Can you believe that Thanksgiving is less than a week away? I love the holiday season but dang if it doesn’t feel like time speeds up with all the excitement going on. This year we’re hosting the big day which means we’ll have seven additional mouths to feed including this precious little one. Meet my new nephew Alden Jacob….
Ever been to Panera and tried out one of their broth bowls? Well I have and I love them with a serious foodie passion. I’ve eaten all the varieties and my favorite by far is the quinoa bowl. It just feels healthy. Being the flexible vegetarian that I am, I tend to order it with the egg. My husband and boys, on the other hand, are meat lovers to the extreme so for them, chicken it is….
If you’ve been reading any of the recent posts here at Mommie Cooks, then I’m sure you’ve heard it mentioned that our kitchen is without a working stove or oven. Not that I’m counting the days or anything, but we’ve now been without these important cooking appliances since the first week in June. It began as a renovation, but quickly changed to broken equipment when we discovered upon opening the box that a forklift had literally smashed through both the oven doors with it’s tines. Oh yes it did. Here’s a picture of the damage taken by my contractor….
Sweaters; leaves of gold, red and orange; pungently sweet spices; the return of my skinny jeans (ok, maybe not this year but dang it, every year thereafter); Halloween; Thanksgiving.
These are just a few of the reasons I relish the return of the fall season. Even hot weather fans can’t deny the magic in that first cool day when the air conditioners abruptly turn off and the windows subsequently fly open in order to allow the crisp autumn breeze to gratefully flow in.
Grilling season is here once more and having grown up a diehard cheesehead myself, I know that the flame kissed meal is an essential part of summer time eating. Who doesn’t love a bratwurst hot off the coals? Combine it with a melted topping of Wisconsin cheese and you’ve got yourself one heck of a tasty treat.
If you’ve never thought of grilling up a pizza over the coals, now’s the time to try it. Zip up your cooker as hot as it will go and you’ll discover a magic formula for crispy, delectable pizza crust that will rival any thin crust joint you’ve frequented in the past. If you’re not in a grilling mood or are looking for a quicker option, this pizza can be made in the oven as well. Simply grab a store bought crust, add your toppings and cook until the cheese is melted and golden bubbly brown.
I recently discovered that the authentic method for making fettuccine alfredo comes from the use of four main ingredients: butter, cream, Parmesan cheese and pasta water. You simply add some of the leftover pasta water to a heated butter/cream mixture, let it cook down and thicken, and finish with some fresh Parmesan cheese. Seriously simple.