Sorry for the long absence; I keep forgetting to make a relay post here when I update Recipes of the Damned. Aren't there supposed to be robots to handle that for me? Anyway, I've been posting new content, and I've also created a sister site, Recipes of the Yum, to show off the good stuff I've been cooking.
Current highlight on RotD: Pigs in a Twinkie. Yes, really.
Current highlight on RotY: roasted chicken, parsnips and Brussels sprouts, plus pearl couscous salad.
Come check them out!
Friday, March 13, 2009
Sunday, January 18, 2009
More updates at the new site. Are you a cooking elitist? I guess I am, depending on how you define it.
Tuesday, January 6, 2009
New post at RecipesoftheDamned.com: First Work-Night Cooking in Years
I've just updated Recipes of the Damned with a post about tonight's dinner, Asian Beef and Lettuce Wraps. Not actually very damned, but damned good. Check it out!
Sunday, January 4, 2009
Two New Posts at http://www.recipesofthedamned.com/
One discussion of my current plans to get cooking in the new year, and one exploration of Wonka Tinglers, aka chocolate-covered Pop Rocks. Check it out!
Saturday, December 27, 2008
New post on the new site
In which I look at Cool Whip in a can, pre-peeled and cubed potatoes for mashing, and mini Hershey's Kiss cookies. Check it out here.
Friday, December 26, 2008
New Year, New Site, New Cooking
I've bought my own domain for this effort, and am going to be updating the blog over at Recipes of the Damned. I'll do some cross-posting for a while, but do please update your bookmarks.
I'm also going to be relaunching my efforts. My work schedule, which has been the bane of my existence for an awfully long time, is changing. Instead of walking in the door at about 9:15 pm, I will be getting home some time between 6:30 and 6:45 pm. Which means I can spend an hour in the kitchen and still have dinner ready before I was usually even logging off at the office. So I plan to do so. Starting in January I will be challenging myself to cook dinner as many nights as possible, with a limit of one hour of labor in the kitchen on weeknights. And I'll write about it: The planning that helps me succeed, the inevitable mistakes, the ways that one can still avoid the trap of packaged mixes and Jell-O. (I have eaten a fair bit of take-out and Boboli pizza this year, but I have not eaten any Jell-O!)
Come join me at the new site, and please jump into the conversation. I'm looking forward to it.
Happy holidays to you and yours!
Amy
I'm also going to be relaunching my efforts. My work schedule, which has been the bane of my existence for an awfully long time, is changing. Instead of walking in the door at about 9:15 pm, I will be getting home some time between 6:30 and 6:45 pm. Which means I can spend an hour in the kitchen and still have dinner ready before I was usually even logging off at the office. So I plan to do so. Starting in January I will be challenging myself to cook dinner as many nights as possible, with a limit of one hour of labor in the kitchen on weeknights. And I'll write about it: The planning that helps me succeed, the inevitable mistakes, the ways that one can still avoid the trap of packaged mixes and Jell-O. (I have eaten a fair bit of take-out and Boboli pizza this year, but I have not eaten any Jell-O!)
Come join me at the new site, and please jump into the conversation. I'm looking forward to it.
Happy holidays to you and yours!
Amy
Saturday, November 29, 2008
Post-Thanksgiving Roundup
I'm doing a very short post now, but will post more within the coming week--taking advantage of vacation time. I promise that in the not-too-distant future my out-of-control work schedule will be somewhat tamed and I will be making more regular appearances. I'm also in the process of getting my own domain--more info on that to come.
Thanksgiving
This was our fourth year of hosting a vegetarian party, anchored not with Tofurky but with a seitan "pot roast." Much tastier, and surprisingly easy to make; most of the time involved is spent letting it cook, making it a good choice when one is laboring over the many side dishes. Photos can be found here. Despite our best efforts to get the guests to carry away as many of the leftovers as possible we still have a fridge and freezer full of food, and have no excuse for buying any more groceries for about a week.
I had to work the three days before, and spent some of the less-frenzied time surfing pre-Thanksgiving writing. This Slate piece details taste comparisons of vegetarian turkey analogs, though not really an equivalent of my homemade seitan. I'm not that crazy about Tofurky; as the reviewers do, I find it palatable but not great. With the seitan I get a lot more control over the final flavor.
Slate also amused me with this article about why food writers find this such a challenging holiday; it's hard to be truly inventive and write something new when the traditional meal structure is such a powerful force. "It's like redrawing the Kama Sutra when readers really only care about the missionary position," says the author.
Food Books
A bit ago I finally got around to reading Michael Pollan's In Defense of Food. As I had suspected, Pollan rather beautifully lays out the ethical and historical underpinnings of the Recipes of the Damned--even to the point of advising readers to avoid purchasing food at gas stations. Which means I can spend less time elaborating that in my book proposal, and more time making fun of Jell-O.
Thanksgiving
This was our fourth year of hosting a vegetarian party, anchored not with Tofurky but with a seitan "pot roast." Much tastier, and surprisingly easy to make; most of the time involved is spent letting it cook, making it a good choice when one is laboring over the many side dishes. Photos can be found here. Despite our best efforts to get the guests to carry away as many of the leftovers as possible we still have a fridge and freezer full of food, and have no excuse for buying any more groceries for about a week.
I had to work the three days before, and spent some of the less-frenzied time surfing pre-Thanksgiving writing. This Slate piece details taste comparisons of vegetarian turkey analogs, though not really an equivalent of my homemade seitan. I'm not that crazy about Tofurky; as the reviewers do, I find it palatable but not great. With the seitan I get a lot more control over the final flavor.
Slate also amused me with this article about why food writers find this such a challenging holiday; it's hard to be truly inventive and write something new when the traditional meal structure is such a powerful force. "It's like redrawing the Kama Sutra when readers really only care about the missionary position," says the author.
Food Books
A bit ago I finally got around to reading Michael Pollan's In Defense of Food. As I had suspected, Pollan rather beautifully lays out the ethical and historical underpinnings of the Recipes of the Damned--even to the point of advising readers to avoid purchasing food at gas stations. Which means I can spend less time elaborating that in my book proposal, and more time making fun of Jell-O.
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