Can’t believe it’s been so long since I posted! Very busy this past week, which has also seen some record-setting temperatures here in Chicago. 70s and 80s. In March. Now that’s my kind of Chicago winter. Of course we’ll probably get some snow at Easter now. Oh well, what can you do? It’s pretty awesome in Chicago when the weather starts to get warm, the whole city embraces it and finds reasons to go outside and enjoy the sunshine (St. Patrick’s Day was last weekend so they didn’t have to search much). Bars and restaurants have flung open their doors and windows and set up their outside seating areas, and the scent of grilling meat has been emanating from backyards and decks throughout the neighborhood. (more…)
After a long weekend of dining out it was nice to sleep in, go to the gym, watch the AFC and NFC championship games, and have a home-cooked meal. I had taken a chicken out of the freezer the other day and it was all thawed out just waiting to be cooked. Now roast chicken is roast chicken and I’m sure everyone has their own way of roasting and there’s nothing wrong with that. But the way you dress up your chicken can make a big difference. (more…)
Because these guys look like they’re just mailing it in. I’ve been annoyed (really, we couldn’t tell!) with the challenges but more and more I’m thinking it doesn’t matter what the challenges are. These guys can’t even master simple team ones where they all work together on putting out meals. Isn’t that what they normally do when back at their restaurants? And they’re getting loads of time too. This week they had an hour and a half for the quickfire and a total of six hours for the elimination challenge. (more…)
It’s the weekend before Thanksgiving and I haven’t done the shopping yet so the fridge is looking a little bare today. Cheryl noticed and commented that it didn’t look like there was much to make a dinner out of, then said “but you could probably figure something out.” Indeed I could.
I knew there was some ground veal in the freezer and we had some eggs so I decided to make pasta and ragu Bolognese. Normally I use ground beef but sometimes you have to work with what you have. This particular sauce is one whose recipe is debated and debated and debated and there are many different sides. Do you add milk or not? Veal, beef, pork? Don’t even get into the type of pasta you’re supposed to use (not spaghetti). (more…)