absolutely delicious

to admit this probably is more indicative of my lack of technological prowess than i'd like, but joe has finally convinced me to use delicious and damn - if it wasn't made for a cook, i don't know what was (my theory being that is why it is called delicious). up until now, i had a string of emails going with titles like birthday dinner, recipes for the week/end and the next cake i bake. while they started out as great ideas, when these emails got to be 35 message long monologues with unruly links and no real way to find what i was looking for, i knew i needed something new, but didn't know what that would be. joe told me how great delicious was, but i couldn't quite picture how it would work.

he finally got to me by starting an account for the houses we are looking at and holding my hand while i baby-stepped into a new networking site.

i've spent the better part of the night transferring my vast email-log to a delicious account - notice that the top tag is dessert... that is how you know it is mine.

send me your favorite foodblog entries! encourage me to grow this new online cookbook that i may even convince my mother of its use!

also, while writing this entry, i have been sitting in my 400 degree kitchen waiting for the biscuits i'm making to finish rising and turning golden. if you go to the tag for biscuit you'll find the base recipe - then sub fresh ramps for chives, red pepper flakes for cayenne and make sure you use Hook's 10 yr cheddar and you'll have the same finished product that joe just pronounced very good.

torched

December 26th, 2008 8:00 p.m.

menu:
roasted butternut squash and apple salad
venison steaks with a red wine and leek pan sauce
cheddar, chive and pepper biscuits

vanilla ice cream with a mulled cider and cranberry reduction sauce and ginger snaps

dow's reserve vale do bomfim

guest:
ryan lyle

ryan is not only a really cool guy, but he also has a torch that i have borrowed (for an indefinite period of time) to make crème brûlée and italian meringue. before heading out for the tim rally gold show (and yes, you really blew it if you missed this one), we had dinner at my place. i'm sort of embarrassed about the amount of venison i've eaten lately, but only sort of. and, i realize i should have made a torched dessert for the man, but time was short and i was running around my kitchen like a madman as it was...

a girl could get used to this...

December 4th, 2008 7:30 p.m.

menu:
eggs with cream, spinach, brie and prosciutto
yukon gold hashbrowns
grapefruit and pomegranate salad
crusty garlic loaf

chocolate oblivion tartlets with kahlua whipped cream

earl grey gin and lemonade

guest:
aaron fryman

aaron happens to be an incredibly talented masseur and we came up with a deal: i make him delicious food (with a very specifically chocolatecentric dessert) and he gives me a massage. now, don't tell him this, but it is a win-win situation for me. yes, i will be doing dishes for the rest of my natural-born life, but i get to make a decadent meal, a ridiculous dessert and THEN I GET AN OUTSTANDING MASSAGE. seriously, by the end of it i managed to melt onto my couch and fall asleep pretty early.

anyone who may be interested in his services, let me know. his rates are really reasonable and he's open to bartering...

boobiebrigade thank-you

november 19th, 2008 7:30 pm

menu:
jerk venison
carribean potatoes
chili truffle green beans

castell de remei ODA

asstd. berries with chocolate and cacao nibs

guest:
jonathan ackerman

this summer, jonathan was kind enough to help me organize a fundraiser for the 3 day walk for breast cancer - a bake sale at first ave that raised almost $700. embarrassingly, i just finally got around to his thank you. worth the wait? i think so.