{reflections on food} Eat Vegan Before 6

I think people are more likely to resist dieting when there is a lot of restriction. This diet basically says, you can still eat what you like, but not until the end of the day. I could see starting this one day a week and gradually increasing as you learn new recipes and things to try. For a big meat-eater like myself, it would take some getting use to. I think I would have a hard time giving up yogurt and cheese. The other issue is that I like to make soups with meat. I also have a blood disorder so B12 and Iron have been my best friend as of late.
When I was pregnant with my daughter, I found I did not like meat very much and my iron levels dropped significantly. I was bruising easily and just feeling incredibly sluggish. When I began to eat meat once again, I started to feel better. I have more energy and the bruising is minimal at best. This dieting method, VB6, is certainly something I would consider trying.

(CompetentChef)

from scratch club

I have been thinking a lot about diet in the last couple of years, partly as a result of writing for this blog, partly because I have had a sedentary job for nearly two decades and it is wreaking havoc on my aging body.  I do lots of things right, I exercise by walking up 20 flights of stairs at work nearly every day, I stand up at my desk until the afternoon instead of sitting, I walk my dogs twice a day, covering around 2 miles with them.  I trot with my younger dog early in the morning in a third walk.  I lift small weights in the office.  I pretty much only eat meat socially.  But I have a hard time resisting the brownies people bring in to work and a hard time not drinking too much wine with dinner and a hard time not taking thirds…

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Red Extravaganza – Lobster Frannie’s Way

I usually prefer not to cook lobsters myself. Granted, I love to eat them, but I’ll turn their head away from my view when I do. I’ve always done it and I don’t know why. It’s not a bad thing to have a connection to your food, but I have a hard time bringing myself to cook these tasty creatures. This is a fear I need to rid myself of.

(CompetentChef)

Lobsters are gross, and I’m a terrible New Englander.

(IncompetentChef)

Mastering The Art Of Pigging Out - My Life In Food - John C. Picardi

alobster 6
When Frannie called to invite my parents and I to dinner all he had to say was, “Hello John,” and my immediate response was, “We’d love to, when and what time?”

Dinner at cousin Frannie’s house is always a phenomenal treat especially when he is making the old family recipe, Lobster in tomato sauce, a dish he has made for my parents and me a few luscious times before. This brilliantly red extravaganza is one of his specialties and it is quite frankly earth shatteringly and outrageously delicious. Upon first bite of this masterpiece I always become instantly happy I’m related to Frannie, and not only that, any person who murders lobsters for family members is aces in my book.

alobster 2

Frannie doesn’t mess around here, he uses fat lobsters with claws big enough to snap your head off, San Marzano Tomatoes, virgin olive oil, red hot pepper flakes and garlic. It’s a straight…

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Dear Bertucci’s

Dear Bertucci’s,

I do enjoy your food, but I have to admit I have not been amazed by it. I have been to a few restaurants of yours in my state of residence, and I just feel that the menu is lacking a bit. I realize you downsized to make things easier and I applaud you for your efforts. My taste buds, however, are never that amazed by the available menu. Your place is clean, neat, and chic; your service is wonderful and you hire persnickety people who care about the work that they do. But I must admit that the real reason I keep returning to your establishment is because of your dinner rolls.

Bertucci’s, please consider becoming a bakery. You will also have to sell your olive oil dipping sauce as well.

A Loyal Dinner Roll Customer (CompetentChef)

PS: your italian cheesecake is amazing (IncompetentChef)

Chocolate, cream cheese cake bars

I must make these at some point with a chocolate chip cookie recipe. 0.0

Crafting and Cooking

I brought the pan of these (ok… I hoarded about three for myself) to work. They got rave reviews, although I had a hard time trying to figure out what to call them. I kept saying dessert bars. I got the recipe from Averie Cooks and they were originally called “White and Dark Chocolate Cream Cheese Chocolate Cake Bars.” A mouthful! And I mean… these are a mouthful too. A deliciously, gooey and amazing mouthful.

White and Dark Chocolate Cream Cheese Chocolate Cake Bars 8

Ingredients:

For the cake layer:
– 1 box of chocolate cake mix
– 1 stick (1/2 cup) of softened butter
– 1 egg
– 1 teaspoon vanilla
– 1-2 tablespoons water

For the top layers
– white chocolate chips
– semi-sweet, milk or dark chocolate chips (I used dark)
– 1 can of sweetened condensed milk
– 4 oz. of cream cheese, softened
– 1/2 teaspoon of vanilla

White and Dark Chocolate Cream Cheese Chocolate Cake Bars 1

Before you start this, line a 9×13…

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Key Lime Pie Cupcakes

Where were you with this recipe when I was pregnant and could only eat a few things? Coffee coolatas, small bites of fruit here and there, only my friend’s homemade rice and beans, and key lime pie!!!

Create•Design•Craft

I made these cupcakes this past weekend for a crawfish boil that I was going to.

Graham cracker crust, lemon-lime cake, Key-lime custard filling, 7-minute meringue frosting, and a candied lime on top.

They turned out amazing!  Tasted just like a key lime pie!  And they were a hit with the crowd.

Sorry I do not have more pictures, but I will post more next time I make them!

Image

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Straight Up: Braised Chicken and Kale

some text
Incompetent Chef: i made some straight up julia child shit today

Competent Chef: ooh? with butter?

Incompetent Chef: yes

Competent Chef: did you take a photo?

Incompetent Chef: i thought about it but then i ate it

Incompetent Chef: it wasn’t that pretty but it was pretty good

(CompetentChef)

Recipe: Google’s Braised Chicken and Kale from bon appétit

Photo by: Danny Kim

I had to go grocery shopping yesterday (since my fridge was devoid of any fresh food), so I went to Trader Joe’s and picked up some organic, free range chicken drumsticks and bagged kale. When I got home I was hungry, so after some googling I came across this recipe and decided to give it a shot. I nixed the wine, since I didn’t have any (sadface), and added butter because, butter. I would have taken pictures but my kitchen looks like a legitimate bio-hazard right now, so you get the official, pretty photo.

(IncompetentChef)

Chocolate Chip Cookies

To be completely honest, my favorite cookie is actually Oatmeal Chocolate Chip, but I still like chocolate chip cookies none-the-less!

Wednesdays at Home

Of all the things I cook or bake, Kyle’s favorite is chocolate chip cookies.  I am not sure where this recipe originated from, but it has been a favorite in our family for years.  The cookies consistently end up perfectly soft and chewy.  Almost every time I make a batch someone asks me for the recipe — so it is getting posted on the blog for easy access!

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Ingredients:

  • 2/3 cup shortening
  • 2/3 cup margarine
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 3 cups flour
  • 1 tsp. soda
  • 1 tsp. salt
  • 3/4 bag chocolate chips

Directions:

  1. Heat oven to 375 degrees.
  2. Cream shortening, margarine and sugar.
  3. Mix in eggs and vanilla.
  4. Stir in remaining ingredients.
  5. Cool in fridge for 2+ hours.
  6. Scoop onto cookie sheet or roll into balls.
  7. Bake 8-10 minutes.
  8. Cool 5 minutes before removing from pan.

This was my little helper the last time I made chocolate chip cookies (or…

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