Tuesday, September 29, 2009
Friday, September 25, 2009
Tuesday, September 15, 2009
When I make my broth, I like to start with two things, the recipe laid down in Chef Paul Prudhomme's Louisiana Kitchen and the leftover carcass of a chicken from the grocery store.
2 Tbsp Vegetable Oil
Enjoy a lovely bowl of homemade matzo ball soup!
Saturday, September 12, 2009
It was the first day of the new school year and the Twin Girls are now Dolphins!
Commemoration seemed necessary, so to the bento I went. Having gotten back from a ten day trip the evening before their first day, I had to rush these and make do with the small stock I had in my kitchen.
Here's what I used to make these boxes:
Almond Butter and Jelly Sandwiches for the Dolphins
Roasted Seaweed Paper for the facial features and the background
Provolone for the waves
Goldfish Crackers for the underwater fish.
Mandarin Oranges were included on the side.