Cthuloid Onions

A couple days ago, I tweeted a photo and a comment about having a cute onion in the house.

Our red onions have been around for a bit, but I’m not sure how long. So when I discovered one had sprouted, it wasn’t a huge surprise. The shape of the sprouts, though, reminded me of tentacles, and so I had to share.

The problem, though, came up the next day when I discovered another onion sprouting. This one less cutely, and more effectively. Also, for some reason, the onion itself is smaller. Some of our garlic is sprouting too, but I’m learning how to cut around that.

What I’m wondering, though, and what makes this an ingredient (and gardening) question, is what my readers think I should DO with these sprouters, especially the onions.… Continue reading →

Guest Post! #BachelorCook Round 1

Hello everyone! So, as I mentioned a week ago, our friend Krysti declared her interest in cooking from our fridge. Something about it having more content than her own fridge. I agreed to let her cook for us on the condition she wrote a post about it for you all. I thought having someone else’s thoughts & comments might be a fun change. Upon reading this (and adding my commentary in the footnotes), I am now SURE having someone else’s thoughts & comments is a fun change. Hopefully, you all will encourage Krysti to do this again, and I can convince some of our other bachelor friends to do the same. IT’S AN ADVENTURE.

Thus begins Krysti’s quest…

Natasha and I have toyed with the idea of doing a guest blog post in varying degrees of seriousness the past few months1, then all of our dreams suddenly came true last week.… Continue reading →

[123] Spaghetti with Clams

We actually made this recipe from Cooking for Two way back in February. At least, that’s what the date stamp on the photos say.

I don’t remember much about it. Other than enjoying it, I recall we had a moment or two of wondering if the clams were going to kill us. I don’t, however, remember why. Maybe typing it up will remind me. I hope so, or I’m going to panic making it a second time, and that won’t do.

Having rediscovered it, I think I am likely to make it again soon. Though, do clams have a “season” the way salmon and swordfish do? I don’t think so, but if they do, it might have to wait.

Boo to that. I like clams. I especially like that Seafood Watch says they’re never worse than a “best choice” “good alternative”.Continue reading →

[122] 2011 Christmas Dinner Bone-In Prime Rib Roast

How to Cook Everything, Revised Edition by Mark Bittman

Last year, Bill and I accidentally started a tradition. At least, it felt that way to me earlier this month, when I was thinking about what to cook for dinner.

Apparently, I felt that way last year too. Even though I made some mistakes last year.

This year was also good, but not as good. I didn’t like the wine as much (a Washington State Malbec vs a Chilean (I think) Pinot Noir). This was a bone-in roast, and also had substantially more fat on it. The rancher (same as last year) had also had the bones cut off the meat, then tied back on. I do not know why, but it prevented carving the way Mr. Bittman suggested.

Anyway, I thought you guys might want a quick look at what we had.… Continue reading →

[97] Boneless Prime Rib for a Small Crowd

How to Cook Everything, by Mark Bittman

Bill and I have two farms we tend to buy meat from at “Green City Market.”:http://www.greencitymarket.org/index.asp One I’ve mentioned in passing several times, is “Meadow Haven Farm.”:http://www.meadowhavenfarm.com/ While they have beef, we tend to purchase from them mostly poultry and pork. In fact, I think we’ve never purchased beef from Meadow Haven.

The farm we get our beef from, generally, is “Heartland Meats.”:http://www.heartlandmeats.com/ Now, we don’t buy it explicitly because it tastes better. We have, in fact, not tried most of the other vendors’ beef. We end up buying it from Heartland because it is pretty darn good, and because we managed to form a relationship with them, albeit “just” buyer and seller, long before we connected with any of the other farmers.… Continue reading →