
Baked ricotta, with lemon and black pepper. Good on bread.
French lentils: beautiful itty bitty ones, mottled grey and green and even a little blue. Not the average drab dust-colored ones. I cooked them with caramalized red onions and lots of red wine, and I think cumin. They turned out marvelous, simultaneously sweet and savory. So good!
Fried egg in a corn tortilla, simmered black beans from the NY Times recipe (now one of my favorite recipes---you must never never never buy canned beans again!), avocado, and paprika sprinkled over top. I love paprika; it's now one of my favorite spices, up there with ginger and cumin and white pepper.
Homemade pizza with all the works. My dad especially liked this one. I think it was the little bit of sugar in the Penzey's pizza seasoning. (Usually I add the salt before I remember the pizza seasoning; and since the pizza seasoning already has salt in it, I forego it.) Oh, the other spice I've discovered I really like: fennel seed. Good on pizza too.
Company appetizer platter.
My brother's graduation cake, from an Ina Garten recipe.
Half-frosted: see the dark cake underneath? I didn't care too much for the frosting (my mom really liked it though) but the cake was lovely. It would work particularly well in an icecream cake. I would just like a bit with some melted chocolate, berries, and some almonds.
In the early stages. One of my best frosting jobs, actually. The frosting was very forgiving. I just don't particularly care for frosting: too much extra stuff. Just give me the chocolate.
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