If you could look inside my heart, it would look like this pie shop…
and of course John is there too.
um, yes, that is a pie flight I am about to eat.
orange cream, cranberry, and apple quinceand then after that, I ate a piece of oatmeal pie...yes, I did.
(my soul looks like Shakespeare’s Globe, if you’re curious…not that you are).
kiss the cook
dinner and movie is the best combination. a farris family classic is “i love you to death” the debate with the food pairing is always spaghetti or pizza. see kevin kline in the movie owns a pizza shop but his wife tries to kill him with spaghetti. we went for pizza but not normal pizza, loose pizza.
loose pizza is a specialty of steph’s. it is kind of more like a bruschetta than pizza. the ingredients of tomatos, garlic, oil and mint are all baked together. the pizza dough is baked separate and then you top it all on your plate.
i won’t lie i might have eaten so much of it i had to unbutton my pants!
yummy in my tummy
these guys teamed up with famous chefs and turned the recipes into songs, not just any songs into a song from the chef’s favorite genre of music…..pretty freakin awesome
i mean really what else is there to say
put beets in front of me and i’m all about it. “why don’t you just eat a handful of dirt?!” as taggart usually says to me when i’m professing my recently acquired love for the fall veggie. roasting veggies a new experience for me. was it succesful….yes! instead of the meat filled cornbeef hash this baby has roasted beets, roasted sweet potatoes mixed with quinoa and topped with a couple of poached eggs. yummy is all i have to say.
i haven’t had chicken noodle soup in oh probably about 5 years. why? dad went through a phase when i was around 14, where he made chicken noodle soup about every other weekend. the constant smell of chicken broth went from the smells of yum to nauseousness, not to mention i was also a vegetarian at the time. needless to say it has taken a VERY long time for chicken noodle soup to sound good again. so this weekend when i got a sudden feeling for the stuff i knew i had to run with that urge and make it!
lets cook
chicken noodle soup, i discovered while researching recipes, is shockingly lacking in vegetables! just carrots and celery. while i do like celery, i don’t really count it as a vegetable or as food really just sort of a flavorful alternative to drinking water. thus began the tweaking of recipes. my soup may of found some lima beans added to it and a little something else to give it a kick.
yet again i made way to much
that little something extra
for my first batch of chicken noodle soup ever, i must say, i do declare it a success. the banana crumb muffins of course helped make the meal extra splendid. i love baking those because the muffins have a butter/brown sugar crumb on top and when they are baking they make the whole house smell like melted sweet butter……mmmmmmmmmmmmm.
my freezer space is limited. you have no idea how much i day dream about one day having a deep freeze. so to be able to add more things to the freezer something had to come up. that items some pork ribs. looking at what else i could use up i saw i had potatoes and carrots….perfect i’ll make my ale ribs. now i tweaked the recipe just a little because i had no stout beer on hand but i still had some pumpkin. taking a risk i used it. the pumpkin could have made it fantastic or completely ruined it. luckily it was the first. deliciousness in my belly!
nnoommm
RECIPE
WHAT YOU NEED
2 1/2 to 3 lb bone-in pork country-style ribs
1 12oz bottle of dark ale or stout
3 cloves of garlic, minced
1 Tbsp shredded lemon peel
1 Tbsp dried rosemary
1/4 tsp salt
1/4 tsp black pepper
8 small read potatoes
12 oz peeled baby carrots
1/4 cup water
Tbsp cornstarch
1. marinate pork in the ale, garlic, lemon peel, rosemary, salt and pepper in a plastic bag for 4 hours to over night.
2. place potatoes and carrots in the bottom of a 5-6 quart slow cooker. place ribs on top of potatoes and carrots, pour ale mixture on top. cook on low for 8-9 hours or high for 4-4 1/2.
3. remove meat and vegetables. if you like create a gravy with 2 cups of the ale mixture and the cornstarch.
halloween is my favorite holiday so i got super excited about making a fall meal. on sunday the whether was wonderful and fallish and i got to do one my favorite things….cook all day. i once again busted out my crockpot, which i swear i’m on the verge of writing a love haiku poem too. this meal is an excellent fall dish. in the crock you got chicken, cream of mushroom soup, and a box of cornbread stuffing, topped with peas. its sort of creates a meal that starts off feeling like leftovers, how everything begins all mushed up together.
oh how i love you so
to go along with it i made up some rosemary biscuits. biscuits are one of the easiest things to bake and you can transform them into such a variety of flavors by just adding a teaspoon of your favorite herbs. i like rosemary but oregano, parsley, thyme, and many others work just as well too.
give me them biscuits!
when making a batch of leftovers in a pot you got to have mashed potatoes. do you know the difference between dirty tators and mashed potatoes? there is a big one and i personal prefer dirty tators. dirty tators are when you leave the skins on the potatoes, leaving them extra chunky and colorful when they get mashed. and since it is october i celebrated with an o’fallon pumpkin beer in a frosted mug.
i got so excited for a real fall meal, i ate WAY too much
to make this even more perfect i watched my favorite halloween movie of all time, arsenic and old lace. cary grant discovers that his 2 elderly aunts have been poisoning old lonely men they lure into their home with a room for rent advertisement, they think they are providing charity by putting them out of their misery. the family is all batty including a serial killer brother and another brother that thinks he is teddy roosevelt. minus the killing of elderly men i could see steph and i becoming just like the brewster sisters.
Hearty Eaters 