I had planned on making lamb chops for dinner tonight. But after making these biscuits from Everybody Likes Sandwiches, the chops get to sit in the fridge marinating overnight.
If you're frustrated with never being able to get a good biscuit out of your oven, try these. They were light, flaky, layered - everything a biscuit should be.
Biscuits + butter + raspberry-jalapeño jam = dinner.
Sunday, February 10, 2008
Thursday, February 7, 2008
Post #84 - Why I Love My Discover Card
About a month ago, I had to buy a new laptop. When I was at the counter attempting to complete my purchase, the clerk had to call Discover to ensure that the card was valid, or something. So she's on the phone with one branch of the company, when my phone rings. It's Discover's Fraud Prevention department, calling to inquire if I am currently trying to make a relatively large purchase of electronic equipment. I said yes, and everything went well.
This afternoon I got an email from Fraud Prevention, asking to call them immediately. So I did. The very nice agent, Barb, ran through yesterday's purchases up to the current time. Everything yesterday jived. This morning started with 7-11 (hubby bought gas). No problem. Then "three charges of $60.61, about 1 minute apart, at a Walmart or a Sam's Club".
Wait just a goshdarned minute. Why would I charge $60.61 3 times? And I don't shop at Walmart or Sam's Club. I asked Barb where the store was located. She said Nashville. Umm, yeah, not me.
So the account was quickly closed, the disputed charges (for which I am not responsible) sent to Fraud Investigation, and I am to expect my new cards delivered via DHL on Saturday. That's 48 hours, people, and a weekend.
And that's why I love my Discover card.
This afternoon I got an email from Fraud Prevention, asking to call them immediately. So I did. The very nice agent, Barb, ran through yesterday's purchases up to the current time. Everything yesterday jived. This morning started with 7-11 (hubby bought gas). No problem. Then "three charges of $60.61, about 1 minute apart, at a Walmart or a Sam's Club".
Wait just a goshdarned minute. Why would I charge $60.61 3 times? And I don't shop at Walmart or Sam's Club. I asked Barb where the store was located. She said Nashville. Umm, yeah, not me.
So the account was quickly closed, the disputed charges (for which I am not responsible) sent to Fraud Investigation, and I am to expect my new cards delivered via DHL on Saturday. That's 48 hours, people, and a weekend.
And that's why I love my Discover card.
Wednesday, February 6, 2008
Post #83 - Ful Mudammas
I made (and ate) ful mudammas for the first time today. Click here for more information than you probably wanted. ;)
After my first bite (scooped into pita bread), I was actually walking towards the garbage disposal. But then I decided to give it another chance. Millions of people (it's practically the national dish of Egypt) eat this stuff every day for breakfast.
One pita and a half-bowl later, I'm still not sure how I feel about it.
1 can fava beans
olive oil
lemon juice
tomato, chopped
garlic, chopped
onion, chopped
cilantro, chopped
chilies, chopped (optional)
s&p
green onion
Drain and rinse your beans. I popped their outer skin off, but I'm not sure if it was necessary. Heat over low-ish heat, while sauteeing the onion, garlic and chilies separately. Stir sauteed stuff into beans, along with tomato, cilantro, s&p, lemon juice, and olive oil. Mash slightly. Garnish with green onion, and serve with pita bread.
After my first bite (scooped into pita bread), I was actually walking towards the garbage disposal. But then I decided to give it another chance. Millions of people (it's practically the national dish of Egypt) eat this stuff every day for breakfast.
One pita and a half-bowl later, I'm still not sure how I feel about it.
1 can fava beans
olive oil
lemon juice
tomato, chopped
garlic, chopped
onion, chopped
cilantro, chopped
chilies, chopped (optional)
s&p
green onion
Drain and rinse your beans. I popped their outer skin off, but I'm not sure if it was necessary. Heat over low-ish heat, while sauteeing the onion, garlic and chilies separately. Stir sauteed stuff into beans, along with tomato, cilantro, s&p, lemon juice, and olive oil. Mash slightly. Garnish with green onion, and serve with pita bread.
Tuesday, February 5, 2008
Post #82 - Poultry Parts from Jaden!
A while back, Jaden over at Steamy Kitchen offered various assorted poultry parts (and dried squid, yum) to those who asked. I immediately jumped at the chance to try something a) new and b) that would gross out my kids.
Here are my notes, unedited, typed while partaking:
(Jaden's picture)
Spicy Duck Neck:
nice ducky smell when I opened the package
slippery
soft bony bits
meat shreds
gelatinous bits congealed on the outside
not very spicy, but nicely spiced
vertebrae separated easily
spinal cord for Chula (ed: Chula's my chihuahua)
am I supposed to eat the bones? didn't.
