Okey doke, it's been about a week now and things are getting back on track. I'll never have to get my wisdom teeth taken out again. Yay! I made these enchiladas a few weeks ago when I was craving something bold and spicy. But be warned, they were a bit on the spicy side. I skipped the traditional step of pan frying the tortillas then dipping them in enchilada sauce. Instead, I simply wrapped the st...

Blarg. I got my other two wisdom teeth pulled on Wednesday and I've been in hibernation, again. Unfortunately it wasn't any easier the second time around. It was even more dreadful since I knew what I was in for and oh boy was it as miserable as the first time. It's the second time my cheek swelled up to the size of a softball. My second time getting a post op fever (this time coupled with a sore t...

It's been about two months since Steven and I started our CSA program. Who knew we would be so excited about fruits and vegetables? In my previous post about CSAs, I wrote that one of the benefits is getting the chance to try new fruits and vegetables. A few weeks ago, our box included a bunch of Red Russian kale. When we first received the list of the box contents, my first reaction was to switch...

After weeks of backyard blackberry picking last summer, I ended up with 2 gallon-sized bags of berries in the freezer to tide me over until next August. I made muffins and jam, which I then used in cakes and cheesecakes. To make berry jam, you can either add pectin to help it thicken, a plant derived gelling agent, cook it with pectin rich fruits like apples, or cook the berries for a very, very lo...

I finally made osso buco with the veal shanks I bought from Pike Place two months ago. Luckily, the shanks weren't freezer burned *whew* because they weren't cheap and were pretty difficult to find too. My local grocery stores didn't carry shanks thick enough to even tie a piece of twine around. What the heck are you suppose to do with a shank that's barely a 1/2 inch thick? I called around and fou...