After a tough week of classes and studying, Dave and I are taking a day to relax today - at least, when I'm not working at JoAnn.
Lately we've been going through all the Star Wars movies from beginning to end. We started last weekend with Episode I: The Phantom Menace, and it's ending today, with Episode VI: Return of the Jedi. It's been fun to go through them that way, remembering all the interrelated story lines from the movies.
Today I also watched some TV for the first time in a while, including some of my favorite cooking shows on the Food Network. We were watching Paula Deen (and you need to click that link), the crazy southern lady, and we got to talking about how all the chefs say how easy their recipes are. However, who has some of the ingredients they use?
I think Dave put it best: "This recipe is so easy, you won't believe it! And it uses lots of things you already have in your kitchen! Okay, take out two cups of saffron, three pounds of crabmeat, and some dead pigeons!!"
Keep It Simple, Keep It Safe
1 hour ago
5 comments:
although i can understand the concern about dead pigeons and saffron, i think you're going a little overboard when it comes to crab meat.... i mean everyone has like 10lbs of crab meat in their freezer....heck i've got 20! i mean sheesh
Hahahahahaha! So true!!! I think chefs tend to forget that just because they buy things like $20 blocks of cheese or $50 spices on a regular basis doesn't mean the rest of the world does too.
Emiril, Rachel Ray, Paula and all of them would just curl up and die if they knew the dates on some of my spices. They say they should be no more than 3 months old to have the best flavor. I know some of mine were pre-millenium.
Great write up on Paula. She DOES use a stick of butter in everything. I can only listen to her voice for about 10 minutes - a personal limit.
Three months old???? Who uses a whole jar of any spice in three months? You don't even want to know how old my spices are....
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