Weekly Question: Holiday Recipes

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Ok – the hol­i­days are fast approach­ing (T minus 6 days and count­ing for Christ­mas for this gal) and I’m in a panic – what to cook?  What to do?  What shop­ping is left? I haven’t even started perus­ing the blog to see what’s on the menu (I know I know – I should have thought of this already *sigh*) and I’m in a bit of a quandry.  Some­how I don’t think I’m alone in this plight but I digress.

So, I’m look­ing to you, dear read­ers, for a bit of culi­nary inspiration.

What is YOUR favorite hol­i­day recipe? 

Post your favorite recipe post/link in the com­ments for every­one to enjoy!

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Weekly Question: Cookbooks or Apps

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There’s an inter­est­ing debate going on con­cern­ing cook­books v. apps. Some peo­ple are for using cook­books in the kitchen while some are all about the tech­nol­ogy.  MSNBC recently did a piece “In Defense of Cook­books” which is prompt­ing some seri­ous food for thought.  Curi­ous as to where I stand?  Well you’ll have to read the arti­cle to find out.

I’m curi­ous to see where YOU stand on the Cook­books v. Apps debate – for, against or maybe a lit­tle of both.  Let’s discuss!

 

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Weekly Question: Meal Planning

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Let’s revive the weekly ques­tion, shall we?

This week’s question:

Do You Plan Your Meals For The Week?

 

I have to con­fess – I do not. I’m one of those gals who wan­ders through the gro­cery store and buys what she thinks might be per­fect for the week and, quite frankly, my wal­let (and this blog) is ready to kick my butt to Timbuktu.

I plan the Sous Pug’s meals weekly and his gro­cery list looks like this: 5 lbs. chicken or pork, 2 lbs. pasta, bananas (for treats), fresh water­melon for his “after din­ner cock­tail” to wash down the horse pills he has to take, large con­tainer of non­fat Greek yogurt (every 2 weeks) and thickly sliced deli turkey.  The Sous Pug adores his “home-cooked diet” (except yes­ter­day when he tried to break open a bag of com­mer­cial dog food at PetS­mart but I’m try­ing to for­get that mor­ti­fy­ing moment). Does any­one know if there’s a job that he can do – like greeter at Wal-Mart or something?

For me, plan­ning meals just didn’t seem impor­tant. I don’t cook for many peo­ple unless it’s a soiree and, after all that’s gone on with the Sous Pug, he gets decent meals and I lately have been doing take out. Well, enough is enough and I’ve made the con­scious deci­sion to stick to a sched­ule (and bud­get) to get things back on track. Thank­fully, there shouldn’t be any­thing major med­ically with him and, if I plan my meals, per­haps look­ing at the stove after get­ting home from the 9to9 won’t be so daunt­ing. And, of course, there will be WAY more recipes here on Cook­ing In Stilet­tos if I plan things correctly.

If you do plan your meals, got any tips and tricks to make this super simple?

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Sometimes It’s Harder To Take The Higher Road

Noth­ing frosts my cook­ies more than some­one tak­ing credit or pass­ing some­thing off as their own when, in real­ity, it really isn’t.   They don’t give credit where credit is due and, quite frankly, that deserves a swift stiletto to the butt – that’s my opinion.

I’m pretty good at rec­og­niz­ing snakes when I meet them but some­times, when you ignore that feel­ing at the bot­tom of your gut that is telling you “Red Alert”, you give them the ben­e­fit of a doubt and – guess what – they will even­tu­ally show their true col­ors.  While I would much rather “cut them off at the knees” in the hopes that these snakes might learn to not try that mess again, lately I have been find­ing myself hold­ing my tongue and not giv­ing those snakes the appro­pri­ate tongue lash­ing that they so richly deserve.  And, let’s be hon­est, hold­ing that in does no good for me.   

So – I have a ques­tion for you guys…

What do you do when you are faced with those type of peo­ple – do you tell them to cut it out or do you take the high road and ignore them?

