Month: March 2011

Cute Paring Knives

Cute Paring Knives

Doesn’t this picture make you happy?  These knives are from the brand Kuhn Rikon.  I just want to collect them all.  Although it might be quite normal for a rainbow of knives to make me giddy inside, it might not for you.  However, please let…

Crepe Monsieurs

Crepe Monsieurs

What in the hey are crepe monsieurs (or crepe misters in English) you might ask?  It’s my made up spin on a classic French croque monsieur.  What is a croque monsieur? It is basically a glorified, yet glorious rich ham filled and cheesy bechamel covered…

New York New York

New York New York

My thoughts are with Japan these days, and my heart and prayers go out to them during this time of disaster.  With that in mind, I think about the time I went to the Japanese ramen restaurant, Ippudo in New York City, when Joe and…

How to Poach

How to Poach

So why pray tell would you want to poach in the first place?  Poaching is the process of cooking something at a gentle simmer at a low temperature.  This is just a different way to cook something that could otherwise dry out easily.  It preserves…

New Friends, Dog-Sitting and Mexican Food

New Friends, Dog-Sitting and Mexican Food

A while ago, our friends asked us to babysit their beloved member of the family, Mister Lee. Yes, that is his real name, and if you know this couple, it makes perfect sense for them to come up with such a strange name for their…

Tasty Tip: Freeze Your Meat

Tasty Tip: Freeze Your Meat

Whenever I go to Costco, I buy my meat in bulk, even though there’s just the two of us.  It saves money and keeps me sane when I’m trying to get dinner on the table, but don’t have always have fresh meat in the fridge. …