Sunday, December 30, 2012

Souper Sunday #1: Green Vegetable Chowder

Print Friendly and PDF

The theme of this chowder is green.  As in the colour of food that I haven't eaten in a week.

Sorry, except for green Skittles and a mint chocolate and two pieces of honeydew on Christmas morning.  The scale will not be kind to me in January, but it's still December, so I'm not counting yet.

Although, I did take it upon myself to make this somewhat healthy, gluten-free, green vegetable chowder today.  There are five green vegetables in it:  broccoli, green pepper, spinach, celery, and zucchini.  I almost felt like my body did a slow-clap as I was eating it.  But then for dessert (apparently over Christmas holidays dessert at lunch time is normal for me) I had peanut brittle and two cookies (seriously, I know, it's bad), so it all balanced out.

Saturday, December 22, 2012

The Best Mashed Potatoes I've Ever Eaten

Print Friendly and PDF

Enough said.

This potato dish has been a constant at my family's holiday dinners since I was but a young girl first developing an early preference for salty over sweet.  It is the best.  And really, that makes sense when you read the ingredients listing.  Mashed potatoes with cream cheese, sour cream, and butter?  Hello!  I'll take a third helping please.

Wednesday, December 12, 2012

Baked Chicken with Creamed Spinach and Squashed Potatoes

Print Friendly and PDF

I decided to try another recipe from my Jamie Oliver's Meals in Minutes cookbook recently, and this happened:

I don't know why I don't use this cookbook more often!  This time I decided to make Baked Chicken with Creamed Spinach and Squashed Potatoes.

Now, did it happen in about 30 minutes this time you ask?  No.  Did it happen in about 2 x 30 minutes this time?  Close.

Tuesday, November 20, 2012

Thanksgiving 2012

Print Friendly and PDF

Guys, I hosted my first holiday dinner this year.  Thanksgiving.  Me.  Guests.  Dinner.  Turkey.  Gravy.  Other Things.  Scary.

What's that you say?  Thanksgiving was October 8, and today is November 21?  Well, the answer to why I am posting all about Thanksgiving 2012 more than a month after Thanksgiving 2012 is because I am really, really bad at not being lazy and really, really good at procrastinating posting this in honour of our neighbours to the south in celebration of their American Thanksgiving!

Butter-Pecan Sweet Potatoes

Print Friendly and PDF

Martha Stewart strikes again, in all her domestic wizardry!

These sweet potatoes were delicious as an accompaniment to turkey dinner this year.  This truncated blog post comes from a previous post about Thanksgiving 2012.  If you want to read the full blog post about Thanksgiving 2012, click here to go back to that page.  Otherwise, enjoy...

Peas With Shallots And Pancetta

Print Friendly and PDF

Gussied up peas, yo.

This is a Bobby Flay recipe, and it's a keeper.  It's ridiculously easy and quick to make, and adds big flavour to your holiday dinner table.  I'm thinking it will be great again at Easter with ham just like it was this Thanksgiving with turkey.  Yum.  Did I mention I love food?

Butternut Squash Soup With Cumin

Print Friendly and PDF

I have been making this recipe for 10 years, and every time that I make it, I love it a little bit more. 

Delicious, low-calorie, nutritious, filling, and gluten-free (if you leave the croutons off that is).  It's a really, really, really good soup.  You could actually substitute any fall or winter squash in place of the butternut squash, but I have yet to try that because I love the butternut squash version so much.

Cornbread and Sausage Stuffing (Gluten-Free or Regular...Your Choice!)

Print Friendly and PDF

Thanksgiving is the first holiday dinner that I have been gluten-free for, and my immediate thoughts were the stuffing and gravy. 

It turns out, both of these dishes are easily converted to gluten-free.  For this stuffing, I made half with Bob's Red Mill gluten-free cornbread mix and the other half with Bob's Red Mill regular cornbread mix (just in case the gluten-free stuffing...sucked).  Those who taste-tested both at Thanksgiving dinner said that they tasted exactly the same!  The Hubby's grandmother is also gluten-free, so we both got to enjoy stuffing with our turkey.  This is a keeper recipe that I would definitely make in the future.  I added the pecans for a little crunch, and I think it went nicely with it.

