This morning I was greeted by an email message that I apparently paid to have this domain renewed in the dead of night. Modern technology, just sucking $26/year out of my bank account so I can type (or rather, not type, at least lately) on the internet about food that I cook! A miracle.
Anyway I figured I might as well do some typing about food and cooking, since I am paying to do just that. And it’s not as though I’ve been cooking less. I cook nearly every night! And we hosted Thanksgiving this year, though most of that cooking was done by my husband. My main contribution was The Cheeseball, which you should definitely make for your next party. And don’t think you can skip the fish sauce. You cannot!
Lately I’ve been making a lot of Smitten Kitchen’s salted chocolate chip cookies. You really can’t go wrong with this recipe and I like making 6 or 8 at a time and then saving some dough for another batch later in the week (depending how fast you eat them, of course…which in my house is pretty fast).
I’ve also been dabbling with Blue Apron since late summer. My feelings on Blue Apron – and Plated, which I’ve also tried, and many similar services that I haven’t – are mixed. On the plus side, I like trying new recipes, particularly meatless recipes; some weeks are busier than others and it’s nice not to have to think about a couple of meals. On the minus side, it’s not a bargain, the packaging seems wasteful, and if you “add salt and pepper to taste” as many times as the recipes suggest your food is going to be inedible.
All that said, I’m expecting a Blue Apron box today, because I somehow forgot to skip this week (I intended to skip every week in December). Whoops.
I’ll leave you with a recipe for soup, a soup you might want to cook, freeze, and have on hand to counteract all the recreational eating that tends to happen around this time of year. I made this recipe in the slow cooker on Saturday and we’ve been eating it ever since. It’s somehow both filling and light? I used chicken broth because that’s what I had in the pantry, and I highly suggest adding crushed red chili flakes (start with 1/4 teaspoon and work your way up according to taste). If you prefer to add meat, I’d suggest browned ground turkey or Italian sausage, but I liked it just fine without.
What are you making for the holidays?