I’m not 100% sure about this, but I think lasagna is my favorite pasta dish. Ever. I want to say it always has been. But unfortunately, I was a rather fickle child known to tell horrendous lies just to get out of eating food I decided I didn’t like for whatever reason. Like, uh, I told my family I was allergic to spaghetti one time. Immediately after polishing off my slice of pizza. [people, those are exactly the same ingredients..] I was a weird kid. But anyways. I’m pretty sure I’ve always liked lasagna, and now I’m sure I LOVE it with all caps. Like, LOVE love. big time.
I’m going to tell you a story about chimichurri. Except I don’t know anything about it at all. Never even heard of it until Brett decided he wanted to make it. So. Let’s have wikipedia tell us a story about chimichurri. Well. Apparently it is a sauce for meat, originating in Argentina, but also found in Uruguay, Nicaragua, Columbia, and Mexico. We ate it. Here in Hawaii. So now it’s come really far. And you know what, it was delicious. So I’m going to go ahead and insist that you try it, wherever you are, in which case the humble sauce of Argentina will travel the entire world. Wouldn’t that be thrilling? I have no idea if this is actually a humble sauce. But it’s a delicious one.
You know what else is cool? It turns your meat green. Which, if you, like we, bring it to share at a BBQ, well it just might turn some people off with its hue. Which means you don’t have to share all that much at all. Not because you didn’t try or anything. Double win.
Sorry guys, but I just can’t stop. There is basically no way that I can give you healthy food recipes just because it’s January. Maybe I’m cruel. I’m definitely unusual. But don’t think of this as punishment. Because what it actually is..is a little bit of heaven.
Do you like caramel? If you’re anything like me, you’ll forgo all other choices in the sees candy box and reach straight for the ones that are just a hunk of caramel covered in chocolate. (if you’re anything like me you know the shapes of every one of these..) I’m pretty much a caramel fiend. I’d choose it over hot fudge any day. And lately, I can’t escape seeing the words “salted caramel” and “salted butter caramel” everywhere I turn. There are recipes for it all over the internet, every ice cream company and candy place is taking advantage of its sudden popularity. Okay, it’s probably not that sudden but I’m usually behind the times, so it’s new to me. But I’m excited about it
So you can imagine how surprised I was to find out how easy it is to make. And how mind-blowingly delicious it is. I wish I had a better vocabulary to describe this to you. It takes less than 15 minutes to make, from start to in your mouth, and you’ll never want to eat another caramel again. Seriously. Please, do yourself a favor. Grab some heavy cream on your way home from work, and make this tonight. Continue reading
So. I bought a food processor. And I made pesto. But I fail, because this was about a month ago. Let me explain.
Though this blog is meant to be like an online journal of sorts documenting my attempts to cook and bake…I do not treat this as my journal (luckily for you, actually because I start my journals “dearest journal” and I end with “love, erin” and that could get awkward.) What that means is, I don’t update as frequently or up-to-dately as I would a journal. This is what I do:
I hoard photos on my camera and I stockpile posts of the things I’ve hoarded photos of, and when I have enough photos to merit uploading them, I throw them all on my computer and slowly publish the posts. Is that weird? I feel like it is. Because I read so many other food blogs (wanna know which ones? check that sidebar over there—>) and they all say things like “yesterday I made this” or “Wednesday, for so-and-so’s birthday” when it’s Friday. And I think.. hm. all mine are at least two weeks old…
Well whatever, the food is still good, right? Right. I feel I’ve justified myself by being honest. Therefore this trend will probably continue. Just so you are aware.