Braised Red Cabbage with Goat Cheese Topping

Print Friendly and PDF


This was both my mother-in-law's and my favourite side dish at Thanskgiving, so it will definitely be making an appearance again at a holiday dinner in the near future.  And that's a-ok with me.  Yum.  The recipe didn't call for the goat cheese to be crumbled on top, but the version at Brown's Social House that does have the goat cheese is so, so good, so I was trying to duplicate the same taste.  It was a good idea.  Mental note - Boursin in place of goat cheese might be an even better idea.

Monday, November 12, 2012

Bacon Night!

Print Friendly and PDF

Friday night was intense.  Saturday I had a major bacon hangover.  Sunday I ate more bacon.

Here's the line-up from our bacon-themed Supper Club night.  And yes, even the dessert had to contain bacon:
Holy crap it was good.  I love Supper Club.

Spinach Salad with Bacon, Egg, and Mushrooms

Print Friendly and PDF

This is my favourite spinach salad.

I particularly love the garlicky dressing, which I've used on other salads in the past too...mmm.  It's a Best of Bridge recipe that my mom has been serving since I was a kid.  I hope she never stops.

This blog post comes from a previous post about a bacon-themed supper club night that The Hubby and I did with some friends.  I want it to be that night again right now.  If you want to read the full blog post about Bacon Night, click here to go back to that page.  Otherwise, enjoy...

Spinach Salad with Bacon, Egg, and Mushrooms

Makes:  4 - 6 servings

  • 1 garlic clove, minced
  • 2 tbsp. cider vinegar or red wine vinegar
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1 tsp. dry mustard
  • 1/2 tsp freshly ground pepper
  • 1/4 cup salad oil
  • 8 cups baby spinach, stems removed
  • 3 hard-cooked eggs, sliced or grated
  • 8 slices bacon, cooked and crumbled
  • 4 green onions, finely sliced
  • fresh mushrooms, sliced
In a jar or other container with a lid, mix together all of the dressing ingredients, shake well, and refrigerate for an hour or longer (or use right away).  In a salad bowl, combine the spinach, eggs, bacon, green onions, and mushrooms, and toss with dressing.

Recipe Source:  The Best of Bridge (and my mom)

Boursin and Bacon-Stuffed Chicken Wrapped in Prosciutto

Print Friendly and PDF

Definitely make this.  DEF-IN-ITE-LY make this.


Boursin is one of my favourite things on this planet.  I just.  Want it.  My taste buds love it.  I could legitimately sit down with a box of Boursin, open up the foil, plop it onto a plate, lick the foil clean (oops, no, I haven't done that every time I've eaten it), and then eat the entire package of it in one sitting.  I've never allowed myself to do that before, but every time that we have company and Boursin is one of the appies that I am putting out, I secretly want to do it.  I want to eat it all before anyone else arrives.  To have it all be mine would be, just, no words.  To me, that's how good Boursin is.

So then, as I was using my expert Google sleuthing skills to hunt down a meat-dish entree for my recent bacon-themed supper club night, I stumbled across this recipe for Boursin and bacon stuffed chicken on the So Delushious blog (which I am now probably going to become addicted to).  How could I not make this?  (Rhetorical question...I couldn't not)

Brussels Sprouts With Bacon, Shallots, and Garlic

Print Friendly and PDF

OK, so when did Brussels sprouts get  They used to be the most hated vegetable in the world (except, I would wager a guess, in Brussels), and now you're seeing it as a side dish at fancy restaurants, and on dinner tables in homes at times other than Thanksgiving, Easter, and Christmas.  What the heck!  

