2014 PSAL Frosh and Sophomore championship 3200m Sophomore
What a thrill this race was last Sunday. Watched the kid have a dramatic surge ahead in the 3200 m race from the 9:35 minute mark — what drama! Sopomore City Champ in this event - woo hoo!
Feeling very, very tired of winter, and snow, and the cold. So was happy to find a lovely recipe using mango salsa as a topper for a thick pork chop. Brilliant! The salsa is dressed with just some lime juice (juice press to the rescue with 5 tiny key limes) and salt and pepper. And some jalapeño & cubanelle pepper in a small dice. Loved it. It was bright enough to provide a welcome distraction from all the snow outside. Tollhouse chocolate chip cookies don’t hurt either. The other cheery note in the kitchen this week is the new ‘flame’ colored tea kettle. Small things. Such a nice change from the old glass Bodum number that was never terribly practical and sometimes even a bit dangerous when the lid would tumble onto my mug while pouring.
Best budget recipes with store cupboard ingredients
Eight of our favourite cooks, including Rosie Sykes, Jane Baxter and Anissa Helou, show you how to make great-value meals â without taking a trip to the shops
Must try those spicy peanut noodles…
Another freezing winter weekend. Perfect storm of circumstances for making ‘secret ingredient beef stew.’ This version uses mushroom broth instead of beef … and it works!
Couldn’t resist weighing the kid’s lunch today.
A whopping 763 g (or 1 lb 10 7/8 oz).
Addendum: today (Feb 10) the lunch weighs in just over 1 Kg (2 lb 5 oz). YEESH. Justification: borough championships tonight.
First try at something oh so simple.
Thanks to a little help from Mark Bittman’s big green classic and Floyd Cardoz (inspiring the addition of roasted cumin seeds and an extra bay leaf). Awesome way to use up half of remaining, massive onions from the bulging bag of ‘em that T grabbed at Costco last week. So satisfying to watch (and smell) them cook down over the course of 45 slow minutes.
And then a little magazine splurge from this week’s trip gave an itch for baking an Aussie treat - Anzac biscuits. Despite ongoing resolve to lose some poundage…
Food Styling and Photography in Paris | La Tartine Gourmande
Hello everyone, It is definitely this time of year when I am catching up to announce all of the upcoming workshops I’ve been working on for a while
This would be lovely to try … if only the dates were more convenient .,.