2014 in Review (Part 2)

So we left off in June. Let's see what the rest of 2014 brought:

July
So what was going on in July? There was basic Vinaigrette, Strawberry Whipped Cream Cake, and Smokey Corn on the cob.

August
There was Chocolate Creme de Menthe cake that happened by accident, Whipped Cream Pound Cake, and Chocolate Mud Cake. But don't think that August was only about cakes there was also homemade Mozzarella

September
This month there was homemade pasta, and garden tomato and cream pasta, and it wasn't just about carbs, there was zucchini quiche too.

October
There was toasted pepitas, homemade creme fraiche, and how can we forget the whole sauerkraut episode, but the banana chocolate cake cheered us up - didn't it? as did the vacuum sealer.

November
We were thankful that the sauerkraut finally turned out well, and that there were Parker House Rolls, we were especially thankful for the new kid on the block, as well as the Chocolate Crinkle Cookies and that everything turned out well for Thanksgiving.

December

Then not so long ago we ate our home grown lemons, went down memory lane with tuna casserole, ate aniseed meringues, learned how to cut up a whole chicken, and lamented the fact that I didn't get a puppy but was cheered by the Sous Vide.

Well let's see what 2015 brings (and let's hope there's a puppy somewhere in there!)

Comments

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los

Denver Eats

I had never been to Denver or Colorado for that matter and was quite excited to go. It was really beautiful. I cut out of a few of the conference sessions and went to the Amphitheater at Red Rocks. It was really cool. They had a listing of all the bands that played there. What was I doing in 1984 that I missed the Clash??! The restaurants were really great. Larimer Street had lots to offer. and it looked pretty too First I went to Rioja . I had a tough time deciding what to have. I opted for the Octopus Farfalle in an appetizer portion. I was glad that I did. It was a tad bit spicy and we all know what I baby I am when it comes to heat. Then I had the Scallops as a main course. It came with eggplant spanakopita. It was quite good. Sorry no pics, I was busy eating. For dessert, I had the variations of chocolate, which was beautiful as well as delicious. I at least took a picture of that. We were also treated to a mini beignet. I have to say it was better than the one that

Project Cassoulet - Pork Ragu

Plucking the bay leaf out of the Ragu Step 3: Pork Ragu. I couldn't decide which pot to use for this, but decided it was probably best to use the Dutch oven (not THE Dutch oven). You needed to add the beans to the pork ragu afterwards, so I thought it best to use a big pot. However, before assembling the cassoulet, you need to bring the pork ragu back up to a simmer. I thought it best to store it in the pot (one less container to clean). Thankfully the pot fit in the refrigerator. This was not that complicated. Brown the pork, add the remaining ingredients, and cook until tender, skimming the fat every once in a while. Once it was done, I added the beans. Since the beans were made the day before and chilled, this helped cool the ragu down a bit as well. Next time, I think cooking the beans and the ragu on the same day would be doable. Beans added and ready to chill

Chocolate-It's What's for Dinner

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