Hello Messy Chefs everywhere
Dinner tonight is a mouthful for sure. Took a basic RR recipe that I saw on the FN today and added my own twist..chicken and sun dried tomatoes. Verdict still out. Looks kind of green, but hey we'll see.....
Taste test...Well it definately is very green in color. Added a few mint leaves to pesto, may be too overpowering, I think. Really kind of disappointing. Also used WW pasta for the first time. As an aside, I notice that a box of the much more expensive WW pasta has only 14.5 oz, vs 16 oz of good old Muellers pasta of the same variety. Hmmm..
The WW Pasta definately took longer to cook, at least for me. I was trying to get the same softness of regular pasta, but doesn't happen that way with WW. Don't think I like the mint in it..
too strong..not horrible, but strong. I will still do leftovers tomorrow at work.
Kitchen is in a state of disarray. Lots of green blobs all over the stove etc. Guess that means even though the food wasn't quite what I thought it would be, the mess lived up to my name.
Yah!!!
Take care and keep messing up those kitchen
MMC
Saturday, August 28, 2010
Monday, June 7, 2010
Enchilada Monday
Hola Messy Chefs
Today, by my decree, is Enchilada Monday. I have slaved to make Enchilada Verde tonight.
This consists of ground beef, onions, garlic, sharp cheddar, Velveeta, cream of chicken soup, evaporated milk and corn tacos that I actually toasted up in a bit of oil in a frying pan ( and most amazing of all...I didn't burn myself . See, miracles do happen!!)
I also added pimentos and diced green chiles to the cheese sauce. I also added a bit of hot sauce and crushed red peppers for a little kick.
Taste update to follow.
Mess update below:
Burnt cheese sauce, so had to make only half as much as recipe called for. (Burned on the bottom, because I was not paying attention to the sauce.) Chopped stuff (ie: garlic, onion, grated cheese ) scattered all over the floor. Typical for me. However, I did not grate my fingers when I grated the cheeses ( Yeah !! I think a firstfor me), and didn't really burn myself at all. All in all a decent cooking experience. The taste report is on the way....
Taste update:
Ok I guess. About a C+ on the scale. Not because of my cooking, but just not nearly as good as the picture and description of the recipe seemed. Have leftovers for tomorrow and also a serving for my special taster.
Don't think I will make this again. Very disappointed in the taste, considering all the work involved.
I wish you all a very tasty and messy good evening...
MMC
Today, by my decree, is Enchilada Monday. I have slaved to make Enchilada Verde tonight.
This consists of ground beef, onions, garlic, sharp cheddar, Velveeta, cream of chicken soup, evaporated milk and corn tacos that I actually toasted up in a bit of oil in a frying pan ( and most amazing of all...I didn't burn myself . See, miracles do happen!!)
I also added pimentos and diced green chiles to the cheese sauce. I also added a bit of hot sauce and crushed red peppers for a little kick.
Taste update to follow.
Mess update below:
Burnt cheese sauce, so had to make only half as much as recipe called for. (Burned on the bottom, because I was not paying attention to the sauce.) Chopped stuff (ie: garlic, onion, grated cheese ) scattered all over the floor. Typical for me. However, I did not grate my fingers when I grated the cheeses ( Yeah !! I think a firstfor me), and didn't really burn myself at all. All in all a decent cooking experience. The taste report is on the way....
Taste update:
Ok I guess. About a C+ on the scale. Not because of my cooking, but just not nearly as good as the picture and description of the recipe seemed. Have leftovers for tomorrow and also a serving for my special taster.
Don't think I will make this again. Very disappointed in the taste, considering all the work involved.
I wish you all a very tasty and messy good evening...
MMC
Monday, May 17, 2010
It's catfish tonight y'all
Hello Messy Chefs everywhere..
Tonight is catfish monday. I am doing fried catfish, roasted garlic ( organic) potatoes and a stir fry veggie of zucchini and squash. My oh my must get cooking
OK Eating now. Took about an hour to prep, cook and get eating. Potatoes take about 45 to 50 min in 450 degree oven. I use a recipe I found in Cooks Country magazine. Garlic roasted potatoes can be tricky..garlic burns, taters not crisp ets. Their recipe comes out great every time..brown, crispy, garlicky and just plain yummy.
Zucchini and squash are also organic. Just a simple dice and sauted in garlic and oil on the stove. I need to remember to use a bigger skillet. Crowding the veggies results in steamed veggies , not
stir fried.
