ktlovely: (Default)
So as far as I can tell, "carbonara" means "creamy eggy thing with salty meat and other stuff." And it's smeared all over hot pasta.

Well. Sign me up! I decided that this would be my next stop on the Campaign for Not Sucking (and not eating out all the time.)

I modified the recipe a little... )

...Holy crap that's good.

Also, the rats really enjoyed eating a few of my creamy-eggy-covered noodles and licking my fingers after I was done.
ktlovely: (Default)
So part of teaching myself to cook has been branching out from strictly chicken and pasta dishes. Today, I took a run at peanut butter fudge. The recipe is courtesy of Bev Lewis, an old friend. It's just a quick fudge recipe; no fancy chemistry or equipment involved.

Recipe herein contained! )

The hardest part will be waiting for it to set up before eating it!
ktlovely: (Default)
I am teaching myself to not suck at cooking. Mostly because I've gained six pounds this summer (BAH!) and I'm tired of spending a significant chunk of my income on eating out. Therefore: The Campaign for Not Sucking, Part Deux.

So far I have conquered tortellini in tomato cream sauce and chicken with rice. Tonight, things got a little more complicated. Chicken-Parmesan Bundles )
ktlovely: (Default)
In honor of New Years (by which I really mean "having a day off,") I went across the state for a couple days to visit my friend and former roommate Julie. We were determined to relax, which involved putting together a puzzle, cleaning out an old trunk with some really cool stuff from as early as the 1870s, and making pear-pecan strudel. That particular bit turned out really well, so I'm going to share the recipe while I still have it memorized.

Pear Pecan Strudel a la Julie & Katie )

We decided these were really good with a little bit of cool whip. The flavor is really nice; quite mild, and delicately sweet. If you try it, let me know! I'd love to hear how yours come out. I post a recipe like...once every two years or so*, so I'm always interested to see if anyone experiments with them.

*Which is only slightly less often than when I actually cook something from scratch...
ktlovely: (Default)
I just made an apple pie, and not to sound vain, it was pretty amazing. That had more to do with the recipe than the cook, though, so I don't feel too bad saying that.

I got this recipe from one of the volunteers at Colonial Michilimackinac; I can't vouch for its period-ness, but I can certainly vouch for its tastiness! The poor girl was young and totally unprepared for the rave reviews her pie got--Roger proclaimed that it was the best pie he'd ever eaten and I positively gushed over it...so the next time she came in, she'd written the recipe down for me. God bless you, Sarah! You (and your pie) are amazing!

Paper Bag Apple Pie )

I added some cinnamon to the pie filling, because apples and cinnamon just go together. I'm glad I did, even though I just sort of sprinkled it on there 'til it looked good rather than measure it out. I'd hazard a guess that I put about the same amount in as the nutmeg, though.

Anyway, if anyone tries this recipe, let me know! :) I highly recommend it.

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