I really shouldn’t be counting on having any sort of meals at all for the next month or so … and neither should the fella. But I’m making out a menu for this week to ensure we don’t eat as poorly as we did last week when I was ripping out floors.
You’ll find out what I ate those nights on Monday when I put up my first renovation post.
Kay. No more talking. I have gray paint colours to research. Turns out Revere Pewter, which I was counting on using in the kitchen, is way too greige. It’s a beautiful colour, it just isn’t really gray. Plus it’s too light. I need something darker. And more … gray. I’m looking for a true gray with no blue, beige, green or purple undertones. I’m not sure such a gray exists. I want gray, gray. Is that so hard?
Apparently … it is.
And yes. I did specify exactly what type of dill pickle I’ll be eating. I discovered Vlasic pickles last year and holy CROW I like them. They’ve got a good crunch, them pickles do.
Fried Calamari – To make fried Calamari, just slice whole calamari tubes into rings. Dip in milk, then in flour that’s been seasoned with salt & pepper. Fry in oil for one minute on each side. NO longer. Any longer and they’ll go tough and rubbery. Drain well on paper towels and sprinkle with sea salt and balsamic vinegar.
My recipe for: Szechuan Carrot Soup.
My recipe for: Perfect French Fries
My recipe for: Caesar Salad
My recipe for: Burgers
My recipe for: Quinoa Salad