Next up was Spicy Chicken Claws:
smells like the duck neck
looks interesting
where do I start?
umm...that was texturally unpleasant
other end same thing
comes apart easily, anatomy is cool
can't find any part that isn't cartilage-y skin stuff
(it's a foot, what did I expect?)
Sorry, Jaden, most of that one went to the dogs (you're their new favorite person).
And last but not least, Spicy Duck Giblets:
smells like the first 2
ever cut yourself on foil? ow.
just what the hell is a giblet anyway, it looks like lungs or liver or something
outside unpleasantly gelatinous
inside nicely chewy and meaty
oh god what am I eating
like the neck, not spicy, but nicely spiced
saltier than the neck
I think I like it
And as a final note, when I opened the envelope from Jaden containing my gifts, her business card fell on the table. Hubby picked it up and said "Why is a hot Asian babe sending you duck parts?"
Thanks Jaden!
Here are my notes, unedited, typed while partaking:
(Jaden's picture)
Spicy Duck Neck:
nice ducky smell when I opened the package
slippery
soft bony bits
meat shreds
gelatinous bits congealed on the outside
not very spicy, but nicely spiced
vertebrae separated easily
spinal cord for Chula (ed: Chula's my chihuahua)
am I supposed to eat the bones? didn't.
Next up was Spicy Chicken Claws:
smells like the duck neck
looks interesting
where do I start?
umm...that was texturally unpleasant
other end same thing
comes apart easily, anatomy is cool
can't find any part that isn't cartilage-y skin stuff
(it's a foot, what did I expect?)
Sorry, Jaden, most of that one went to the dogs (you're their new favorite person).
And last but not least, Spicy Duck Giblets:
smells like the first 2
ever cut yourself on foil? ow.
just what the hell is a giblet anyway, it looks like lungs or liver or something
outside unpleasantly gelatinous
inside nicely chewy and meaty
oh god what am I eating
like the neck, not spicy, but nicely spiced
saltier than the neck
I think I like it
And as a final note, when I opened the envelope from Jaden containing my gifts, her business card fell on the table. Hubby picked it up and said "Why is a hot Asian babe sending you duck parts?"
Thanks Jaden!
Monday, February 4, 2008
Post #81 - Artichoke Dip
Here's my recipe for artichoke dip. Pretty simple. But the dish is always emptied quickly.
1 can artichoke hearts, rinsed, drained, broken up
1 cup shredded mozzarella
3/4 c grated parmesan (canned is ok for this)
1/2 c mayo (sometimes I fill the 1/2 c measure about 3/4 of the way, then top with milk)
1 clove garlic, minced
few dashes of your favorite hot sauce
Mix it all up. Bake for about 45 minutes, or until the edges get that beautiful crusty yummy brown. Serve with tortilla chips or crostini.
1 can artichoke hearts, rinsed, drained, broken up
1 cup shredded mozzarella
3/4 c grated parmesan (canned is ok for this)
1/2 c mayo (sometimes I fill the 1/2 c measure about 3/4 of the way, then top with milk)
1 clove garlic, minced
few dashes of your favorite hot sauce
Mix it all up. Bake for about 45 minutes, or until the edges get that beautiful crusty yummy brown. Serve with tortilla chips or crostini.
Saturday, February 2, 2008
Post #80 - Stuffed Cabbage Soup
I just finished my first bowl of Stuffed Cabbage Soup, recipe courtesy of Chuck over at Sunday Nite Dinner. Oh my, is it delicious!
I followed his recipe, using beef, but omitted the thyme and lowered the salt slightly.
And, in my impatience, my first bowl was rice-less, accompanied by the end of a baguette.
Rice is now cooking, second bowl to come.
I followed his recipe, using beef, but omitted the thyme and lowered the salt slightly.
And, in my impatience, my first bowl was rice-less, accompanied by the end of a baguette.
Rice is now cooking, second bowl to come.
Friday, February 1, 2008
Post #79 - White Bean Bruschetta
I made one of my favorite dinners tonight, rapini with cannellini beans (see Post #17). Since it was only hubby and me tonight, I didn't use the entire can of beans. What to do with the remainder?
Inspired by Kirsten, but lacking mackerel fillets, and forgetfulness and pure laziness preventing the red wine vinegar, rosemary and red onion, here's what I ended up with:
Smash 'em up, stir in some lemon juice, olive oil, minced garlic, salt and pepper. Spread on toasted bread (sourdough from Boudin is yummy).
Inspired by Kirsten, but lacking mackerel fillets, and forgetfulness and pure laziness preventing the red wine vinegar, rosemary and red onion, here's what I ended up with:
Smash 'em up, stir in some lemon juice, olive oil, minced garlic, salt and pepper. Spread on toasted bread (sourdough from Boudin is yummy).
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