The dish looks quite simple, but its divine. The mix of the beautiful prosciutto from Angelina's at Findley Market, and the crisp peas was wonderful. I have a feeling we will be making this more in the near future.
Saturday, October 4, 2008
New Cookbook!!!
After a trip to purchase my dress for an upcoming formal party, Mark and I ventured to Williams Sonoma for some browsing. They had wonderful apple cider that got me in the mood for fall. While we were there we picked up a new cookbook to add some quick weekly ideas to our current menu. We had our first dish of Pasta with prosciutto and peas and I am impressed. Its a Martha Stewart book which I happen to like. In college I was called Martha Stewart for my cooking and decorating skills. I am not sure if I should have taken offense, but her cooking and decorating are good so I am not complaining.
The dish looks quite simple, but its divine. The mix of the beautiful prosciutto from Angelina's at Findley Market, and the crisp peas was wonderful. I have a feeling we will be making this more in the near future.
The dish looks quite simple, but its divine. The mix of the beautiful prosciutto from Angelina's at Findley Market, and the crisp peas was wonderful. I have a feeling we will be making this more in the near future.
Lacking in time to post!!!
So we have been busy and I havent had much time to post. I love the change in season, but I feel like I have to get outside as much as possible and enjoy the weather.
As a little update, I am back in a cast. Its making life very difficult (and making the calories from Mark's wonderful food harder to burn), but I am excited that I am almost out. For those of you who dont know I have been fighting a horrible ankle break and a torn joint since January. I decided that it was a great idea to play Broomball on Fountain Square with my collegues and my body reminded me that I was not a young pup anymore. Needless to say after 5 months in a cast and rehab and a summer worth of small nagging pain, I ended up back in the cast with a torn tendon that would not heal. Thanks to the folks at Wellington, I will soon be back to normal.
Back to the food. We are switching to the fall dishes, which means I get to drink more wine. I love wine, but tend to prefer reds over a white on any given day. In the past two weeks I have consumed a total of 7 bottles of wine (and a lot of beer). Wow, that is quite a bit. I can say that I love a good bottle of wine, and love the Wine Merchant in Hyde Park and City Cellars downtown for their WONDERFUL suggestions on wine. They never steer me wrong.
I promise to post more about the food on weekly basis and start labeling the dishes that we are working on. If you ever need a suggestion or want a recipe, send me an email. I would love to share.
for now...
kel
As a little update, I am back in a cast. Its making life very difficult (and making the calories from Mark's wonderful food harder to burn), but I am excited that I am almost out. For those of you who dont know I have been fighting a horrible ankle break and a torn joint since January. I decided that it was a great idea to play Broomball on Fountain Square with my collegues and my body reminded me that I was not a young pup anymore. Needless to say after 5 months in a cast and rehab and a summer worth of small nagging pain, I ended up back in the cast with a torn tendon that would not heal. Thanks to the folks at Wellington, I will soon be back to normal.
Back to the food. We are switching to the fall dishes, which means I get to drink more wine. I love wine, but tend to prefer reds over a white on any given day. In the past two weeks I have consumed a total of 7 bottles of wine (and a lot of beer). Wow, that is quite a bit. I can say that I love a good bottle of wine, and love the Wine Merchant in Hyde Park and City Cellars downtown for their WONDERFUL suggestions on wine. They never steer me wrong.
I promise to post more about the food on weekly basis and start labeling the dishes that we are working on. If you ever need a suggestion or want a recipe, send me an email. I would love to share.
for now...
kel
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