I was never the biggest fan of Brussels sprouts myself, until one day recently I ate some that had been cooked after they sprout had been cut in half.  Bingo!  That sealed my love for this old cabbage foe o' mine.  When the sprout gets cut in half prior to cooking, all of the flavours of whatever you are cooking the sprouts in gets into the layers of the sprouts and make magic.  In this recipe, the intense flavours of the bacon, shallots, and garlic really get busy with the Brussels sprouts, and make it into a side dish that is more that just palatable - it's downright freaking tasty!  Bacon and Brussels sprouts were meant to be together.  This is a super-easy five-ingredient side dish that I would serve at any time of the year.

Bacon Hasselback Potatoes

Print Friendly and PDF

What does Hasselback mean, you ask?  I had no clue either, so I looked it up, and...
Blurry potatoes.  Culprit below.
 ...despite my sometimes extremely impressive Googling skills, I didn't find much, other than that the name comes from some restaurant that they originated from in Sweden.  Boring.  They kind of look like  a loaf of sliced bread to me (Mmmmm....bread. No!  That's not very gluten-free, Megan!)

This recipe comes from my new November 2012 Food Network Magazine.  Basically, bacon + potatoes + boatloads of butter = really great side dish.  Beware the cooking time; I didn't realize that they take two hours to bake until it was too late.

Monday, November 5, 2012

Man Pleasin' Chili

Print Friendly and PDF

That's right.

Brrrrr!  How did this happen?  A couple of weeks ago it was hot outside.  Then the following week it only appeared to be hot outside from the view of my bedroom or office window - it was that sunny/cold combination that I can't stand because it's so indecisive and deceiving.  And now, the Rainy Season is upon us.

For those that don't live around the lower west coast of British Columbia, Canada, like me, we have a fifth extra season here called The Rainy Season, that typically stretches for about six months of the year, sometimes longer.  Anyone who lives here knows it's going to happen every year, the same as it did the year before that and the year before that.  And even though prior to The Rainy Season starting we had a streak of about 75 days of uninterrupted really nice weather this year, we still reserve the right to complain as soon as The Rainy Season hits.  And complaining is what most people do,  Call me a freak, but I like when it rains, and I always have.  Especially when I am indoors, with a good book or an even better reality TV episode, The Hubby, a nice glass of wine or cup of tea, and a soup, chili, stew, or something else from the crock pot.  I guess I was born in the right part of the world, because Raincouver (obviously an incredibly smart and very, very funny play on words) is the nickname bestowed upon Vancouver, where I live close to, and as Canada's third most rainy city, we get an average of 161 days and 1200 mm of rain per year

One good thing about this cold, rainy weather that we are having is that it means that I can more than likely convince The Hubby that it's a good idea for me to purchase new boots and a new warm jacket, because, "winter is just around the corner!!"  (Update:  since writing this I bought 1) new boots, 2) a new warm jacket, a 3) a 'few' other things that I needed).

Friday, September 28, 2012

Caprese Salad On A Stick

Print Friendly and PDF

I know summer is over, but . . . this:


Some might say that I maybe got a little bit obsessed with Caprese Salad this year, perhaps because of this and then this.  

Those people would be right.  I've moved past the denial stage.

But how can you blame me for wanting to post about the same three ingredients again and again:  crisp tomatoes, fresh mozzarella, and basil leaves.  This may just be the best flavour profile to have ever existed, and I ate it again and again and again this summer.  

So, I know that summer has come to an end and now it's time that I officially go into soup, casserole, and stew mode for the dreary fall and winter months (not that I'm complaining...I love those foods too!).  This year it does kind of feel like an endless summer, at least in the place where I live.  The sun keeps on shining, and the rain hasn't yet arrived.  The Hubby and I are leaving for the weekend soon to head to Kamloops, B.C., for his brother's wedding.  I am a bridesmaid and he is a groomsman, and all of his family and most of our friends will be in attendance, so it's sure to be a really fun time.  The bonus is that when I come home I will have a new sister!  

Sunday, September 23, 2012

Triple Coconut Banana Muffins (Gluten-Free)

Print Friendly and PDF

Triple Coconut = Triple Yum (as in Yum, Yum, Yum).

