Search results for "thanksgiving"
Cured Pork
I don’t each much pork, or meat for that matter, but I have to admit that there is nothing – nothing! – like the power of a bit of cured pork to completely transform a dish. This is not a culinary secret, of course, but perhaps these days it isn’t said often enough. And it…
25 Things…
OK, if you’re on Facebook (FB), you know all about the 25 Random Things About Me lists that everyone is circulating. If you’re not on FB, it’s basically a semi-viral exercise where people write 25 things about themselves and send it around to their friends, encouraging them to do the same. There are those turning…
More Food Styling 101
OK, so this latest assigment (for the online food styling class I’m taking) was to prepare a meal, then plate it/prop it three different ways. I seared a few pieces of salmon, made a quick couscous, and used sauteed red onion rings, chopped raw red onion, and dill for garnish. I’m hitting myself that I…
The Final Countdown
The Thanksgiving countdown is offically on! I was the first customer at Whole Foods this morning, literally waiting for the doors to open, what a dork. Luckily, it’s pretty hard to stand out as a nerd at Whole Foods, so I whipped out my list, pushed up my glasses, shoved my frizzy hair back, and…
Pickling, Crackling, Bubbling
OK, Thanksgiving ’08 food prep is officially in process. I decided I had a hankering for pickled vegetables after the yummy Szechuan pickled veggies I enjoyed at The Tea House last week. This version won’t be spicy – just crisp and a bit salty/sweet. Nice to nibble, I think, as an appetizer with a few…
Ooooh Mommy!
I have a love-hate relationship with my refrigerator. It’s a big ‘un (love), but despite the space, it’s ridiculously full (hate). As my mother-in-law Dot once noted, you need a map to find your way around the thing. Despite the congestion, it’s frustratingly possible to open it and find…not much to eat. Unless you’re craving…
Brine, Baby, Brine
Thanksgiving next week – are you getting ready? I’m not cooking yet, just thinking, thinking… To brine or not to brine, that is the question. Downside – you can’t stuff the turkey (although I prefer it unstuffed, so works for me). Upside – crisp skin, moist flesh, great flavor. I say brine. The recipe for…
Party Central is Now Closed
Ah, the parties are over. In the last week, we’ve entertained almost 100 people (30 on Tuesday, 70 on Saturday), and I have to say, it all went off without a hitch. Whew! And both were really…FUN, which is the point of course. Reconnected with old friends, met a lot of new ones, ate good…
Post
Another blast of a 4th of July for the books. You know, I’m kinda deciding that the 4th is my favorite holiday – first of all it’s a Shubert holiday, guaranteed fun. Plus the sunshine, hanging by the pool, grilled food, cold beer, and fireworks… I don’t know, I think it’s pulling neck-n-neck with Thanksgiving,…
Post
Brunch! I forgot to say I had the loveliest brunch on Sunday (before John and I took off for Chicago), with my dad, Stacey, Cooper, and Nathan. At Campiello, turns out a very nice brunch spot. Not that I specifically knew that when I made the res, but I sure do now, and I would…
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
