Pan seared and then chucked into the oven like my friend taught me.
Browsing Posts in Food
I have this container full of Tootsie fruit rolls, because I LOVE this stuff.
There’s one flavor that is kind of odd though. Vanilla. Can anybody explain to me how vanilla is a fruit flavor? It’s not!
I don’t mind it so much though (even though it’s my least favorite flavor), because it reminds me of eating these as a kid.
Since it’s been so long that I’ve eaten one it’s hard to be sure, but the vanilla flavored Tootsie fruit rolls tastes pretty much the same as these white rabbit candies. Totally weird and unexpected.
I made beouf bourguinon last weekend for Mother’s Day. It cooked for about 7 hours… red wine, carrots, onions, garlic, beef broth and some herbs. And endless straining through cheese cloth to get the sauce clean.
Now I’m eating it at work while watching Lost, minus the fancy presentation with the fingerling potatoes and carrots.
Lunch! Claro’s has so many deli meats and cheese to choose from, I try something new every time I go. This time it’s natural casing spicy capocollo, cajun turkey, spicy soppressata and pepper jack cheese.
I’m cooking Mother’s Day lunch early… the beef short ribs were cooked last night and marinating in a pot of red wine reduction in the fridge. Right now i’ve been babying a pot of onions for french onion soup for almost 3 hours already with no end in sight!
Man cooking for 12 people is no joke!!!
Just found this picture on my phone from last weekend.
I grilled some carne asada and pollo asado and they looked so good I had to take a moment to bust out my camera and take a picture first.
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