So, first and most importantly, a week and half ago Sam stomped his foot down and declared himself in charge of cooking or acquiring (an important proviso from my attorney) all our food for the week. He did a great job. Here are a couple of highlights of the new master chef in our house:
Sam's Morrocan Seafood with couscous (this is seriously the first thing he tried, I'm so proud). And these are his Pecan Sandies:
Sam mades these when I was having a grumpy day. We ate these and watched Alfred Hitchcock together (Dial M for Murder, please see this if you haven't already--I just love Grace Kelly in it). I have decided that it is almost impossible to stay grumpy when someone makes you cookies from scratch. If only we could harness this power to do good on a global scale.
Along with cooking up a storm, we had another stay-cation weekend where we visited Atlanta's Hindu temple--it was beautiful:
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| This is my leaning-tower-of-Pisa take on it |
We checked out the Dali exhibit at the High Museum and found it a lot more cool than we anticipated, which goes to show you once again the glory of low expectations, no offense to the High or Dali intended, I just wasn't sure I cared for surrealism. For those of my 2 3/4 readers in Atlanta, get the audio tour, it is great!
After that we worked, so blah, blah, blah we skip ahead to camping. Sam and I made another quick trip to Unicoi State Park (right next to the Bavarian village).
This is when we first got up. It was our first two night camping trip! I got a little cold and kept Sam awake with my whining on night one, but night two I wore every piece of clothing I brought and did just fine.
We are so excited to have a new camp stove! As you can see, we made a feast of carbs and protein to test it out. Do you notice me trying to be balanced with that sad little bag of carrots over there?
Perhaps the best thing to happen to us in this glorious week was that we were able (at last!) to begin our ironic coaster collection. We had been wanting to do this since our honeymoon, but quirky coasters are harder to find than you think. I give you the beginning of what will someday be an incredible assemblage...
Try not to be jealous.
My dad has been helping me to prepare an upcoming blog that I'm really looking forward to, so stay tuned for that. And also, Sam's inner Bostonian is calling out for some chowda. Anyone have a good recipe?
3 words:
ReplyDeleteBACON. CORD. CHOWDA.
6 medium ears of corn, husks and silk removed
4 slice(s) bacon, cut into 1/2-inch pieces
1 medium red onion, chopped
1 jalapeño chile, seeded and finely chopped
1 clove(s) garlic
2 tablespoon(s) all-purpose flour
1/2 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper
1 pound(s) red potatoes, cut into 1/2-inch pieces
2 can(s) (14 to 14 1/2 ounces each) chicken broth
2 cup(s) half-and-half or light cream
1 medium ripe tomato, peeled, seeded, and chopped
Thinly sliced fresh basil leaves
Cut kernels from corncobs (about 3 cups), reserving 3 corncobs; discard remaining corncobs.
In 5-quart Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; crumble.
To bacon drippings in Dutch oven, add onion and jalapeño; cook, stirring, until onion is tender, about 5 minutes. Add garlic; cook 1 minute longer. With wire whisk, whisk in flour, salt, and pepper; cook, stirring, 1 minute longer.
Stir in potatoes, corncobs, broth, and half-and-half; heat to boiling over high heat. Reduce heat; cover and simmer until potatoes are tender, 10 to 15 minutes.
Discard corncobs; stir in corn kernels and heat through. Ladle chowder into tureen. Stir in tomato and sprinkle with bacon and basil.
clearly that meant CORN chowda!
ReplyDeleteThis recipe looks amazing, Meggy!
ReplyDelete