Two years ago I took the traditional Greek Orthodox path and gave up eating meat for Lent. It was actually an enjoyable and obviously spiritual time coming up with nutritious meat-free meals instead of just eating pizza, pasta, and prepackaged Morningstar Farm meals every day. I’m going to attempt it again this year, as Greek Orthodox Lent started yesterday. It’s gonna be sad to give up FOS, but I can always make a vegetable broth based version…
I came across these pics this morning, and I’m glad I found them. I used to have them all up on an MSN spaces site, but I lost the content when they migrated over here to Word Press (I had so rarely used the site at that point, I don’t even know if I knew how to log in anymore).
In any case, here’s some fun stuff I used to do. Pardon the photo quality, many of these 2003/2004 cell phone pics.
One of my favorite things in the world to eat is a really good basmati rice pilaf. I don’t even need sauces or meat or beans, I’m content just with the rice. In my world, a really good pilaf has tender but almost al dente grains, is not fluffy, and the grains don’t stick together. I have been trying forger to master this to no avail. Continue reading
Growing up in New Jersey, fried ravioli has been a longtime staple in my life, first introduced to me at practically infancy at Nellie’s Place in Waldwick, and revisited at countless pizza and Eye-talian joints around the area. It was always such a standard – cheese ravioli, breaded in Italian seasoned breadcrumbs, fried, and served with marinara.
I’m going to say what a lot of foodies do not want to say. I hate truffles. Those ridiculously expensive (up to $2000 a pound), pungent fungi that permeate and overpower every food they touch. I do not like the flavor, I certainly do not like the price, and I cannot justify what makes them so great.
The Accidental Chef 