For Christmas, we received a copy of Jerusalem by Yotam Ottolenghi and Sami Tamimi. I’m super excited to dive in to these recipes — the food in Jerusalem is inspired by so many cuisines, there is a lot to explore. My husband is off at the store now gathering ingredients for lemony leek meatballs, barley risotto with marinated feta, and their basic hummus. Yum!
My husband and I both worked from home yesterday. We got to the end of the day, realized we didn’t have groceries for dinner, and decided to go out instead. Eating out mid-week is rare for us, so it felt a little special.
Our friends had told us about a new pizza place nearby, so we decided to check it out. The owner used to run a pizza food truck and opened this place over the summer. He partnered with a local brewery, which means they have my favorite lager, and instead of a knife they serve the pizza with a pizza cutter:
I was impressed by the pizzas (finally, good pizza in our area!) and the atmosphere. Pricier than a frozen pizza from Tesco but an infinitely better experience.
I told myself that I’d make a salad for lunch today. Instead, I made a peanut butter and Nutella sandwich. My husband assured me that I’m having a very healthy peanut, hazelnut, wheat “salad.” He’s so nice to me. 😛
We decided to make Christmas-themed monster cookies. It’s the first time I tried this recipe, and I’m waiting anxiously to give them a taste!
Need I say more? 😄
I love bacon. It was the siren song that called me back from vegetarianism. It’s the food that brings my dad and me together. It is always welcome on my plate, be it for breakfast, lunch, or dinner.
I recently came across this alternate method for cooking bacon, from America’s Test Kitchen:
I decided to try it out. My conclusion: It isn’t worth the trouble. The bacon was good, but it took too much extra time. I should note, though, that I actually like the crispy, nearly burnt bits you get with the usual method of pan frying.