Catfish...YUMO...I finally think I have it down. Not greasy, burnt, under or over cooked. Just nice and flaky. Not a hard crust, like beer batter fish though. A light breading of cornmeal, flour and spices and cooked over a bit of oil over medium-ish heat. Too much and it burns, too low and it gets greasy. It's a trial and error thing. And goodness knows, I am still trying. I did well today, but who knows, next time I am burn the whole damn thing :)
That's it for now for all you Messy Chef's out there.
Keep cooking and remember....
It's good to be messy.
MMC
Tonight is catfish monday. I am doing fried catfish, roasted garlic ( organic) potatoes and a stir fry veggie of zucchini and squash. My oh my must get cooking
OK Eating now. Took about an hour to prep, cook and get eating. Potatoes take about 45 to 50 min in 450 degree oven. I use a recipe I found in Cooks Country magazine. Garlic roasted potatoes can be tricky..garlic burns, taters not crisp ets. Their recipe comes out great every time..brown, crispy, garlicky and just plain yummy.
Zucchini and squash are also organic. Just a simple dice and sauted in garlic and oil on the stove. I need to remember to use a bigger skillet. Crowding the veggies results in steamed veggies , not
stir fried.
Catfish...YUMO...I finally think I have it down. Not greasy, burnt, under or over cooked. Just nice and flaky. Not a hard crust, like beer batter fish though. A light breading of cornmeal, flour and spices and cooked over a bit of oil over medium-ish heat. Too much and it burns, too low and it gets greasy. It's a trial and error thing. And goodness knows, I am still trying. I did well today, but who knows, next time I am burn the whole damn thing :)
That's it for now for all you Messy Chef's out there.
Keep cooking and remember....
It's good to be messy.
MMC
Tuesday, April 27, 2010
Tuesday, March 30, 2010
I love Chocolate Pudding
Hello to all you messy chefs!
Tonight I made smothered steak, and for dessert homemade chocolate pudding. Unfortunately the pudding has to cool, so it will not be ready till late tonight. That means I will have to take it to work with me in the am to try it. But of course I am totally confident it will be delish!!
Just ate my ss a few minutes ago. Yummy to the tummy.
I am not sure how other people cook, but for me, I like to pretty much have everything chopped, measured, portioned, opened and ready to go. I know you have to do that for stir fry and quick meals, but I find it easier to do that always when I cook. I also like to line everything up on the counter next to the stove in the order that I add to the pan.
Being that I am the Messy Chef, this sort of contains the mess. After I chop, measure, weigh, trim or whatever else I must do, I clean as I go. I am still messy, I just try to keep it under control.
I haven't cooked much for the last couple weeks. Tonight was lots of fun. I don't know why sometimes I choose to eat out. There is not much out there that is better than what I can make at home. I guess convenience plays a part. I mean most frozen dinners take 5 minutes or less.
Tonight's dinner took probably 2 to 2 1/2 hrs to prepare. Plus I had to clean all the mess. Of course once the dinner is on the stove, it simmers by itself for 70 min or so. Cooking the noodles to go with it is a no brainer. And chopping veggies etc is soothing, especially when listening to music and taking my time. I don't know, it is confusing for me. My cooking is much better, but after a long day at work, the microwave offers quite a lot. A big dilema for me.
Take care
MMC
Tonight I made smothered steak, and for dessert homemade chocolate pudding. Unfortunately the pudding has to cool, so it will not be ready till late tonight. That means I will have to take it to work with me in the am to try it. But of course I am totally confident it will be delish!!
Just ate my ss a few minutes ago. Yummy to the tummy.
I am not sure how other people cook, but for me, I like to pretty much have everything chopped, measured, portioned, opened and ready to go. I know you have to do that for stir fry and quick meals, but I find it easier to do that always when I cook. I also like to line everything up on the counter next to the stove in the order that I add to the pan.
Being that I am the Messy Chef, this sort of contains the mess. After I chop, measure, weigh, trim or whatever else I must do, I clean as I go. I am still messy, I just try to keep it under control.
I haven't cooked much for the last couple weeks. Tonight was lots of fun. I don't know why sometimes I choose to eat out. There is not much out there that is better than what I can make at home. I guess convenience plays a part. I mean most frozen dinners take 5 minutes or less.
