Skip to main content

One More Germ for the Road...

It seems my wonderful little charges have managed to infect me with one last flu bug for the school year. This is the lame reason I am giving for my shocking lack of posts this week. I have been trying not to miss any work this week because it's the end of the school year and things are a bit- umm....INSANE.

So tonight's dinner will be blamed on the combined influences of 1- Tylenol Cold and Flu, 2- Extreme Hunger that then turned to nausea as soon as I smelled the food cooking, 3- Creativity and 4- Necessity.

I had half a can of potato soup in the ice box. I ate the other half (almost) for dinner last night. I sauted 2 slices of bacon in a small saucepan and added about a quarter of a chopped onion. Then I threw in a handful of frozen white corn kernels. After they warmed up, I deglazed the pot with some white wine and let it cook out a couple of minutes. Then I slogged in the half a can of potato soup (it wasn't even a name brand- it was store brand). I brought it to a boil and turned it off.

I ate 3 bites and left the table. Dev seemed to enjoy it.

There is no pic because I'm sick and you will just have to deal with it! Maybe I'll recover this weekend in time to do some cooking. Worse case scenario I will be free after the 21st, so I know the cooking will pick up after then.

Until then, I will survive on cold medicine and hot green tea. If anyone has any amazing herbal remedies, please feel free to leave a comment!


Anonymous said…
Hmm - no magic wand here. I'd suggest a good belt of whiskey and as much sleep as you can get this weekend! Feel better :) Di

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???

Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.

A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: