It's not you, it's me.

Last night, while out to dinner with some friends, someone spontaneously said to me, "Kim, why do you hate your blog?"  Caught by surprise, I immediately denied it. But, truth is, I've needed a hiatus, I guess.  I promise it is not you, it is me. Totally and completely. That being said, I'm going to cook on and blog on. And, in order to get back in the saddle in the best way possible, I need to share with you the most perfect date that I recently had, right in my own house.  

Friends, I interrupt my normal programming to share that, Schaeffer can cook.  On the real.

Menu:

Homemade Spaghetti with homemade gravy and homemade meatballs (#-I-did-absolutely-nothing-but-watch-with-extreme-pleasure)

This, my friends, was a first for me.  Serial monogamist I may be, but no one, I repeat no one, I have been in a relationship with, has cooked me dinner.  Not to mention it was Schaeffer's idea!  Lucky gal, this one.  

I had strict instructions:  sit at the counter and do a crossword.  Or work.  But don't cross over to the kitchen side of the counter unless I'm asked to do so.  The view of him strategizing how to break up tomatoes with his hands without actually using his hands was the best.

Fake left.

Fake right.

Then again, I think the meatball-making was pretty priceless, too.

"ew. ew. ew. how do you do this?" --sd.

I sat and drank a glass of red wine, highlighted, read my homework and couldn't stop looking up out of the corner of my eye to catch a glimpse of it all.  And also to see what other 'tool' he'd put in his 'tool belt' (aka waist of the apron or neck of his polo). 

Libby (roomie) joined in the fun.

pasta perfection.

It was the kind of night you realize, without even realizing it, that everything is pretty good.  And, really, is there any better feeling than that?  I think not.  Love you, partner.  And thank you.

'nuff said.

Marmalade, chipotle & pork...oh my!

Recently I have been trying to have different people over for supper that I have been meaning and wanting to come on over.  This time it was some of Schaeffer's friends, namely, James, Nadia & Big Paul.  For this group, I wanted a hearty meal that had a tinge of a kick, but still in the meat and potatoes category.  Whenever I am looking for something like this, a bunch of people eating a nice comforting meal, I find myself turning to a pork tenderloin.  They are simple to season and feed a group easily.  


Menu:
Pork tenderloin with Chipotle-Marmalade Sauce (#178)
Roasted Potatoes with Herbs (#179)
Steamed Asparagus
Simple Salad with Vinaigrette
Avocado & Dill Chilled Soup (made by Beth)


James & Nadia are the kind of people that greet you with hugs every time you see them.  I  love that.  They are warm and welcoming in the best of ways.  We have spent time out at restaurants together, and it was especially nice to have them for supper right at home.  

James & Nadia at the 'kitchen table'.

I often shy away from foods that require the use of some type of jam or fruit preserves.  This recipe changed all of that.  It brought together sweet and spicy in a really nice way.  It wasn't overwhelming and had hints of both in each bite.  

love this jar.

Potatoes are just the best.  Toss 'em in herbs, olive oil, salt & pepper and put them in a super hot oven, and voila!  Perfection every time.  I liked this little variety of baby Yukons.  Plus they are just cute.

Schaeffer & Big Paul

Big Paul is the type of guy who makes you feel like the meal he is eating is the best he's had.  I mean how can you not love that?  It is always a treat to have him around for supper.


Only question is, when y'all coming back?


121 to go...

My favorite thing.

Although I am hesitant to say, I think I have cooked my favorite dish thus far.  Prior to finding the squash blossoms at the Dupont Fresh Farm Market, I really struggled when the common question was thrown my way regarding what my favorite dish has been since I started this blog.  I've eaten stuffed squash blossoms on a couple of occasions, and have been really wanting to make some at home.  Molly is back from Ecuador, and so she brought over Caroline the Dog, and we ate a plate full of veggies next to the stuffed squash blossoms.

farmer's market finds

Menu:
Ricotta Stuffed Squash Blossoms (#177)
Heirloom Cherry Tomato, Mozzarella & Basil Salad
Green beans


I omitted the feta for a simple reason: ricotta is perfect.  There is no way to improve upon it.  And definitely not with feta.

ready to be pan fried

It is so wonderful to have Molly back from Ecuador.  Hearing about all of her adventures was great.  I have missed cracking up with her over food and a bottle of wine.  We certainly made up for lost time.  And it certainly reminded me of my own adventure to Spain last summer.  I think a good long peruse through my pictures and memories are in order in the near future.  Thank heaven we can relive it all, or at least a good bit, right in our minds.  

So happy you are back, Molly.  You have certainly been missed. 

123 to go...


p.s. as an aside, i should've served this with a light tomato sauce for dipping.  instead we used balsamic vinegar.  if i find squash blossoms in the next weeks, i plan to bring this back to the drawing board with the perfect dipping sauce.  hope you won't mind my revisions.  

Old friends, new places.

For the first in the history of our long friendship, Kevin made it to my apartment in DC.  Back from the Peace Corps, he came down to visit with his girlfriend, ahem...fiance, for a mid-week supper.  Yes, indeed Kevin is gettin' hitched.  Normally I'd say the gal better understand just how lucky she is, but, I must say, both parties are quite blessed.  Maggie is a special person.

a success in my book.

maggie & schaeffer

Menu:
Lemon-Pepper Chicken Breasts (#174) with Thyme Gremolata (#175)
Caramelized Fennel (#176)
Green beans
Peach cobbler

We've already been through my love of fennel, but I haven't done much with it this summer.  Beth took a bite of the 
dish and said, "This is beckoning fall."  A better description is not possible for this supper.  The savory fennel next to the lemony chicken certainly brought on thoughts of cooler weather, crisper leaves and warmer clothes.  

Having spent some time cooking supper in Albania in Kevin's communist-era kitchen, and meeting Maggie over there, it was really special to have them both spend some time in DC.  The night was perfect for after-dinner drinks out on U St.  


The only downside is that I think I am alone in the beckoning of fall, - the weather hardly seems to be in agreement.

cheers!

124 to go...