highheelsinthekitchen.blogspot.com
High Heels in the Kitchen: Newlywed Fogies Out on the Town: Restaurant Week
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High Heels in the Kitchen. Cooking is as new to me as marriage. Thursday, February 26, 2009. Newlywed Fogies Out on the Town: Restaurant Week. It’s Restaurant Week in. One hundred and thirty restaurants have come up with a $22 lunch menu and a $32 dinner menu, throwing wide their doors to the impoverished masses. This was an opportunity. That F and I could not resist. So in our effort to get out more and to explore. Ivided the remaining restaurants by cuisine. Our options included French, Italian, A.
highheelsinthekitchen.blogspot.com
High Heels in the Kitchen: Scary Dinners From the Deep
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High Heels in the Kitchen. Cooking is as new to me as marriage. Saturday, August 15, 2009. Scary Dinners From the Deep. Up next in scary dinners from the deep. One of our favorite dishes is the Soft Shell Crab at New Tokyo. On Broadway, which is deeply fried and delicious. These little crustaceans were just hanging out at Treasure Island. The other day and, on a whim, F and I decided to give it a shot. How hard could it be, we figured. Sauteed Soft Shell Crabs. From Cooking Light, April 2003. I am a YA w...
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High Heels in the Kitchen: Cubicle Lunch: Leftover Fish
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High Heels in the Kitchen. Cooking is as new to me as marriage. Tuesday, November 3, 2009. Cubicle Lunch: Leftover Fish. Today, I'm the annoying girl who brings fish for lunch. I hate that girl. The fish is left over from last night's experimental dinner. To truly understand and appreciate this experiment, you must know that F. Cheez-Its and barely tolerates fish. It didn't work too well, honestly —. Which is why there are leftovers for my lunch. Tuesday, November 03, 2009. May 22, 2009. May 25, 2009.
highheelsinthekitchen.blogspot.com
High Heels in the Kitchen: Becoming More Like Julia
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High Heels in the Kitchen. Cooking is as new to me as marriage. Tuesday, October 20, 2009. Becoming More Like Julia. Julia Child dedicated Mastering the Art of French Cooking. To "the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules, children's meals, the parent-chauffeur-den-mother syndrome or anything else which might interfere with the enjoyment of producing something wonderful to eat.". This is the woman I want to be. I lost the weight pretty quick...
highheelsinthekitchen.blogspot.com
High Heels in the Kitchen: Fish and Flowers
http://highheelsinthekitchen.blogspot.com/2009/06/fish-and-flowers.html
High Heels in the Kitchen. Cooking is as new to me as marriage. Thursday, July 2, 2009. This is my first time making whole fish. As advised by various fish-focused websites, I looked for trout with unclouded eyes and shiny scales. These two were bright and glistening, which I found mildly intimidating. I'm used to fillets without skin or eyes- or teeth. Worse than the flopping was the tingle under my fingertips as I massaged gritty rosemary mixture into its moist scales. He watched me as I rubbed. Recipe...
highheelsinthekitchen.blogspot.com
High Heels in the Kitchen: An Offal Experience
http://highheelsinthekitchen.blogspot.com/2009/03/offal-experience.html
High Heels in the Kitchen. Cooking is as new to me as marriage. Saturday, March 7, 2009. Last night, I ate pig’s head. I ordered it willingly. After having read an article in this month’s issue of Food and Wine. About facing your culinary fears. Lisa Abend describes. Her first time ordering this delicacy in. Set the plate before us and we beheld a huge pig mask—with holes where the eyes and snout used to be, and glistening pockets of fat beneath the cheeks. We wanted to eat it, or at least want. Her seco...
highheelsinthekitchen.blogspot.com
High Heels in the Kitchen: A Very Special Pig
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High Heels in the Kitchen. Cooking is as new to me as marriage. Tuesday, April 28, 2009. A Very Special Pig. Really big pig image courtesy of Jonny Hunter. The ding of the microwave has just sounded the completion of a Lean Cuisine. We scarf it right out of the plastic tray in front of our computers, barely tasting the flash-frozen peas and dry chicken. But that’s OK, because in this fast-paced, pre-packaged world, food is just fuel to keep the machine running. The Underground Food Collective. 8212;inclu...
highheelsinthekitchen.blogspot.com
High Heels in the Kitchen: A Good Woman
http://highheelsinthekitchen.blogspot.com/2009/06/good-woman.html
High Heels in the Kitchen. Cooking is as new to me as marriage. Thursday, January 14, 2010. F has to work late tonight. While I will miss him, I am also excited to have the house to myself. I shall sit on the couch with a bottle of wine and watch a girlie movie with a kitty on each thigh. And I shall make myself something for dinner that F does not enjoy. And then I will make something that F. E Hyde Park apartment with a cupcake in each hand- and he always came back for more. Thursday, January 14, 2010.
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High Heels in the Kitchen: A Good Man
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High Heels in the Kitchen. Cooking is as new to me as marriage. Monday, January 11, 2010. I haven't written in awhile because I've been in Scranton, PA, renowned for The Office. And not much else. More to come on that. In short, I saw my best friend become an Elder of the church and spent a glorious few days at home with my parents. When I finally got back to Chicago on a chilly June night, homesick and smelling like airplane, F greeted me from the kitchen where he was making me dinner. June 13, 2009.
highheelsinthekitchen.blogspot.com
High Heels in the Kitchen: Gotta Love the Pig
http://highheelsinthekitchen.blogspot.com/2009/09/gotta-love-pig.html
High Heels in the Kitchen. Cooking is as new to me as marriage. Wednesday, September 2, 2009. Gotta Love the Pig. Somehow, F and I have acquired reputations as pig lovers. I don’t know how this happened. Maybe it was this. Or it could be this:. There’s no denying we love the pork. Tenderloin, bacon, belly, butt. Hocks, snout, shoulder, skin. It’s all good. Which is why when I saw an ad for a "Pig Gig" at Heritage Prairie Farm. The pork enthusiasts (F, me, L, J):. And the best part of all. October 21, 2009.