I was a little hesitant to make these muffins.  It's not that the title of them didn't sound delicious - Triple Coconut Banana Muffins.  I would be fine with just Singular Coconut or even Double Coconut anything, let alone triple.  So no, it wasn't the title of the muffins that threw me off.  

It's just that I have so far never in my life cooked with 'only found in the natural food aisle' ingredients.  I never struck myself as a person who would do this, either.  I have always happily skirted that aisle in the grocery store, and pretty much have avoided completely organic or natural grocery stores altogether.  I have always been a big fan of my regular whole wheat flour in baking, have never shopped organic for produce, and will only occasionally substitute soy milk for skim milk in my Starbucks Grande Half-Sweet No Foam Fat-Free Hazelnut or Vanilla or Chai or Early Gray Tea Latte.  

Saturday, September 15, 2012

Arugula, Tomato, and Fresh Mozzarella Salad w/ Basil Dressing

Print Friendly and PDF

I like when a recipe lists all of the ingredients in just the title.  Baby Arugula, Grape Tomatoes, and Fresh Mozzarella, all topped with Basil Dressing.  You may have figured out that this is just a Caprese Salad in disguise.  What can I say?  I love this flavour combination!

Forget about food for a minute, because I want to talk about me.  I want sympathy please, because I have been at home with shingles all week.  That's right, shingles.  Shingles!  Not the roof kind.  When the doctor told me I had shingles, I didn't even know what it was.  It seems like such an archaic illness.

And let me be the first to say that shingles is flipping painful.  I feel like I have been bludgeoned in the head (repeatedly), like I have a burning pain all across my skin, like I have bugs crawling through my hair, like I am getting an electric shock every 20 - 30 seconds, and like any time my skin comes into contact with anything (at all) that my skin has been lit on fire.  I've also been working at home for four days, and I'm going a little out of my mind with cabin fever.  I know there are many, many, worse conditions out there than shingles, and so this week I've been trying to perk myself up by singing lyrics to songs like, "All the Shingle Ladies, All The Shingle Ladies."  The Hubby says that I'm going to have to start going to Shingles Bars if I keep this up.

Thursday, September 6, 2012

Goat Cheese Pesto Torte

Print Friendly and PDF

So, this is a keeper recipe.

Every time I have made this spread I get asked for the recipe at least a handful of times, and you will too.  It's very easy to throw together quickly, and it's a make-ahead dish, so you can impress your friends and still have time to paint your nails (or whatever guys do, such as watch an old episode of Mr. Bean.  Which is totally not at all what The Hubby is doing right now as I type this, in his boxers on the couch.  Not at all).

I brought this dish to a bridal shower (a bridal shower with gluten-free cupcakes!) a couple of weeks ago, but cut the recipe into two halves, one with the sundried tomatoes and one without.  The bride, my future sister-in-law, doesn't like tomatoes, sundried or otherwise.  It was a hit, so I made it again for a birthday dinner, and again for a baby shower that I threw for my best friend.  Phew!  That's a total of four times in about 10 days.  You should make this too!  It's very very good on sliced baguette or crackers (gluten-free crackers if you're me).

Thursday, August 30, 2012

Scallop and Broccolini Risotto

Print Friendly and PDF

Sometimes...I impress myself.

Like, take last Wednesday night for example.  First of all, it's a Wednesday night, so there's that.  Second of all, I'm like tired after work on Wednesdays, guys!

But, let me back up a little bit, because before Wednesday night there was Monday night, which as we all know is way worse than Wednesday night (because at least Wednesday night is Hump Day and also there's Big Brother).  On Monday night I thawed a frozen package of scallops from Costco in the refrigerator.  This is usually pretty much how I guarantee to myself that I will not be lazy at some point later in the week, because the guilt of having something thawing in my fridge sits in my mind all day long.

