Kitchen Heaven

For those of us who love to cook, it's h-e-e-e-r-e!

Okay, Thanksgiving, bring it on! It will be great fun to spend all week in the kitchen without any regard for the normal humdrum of everyday dinners (i.e. slopping the hogs) or getting to bed at a decent hour. All bets are off as I work on my prep list, crossing off completed items day by day, with a lovely sense of satisfaction.

Um, but "kitchen heaven?" Well, no. In truth, I should have termed it “kitchen hell.” That's because I work out of a crappy kitchen. As I've mentioned before, the people who built this house had no interest in cooking, so the kitchen was the room where they obviously decided to cut corners. Just my luck.

In case you think I am kidding, here is a picture of how much counter space I (don’t) have:

But, at the end of the day, I can’t complain (well, the diva-bitch part of me does but we’ll ignore her). I’ve figured out how to make this space work and in these economic times, I’m happy to have a roof over my head. I love this house (despite the kitchen), I still like my husband, my kids are in good places and my dogs are okay. We’re even at peace with most of our family members. Like most of you (I hope), we have a lot to say grace over.

So I will be spending the week in my kitchen and I will have lots to share with you. Stuff like Pumpkin Cheesecake, Red Velvet Whoopie Pies, Bourbon-Pecan Pie (made in a springform pan, can’t wait to try it!), Barbecued Ribs, Mac and Cheese and Sweet and Salty Brownies.

For now, though, don’t forget about Hummingbird Cake. I made one yesterday for a photo shoot and I remind you about it again because it’s one of the best desserts I can think of (pictured above) to grace your Thanksgiving table.

http://nevertrustaskinnycook1.blogspot.com/2009/10/humingbird-cake.html

French Lentil Soup with Wild Boar Sausage

  

The Pyramids at Giza, the Acropolis of Athens, the Statue of Liberty - what do they all share?  They, along with French Gastronomy, are all United Nations world heritage designees.  What does cooking share with towering monuments of mankind?  They are all examples of outstanding cultural or natural importance to the common heritage of humanity.  That is a mouthful, but what makes French cuisine a mouthful worth international distinction?  It is a style that forsakes the heavy use of spices.  Indeed, the ingredients of French cuisine can be found at any local market:  onions, garlic, carrots, celery, thyme, chicken stock.  How could ingredients so plain create cuisine so masterful?  Certainly, we have the refined French technique.  We also have the delicate sauces.  But truly, why did the UN recently name French cuisine one of the world’s intangible treasures?  It cited French gastronomy as a “social custom aimed at celebrating the most important moments in the lives of individuals and groups."  I personally think that is code for drinking wine at lunch.  But of course, the French have given us so much more, and when I say course, I mean course.  They are recognized as the founders of a structured multi-course meal.  Isn’t appetizer a French word?  And don’t we think of a progression from light to heavy and then dessert?  And why do we put the silverware where we do?

  

For me tonight, French cuisine represented its most simple, rural roots.  I was not in search of a Michelin restaurant menu.  I did not desire a sauce with my filet.  Nor did I want even multi-courses.  I went to the plain, the rustic, the beautiful.  What is more beautiful than a leek?  An onion?  A garlic clove?  Is there a more perfect herb than thyme?  What is more fulfilling on a crisp fall day than a French green lentil, so delicate, yet so firm.  And can you inspire more of a connection with falling leaves, the forest ground, the smell of nuts than a wild boar?  Thus, tonight, there was no coconut milk, no chiles, no yogurt.  There was only the sight of the woods, the sound of a crunching boot walking through the woods, the smell of a soup at the end of a long walk.  Whether your knife blade is facing toward the plate or your water glass is on the right, you will be rewarded by this cultural treasure.  Serves 4.
    
