Dinner was Fun Last Night!

This is the best improved soup yet! It took me a while but I finally spelled out This Soup Sucks! What a wild evening I had. Its fun being over 50.

Ya Gotta Love Garlic

Last night I made one of my all time favorites for dinner. Garlic roasted Game Hen. I season the hen inside and out with Marjoram, Rosemary, Garlic Powder, Salt and Pepper then I sprinkle Crushed Red Peppers on the inside only. Last night I roughly chopped up a dozen garlic cloves and tossed their little happy butts inside the hen. Cook at 350 degrees for 1 hour and smell the garlic! Its heavenly.

I used to stuff the hen with mashed potato walnut stuffing before I realized I was alergic to walnuts and pecans. I like the garlic better because I'm a garlic freak. Once the garlic is cooked for the hour it really loses its pungency so much so that I'd serve it with a nice Pinot Noir or a Cabernet.

Computer Obsession

Some people just don't understand the online connection!

Food for thought.

VERY Easy Orange Roughy

No, Not this Orange Rough Guy!!

I made just about the easiest recipe ever for Orange Roughy (or you can use talapia or flounder. I'd use the Roughy for guests and the talapia for myself to save some $). It had 3 Key points that made me want to give it a try.

1. Preps in 5 minutes, Cooks in 10 minutes
2. Healthy use of ingredients, low or non fat
3. Tasted very fresh and was perfect for a warm summer meal accompanied with a glass of Savignon Blanc.

Next time I make it I think I'll add a diced jalapeno for a bit of zest or kick. I had all the ingredients onhand so it made it easy to just buy the fish.

Too bad I didn't have my biggy boy anymore. He would have helped me finish the fish off. Here's a photo of big baby Mac. He was helping with the warm laundry.

Here's the link http://www.epicurious.com/recipes/food/views/243 Easy works for me!

I Want To Be a Chef Okay?!

In the worst way!

I'm good at making the visibly horrible into something of an art form. It'll cost me an arm and a leg to get into the San Francisco Culinary Academy but I've got that!

The difficulty here is finding a good side dish to serve with this particular brand of meat. I'd have to go with something bold, like a fully dressed stuffed peacock. Or a jelee of toad warts served on toasted mini buns. That'd be the Valtrex special of the day!

Yep, I wanna be a chef....

Don't Invite Me to Dinner If You Can't COOK!

Recently, my formally significant other and myself were invited to dinner at another couples home in Manhattan Beach. A very big, nicely decorated and beautiful home with a FABULOUS kitchen.

First: The Fab Kitchen manufacturers like Wolf, Viking, DeLonghi, etc. should have customers PROVE their ability on such kitchen item before purchasing. It's of no good use if they don't know how to use it. It turns into a crying shame and the meal cooked on it turns into a slice of the devils humor.

She, He (It most likely) cooked up chicken breasts. Breasts should be plump and juicy don't you agree? It shouldn't taste like a bag of Chicharrones (fried dry pork rinds). My daughter used to call pork rinds The Thirsty Chips as a little girl because she couldn't swallow them without something to wash it down with. You get the picture here? It was impossible to eat, chew and swallow. We got a bit drunk with the wine per bite thing.

Instead of bringing the standard wine and flowers hospitality gift we should have brought hot dogs and peanut butter! Easier to swallow. Bleh!