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Jill (Enter The Circus)

I saw the recipe for Baked Cod "Chowder", too. I thought it sounded good, so it will go on next week's menu!

Your menu for Sunday sounds so good!

I have my menu up on my blog. Have a great week with your mom!


We're having a Korean beef soup tonight (and probably tomorrow) with rice and some sides.

On Wednesday we're having soy ginger chicken, slow cooked, with sesame green beans.

Thursdays we eat out or order in.

And that's as far as I've gotten with planning our meals for the week. If the baked cod chowder isn't too hard I may give it a try. Thanks for the idea.


Doooood- Had the best chicken enchiladas tonight (thankyouverymuch) and tortilla soup. Will have roasted pork loin this week, too. And...AND!! I was thinking more pasta, too. Puttanesca, though, with really good capers. Wow- "great minds..." and all that. Yip yip.


I've got a lobster and shrimp bisque on my menu this week (kinda like a chowder, no?) that I am really excited about. Inspired by Paula Deen, actually. (I just hope I can pry the lobster meat out of the tail!)

We went out for Korean on Saturday night, and I have a real hankering for some bulgogi, which I am hoping to make next week!


This week I'm still undecided, but I made an awesome sauteed rapini with chili orange oil over the weekend and my family has requested it again. It's cold outside and I'm craving more chilis, perhaps chili lime butter tilapia, so easy and delish.

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Cooking Gear To Spice Things Up

  • All-Clad cookware
    I use the stainless line. I love it because you can put it in the dishwasher. If you like to cook it is sooo worth it to have quality pots and pans. I recommend buying a set on sale and then filling in extras as you need them. (Watch for sales and specials.)
  • Cast Iron Skillet
    Please get rid of all your teflon-coated non-stick plans and get a cast iron skillet. I use mine for searing meat, poultry, and fish and then finishing off in the oven. In fact, get two cast iron skillets—one large enough to hold two ribeyes and a smaller, fried-egg-sized one for making...well...eggs.
  • Food Processor
    Quickly slice/shred veggies and cheese, make hummus or other spreads in a snap, and make pie crust without making a mess.
  • Global Knives
    I am partial to the 18 incher. Yep, I like big knives and I cannot lie. If you like to cook (or even if you don't) you deserve to have good knives. At least one.
  • Instant Hot Water Dispenser
    If you can't afford to have one built-in, this is a great alternative. It's nice to have boiling water at the push of a button to make tea, instant miso soup, or morning oatmeal for the kidlets.
  • Microplane Grater/Zester
    Use this to grate citrus zest, nutmeg, and cheese. You could get a coarser one, but you don't need to. I have one and I use it for everything.
  • Penzey's Spices
    A great resource for all your herb and spice needs.
  • Rice Cooker
    Every family should have one.
  • Silpat
    Silpat is a silicone mat used for baking. They come in various sizes. Items will not stick to it. It is a must for any home baker.
  • Stick or Immersion Blender
    It doesn't have to be fancy, but try and get the highest HP you can afford. I use my stick blender (+ attachments) for making salad dressing (weekly), pureeing soups, making babyfood, and whipping cream.


  • BlogHer '07 I'm
  • Group Recipes