Saturday, August 18, 2012

Pesto Edamame Salad

Print Friendly and PDF

It's officially Day 20 of being gluten-free, and I am even starting to annoy myself with how many times per day I say the words, 'gluten-free.'  Sometimes, in an effort to be less annoying, I shorten it to just 'GF,' but I think it's had a reverse effect.  But on here, my food blog, I am uninhibited, unencumbered, and I can say the words again and again!!!  Gluten-free, gluten-free, GF!!!

So far, so good with the diet.  There are so many great GF products out there these days, that I'm really not finding it so hard to cut it out.  

In case you are wondering, the migraines went like this over the past 19 days:  

Friday, August 3, 2012

The 1-2-3-4-5 Caesar

Print Friendly and PDF

The 1-2-3-4-5 Caesar!

What more could a good Canadian kid (over the age of 19) want on a hot long weekend summer day?

For those non-Canucks who may not be as familiar with this cocktail, I will let you into the club.  A Caesar is a tasty mixture of Mott's Clamato juice (tomato juice mixed with clam nectar and seasonings), vodka, Worcestershire sauce, Tabasco sauce, and spices, garnished with a spicy bean, celery-salted rim, and a lime.  No, no no no, it is nothing like the Bloody Mary.  A Bloody Mary is thick and tomato-soup like, and a Caesar is like a fairy princess magical unicorn ride.

This drink happily sits on the cocktail menu of every restaurant and bar in Canada, and I have noticed lately that this little Canadian gem may be working its way into the hearts of Americans. While you could never ever find Clamato juice in the USA a couple of years ago, now they even sell it by the warehouse pack at the Costcos across the border.   I also was able to enjoy a couple of Caesars on our Mediterranean cruise, which made me very, very happy.  Back in Canada, I saw a 'Caesar Starter Kit' at the grocery store the other day...awesome!!  At the liquor store last night I noticed that there are now four brands of pre-made Caesar coolers on the market, and picked up the Franks Red Hot Sauce version for a camping trip this weekend.

While the Caesar is Canada's cocktail, even a proud Canuck might be wondering what exactly the 1-2-3-4-5 Caesar is.  Well, I'm glad you asked!

Thursday, August 2, 2012

Quinoa (Mac) 'n Cheese

Print Friendly and PDF

Quinoa; Cheese; Tomatoes; Leeks

I haven't mentioned this before, but I suffer from really chronic migraine headaches.  The people who know me well are thinking to themselves right now, "actually yeah, you've mentioned that like, I dunno, a trillion times," but what I meant was that I've never mentioned it on here.  

These migraine headaches have been going on since I was in my late teens or early 20's.  It sucks.  And I have tried everything, and I mean everything, to try to find a cure for these things.  Here is the list of everything that I have experimented with:

*Various medications
*Chiropractic treatment
*Massage therapy
*Craniosacral therapy (weeeeeird)
*Sessions with at least two or three different naturopathic doctors
*All sorts of tests on my head to make sure I'm ok
*Using a netty pot.  Yep.
*Food sensitivity testing
*Blood tests
*Food eliminations, including cutting out dairy, sugar, garlic, wine, etc.
*Botox injections into forehead (for real)
*Best Doctors service
*Ophthalmologist visits
*Laser eye surgery
*Regular exercise (for a short period of time in my life anyway)
*Bikram yoga
*Neurologist visits
*Headache Specialist visits
*Hours of research
*And, I'm sure, there's stuff that I'm forgetting too.

It's been an interesting and frustrating experience, and I unfortunately haven't had success with any of these treatments.  Sigh.  Craniosacral therapy, by the way, is a total crock (in my opinion).  Also, did you know that there are migraine drugs on the market that cause rapid (as in I dropped 20 pounds in a little over a month) weight loss, but the second side effect is that they also make you really, really, really dumb while you are taking them.  So stupid that you can't even formulate sentences properly, but don't even notice (is it ironic that this sentence here is technically poorly constructed?).  We called that time in my life my 'supermodel' period because I was also trying out the Botox injections to see if those would help, so I was skinny, without forehead wrinkles, and dumb.  It was kind of fun.

