Nom noms!

Fingerling Potatoes:

Lightly drizzle in olive oil with salt and pepper to taste. Bake at 450°F for about 20 minutes. Turn midway through for an even roast.

Asparagus:

Trim stems and drop into boiling water. Cover and cook for 5 minutes until tender. Plate and let two thin pats of butter melt over them.

Serve with poached eggs, crusty french bread, and green salad.

What a delicious dinner tonight!

Roasted Potatoes
Mom sent me this recipe. It’s delicious by itself, but I chose to spice it up with a little ground black pepper and dried rosemary (I imagine fresh rosemary would be even more delicious). keep reading »

Feeling sentimental for the midwest, (where I spent many of my formative years), I mistakenly thought it would be a good idea to make tuna noodle casserole, aka “tuna hotdish.”

The recipe came out perfectly, and it tasted exactly as I remembered, which is to say, it tasted not good. We sat biting it in silence until we both unanimously decided that it was dreadful. keep reading »

We decided to eat light last night, and opted for pasta salad and crudites. It was a pretty decent meal, and very easy. Then I finished the wine and we watched a few episodes of The Wire. Such a great show. We’re into season three, and we love it so far.

Fresh Pasta Salad

• 1 package of tricolor pasta salad keep reading »

This week, we’ve made it a goal to eat in and I’ve made it a personal goal to cook six nights this week (Sunday to Friday).

We’ve been doing really well so far. Last night, I made pan fried pre-marinated salmon fillets from Trader Joe’s with the most delicious baby carrots. I’m two for two with delicious dinners and I’m very pleased with myself. The boyfriend said it was one of the best dinners he’s had in a while. Sweet! keep reading »