Tonight's dinner took probably 2 to 2 1/2 hrs to prepare. Plus I had to clean all the mess. Of course once the dinner is on the stove, it simmers by itself for 70 min or so. Cooking the noodles to go with it is a no brainer. And chopping veggies etc is soothing, especially when listening to music and taking my time. I don't know, it is confusing for me. My cooking is much better, but after a long day at work, the microwave offers quite a lot. A big dilema for me.
Take care
MMC
Monday, February 22, 2010
Sad and depressing this week for the MMC
Mom was in the hospital with COPD/Bronchitis etc. She had gotten a cold and of course it went straight to her lungs. A long and tired few days. I did find an very nice Indian restaurant where she lives though.
Hopefully will be getting back to cooking very soon. The nice thing is that I can make a lovely mess whether I cook or bring food home. ( Indian rice can just fly all over the counter and rug when you spill it.)
Messes every where.
Best messes to everyone.
MMC
Hopefully will be getting back to cooking very soon. The nice thing is that I can make a lovely mess whether I cook or bring food home. ( Indian rice can just fly all over the counter and rug when you spill it.)
Messes every where.
Best messes to everyone.
MMC
Saturday, February 13, 2010
OMG Pudding lovers unite!!
Well Well Messy Chefs Everywhere:
I have finally scored with this pudding. I am totally in awe. I did not think I could ever make anything that required egg yolks, tempering ( though it's not called that exactly) and adding cling wrap to avoid "film" on my food. I cannot believe how simple, easy and delicious this dessert was.
It was so fun to make ( and messy of course). Once I added the chocolate into the eggs ( which by the way is where the tempering comes in, I added the warmed milk/chocolate/sugar mixture a little at a time to make sure the eggs in the pudding did not curdle. ) Once I added it all back into the saucepan to bring to a boil and thicken, boy oh boy it was magic. I was amazed that I, me myself and I could make this happen...of course science plays a big game in all of this, but I prefer to take all the credit myself. ( After all I am not Alton Brown...though I like to watch him on tv, and I wish I knew as much as him. I just like to see things come together.:) )
Anyway I had to chill the pudding last night. I finally tried it this evening. Boy oh Boy. Yummmmmmo. I don't think I even knew what real chocolate pudding tasted like.
It's funny, you know, I wasn't a big pudding fan. But of course my only real experience with pudding is jello pudding snacks for 100 calories or less. What a shame. Not that JPS taste bad so much as real pudding tastes sooooo much better. I have been settling for so long. Not that its JPS fault, mind you. I was the sucker that bought and consumed it. I wanted to "save calories and time". In this modern world I think that's what we are all convinced and told this is what we must want to do.
However I have to sometimes wonder...how much have we gained and how much have we lost.
Food for thought...
Nite nite all
MMC
I have finally scored with this pudding. I am totally in awe. I did not think I could ever make anything that required egg yolks, tempering ( though it's not called that exactly) and adding cling wrap to avoid "film" on my food. I cannot believe how simple, easy and delicious this dessert was.
It was so fun to make ( and messy of course). Once I added the chocolate into the eggs ( which by the way is where the tempering comes in, I added the warmed milk/chocolate/sugar mixture a little at a time to make sure the eggs in the pudding did not curdle. ) Once I added it all back into the saucepan to bring to a boil and thicken, boy oh boy it was magic. I was amazed that I, me myself and I could make this happen...of course science plays a big game in all of this, but I prefer to take all the credit myself. ( After all I am not Alton Brown...though I like to watch him on tv, and I wish I knew as much as him. I just like to see things come together.:) )
Anyway I had to chill the pudding last night. I finally tried it this evening. Boy oh Boy. Yummmmmmo. I don't think I even knew what real chocolate pudding tasted like.
It's funny, you know, I wasn't a big pudding fan. But of course my only real experience with pudding is jello pudding snacks for 100 calories or less. What a shame. Not that JPS taste bad so much as real pudding tastes sooooo much better. I have been settling for so long. Not that its JPS fault, mind you. I was the sucker that bought and consumed it. I wanted to "save calories and time". In this modern world I think that's what we are all convinced and told this is what we must want to do.
However I have to sometimes wonder...how much have we gained and how much have we lost.
Food for thought...
Nite nite all
MMC
Friday, February 12, 2010
MMC Takes on Chocolate Pudding!!!
Hello Messy Chefs everywhere:
Tonight ( for the first time ever) MMC has tackled homemade ( no mix/box) chocolate pudding. That's right folks. My first attempt ever at HCP.