Sunday, July 29, 2012

I'm a

Print Friendly and PDF

It's time to see what all this Twitter business is about!

Playing With My Food now has it's very own Twitter account.  You can sign up to follow at @PlayingWMFood.

Does anyone have any Twitter tips to share with a newbie like me?  I am super green with this kind of stuff, and would love to hear from you!

Have a great day!

Saturday, July 28, 2012

Easy Caprese Salad

Print Friendly and PDF

Playing With My Food, Humour, Humor, Funny, Food Blog, Caprese Salad, Italian, Tomato, Basil, Mozzarella Cheese, Balsamic, Olive Oil

My mouth is watering from looking at these pictures.  Five ingredients.  Taste perfection.

Fresh juicy tomatoes, crisp fresh basil, chewy fresh mozzarella, all sliced and topped with balsamic vinegar and olive oil.  Fresh, fresh, fresh.

Playing With My Food, Humour, Humor, Funny, Food Blog, Caprese Salad, Italian, Tomato, Basil, Mozzarella Cheese, Balsamic, Olive Oil

When I was in Italy earlier this year, The Hubby and I ate Caprese Salad every day.  I loved Caprese Salad so much there that it hurt (my waistline, but what else is new).  Arriving back in Canada, I worried that when I made it at home it wouldn't be the same.  But it was.  Thanks to the two-pack containers of fresh mozzarella at Costco for less than $10, I can make amazing Caprese Salads at home that taste just like someone's mama used to make me back in Italy.

Sunday, July 22, 2012

Greek Yogurt Tzatziki

Print Friendly and PDF

Yeeeeeesssssssssahhhh I love tzatziki.

I have made tzatziki a few times in the past, and my attempts have been so-so, but I think that I have now finally discovered the best tzatziki recipe known to man.  It's sooooo good, and really easy too!  I found this recipe on, and made it as an accompaniment to my spanakopitas for a recent Greek-themed Supper Club night.

It's seriously a must-try recipe!  Do it!


Print Friendly and PDF

Spanakopitas...mmmmmm...I want you.


Phyllo pastry is a total jerk.  The phyllo dough comes in paper-thin sheets, tears easily, dries out easily, gets too wet easily when you are trying, like, your hardest, not to dry it out, and just in general doesn't want to do the things you want it to do, especially when it's almost midnight on a Thursday night because you didn't start making spanakopitas until after Real Housewives of Orange County, and you have Greek Supper Club tomorrow night so you have to finish them, and you have to be up at 6am.


Because your taste buds will be soooo happy, you should probably make these spanakopitas anyways, if you have the time to fuss.  They freeze beautifully, so I've been known to make a triple batch and keep them on hand in my freezer for something quick to pop into the oven and serve as an appy when friends and family come over.

I had Supper Club #2 last Friday at my friend Cleary's house, this time with a Greek theme.  Oh, supper club, and the amount of wine that flows.  Here's an excerpt from the evening:  At one point in the night, I accidentally tipped the glass coffee table over in Cleary's living room, causing it to fall to the floor.  The coffee table was fine, but what was on the coffee table, do you ask?  Oh, nothing...except two full bottles of red wine, three full glasses of red wine, and the game of Taboo (ironic).  I remember looking at the tipped over bottles of wine and slow-motion-watching the red fluid just chug-chug-chugging out them onto the floor.  The 'floor' was white carpet, that was now covered in broken shards of glass, copious amounts of red wine, and a soaked Taboo score-pad.  The next thing you know, all four girls are washing and spraying and vacuuming and wiping, in between all of the laughter.  If that happened at my house, there would have been no laughter, only faces with a look of sheer fear on them when they see my reaction to the disaster.  Kudos to my friend Cleary who actually commented afterwards that her living room looked cleaner than before we arrived.  That's what friends are for!  It's also good to know that I still hold the title for the spilliest girl in the world.  For this reason, my best friend Sheena doesn't approve of me buying white clothing when we are shopping together.  Well Sheena, I was wearing a white t-shirt at Cleary's house that night, so I guess one point for you.

