Mushroom bourguignon

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So, in case your Facebook friends aren’t my Facebook friends and didn’t let you know that it snowed the other day (who needs a weather app when you have Facebook on your phone?), it uh, snowed the other day. Ugh. I feel like snow shouldn’t be allowed to happen until December and/or the trees are bare. Also, I think snow is pretty stupid unless it cancels everything unpleasant and involving operating a vehicle. Or a shovel.

I do an awful lot of moping when it comes to winter. Sure, I love my red pea coat, and Thanksgiving, and Christmas, but once the warmth and joy of the holidays pass, I gird myself for relentlessly gray and cold January (and February, and usually March) with only my pea coat as a bright spot. Unless you have a birthday, nothing good happens in January. Everyone’s in the midst of a holiday hangover, trying to content themselves with carrot sticks and sad salads when really, the weather demands stews and roasts and scoops of mashed potatoes. In December, it’s dark at, like, 5 p.m., but the presence of Christmas lights makes that okay. In January, that early, undecorated darkness is like a giant middle finger.

See? It’s not even Thanksgiving – I have more than a month before the hated post-holiday winter sets in, and I’m already woebegone.

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Veal chops with caramelized shallots.

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When it comes to weeknight cooking, it can be easy to get stuck in a rut. Especially when you haven’t gone grocery shopping for awhile and most of your favorite stuff has already been eaten, or you realize that even though you have four boxes of pasta, you don’t have any tomato sauce or parmesan cheese, and the thought of eating pasta without either of those things just makes you want to die. Or you look in your freezer and realize pretty much everything you have would require ample defrosting time, and even more ample cooking time. It’s like, sorry, self; I’m not going to start making short ribs at 7:30 in the evening.

And sometimes, I’ll admit, I get very ‘first-world-problems-y,’ when I look in my well-stocked pantry/fridge/freezer and think, “I don’t feel like making any of this.” I try to buy a variety of foods, try new things, eat leftovers, etc. etc. etc., but sometimes I just turn into a total brat and simply don’t want to eat chicken again because I just ate it for dinner last night and lunch today, or don’t waaaannaaaaaa make turkey burgers if I don’t have rolls or burger buns, even when there’s a perfectly good loaf of bread in the fridge. (It’s not weird that I keep my bread in the fridge, right?)

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Workin’ on my night cheese?

Alright, folks, I’m going to be honest with you. This past weekend, I had hot cheese for dinner.
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Yep.
I threw some sauteed mushrooms on a hunk of brie, stuck it in the oven and served it with bread and a side salad. Helloooo, Sunday night.
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