Well right now, I cannot give a flavor update, as the pudding is in the fridge for the next four hours or longer, but the leftovers that were in the pan were Wonderful!!
I would like to compliment chocolate pudding for providing such a messy mess for me to deal with. Apparrently melted chocolate loves to travel all over the kitchen. I also discovered that when you separate egg yolks and egg whites, fresh is the way to go. It was so easy to separate them. Of course I do not like egg white omelets and have no real use for just egg whites, but hey.
I used a Tyler Florence recipe from the food network. And I must say it is delish!! I wish I had an army of helpers cleaning up after me like all those TV cooks have. But then I would not be able to advise you of the mess factor of each dish. I rate this a 6. If you can pour neatly and don't slop when you whisk, then you could be lower. I however cannot. Plus after you put the pudding in the cups, you must put saran wrap on them almost instantly to avoid "the film", which is very icky. That alone causes many messes by themselves.
I will update on the flavor and taste and texture tomorrow. I am hopeful. Take care
MMC
Tonight ( for the first time ever) MMC has tackled homemade ( no mix/box) chocolate pudding. That's right folks. My first attempt ever at HCP.
Well right now, I cannot give a flavor update, as the pudding is in the fridge for the next four hours or longer, but the leftovers that were in the pan were Wonderful!!
I would like to compliment chocolate pudding for providing such a messy mess for me to deal with. Apparrently melted chocolate loves to travel all over the kitchen. I also discovered that when you separate egg yolks and egg whites, fresh is the way to go. It was so easy to separate them. Of course I do not like egg white omelets and have no real use for just egg whites, but hey.
I used a Tyler Florence recipe from the food network. And I must say it is delish!! I wish I had an army of helpers cleaning up after me like all those TV cooks have. But then I would not be able to advise you of the mess factor of each dish. I rate this a 6. If you can pour neatly and don't slop when you whisk, then you could be lower. I however cannot. Plus after you put the pudding in the cups, you must put saran wrap on them almost instantly to avoid "the film", which is very icky. That alone causes many messes by themselves.
I will update on the flavor and taste and texture tomorrow. I am hopeful. Take care
MMC
Saturday, February 6, 2010
OMG MY MEATBALLS ROCK!!
OK. I don't mean to brag, but this meal just ROCKED. The sauce was saucy, the meatballs were meatbally, the hoagie rolls were hoagaliscious. I sure hope I can remember this dish for later.:)
So, for the record I am going to describe my cooking experience.
I went shopping at a market called Fresh Market. Lots of organic, lots of high end products, an excellent meat/fish counter. Made it easy to get my ground beef/pork mixture in 1/2 lbs each. Found a san marzano tomato sauce ( 2 jars )( nothing in it I would not put in). I did end up adding a few extra onions, garlic and fresh parsley at the end to brighten the flavors, but nothing else. Start heating up on low and simmer for 20 min or so.
Took the gb/gp and added salt/pepper/crushed red pepper flakes/bread crumbs/grated parm/egg/parsley/onion/garlic. Mixed in a bowl very gently. Must not mix meatballs with a heavy hand. Makes them tough.
Had a preheated oven at 425. Covered a baking sheet with foil. Added a touch of olive oil. Rolled out about 18 meatballs. Put on sheet. Dribbled a bit more oo. After about 12 min, took meatballs out and flipped them to crisp up all over. About 10 min later...done. Removed from oven. Plopped into sauce which was simmering on stove the whole time.
Took my hoagie roll, split in half. Put in a preheated toaster oven 425 for 10 min or so, until toasty brown.
Removed hoagie..took 3 meatballs and sauce and put on hoagie...added some thin sliced provalone cheese...stuck under broiler till golden and bubbly...YUMMO.
Cooked some pasta and added the rest of the sauce and meatballs to the sketters. My oh My.
I have been craving a really nice spaghetti and meatball lately. I have ordered from the local italian restaurant and been very disappointed. This was soooo gooood for me. It tastes good. It looks good. It smells good. It is good!!
As for a mess, yes it was everywhere. I have several blobs of sauce I am going to have to clean off the floor. Parsley/onion/garlic that I chopped is everywhere. I consider tonight a VERY SUCCESSFUL MESSY MEAL.
Yours truly
MMC
So, for the record I am going to describe my cooking experience.