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Decisions Decisions — Kitchen Island v. iPad 2

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For some time now, I’ve been wrestling with a big pur­chase deci­sion.  See, when it comes to stilet­tos or a Le Creuset pur­chase, the inner shop­ping dia­logue is pretty easy – mainly “Is it a good deal?  Will you use it?  Is it stun­ning?  Will the pur­chase make you regret it at all?” and I either pur­chase or I don’t.  For really major pur­chases, I employ a 24/48 hour wait­ing period and go from there.

Recently, I have been torn between two major purchases.

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I have been lust­ing after the Crate & Bar­rel French Mar­ble Kitchen Island for quite some time.  I think that Crate & Bar­rel might put a restrain­ing order in place if I keep vis­it­ing it as often as I do but it’s stun­ning.  I could use it for some seri­ous bak­ing projects and, when needed, pull up a stool to use it as a desk.  Could you imag­ine the recipes and pho­tos that could be cre­ated on that beau­ti­ful sur­face?  It’s not only beau­ti­ful but func­tional.  I don’t have to stress how lit­tle counter space I have at the moment and I could store some of my heav­ier appli­ances beneath.  One draw­back – it’s 152 lbs. in an apart­ment kitchen and I have no idea what it will do to the linoleum.

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I have also been fondling the iPad 2.  I’m not a gad­get girl per se, but I do love things that are func­tional and will stop me from car­ry­ing around my note­books and give me free­dom to focus here on Cook­ing In Stilet­tos and some other projects.  I could use it at the gym, write when­ever I have a spare moment, research arti­cles, etc.   Plus – the cases are gor­geous and would have come in pretty handy for a recent trip to NYC.

Obvi­ously, I can’t choose both and, of course, there are draw­backs.  The iPad 2 has a monthly fee and, with my luck a new iPad will be on the hori­zon soon.  The French Mar­ble Island won’t be avail­able until August and, of course, I have that nag­ging fear that I will dam­age the apart­ment floor.

So, I ask you – if you had to choose, what would you go with?

Cre­ate your free online sur­veys with Sur­vey­Mon­key, the world’s lead­ing ques­tion­naire tool.

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Question to the Readers: Seasonal Foods

questionmark 150x150 Question to the Readers: Seasonal Foods Now that Hal­loween is over, the onslaught of Hol­i­day Pro­mo­tions has begun. I can’t even  begin to tell you how sur­prised I was to hear Toys R Us adver­tis­ing their “Big Book Of Toys” and it’s only Nov. 1st.  Seri­ously? I thought the big toy push would be closer to Thanks­giv­ing. It’s not only toys, clothes and elec­tron­ics that are on a heavy adver­tis­ing push, but things of the cook­ing & bak­ing realm. Just this week I had an email regard­ing “Sea­sonal Food Items” from a num­ber of places and it got me to thinking -

What is your favorite pre­pared sea­sonal food item that you must get every hol­i­day season?”

For me, sim­ple – Williams Sonoma’s Spiced Pump­kin Brit­tle – j’adore! That stuff sells out like crazy and I tend to buy a cou­ple at a time to stock up for the win­ter months – which reminds me, another trip to Williams Sonoma is in order – and soon.

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Tips & Tricks — Cast Iron Skillets

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Lodge CastIronSkillet 150x150 Tips & Tricks   Cast Iron SkilletsFor the longest, I have never had an actual cast iron skil­let.  Sure, I have my Le Creuset but those lovelies are enam­eled (and let this gal toss them in the dish­washer).  After watch­ing one too many episodes of Cook­ing For Real and Viva Daisy, I noticed that  a cast iron skil­let appeared to be a favorite go-to piece.  Sure, it’s not too expen­sive and from what my father told me, my Bampa used his cast iron skil­let often.   

So, with that, I decided to visit the local Tar-Jay and found a great Lodge Cast Iron skil­letfor about $18.  It’s sup­pos­edly pre-seasoned but is def­i­nitely not dish­washer friendly. 

So, do any of you sea­soned cast iron experts have any tips and tricks for those of us that are new to the Cast Iron Skil­let club?

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