Back at it with my bestest brunch buddy. (at Egg & I Restaurant)
Well when a cute little deer named Domino is flying with me, how can I be mad at the hour long delay? #frontierairlines (at Seattle-Tacoma International Airport (SEA))
Recipe #10 - Prepared March 17, 2013 - Corned beef & potatoes with brown sugar glaze, roasted cabbage, red potatoes with Brussel sprouts
Unfortunately I didn’t save where I found the specific recipes for the corned beef and the red potatoes/Brussel sprouts. Though if I remember correctly, the corned beef recipe was in a few different places. I probably got both from the Food network site. That’s usually my go-to site for easier recipes on a whim.
Corned beef was one of the first meals I cooked myself when I first moved to Seattle. It must have been in the first week, because I remember I had just bought myself the crock pot and at the grocery store I saw the corned beef and thought “I’m an adult now so I can have corned beef whenever I want! I don’t need to wait until St. Patrick’s day!” So I bought it and I invited my only friend in the city to come over for dinner.
I remember arriving home from work and the whole hallway leading up to my door smelled like corned beef and I think the dish was also over cooked. And I know we sat on the floor because I didn’t have furniture yet. But man. I felt like a grown up. Making dinner and having a friend over after working a full day. Not having homework to do that night.
Anyway. Now anytime I make corned beef I think about that night. The corned beef is usually better, the crock pot is the same, and I still have thoughts like “I’m an adult! I can have ___ for dinner whenever I want!” pretty regularly.
Night time rituals include mauling his dragon. But by gosh if he doesn’t fall asleep each night sucking on the dragon’s horn like a baby with a thumb.
Recipe #9 - Prepared March 10, 2013 - Roasted Chicken with Potatoes from the Smitten Kitchen cookbook
You guys, it’s really hard to make photos of raw meat look appetizing. There were a few originally included of the chicken being gutted and that just looked way too violent to surprise people with in their dashboards/news feeds. You’re welcome.
(This was pretty good; not super memorable; not anything surprising.)
The new world of keeping in touch via the Xbox One and Kinect. Sarah said it was like I had my own film crew.
Recipe #8 - Prepared March 4, 2013 - Chicken Milanese with Arugala Fennel Salad from the Smitten Kitchen cookbook.
An unexpected benefit of being able to put together these posts is that I get to, in a very small way, relive these meals. I had forgotten this specific meal and preparation, but the minute I started going through the photos to publish - my taste buds started salivating.
I’m not very good at butterflying chicken. And I include the photo with the hammer to show how I’m also not the best probably at pounding meat. But nonetheless, this meal will end up being one of my favorites of the entire year. The chicken was amazing on it’s own, albeit a little salty (thankfully, I like salt a whole bunch). The salad, though, was just such a good pairing - it sold me on both fennel and arugula (and I don’t much like black licorice at all or spicy greens, so that should say something).