Sauteed Onions, a can of Lite Coconut Milk, a scoop of red curry paste, a splash of fish sauce, a dash of salt and a pound of shrimp. Yum.
Salted Chocolate Cake with Chocolate Ice Cream from Lucia’s.
It’s already December 14 and I haven’t even started my holiday baking. Augh! I’m so behind. Meanwhile, I thought I’d procrastinate even longer by showing you this great book that belonged to my Great Aunt. Every year she baked a traditional holiday cookie called BerlinerKranser.
Now that I have her Cooky Book I feel obligation and honored to bake a batch to share with the family. I’ll post a photo just as soon as I can get ’em done!
It’s December. Which means it’s time to start thinking about Cookies. Christmas Cookies! Every year I have to make my favorites, Gingerbread Men, using this recipe from Martha.
I also have to try something new, and so far these two are on the list.
What are you making this year?
We made Cooking Light’s Beef Rendang this weekend. It was a nice change from the Turkey-stuffing-potatoes-cranberries we’ve been filling up on. It was a little tedious at first, but the long simmering time gave me plenty of time to clean up and relax before dinner time. The beef was very tender and we added some green peppers for some excitement. Next time I’ll add more peppers and probably mushrooms. It was full of flavor and had just the right amount of spice. Overall, it’s a keeper!
This is one of the easiest, fastest and tastiest dishes that I’ve made. Take a single portion of salmon, sprinkle some salt and five spice powder. Scatter a handful of fresh leeks on it and wrap it in parchment. twenty minutes in a warm oven and dinner is ready! We served it with roasted fingerling potatoes and sauteed sugar snap peas. So easy, so delicious. Yum!
It snowed here this weekend. It was beautiful and we even sludged through it and made a rather large snowman. Then we came back in side and Daughter helped me bake some Pumpkin Chocolate-Chip Cookies. When I say help, I mean she moved her stool around in the kitchen and ate crackers as I measured and poured. She did love watching the mixer, which we both found fascinating. I’m a sucker for pumpkin and anything chocolate, so these cookies are amazing. The pumpkin is not overpowering, in fact, it’s very subtle, and really just adds a lovely texture to the cookie.
On a side note, sort of, most of these cookies landed in the freezer so I can bring them to my first Craft Sale on December 3rd! More details to follow, but it’s a Friday and the sale will be from 3-8pm, so mark your calendars and stay tuned for more information! There will be no obligation to buy anything, but if you show up you can have a cookie! Now, is that bribe, or what?