The fortunes inside take-out Chinese food’s fortune cookies seem to get worse with every passing year. In fact, most of them aren’t even fortunes anymore. Usually, they’re statements about the eater’s character more than they are predictions for the future (Recently, I bit into “You are friendly and liked by most who know you.” It… Read More Fortune On-Point
This morning, a producer from Chicago’s CBS affiliate came to our kitchen for help with a piece on Keurig (and other one-cup) coffee makers. With the help of Loyola University Medical Center, she’s hoping to find out what sort of unwelcome flora might be growing in these handy little brewers. I’ve owned my Keurig since 2006 or… Read More Keurig Cooties?
I’m trying to do a better job of planning our meals each week. We’ve historically had a tough time deciding what to eat until late in the evening when we’re starving and invariably make choices both expensive and unhealthy. This week, I’ve decided to plan our meal for the week using a combination of found internet… Read More What we’re eating this week (a Pinterest project)
I ran into a common problem today while preparing to make a new recipe: weird ingredients. I suppose they’re not really “weird,” but Shaoxing wine isn’t exactly the Canola Oil of cooking, right? The recipe I’m planning is a common Chinese dish, but common Chinese ingredients (oyster sauce, anyone?) are remarkably uncommon in American supermarkets.… Read More A trip to Super H Mart!
Sometimes, we get lazy about our dinners around here. Since my in-laws buy a share of a cow annually and keep us supplied with high-quality ground beef (ah-mazing), it tends to figure into a lot of our meals. On Saturday night, we grilled burgers with a green salad on the side. (Have you ever tried… Read More Yummy things…
Sunday night’s treat was a dinner of shish kebabs on a bed of wild rice. We went with this marinade (“the best shish kebab marinade ever,” according to its Pinner) and skewered on water- soaked wood with sweet onion, bell peppers, and mushrooms. We used London Broil, but the marinade would have worked just as… Read More Shish Kebabs
This weekend, Mark and I were determined to make the most of the one extra day we were gifted (thanks, Presidents Washington and Lincoln). First, Mark used his fancy new shaving kit for the first time (more on that later), grabbed a haircut, then had his emissions test completed and re-upped his car’s state registration. Meanwhile,… Read More A long weekend of productivity