While we do a pretty good job faking our way around the kitchen, when it comes to the grill, R. & I are ridiculously inept.  But the only way to get better is to practice, right?  Tonight, with the beginning of classes right around the corner, we gave it the old college try and wound up with our third straight meal that garnered enthusiastic thumbs-up from the both of us. (more…)

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Here’s something about me: I love garlic scapes and capers. I mean, I really love them by themselves, let alone in delicious concert. And, if this blog is any indication, I enjoy cooking quite a bit. But we were really close to just ordering a pizza today. But we resisted the temptation and wound up making a lovely, well-balanced meal, with a salad with lettuce, chard, shallot greens, carrots, and (yes!) a handful of capers. We adapted a chicken recipe from Edible Chesapeake (here) and half-adapted the potato recipe from one of our favorite sites, Cooking for Engineers (here)

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R & I have basically been eating vegetarian for a while now–not really as a matter of principle, but just to try to get ourselves into healthier eating habits.  But with our farm share coming up, and with a bunch of meats sitting in our freezer needing to be used, we’ve celebrated the end of the school year with a quasi-return to the carnivorous world.

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