I went shopping at a market called Fresh Market. Lots of organic, lots of high end products, an excellent meat/fish counter. Made it easy to get my ground beef/pork mixture in 1/2 lbs each. Found a san marzano tomato sauce ( 2 jars )( nothing in it I would not put in). I did end up adding a few extra onions, garlic and fresh parsley at the end to brighten the flavors, but nothing else. Start heating up on low and simmer for 20 min or so.
Took the gb/gp and added salt/pepper/crushed red pepper flakes/bread crumbs/grated parm/egg/parsley/onion/garlic. Mixed in a bowl very gently. Must not mix meatballs with a heavy hand. Makes them tough.
Had a preheated oven at 425. Covered a baking sheet with foil. Added a touch of olive oil. Rolled out about 18 meatballs. Put on sheet. Dribbled a bit more oo. After about 12 min, took meatballs out and flipped them to crisp up all over. About 10 min later...done. Removed from oven. Plopped into sauce which was simmering on stove the whole time.
Took my hoagie roll, split in half. Put in a preheated toaster oven 425 for 10 min or so, until toasty brown.
Removed hoagie..took 3 meatballs and sauce and put on hoagie...added some thin sliced provalone cheese...stuck under broiler till golden and bubbly...YUMMO.
Cooked some pasta and added the rest of the sauce and meatballs to the sketters. My oh My.
I have been craving a really nice spaghetti and meatball lately. I have ordered from the local italian restaurant and been very disappointed. This was soooo gooood for me. It tastes good. It looks good. It smells good. It is good!!
As for a mess, yes it was everywhere. I have several blobs of sauce I am going to have to clean off the floor. Parsley/onion/garlic that I chopped is everywhere. I consider tonight a VERY SUCCESSFUL MESSY MEAL.
Yours truly
MMC
I am cooking off the charts!!!!
Hello Messy Chefs Everywhere
I am totally winging it tonight. I am making meatball subs and for leftovers I will make spaghetti and meatballs. NO RECIPE AT ALL. I am using my total lack of knowledge of Italian food and am just going with what I think meatballs and hoagies should be.
My mother, ( god bless her) is polish and german, so italian cooking was not in her realm of cooking. Actually I don't ever remember her cooking anything italian. We ate pizza when we went out but as for cooking, I don't think so. I am sure I had Ragu as a child though, so I guess that was italian for me.
Anyway here is what I am doing...Baking meatballs in oven. Making sauce on stove. Putting meatballs in sauce. Toasting hoagie rolls. Putting sauce and meatballs on hoagie. Adding provalone cheese. Toasting up said hoagies. We shall see. Time to go.
I am totally winging it tonight. I am making meatball subs and for leftovers I will make spaghetti and meatballs. NO RECIPE AT ALL. I am using my total lack of knowledge of Italian food and am just going with what I think meatballs and hoagies should be.
My mother, ( god bless her) is polish and german, so italian cooking was not in her realm of cooking. Actually I don't ever remember her cooking anything italian. We ate pizza when we went out but as for cooking, I don't think so. I am sure I had Ragu as a child though, so I guess that was italian for me.
Anyway here is what I am doing...Baking meatballs in oven. Making sauce on stove. Putting meatballs in sauce. Toasting hoagie rolls. Putting sauce and meatballs on hoagie. Adding provalone cheese. Toasting up said hoagies. We shall see. Time to go.
Saturday, January 9, 2010
Butternut Squash Saturday (BNS)
Well, well. Welcome messy chefs from everywhere. Today I am making something I have never made before....butternut squash soup.
Now I am sure you are asking yourself ..why butternut squash soup .. and why now. Well I live in south florida ( the miami/ft lauderdale area) and today it was only 45 degrees for the HIGH. Hello, this is waaaay to cold for me. It was actually snowing in Orlando earlier this afternoon. Therefor I decided to make a delicious cold weather meal. Went through a list..clam chowder, chili, chicken noodle soup etc. But it was suggested to me that BNS might be the ticket. I said what the heck why not...well let me tell you why not. Hard to cut, peel and chop. OMG wish my publix grocery store sold precut BNS, but NOOOOO.
I am in the simmering stage now. Eventually I will have to use my immersion blender to make smooth and creamy. (This could to lead to a huge mess throughout my kitchen. We shall see.)
So the soup and toasted bread slices with gruyere cheese is done. My oh My!!
