Last night SO was out so I was fending for myself. I roasted a sweet potato in foil then topped it with a bit of butter, two spoonfuls of Ricotta Cheese and an apple I diced up fine in the food processor. I topped it with a bit of Maple Syrup.... It felt like desert for dinner..... Next time I might add a crumble of bacon.... Just because.

Before:

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After....Sorry it's so dark...Doesn't do the backsplash justice

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This is a bit brighter

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Not my effort alas...I am not this brilliant!

If you are looking for some great French basics this is a terrific resource from Daniel Boulud. Great easy and classic recipes and enough food porn to make you swoon....Enjoy! I'm off to get some chicken livers.

https://flipboard.com/section/back-to-basics-b9q8VS

OMG Here's a quick and easy Pasta concoction

Pan fry a strip or two of bacon in a non stick pan. When done, remove all but a hint of the grease and lightly saute up a small onion and crushed garlic and some crushed red pepper to taste. S & P of course...when soft and translucent
Add a small can of tomatoes and the crumbled bacon.

When hot and bubbly crack four eggs into the pan and gently poach. Top with grated parm....and serve over pasta or just eat it with bread.

I use a non stick pan and it just slides out with the eggs still intact on top of the pasta.

Guess what I'm having for dinner.....With shiritaki noodles for me!

I may never feel at peace again!

I haven't gotten on the sous vide band wagon ...YET... But you know me and my gadget obsession. This one has me curious.

http://www.nomiku.com/

It's still too pricey for me right now at 299.

Does anyone sous vide at home and what machine do you use. How much did your unit cost and what kind of vacuum sealer do you use?

So since the kitchen won't be done until the end of the month (cross your fingers and pray) I decided to whip out the Insta Pot and make some beef and cabbage soup. My Instapot has a saute setting so I started browning a small chuck roast and I browned up a pound of ground beef in the microwave to make it easier to degrease. Then threw in six cloves of garlic, four ribs of celery, the ground beef, a pack of lipton onion soup, and a handful of baby carrots. Topped it off with a can of Rotel, a can of fire roasted tomatoes, four cans of water and a spoonful of beef better than bouillon. Added lots of black pepper and set it on slow cook. About a half an hour before serving I added a bag of finely shredded cabbage. I had some garlic bread from a month ago stuck in the freezer so I warmed that up in the electric blanket. I microwaved a potato for SO to add to his dinner and I had mine with some shiritaki ziti..... (google miracle noodles if you are curious).

It was delicious...and a great change from Costco Rotisserie Chicken and take out....Best of all I have enough leftovers for many more meals and it will keep in the freezer.

Three weeks to go and counting.

BTW: My kitchen floor arrived today. We went with Cork. Far warmer than tile which was our initial plan. Appliances are coming Friday and they are templating the counters next week. My sink and faucet are also here...So we are seeing progress.

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So apparently a young Andy Warhol collaborated on a cookbook "Tongue in Cheek" with hand drawn masterpieces. Had fun with this article...Hope you do as well....

http://www.brainpickings.org/index.php/2013/11/20/wild-raspberries-andy-warhol-cookbook/

Happy New Year!

No cooking for at least a month.....