Ingredients:
1/2 lb French green lentils
3 tbsp olive oil
1 large onion, chopped
1 large leek, chopped
2 cloves garlic, minced
1 tsp dried thyme leaves
1/2 tsp ground cumin
1 tsp salt
1/2 tsp ground pepper
2 stalks celery, diced
2 carrots, diced
1 1/2 quarts chicken stock
1 tbsp tomato paste
4 sausages, such as boar, duck or chicken
     
Directions:
Microwave a bowl of water to near boiling and add the lentils to soak.  Warm 2 tbsp of olive oil in a large pot over medium heat and add the onion, leek, garlic, thyme, cumin, salt and pepper.  Cook, stirring occasionally, until the vegetables are soft, about 15 minutes.   Add the celery and carrots and cook 5 minutes more.  Drain the lentils and add to the pot, along with the stock and tomato paste.  Bring to a boil, cover, and reduce the heat to a simmer.  Cook, stirring occasionally, for up to 1 hour.  Meanwhile, heat a saute pan over medium-high and add 1 tbsp oil.  When hot, add the sausages and brown quickly on all sides.  When the soup is largely done, add the sausages and cook for 5 minutes more.  Ladle into bowls and serve with grated Parmesan over the top if desired.
    

Menu Plan Monday

It is Thanksgiving week here in the US, which means lots of food (calories) and friends and family! We will be traveling a lot at the end of this week to possibly 3 different Thanksgiving dinners so nothing too exciting as far as meals at home. Have a great Thanksgiving with your family and friends!!

Monday – Vegetable Soup/Grilled Cheese

Tuesday – Enchiladas

Wednesday – Italian Noodles and broccoli

Thursday – Thanksgiving Dinner #1

Friday – Leftover Buffet

Sabbath – Possible Thanksgiving Dinner #2

Sunday – Other Possible Thanksgiving Dinner #2

Linked to: Menu Plan Monday 

Saturdays with friends are the best saturdays.

Yesterday we were celebrating Lourde's birthday, and we had a little party at her home!

(Pictures here!)

 

We had pasta salad, chips, spanish omelet and Debora made a delicious brownie!

 

We only stayed at home, but for sure we had a gorgeous party!

 

 

 

I was wearing a little sailor-inspired outfit, as you can see... now that it's colder, I can wera my sailor cardiga, yaw!

 

 

 

 

Cardigan - Zara

T-shirt - Women Secret

Skirt - Handmade

Tights - H&M

Shoes - Divided

Ribbon - Handmade

And how was your weekend? I hope it was good!

Nobody's Perfect

God made it past, because they could not make your future.


Nobody's perfect
Dont hurt them by protesting them.


Some of them are sensitive and arent in the same point of view with you.
If you love them, then you will always accept them as who they are.


Dont expect a lot from them, unless you yourself already perfect.
Don't seek for the perfect one, but seek for the most compatible one. ;)
Their love will fade away if you keep protest on them.
And yes, its faded.


I'm not saying that you might find the better one than me because I knew myself I'm blessed than the most everyone in life.


Just for someone, goodluck for you.. Thanks for everything.
But love is just not enough.
Grace everyone u have, dont keep hurt them by your pricky some sort of sentences.


you-know-who-I-meant


=)

waving at december.

DECEMBER 2010

*gmbr tak de kene mengene*

1st - 3rd dec - Cameron Highlands

6th - 8th dec - *secreto*

13th - 15th dec - Sherry dtg dr Kelantan

15th - 17th Dec - Kelantan

18th Dec - Lost World Tambun.

where else? :P

What Budgeting Software Do You Use?

I was just about to buy Quicken 2011 when I read its reviews on Amazon. Ouch! I've used it in the past and liked it, but the reviewers are telling me it's worse, not better.

Recently, I tried out mint.com, but I didn't like it. It was great for tracking spending, but lousy for projecting future balances. Excel works OK for large-scale budgeting, but it's horrible for managing actual accounts.

Which leaves ... what? If you've got a favorite or just something you muddle along with, I'd love to hear it.