Wednesday is one of my favorite days of the week. The world most of us live in, is one in which people's lives (including mine) seem to revolve around the weekend. Monday everyone seems to be getting back into the routine and a bit down (like the fuzzy dude in the picture below).
￼Is it Friday yet?
The mood improves progressively throughout the week until Friday, when everyone is hyped about the much coveted weekend.This means that Wednesday things are looking up and everyone is in a good mood.
Breakfast is my favorite meal. How can anyone not love eggs, pancakes, waffles, home fries, bacon, eggs benedict, french toast, and smoked salmon? I bet just reading this list made you hungry because writing it certainly made me hungry. I rush through breakfast during the week, but on the weekends breakfast is a feast. I take my time cooking and eating breakfast. However, omelets, pancakes, home fries, and smoked salmon can get old rather quickly, and given that variety is the spice of life, I always look for new breakfast dishes. Here is one recipe I am very excited about. A great benefit of this dish is that if you have leftovers, they taste even better the next day. In fact the ricotta cheese pancakes should not be eaten hot off the stove as they taste much better if left to cool.
These cookies are so easy to bake a cave man could do it. Delicious? Yes. Effortless? Yes. What’s not to love? They are crumbly, delicate, and simply melt in your mouth. The nutty flavor of the walnuts blends unexpectedly with the refreshing taste of the lemon zest. I hope you enjoy baking and eating these cookies as much as I did.
A dish cannot be better than the ingredients used to make it. Some of us may forget this at times. I myself am guilty of such a slip and bought wine for $1 because the salesperson said it didn’t matter how bad the wine was if I was only cooking with it. I bought it and tried to cook with it, but of course it was impossible. What was I thinking? I knew that the wine you cook with should be good enough to drink but, mesmerized by the low price, I forgot
In the past few years I’ve developed a strange relationship with meat. I don’t eat as much of it anymore. This happened in part because of health concerns, as there is a history of high blood pressure, high cholesterol and heart disease in my family, and in part because of an increased awareness of how chickens, cows and pigs are raised in the United States. Moral issues aside, the treatment of animals in the industrialized food chain has implications for our health as animals raised in confinement have a higher fat content than those raised on pastures. You can read more about that in Michael Pollan’s book, The Omnivore’s Dilemma. That does not mean that I’m vegetarian. Although I have gone for months at a time without touching meat, I still eat meat but it is not my default choice and whenever I eat it, I try to make something special. This is one dish that is special to me. I watched my grandma make this dish time and time again. I was a fussy eater as a child but this is one dish I ate without a fuss. My grandma was a perfect cook and I learned the basics of cooking by watching her. I wish she was still around to teach me more about cooking and life.