Gourmandery

Thursday, July 14, 2005

I have been requested by the lovely Gwynne to wax philosophic about Pop Tarts™. So here ya go.

They rule.

My favorite is the classic Frosted Strawberry. However, I recently discovered the delectable Frosted Blueberry. I lean toward the classics, as you can see. That said, I do enjoy the occasional Frosted Chocolate Fudge.

I tend to eat the pair right out of the faux foil wrapper, although I do like them lightly toasted when I think about it and a toaster is near by.

I have to admit to a skepticism on the taste quality of the new-fangled Chocolate Chip Cookie Dough and Cookies & Creme flavors. I am intrigued by the S’mores offering, which I have not tried yet.

Disliked Wholeheartedly: all manner of the unfrosted Tart™, Brown Sugar Cinnamon, and Apple Cinnamon.

I’m a huge fan of the Ritz Chips. Light, crispy, salty. I could eat a whole bag in one sitting.

Yesterday I picked up a bag of Wheat Thins Chips. Oooh-la-la. Equally good. And they’re new enough that they don’t have their own variety page yet.

Wednesday, May 18, 2005

We’re having another farewell luncheon here at the office. Lots of food in chafing dishes in the conference room.

This means, of course, that I won’t get a lot of work done today because by sexist default the wimmin do the prep work. Case in point - the Ops supervisor walked into the squadroom where all of the deputies (mostly men) were sitting in their cubes and went straight to ECD to ask her to help the criminal clerk to set up for the lunch. Now, she’s happy to help, but the point is that there are a dozen men in that room that can and should help as well.

I’m no raging feminist, but it’s a little discriminatory to expect that only the wimmin will take care of putting on the luncheon. I’ll be interested to see who does the clean up later.

LATER: I’m in need of a nap now. Ate way too much, but not as much as I normally would, so that’s a good thing.

Wednesday, April 20, 2005

Stay away from cilantro. When you see cilantro in your Tex-Mex food, do not eat it. Always remember that nasty taste it leaves in the back of your throat and the borderline heartburn.

Is that TMI?

Tuesday, March 29, 2005

Nothing to say today.

Just had Raaga for lunch. Mmmmm...Indian food.

Very sleepy.

Must. take. nap. now.

Kidding.

Must. do. work. now.

Sunday, March 13, 2005

I have a knack for making 9 year old girls cry.

A couple of days ago it was over a surgical procedure (known as fraenectomy) that some kids have to have during their orthodontics tenure. You know that little flap of skin at the front of your lip that attached to your gums? Some with gapped teeth need to have that flap “trimmed” in order to prevent the gap from returning. So one of Holly’s friends said that she would have to have it done and she was asking me about it. I said that she might have to have it done, but it’s not a big deal - I had it done and didn’t even need stitches. But apparently, Holly has a low pain tolerance and she’s terrified of this precedure that she might not even have to have. Because I didn’t reassure her that it was going to be unnecessary, the tears flowed. Oy.

Then today, I cooked lunch for us while they were at church this morning. Chicken breasts with Jared’s Diablo sauce (which is delicious! Recipe is in comment #11 - thanks, Rod), corn, lima beans, Rice-a-Roni, crusty rolls. I knew the chicken was a gamble with the kid since she’s a picky eater - it’s why I didn’t load up with too much Tabasco. What I didn’t know I was cooking into was that Holly was counting on Chicken Out for lunch today and when ECD informed her that I was cooking there was much disappointment (and whining). I was headed upstairs to check on the food when they walked in, Holly with a clearly unhappy face.

Uh oh.

I decided long ago that I was cooking for ECD and me - Holly will have to eat what I prepare or not eat and I try to include veggies and rice that I know she will eat. She does not go away from the table hungry. Mostly - there are times when I’ll make her something because she definitely doesn’t like, say, salmon. Anyway, I’ve tried several chicken recipes and only one has gotten a positive response from her. At this point, I’m not inclined to eat bland meals because a 9 year old “doesn’t like it.”

So we’re eating and Holly is eating everything around the chicken and I know that she’s building her dislike for it in her head before she even tastes it. But ECD and I will not let her get away without eating it, so the battle begins when she tries to cut off a miniscule morsel of an already bite sized piece of the chicken. Uh uh. Eat that whole thing. Before it’s actually in her mouth she’s complaining that she doesn’t like it.

I lose it a little, “Holly, you don’t even know you don’t like it!” And then the tears come.

Fortunately, her mother took over the discipline at that point and I cleaned up. Just a couple of minutes ago, Holly came to apologize to me - I’m not sure she knows what she’s even apologizing for, but that’s OK. And I know we’ll have the food battle again the next time I cook.

Monday, March 07, 2005

Since this is right up my alley, it has to be done.

1) What is your favorite kitchen appliance?

Too many to name, but you cannot cook without a good quality chef knife. I’m also rather partial to the classic six-burner stove.

2) What kind of cookware do you have?

I’m in the process of migrating over to all Circulon. Slowly and piece by piece.

3) What color are your counter tops and cabinets?

The cabinets are a honey oak with medium slate-green counters.

4) Name one kitchen appliance or gadget that you wish you had.

Convection oven.

5) Describe your dream kitchen.

My appliances and sink area would all be stainless steel. I would have a commercial grade refrigerator and freezer. I would have a six-burner gas stove. Double ovens with one of them being convection. I’d have an island with a utility sink for veggie washing/disposal with cooling/warming drawers beneath the Silestone counters. My parents have Silestone counters (I believe they have something like Blue Safita on the island - the one they have is actually discontinued - and I think they have Blue Sahara or something similar on the main counters) and they are beautiful and resilient - you can use it like you would marble for pastries, it will take hot pans, and won’t scratch or nick with knives. I would also have a custom drawer for my knives - blocks aren’t that great for storing your knives. And finally, I would have a large walk-in pantry where I would be able to store, small appliances, decorative serving pieces, baskets, and glassware in addition to food items.

Courtesy: Christopher