Life hasn't always been so full of delicate flavors and enticing aromas. Not so long ago (about two years, in fact), the kitchen was dominated by the smell of burning rice and adorned with discarded boxes of prepackaged brownies. However, through sheer determination (and perhaps a little bit of desperation for a home cooked meal), we have learned how to cook as all good scientists should. This blog, then, is meant as a journal of our (mis)adventures in the kitchens, with a sprinkling of hints and suggestions and a dash of humor for flavor.
~Ben and Shelby
Thank you to Lynn Kelly for letting us use her awesome picture of the apples as our blog Title background!
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4 comments:
This blog sucks!
I love the s'uggestion of the week' feature.
Ben & Shelby,
Judging from your links, we're on the same page for food and cooking inspirations. When you're ready to tackle new material, check out Jamie Oliver (get your feet wet by watching his new "Jamie at Home" series on the Food Network on Saturday mornings) and anything by Alice Waters (but especially Chez Panisse Vegetables and Chez Panisse Fruits). Both Jamie and Alice place huge emphasis on using local, fresh, in-season ingredients with simple preparations. Some of our biggest "wow! I can't believe you MADE that!" compliments have been with the simplest recipes. One more thing - don't you dare let winter end without trying some of the Brussels sprouts recipes in the December 2007 issue of Fine Cooking. Even if you've never liked Brussels sprouts before, these recipes will convert you.
Hi Deb! I have been trying to push Ben into eating "in season" but its proving to be difficult;) We have been doing a good job with buying our food at local farmers markets though. I love Jamie Oliver's food! I just showed Ben some of his recipes so hopefully we'll have some updates on that.
Good to hear from you!
~shelby
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