A Pinch Of Salt, A Dash Of Sass.

16/11/2016

Hey! I've been cooking but no pictures until last night. Fresh local sausages and some 8-ball zucchini made into a sort of Parmesan preparation with tomato sauce and burrata, which is like mozzarella cheese filled with cream and cream cheese. It's so good.

So I am working on a project -- I will a,so attach that here. I can't say anything yet besides -- do you YouTube?

23/09/2016

Hey, I actually did something! I won 2nd place at the Oklahoma State Fair in the International Pantry Cooking Contest for my version of mul-naengmyeon, Korean cold noodles with icy broth. The broth is made with homemade beef broth and the fermented brine from Dongchimi, or White Radish Water Kimchi. I also served it with cubed radish kimchi, slices of the Dongchimi, and traditional napa cabbage kimchi, all of which I made! Woohoo!

12/07/2016

My beloved instant pot is on sale today on Amazon. If you've thought about getting one, this is the time!!

IP-DUO60 Size: 11.8

11/05/2016

To everyone who has been keeping your fingers crossed, I wanted to say thanks. Masterchef wrote today, and they're going to pass on me. They say I'm free to try again, so I guess when they're in the neighborhood I'll go pay them another visit.

Thanks, everyone, for being so supportive.

15/04/2016

At our local grocery store, a lot of lamb is on sale post-Easter. I got a nice size boneless leg of lamb for $12 and seasoned it up with Penzeys lamb seasoning, and some herbs on the inside, and rolled and tied it. I seared it all around in the 100 year old cast iron pan, and then stuck it in the oven until it was a very pretty medium rare. It was so tender, we didn't even need knives!

Served with Israeli couscous with spinach and carrot ribbons, and some white potatoes. NOM!

23/03/2016

Woohoo! Who wants some perfectly cooked tri-tip? Cast iron pans rule!!

13/03/2016

Today was the big day! Thanks everyone for your fantastic positive energy! It was a lot of fun, and I met some great people and some characters! Everyone from MasterChef was so nice. It's all out of my hands now, so I will keep you updated as I learn more! You guys are awesome for going through this journey with me. Such a great experience!!

08/03/2016

Okay, so, HELLO INTERWEBS! I've been a little bogged down with regular "make money so I can pay my bills" work, and I haven't been able to get around to posting pictures of all the nomnom stuff I've been cooking, but that's COMING. However, I had to take a break because I can no longer contain myself:

I'm auditioning for the Masterchef TV show.

They just called me to confirm my audition time slot! Can you believe it? I mean, I'm sure everyone who pre-registers gets called to confirm their time slot, but this is the first time I ever talked to anyone on the phone about my TELEVISION AUDITION TIME SLOT so I am a little bit excited.

Okay, a lot excited.

I know you guys might not directly, personally know me, but i could sure use all the positive energy and happy mojo you can spare leading up to this adventure! My time slot is this Saturday, the 12th, between 10am and noon Central time. Could you guys cross your fingers and toes for me?

Also, I had my 46th birthday and this is the picture I provided Masterchef. CHEERS BECAUSE ZOMG!

10/02/2016

I have a plan. Oh yes, I have a plan.

6" 4-Tier Bi-Fold Brochure Holder

26/01/2016

And so begins the new year, in which this page will be a LOT more active, and I hope you guys will be along for the ride! If this recipe looks up your alley, please like and share!!

A delicious side dish that is easy to make, vitamin-packed, low carb, low fat, low calorie, high in dietary fiber, paleo, vegetarian, and can easily be vegan!

19/01/2016

Tonight's dinner: Bison tri-tip and crimini mushrooms, plus farm market broccoli, tomatoes and farm market pasta!

20/11/2015

Thanksgiving Tips Week

It's Friday, time for Friday Happy Hour. Do you know the Beaujolais Nouveau? If you don't, you should! Lots of wine snobs might disagree with me, but it's one of my favorite wines each year and it's ONLY available right now. It actually came out yesterday. A very young wine, the harvest ended the first few days of September. So, this wine is only about two-and-a-half months old. I love to have it with Thanksgiving dinner and with different celebratory fun through Christmas! It should run around $10-$12 a bottle, and it's typically juicy, fruity, and yummy. It's not aged in oak or anything, it's a very easy-drinking wine and I actually like it slightly chilled. Not as sweet as a Moscato, but sweeter than typical reds. It reminds me a lot of cranberry sauce at Thanksgiving, if that makes any sense. This weekend, I will be picking up some for my celebration, and I hope if you haven't tried it before you'll consider it too! It's only available really between now and New Year's, and it's meant to be consumed young and fruity and before the start of next year. It's a drinker, not a saver!