Thursday, December 31, 2009
New Years Eve
This morning I baked the casserole, fried the bacon, and made the coffee. Just a note – be sure to read the recipe all the way to end. If I had done that, my brief bout of anxiety would have been eliminated. I should have taken the casserole out of the frig 30 minutes before I put it in the oven. The weather was bad so people arrived a little later than I had expected, so all worked out well. The party was fun and everyone liked the food.
Once the kitchen was clean it was on to another meal. For New Year’s Eve dinner our family has prepared Paul Prudhomme’s Shrimp Creole recipe. We don’t remember when this tradition began but we are glad it is now part of our holiday tradition. The recipe is not difficult to make and is soooooo good!!!!!!
While we cook like crazy, we do enjoy eating out. Today all 10 of us went to Chaps Pit Beef, a Baltimore favorite, to see why The Food Network thought its food was great. We sampled their basic pit beef sandwich, the Triple D, the Chaps 52 with cole slaw and fries on the side. The vegetarian in our family said the fish sandwich was okay, and Blonde girl’s son, who is 6, gave the hot dog a double thumbs up!Now it is time to think about finishing the Shrimp Creole.
Yesterday
After the giddiness (and the wine) of the naming of our blog had worn off, we all realized that we had to fill our space with interesting thoughts, ideas, and recipes or no one would visit ‘Cooks to Spare’. Other Blonde Girl had prepared our dinner on the 30th – a Thai shrimp dish that was delicious. Then after clean up she made an egg casserole for my breakfast party because I had invited my walking group over for breakfast. After she left I made James Beard’s cranberry/orange quick bread. But lo and behold, at 10 p.m., I discovered I was out of baking soda! Who knew a science kit could be a kitchen helper?
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