Wednesday, July 18, 2012

Buffalo Chicken Tacos

Print Friendly and PDF

Oh, heyyyy.  How about I just take 3.85 weeks in between writing new posts?  K.  Thanks.

It's been so very sunny and hot, and I have been so very busy.  There's also the problem fact that I am so completely an 'all or nothing' person, that once I get out of a routine I really get out of a routine.  That's the reason that I will occasionally use for how little I go to the gym too (that would be the 'nothing' part of the 'all or nothing' that I refer to above).  And for how often I eat pizza (the 'all' part).  And for how many reality show series recordings I have scheduled on my PVR (again, the 'all' part).  And for how infrequently I water my plants, even in 32 degree Celsius weather (the 'nothing' part).  Routines are important.

Do you like Frank's Red Hot Sauce?  I do.  Of the six hot sauce varieties in our fridge, which yes are all necessary and each have their own important role, Frank's ranks at least second place in my heart/mouth/stomach.  This week, however, it's been in first place.  I just ate it a few minutes ago on popcorn.  And of course I also ate it a few days ago on these tacos.  The chicken in these tacos is doused in Frank's sauce before being wrapped up with all sorts of goodies like fresh avocado, cabbage, cilantro (come to mama), green onions, tomatoes, and ranch dressing.  I like it.  I like it a lot. (said in Lloyd's voice from Dumb and Dumber).

Wednesday, June 20, 2012

Classic Chicken Jambalaya

Print Friendly and PDF

In case you don't want to read this entire blog post, I will summarize.  The lessons to be learned here are that everyone needs a Jeff, and everyone needs this jambalaya.  I will explain...

Lesson 1:  Everyone needs a Jeff
There's something to be said about having a really great platonic friend of the opposite sex.  Some might scoff and say that it's impossible...that it's simplistic or unrealistic to think that two people of different genders can have a healthy, normal, nonphysical friendship.

Don't get me wrong, because for the most part I think that the scoffers are correct.  It is supremely difficult to find a person of the opposite gender who A) wants me to be good friends with someone of the opposite gender, B) wants to be just good friends with someone of the opposite gender, and C) after you get married, still fits into your life really well and even becomes (possibly probably better) friends with your spouse.

Well, I'm here to tell you that my (straight) friend Jeff and I have this type of friendship, and have since that first day in grade 8 when we watched the 1996 MTV Movie Award-winning slasher-film 'Scream,' and did not feel attracted to each other.  Jeff and I have never kissed,  hugging is even awkward, and he's one of my best friends.  It's the perfect male/female friendship.  I actually just got off the phone with him where a good part of the conversation was me tormenting him about how he is going to be the star of this blog post, so I'm tempted to tell a juicy story about him but will save it for another day.  Mwah ha ha, the power I hold!

Friday, June 15, 2012

Beef Stroganoff Casserole

Print Friendly and PDF

I'm not a huge craver of red meat, but occasionally the mood strikes.  It struck recently, so I made this Beef Stroganoff, and then The Hubby and I devoured it.

Oh, which reminds me that I should mention, but that way, that you need to make this Beef Stroganoff.

I recommend this as a Sunday night dinner, served with some crusty bread and a green salad.  Or, perhaps an extra-extra-large portion reheated on a Monday night with no side dish at all, while you watch The Bachelorette.  Or, even a few bites for breakfast, cold, out of the dish, standing in front of the glaring judgmental light of the refrigerator.  Any of those methods are all good ways to eat this dish, strictly speaking from experience.

This is the best Beef Strogranoff I have EVER eaten, hands down, and is much better than the Hamburger Helper one that I used to eat in my early 20's (slash ate recently when The Hubby made it for me).  There are quite a few steps involved in the dish, but they are all worth it and each one adds great flavour.    

Related Posts Plugin for WordPress, Blogger...