Get next to someone you love when you make this Chicken Piccata recipe from Ina Garten, ’cause it’s gonna make you pucker!
Super lemony and super tart – that’s how I would describe the sauce for this dish. If that’s how you like your piccata, go for it! If not, you’d better tone it down a bit.
I laughed so hard when I saw this…I had to rewind and watch it about 6 more times:
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I was inspired to make my own mayonnaise this weekend. Let me tell you, it was TOUGH ON THE FOREARM. You have to whisk, whisk, whisk, the whole time you are S-L-O-W-L-Y adding the oil. A cup and a half of oil didn’t seem like a lot to whisk at first, but I think it multiplied while I was working! The kitchen got a little shower of oil when I found out I’m not quite as coordinated with my left hand. It makes me wonder whether you could make it work in the ol’ Kitchenaid. I’m trying that next time.
We don’t really use much mayonnaise in my house, actually, I’m the only one who eats it and not that often. The husband has sworn it off, along with Chinese fast food and pretty much lunch altogether (it’s a lot like this). I don’t tell him it’s in the pimento cheese.
When I was a new bride, I already had a few dishes in my cooking repertoire, but I wanted to learn to make some of my husband’s favorite dishes, too. So I asked his mother to teach me to make these recipes, and one of them was spaghetti.
Here’s what she puts in: onion, ground beef, tomato sauce (sounds pretty ordinary so far, right?), ketchup, tomato soup, thyme, Worcestershire sauce, hot sauce, and 1/3 cup of sugar. Not that it tastes bad or anything, I mean I had eaten it a few times before and it tasted fine, but not only is it way different than what I learned to make from my mother, but it’s almost like sacrilege to even call it spaghetti sauce, what with all the crazy things it contains. My brain just can’t seem to accept it as spaghetti sauce.
My husband is a hunter. It’s his hobby, pastime, passion. He brings home the bacon in both senses. And I like the idea of getting some of our meat from the wild instead of a grocery store.
I was raised, however, in the era of the cleaned and washed, plastic wrapped, part-labeled meat package. Very neat and tidy with no confusion as to what piece of meat you have. To my dismay, the person who does the packaging of the meat my husband brings him is not too concerned with which part is which, there are no labels at all. Obviously, to him “parts is parts”.
I have read that children have a greater number and more sensitive taste buds than adults. I have also seen it noted that it can take a child anywhere from 10 to 20 tries of a new food before they develop a taste for the food. Also, around the age of seven is when children begin to be more open to the idea of trying new foods. Lucky for me, my children have just arrived at that magical age! Not so lucky for them, I now get to flex my wings and dive into the vast expanse of the produce section.
Gone are the canned green beans and frozen corn. Today there will be eggplant, zucchini, arugula, butternut squash and even (gasp) turnips! Beans of every variety and melon and grapefruit. I might only be able to convince them to taste one bite, but that’ll do for now. Continue reading