So.
Work is nuts. It's now hiring season, which will quickly be followed by track and field season, and then academic testing, report cards, and the mad dash to the end. So tiring. So no time to cook. It's sad. J and I are talking about using a company where I can go and make frozen meals for us in June when there's no time and I'm abandoning him for year end dinners regularly. He learned that "delivery pizza is really expensive" when the Domino's near us shut down and he looked for a new pizza source. We'll see.
The other good thing is that it's finally grilling season! Woohoo! When in doubt, fire up the Broil King!!
Here's how this week appears to be shaking out:
Saturday: Black Bean Salsa Chicken, rice, and a salad. And the end of the Nutella ice cream.
Sunday: Breakfast for Dinner - Bacon and Eggs. I thought we were out of eggs, so I bought another dozen. Um, we weren't. Yeah. Breakfast for dinner.
Monday: Steak, Potatoes, and Vegetables on the grill. I do the potatoes in foil, and toss the veggies on the grill too.
Tuesday: Burgers, I think. After Tuesday, it won't be grilled weather. Boo.
Wednesday: Dinner out. I have a late night.
Thursday: Shake n Bake Chicken, Potatoes and Broccoli. By Thursday, I just want to be done.
Friday: Long weekend! We'll be eating on the road, so probably Wendy's.
Yay! Sounds like a good week.
I love to cook...when I have the time. Here's what I've tried recently in my kitchen.
Pages
▼
Saturday, May 12, 2012
Wednesday, May 9, 2012
Weeknight Meal: Easiest Spaghetti and Meatballs
So.
I hate cooking on weeknights. Scratch that...I hate cooking when I've been working all day and I get home exhausted and don't feel like doing anything. It doesn't matter if I've planned. Heck, it doesn't matter if I like what we're having. Work and cooking don't mix. Especially this time of year when my work is wild and I don't really have time to think.
Last night, I was supposed to make this recipe. But enter a fight with a dryer vent and a long day getting me home about 7, and I didn't get around to making this. I would like to say, however, that making this tonight wasn't a huge deal; and the results were delicious.
I present to you now Everyday Food's Easiest Spaghetti and Meatballs.
I hate cooking on weeknights. Scratch that...I hate cooking when I've been working all day and I get home exhausted and don't feel like doing anything. It doesn't matter if I've planned. Heck, it doesn't matter if I like what we're having. Work and cooking don't mix. Especially this time of year when my work is wild and I don't really have time to think.
Last night, I was supposed to make this recipe. But enter a fight with a dryer vent and a long day getting me home about 7, and I didn't get around to making this. I would like to say, however, that making this tonight wasn't a huge deal; and the results were delicious.
I present to you now Everyday Food's Easiest Spaghetti and Meatballs.
Monday, May 7, 2012
Pinteractive: Nutella Ice Cream
This is my Pinteractive post for the week. Click on the badge
over there ------> to go to Nanette's blog and see all the
Pinteractive posts!
So.
When I got married in 2007, I registered for one expensive, frivolous gift that I knew I probably wouldn't get but really, reeeeeally wanted. That item was the ice cream maker attachment for my Kitchen Aid mixer. I was right. I didn't get it. But I didn't forget about that attachment. And 2 years later I finally got around to buying the attachment. I have never regretted it.
J and I love ice cream, and I grew up in a house where there was dessert every night after dinner. Most nights still, we have something: a cookie (or 3), a bowl of ice cream or the like. What I like about the ice cream maker is that I can control what is going into what we eat.
Ice cream is often super rich, using egg yolks and heavy cream or half and half. I've never experimented with using evaporated skim milk, but I probably should. I usually use a mixture of 1% milk and half and half or heavy cream. Results can be mixed. Vanilla is not always the best. Great ice cream is high in fat for a reason. Fruit puree sorbets are divine, but J's not big on fruit.
After making the Nutella cake, I had a partial bottle of the spread in my cupboard. When I went back through my pins on Pinterest, I discovered this little gem, once again from From Away. They seem to be as crazed about chocolate heaven in bottle as I am. I present to you now Far and Away's Nutella Ice Cream:
So.
When I got married in 2007, I registered for one expensive, frivolous gift that I knew I probably wouldn't get but really, reeeeeally wanted. That item was the ice cream maker attachment for my Kitchen Aid mixer. I was right. I didn't get it. But I didn't forget about that attachment. And 2 years later I finally got around to buying the attachment. I have never regretted it.
J and I love ice cream, and I grew up in a house where there was dessert every night after dinner. Most nights still, we have something: a cookie (or 3), a bowl of ice cream or the like. What I like about the ice cream maker is that I can control what is going into what we eat.
Ice cream is often super rich, using egg yolks and heavy cream or half and half. I've never experimented with using evaporated skim milk, but I probably should. I usually use a mixture of 1% milk and half and half or heavy cream. Results can be mixed. Vanilla is not always the best. Great ice cream is high in fat for a reason. Fruit puree sorbets are divine, but J's not big on fruit.
After making the Nutella cake, I had a partial bottle of the spread in my cupboard. When I went back through my pins on Pinterest, I discovered this little gem, once again from From Away. They seem to be as crazed about chocolate heaven in bottle as I am. I present to you now Far and Away's Nutella Ice Cream: