Growing up, my mom fixed supper every night. Not hamburger helper or easy mac, but real home cooked meals. I looked forward to what mom was cooking all day. As soon as I got in the car from school I wanted to know what we were having. My favorites are lamb or steak on the grill, zucchini spaghetti with ground turkey meatballs, or fish– usually fresh from the gulf and frozen–ready to go at our convenience, we always had delicious dinners from a true chef. In college, I rarely cook for just one. My idea of a quick supper is butternut squash thrown in a pot with some water and blended for a fall soup.
Well I have 2 test this week, starting tomorrow, and im on my couch flipping back and forth from the chew and Ina. (the chew is a new day time talk show/food show on abc with Mario Batalli, Michael Symon and a few other celebrity chefs and tv personalities) It’s a great way to avoid my communications law notebook sitting on the coffee table. In avoidance of studying and a way of faking productivity, I thought i’d do a little updating on SPICE. I have to say Bowen’s bday was Friday and I think it was my favorite day ive ever had because of how happy it made the birthday boy. I prepared for his bday party non stop all week and Friday was filled with the finishing touches. I was up late Thursday having nightmares about party mishaps and up early Friday morning, finishing last-minute errands. I could almost put my money on it that I made more walmart/Kroger/ace hardware trips in this one week than in the entire semester. Lights, cups, flowers, balloons, tacts, drinks, more food, flowers, votive, vases, wicker baskets and the list goes on forever. But this is what I love to do. And seeing Bowen’s face as he walked in to his party was so priceless. I have never felt that kind of excitement for anything in seeing his happiness, that happiness wrapped up in his birthday party was worth every little last detail
|practice run through on Tues-plates from Oxford floral/mirror was hanging on my wall in my bedroom|
|Mollie made a chicken satay the day of the party and I grilled sausage for a sausage cheese plate|
|grilled sausage, basted with bbq sauce and finished with rendezvous rub-plated with sharp cheddar and pepperoni|
|all filled up and ready for the bday boy|
|heres a view of the room before the candle and lights were up-at this point the excitement was overflowing|
|cupcakes out along with spiced cheesenips (baked with ranch packets, dill, and crushed red pepper) and chocolate covered pretzels ( orange of course for Halloween)|
|Chicken satay with a homemade honey mustard sauce along side a sausage cheese plate|
|Bowen’s man cave cups-i had these made a few weeks ago for his garage his is turning into a “man cave”, thought they went nicely with his cooler-im sure he loved the bow (or maybe didn’t notice)|
|Boil the pasta until al dente (they will continue to cook in oven), mix together fresh mozzarella, 1 container of ricotta, spinach, and ¼ c. Parmesan|
|Filled the pasta with the back-end of a spoon, cover with vodka sauce, top with remaining cheese.|
|Onions & garlic simmer in butter/olive oil until translucent (onion first so garlic doesn’t burn), followed with a splash of vodka, simmer until reduced, add tomatoes and finish with cream|
|I used my nose not a timer, when this starts to bubble its ready to SIT then serve|
|Almost looks (and tastes) like lasagna but much easier to assemble and serve|
|once again (MOM) a real camera would show the deliciousness much better than an iPhone|
|starting the weekend off with celebratory balloons at our little cottage|
|this is the reason I needed a break from the grove, games, and library, I’m
talking about the skinny girl seasoned cheese crackers, of course.
Oh my gosh did we eat this weekend. I am not used to 1. Having my mom’s kitchen to myself 2. Having any and every ingredient on hand-the combination of these two things led to a Saturday in the kitchen. I knew I had to do a big breakfast for Bowen in the kitchen sat morning, I did not know he would be taking over my duties and then passing up my kitchen skills. This is how every cooking venture starts with us two. “Bowen how good would sausage, bacon, hasbrowns be this morning??” yea that sounds awesome (eyes glued to tv). As soon as I start chopping I hear “can I just chop one thing?” I respond with OF COURSE!!! Yes !!! I love you want to do it!!! And then he takes over and im at the butcher block sipping orange juice watching my meal slip out of my hands. The thing is he cooked the best breakfast, his patience far exceeds mine and that is important when forming a crust on hashbrowns or waiting to flip the bacon. So there I said it he won.
|toasting the arborrio rice in garlic garlic and shallots|
|black truffles fresh of the plane from Italia|
|After at least 30 minutes of slowly adding warm chicken stock one little ladle at the time,
I added 2 tablespoons of warmed cream, the truffles, a healthy handful of parmesan, and a drizzle of white truffle oil
|I’ve lost all privileges of cooking my own steak from here on out,
because mine was perfect and I had nothing to do with it
Once again, steak was whats for dinner, not that I’m complaining. Maybe it’s because its Bowen’s favorite or because he’s gotten so good at cooking my filet, we have had steak at least twice a week for the past month or year ( i lost track). Surprisingly this has SAVED us money. Charlie’s meat market in Memphis has awesome steaks for almost nothing. My little baby steak is around 4 dollars. So $10 for steaks along side homemade fries with aioli on a Tuesday night after RZproject?? Yes!!! Why would you do anything else for supper?
|charlie’s meat market filets are $5-take that Kroger|
|saving a few calories by baking, that were put back in with the aioli|
|garlic, rosemary aioli in the work|
|i need a camera for Christmas (MOM) these iPhone photos do not do this garlicy mayonnaise goodness justice|
|hot oven baked fries tossed with chives parmesan and truffle oil|
|once again, tasted much better than it looks!|