Mostly this is about how uninspired I am by restaurant food. Mostly. I've had excellent BBQ two Saturdays running at the most awesome BBQ place ever. It's my personal favorite, the standard to which I compare all other BBQ places and find them LACKING. It's Ridgewood BBQ. My camera hasn't worked. It's the rechargeable batteries, and cell phone photos are so unworthy.
Instead, photos of what I've made in the last two weeks:
Quasi-Johnny Carino pasta: Bacon, ham, and "white buttery sour cream" sauce. Quite off the top of my head. I had my doubts. But it worked. Ian liked it. So did I. And I'm not one for peas.
Newest addition to ever-growing apron collection. This one straight from the Smuckers factory in or around Canton, Ohio thanks to my ever-lovin-buckhead in-laws.
Foccacia bread from... what recipe? Oh gosh. I'll have to go and look. Maybe that yellow Gourmet tome or elsewhere? It was good, but not as fabulous as the kind my favorite foccacia-making Italian restaurant Alta Cucina draws them in with.
Treats for those going around in costumes on Halloween. Colander was a good touch. You know, in case there was a slime monster going around dripping on my candy.
Something to do with leftover pizza dough. I halved the last batch I made (using Ina Garten's pizza dough recipe), used half and froze the other half. Let it thaw Sunday afternoon so by Sunday night it was all ready to roll out. This was sort of pizza or an embellished breadstick. First, drizzle bread with olive oil, next, cover bread with provolone slices, then add mushrooms, etc. Then sprinkle with a bit of rosemary. I'm not wild about marinara sauce and it really gives Ian trouble, so we take it like on the marinara in our house. Totally fabulous. I was thrilled to eat a slice of it warmed up today at lunch. Totally ignored the rest of my turkey on pumpernickel.
Yowza! Meatloaf inspired by Giada. Caught part of her show yesterday. I've promised Ian meatloaf for weeks. It's his favorite. I make it up each time, but a few things are standard:
ground sirloin, an egg, crumbled crackers, mustard powder, brown sugar, chopped onion, horseradish, Worcester sauce, and ketchup for the top.
This time I added a dash of cinnamon and provolone cheese to the mix. Giada's savory meatloaf was topped with provolone or some other type of cheese, so I thought I'd give it a try. Only I layered it twice and then a bit on top along with the requisite brown sugar and ketchup styling.
Mixed it together last night and covered it with aluminum foil so it'd be ready for whenever Ian needed it. He arrived home last night about midnight and we hoped he'd be home for dinner tonight. He popped the loaf into the oven just after noon though and it was still pink inside when he left for work around 2 p.m. He chopped off a couple slices, wrapped them in aluminum foil, and stuck them atop his sidewall heater on his engine to slowly cook and heat for 4 or 5 hours this evening while he's working. I could tell you a few stories about how they cook on locomotive engines. But I'd have to kill you. It's not worth your life. The stories aren't that wonderful!