[vc_row][vc_column][vc_column_text css_animation=”none”]
[/vc_column_text]
We tried a Korean beef bulgogi recipe for dinner this afternoon, which is available online for free and is incredibly easy to make. This would be a great first recipe for someone who didn’t know how to cook so if you’ve been thinking about getting started in the kitchen or on the grill, give this one a go.
For my fellow cooks out there, America’s Test Kitchen has published a recipe for braised red potatoes with lemon and chives that is beyond delicious. It immediately became our permanent recipe. I can’t imagine having them any other way now that I’ve experienced these. I highly recommend you go get the recipe for yourself. It’s simple, but the preparation they use makes all the difference.
Aaron’s mom hadn’t been to the symphony here in town since the new performing arts center opened so we decided to take her to dinner and a performance. I completely forgot it was tonight because I started my first Korean drama in two months a few days ago and had scheduled some time to watch…
Back in October when I fell off the Korean Drama bandwagon, there was a suggestion in the comments that I watch a show called Pasta. Needing something to do while I was on the elliptical machine in the gym, I once again thought, “Ah … just one episode”. I’m 18 hours into it. [mainbodyad]The problem…
With the holidays concluded, too many Thanksgiving, Christmas, and reunion dinners to count, endless nights with family and friends, and the bulk of the busy season behind us in the businesses, we spent today in our pajamas as the snow fell outside, cooking a pot roast and working on some projects we wanted to finish. (Technically, we still have one Christmas celebration left, which was postponed until later this week.)
I was up almost all night baking and cooking so my part of Thanksgiving dinner today was ready without having to rush. I finished the corn chowder my brother made me promise half a dozen times I was going to make, then followed it with a granny smith apple pie that my mom wanted, the…
Aaron, Caleb, Tara, and I are in downtown Kansas City because later this evening, we are meeting Matthew and his wife Jaclynn at the Lyric Opera of Kansas City to see the premier of Mozart’s The Magic Flute. Arriving early, we realized we hadn’t eaten anything and picked a nearby restaurant that had decent reviews; the Providence New American Kitchen at the Hilton President.
For his 31st birthday this week, Aaron presented me with the menu he wanted me to make for his dinner. I was happy to oblige, especially given the birthday dinner he gave me. He was very specific, requesting: Main Course – Slow-roasted, French-style braised short-ribs simmered in a red wine reduction with carrots and onions, served over…
You know that old television show 7th Heaven? Sometimes, I think I live in it. I was woken up this morning by my five-year-old niece, two-year-old-nephew, and grandmother (their great-grandmother) calling a phone I keep beside my bed. She (my grandmother) was watching the kids; they missed us and wanted to talk since we hadn’t…
By now it should be no surprise that cheese in on my mind. (I was excited for the suggested cheeses several of you left on the other post; thank you for those!) I have a huge book on its way that details the different types of cheeses, how they are made, the flavor profiles, and more, which I can’t wait to dive into sometime next week. I’m not quite so ready to begin actually making artisan cheeses ourselves, but I do want to add this topic to the list of things we know beyond the education that has been picked up through trial and error over the past few years due to our culinary pursuits.
[/vc_column_text][/vc_column][/vc_row]
