The My Day In Pictures articles are to keep friends and family updated on what is going on with my life. It was instituted at the request and for the benefit of one of my favorite people in the world, one of my aunts who is a retired telephone operator and lives a few hours away from me.
[vc_row][vc_column][vc_column_text css_animation=”none”]
[/vc_column_text]
You can tell what I’m studying because I become completely, totally, hopelessly obsessed with it; the recent posts about the structure of the bottlers, the biographies of past executives, the SEC disclosures, the look inside the factories, the custodial trusts for the nieces and nephews and the DRIP for my sister, the discussion of deferred taxes as a way to leverage investment returns without debt, and now, even the Christmas tree. It’s always Coca-Cola.
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.
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.
I promised Aaron that if he picked up a small chicken, I would try my hand at the classic Chicken with Two Lemons recipe that is famous for having only salt, pepper, lemons, and chicken on the ingredients list. No fats, butter, or oil, just the juiciest meat possible as a result of the chemical…
I’ve been so busy with work the past month that the only time I’ve had for the blog, and interacting with you, was during the time we were in the kitchen. In between sauces simmering and pasta dough resting, desserts being prepared or the coffee pot piping, I tried to respond to whatever comments I…
With all this business talk of pasta, I couldn’t stand the temptation, anymore: I decided this is going to be a week of Italian recipes, and I am going to go through the greatest Italian cookbook ever published, trying nearly everything I can.
After my mom, dad, and youngest sister stopped by this afternoon for banana birthday cake, my brother and, later, my sister-in-law, came over for dinner. We ended up opting for Swedish meatballs with lingonberry sauce and chunky red potatoes, while Tara, Aaron, and I caught up on last night’s episode of Breaking Bad, which none…
With me turning 31 this week (thank you all for the birthday wishes on this morning’s post!), Aaron offered to make any birthday cake I wanted. Now that we’ve tried most flavors following the past few years of non-stop cooking and baking, I decided to go with something slight off the beaten path: A banana birthday cake, finished with a cream cheese icing and chopped pecans.
[/vc_column_text][/vc_column][/vc_row]