A bit sweet and creamy and a pinch of spice. ( I added about 1/4 c cream and pinch of cayenne pepper). I immersion blended like there was no tomorrow ( and very little mess..surprise..surprise.) Really tasty and creamy. Who knew. This is a very nice, comforting and tasty cold weather meal. Other than having to cut and peel the damn squash the rest was just cooking 101. Of course thats about all I can ever handle anyway. :)
Don't think for a moment that just because the immersion blending went well that there is no mess in my kitchen. In true messy chef fashion, I have BNS peelings everywhere. I don't understand. I peel over the garbage can and yet the peels just seem to fly all over. Guess you just can't fight messiness.
New year res...Try more new and different recipies and let the mess fall where it may.
Best messes to all
MMC
Now I am sure you are asking yourself ..why butternut squash soup .. and why now. Well I live in south florida ( the miami/ft lauderdale area) and today it was only 45 degrees for the HIGH. Hello, this is waaaay to cold for me. It was actually snowing in Orlando earlier this afternoon. Therefor I decided to make a delicious cold weather meal. Went through a list..clam chowder, chili, chicken noodle soup etc. But it was suggested to me that BNS might be the ticket. I said what the heck why not...well let me tell you why not. Hard to cut, peel and chop. OMG wish my publix grocery store sold precut BNS, but NOOOOO.
I am in the simmering stage now. Eventually I will have to use my immersion blender to make smooth and creamy. (This could to lead to a huge mess throughout my kitchen. We shall see.)
So the soup and toasted bread slices with gruyere cheese is done. My oh My!!
A bit sweet and creamy and a pinch of spice. ( I added about 1/4 c cream and pinch of cayenne pepper). I immersion blended like there was no tomorrow ( and very little mess..surprise..surprise.) Really tasty and creamy. Who knew. This is a very nice, comforting and tasty cold weather meal. Other than having to cut and peel the damn squash the rest was just cooking 101. Of course thats about all I can ever handle anyway. :)
Don't think for a moment that just because the immersion blending went well that there is no mess in my kitchen. In true messy chef fashion, I have BNS peelings everywhere. I don't understand. I peel over the garbage can and yet the peels just seem to fly all over. Guess you just can't fight messiness.
New year res...Try more new and different recipies and let the mess fall where it may.
Best messes to all
MMC
Saturday, January 2, 2010
Happy 2010 Messy Chefs
Happy new year!! 364 more days to make a mess. Have had some sucesses and some failures the last month.
Did Parm crusted chicken breasts. I cooked on med and took my time. Extra crispy and yummy. Next night made salmon with couscous and veggies. Waaay to much oil to saute the zucchini..not my best effort for sure. I have decided the salmon and couscous are decent. Maybe a bit too much oil. Walking around my kitchen today saw 2 small pieces of zucchini hiding near the stove. Hence the messy chef title.
Tonite am doing Mac and Cheese. Bought the wrong cheese, but decided to make do. Tastes OK for now, will see when it is finished.
I hope you all have had a messy and wonderful holiday season. I am proud to say, I am about to enter the 21st century. Got a 1080 HD 42 inch flat screen for christmas. Just got a blu ray player and direct tv will be out next week to hook up the HD. I have had a 36" zenith for twelve years. Still works great, but the difference....oh my goodness.
Now I can see Rachel, Paula, Giada Ina, Guy, Tyler and all the rest in HD. I can only imagine how awesome their food must look. I am so psyched. These cooks/chefs have given me the courage to try new and different foods today. I can't wait to see it in HD
Merry Merry and Happy Happy
MMS
Did Parm crusted chicken breasts. I cooked on med and took my time. Extra crispy and yummy. Next night made salmon with couscous and veggies. Waaay to much oil to saute the zucchini..not my best effort for sure. I have decided the salmon and couscous are decent. Maybe a bit too much oil. Walking around my kitchen today saw 2 small pieces of zucchini hiding near the stove. Hence the messy chef title.
Tonite am doing Mac and Cheese. Bought the wrong cheese, but decided to make do. Tastes OK for now, will see when it is finished.
I hope you all have had a messy and wonderful holiday season. I am proud to say, I am about to enter the 21st century. Got a 1080 HD 42 inch flat screen for christmas. Just got a blu ray player and direct tv will be out next week to hook up the HD. I have had a 36" zenith for twelve years. Still works great, but the difference....oh my goodness.
Now I can see Rachel, Paula, Giada Ina, Guy, Tyler and all the rest in HD. I can only imagine how awesome their food must look. I am so psyched. These cooks/chefs have given me the courage to try new and different foods today. I can't wait to see it in HD
Merry Merry and Happy Happy
MMS
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