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Archive for the ‘Cheese’ Category

Every time I mention to someone that cooking is a hobby of mine, I’m immediately asked what my ‘best’ recipe is. Most what I do involves just randomly grabbing recipes from the internet and trying them out; I don’t have many staples, and I have even less I’d say that I can really show off. There was the occasional dish I thought I could do really well. I think I know how to PROPERLY barbecue an excellent steak, my penne with veggies dish is a long term favorite of Tracy, and some trickier common recipes like lasagna go over well.

But since I started cooking, I’ve had an obsession with making a good ragu bolognese. Normally served over spaghetti (traditionally tagliatelle) it’s the Italian sauce that everybody knows and loves. I’ve never made pasta from scratch, though I intend to learn, but I have learned how to make the next best thing.

Gnocchi.

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So I haven’t posted in two weeks and for that I sincerely apologize! I have failed all of you, and will try to make it up to you with my witty witticisms and… something. You’ll also notice that rosti is sometimes spelled here with an umlaut, and sometimes not. The reason for this is I am lazy. Screw you.

Anyways, the sad part here is that I haven’t done a huge amount of proper cooking in the past while anyways, and so not only is the post two weeks late, but it’s also a two week old meal. It was a pretty good one, though!

The day was Sunday, December 2nd. It was a different, simple time for us. We were but young and innocent. Tracy’s father and mother had been invited out to a delicious dinner, with Tracy’s father promising to fix a couple of our light fixtures. As our place is a rancid shithole, the light fixtures were a welcome addition, and it gave me an excuse to try and prepare something proper in our kitchen.

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Rachael Ray Bein' Crazy

Okay, so there’s no brick.

Anyways, I stumbled across this recipe on an episode of 30 minute meals I left on while doing something more important. It looked tasty so hell, why not? I’ve never tried a Rachel Ray recipe, and you know… we’re kind of kindred spirits!

We both have no formal training as a cook, we’re both horribly under qualified should we attempt to work in a serious kitchen, we both have relatively chipper personalities, everything we plate looks like horse shit, and we both babble incoherently.

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Farmstead’s Amber Ale Cheese

I love cheese. Most cheese. With the exception of mild cheddar. Finding new and interesting cheese is a cause for serious celebration in my little world. Finding Leerdammer practically calls for my own little Mardi Gras.

Imagine my delight when we come across new cheeses in the local produce store. The company, Village Cheese, is located in the small town of Armstrong, British Columbia. It takes every ounce of restraint that I have in order to keep from throwing at least four different kinds of their cheese into the basket and making a break for the register before what I’m doing actually registers in my mind.

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