I realized it had been awhile since I updated on what happened with our letters. And part of the problem is I hadn’t actually taken pictures of the remaining ones. Or, at least, I thought I did, but haven’t been able to find them. Sooooo, not sure. Anyway, I just took pictures of them since they are still hanging up. We use them to help remember letter sounds when we are spelling and sounding out words. I also took pictures of our number line which I will post maybe next week.
My parents used to make this for special occasions, especially their anniversary. I loved it! They would also make it with scallops, but would cook the two seafood separately since I don’t like scallops. This recipe is a bit fancier than what they would make since their recipe was more “a bit of this and a bit of that…and a healthy bit of wine” but it reminds me of those special nights all the same.
I’ve made this twice now, and the first time was as directed with shell-on shrimp, and it was amazing. The second time was still tasty, but the shrimp not quite as tender…I also used shrimp that only had the tail still on. It’s not that I needed the extra work done for me, but the place I went to didn’t carry raw shrimp with a full shell. Next time, I will try the full shell again to see if it is as amazing, and then I will update to specify that…otherwise, I will still say it is delicious either way. I wouldn’t do this with the shells completely off, though, since you need them to help flavor the sauce.
I had saved this recipe and randomly pulled it out one weeknight to bake while I prepped the rest of dinner. It made the dinner a touch more fancy, even though it is quite simple and fast.
After watching an America’s Test Kitchen episode of cooking with a cast iron skillet, I decided to give it another try for cooking steak. Now, I have done one method of starting on the stove and finishing in the oven, but this method is supposed to be really good for your steak and not involve the oven. (My main issue with finishing in the oven is it can sometimes get smoky).
Just before our last trip to Maryland, I had made a breakfast casserole for the day we left. It was okay…but definitely not a recipe I would repeat. This was a recipe I found, and after a few changes, it was a recipe I have already repeated. It is easy to have the ingredients on hand, and it comes together quickly.
I know what you’re probably thinking…boiled carrots? Do we need this? Well, I like cooking carrots, and usually roast them. They are great that way, and I still prefer them that way, but sometimes I am short on time. This is a way to enjoy carrots quickly and in a different way. Supposedly the idea behind this recipe is to boil the carrots in the equivalent of sea water. By boiling them in a salty water, they maintain more of their flavor and cook faster. You also don’t need to season them later because they are perfect (in my opinion).
I could maybe see using a bit less salt in the future to see how it does. I have doubled this recipe and it still worked well.
Directions for Easy Boiled Carrots with Lemon and Chives
Adapted from Cook’s Illustrated January/February 2017
- 1 pound carrots, peeled
- 2 cups water
- 2 teaspoons salt
- 1 Tablespoon butter
- 1 teaspoon lemon juice
- 1/4 teaspoon pepper
- 2 Tablespoons chopped fresh chives
Bring the water to a boil in a medium saucepan. Meanwhile, chop the carrots into 1.5-2 inch lengths. Leave the thin pieces whole, the medium pieces can be cut in half lengthwise and the thickest pieces can be quartered.
Add the chopped carrots to the boiling water along with the salt. Cover and cook until tender (about 6 minutes). Drain the carrots and return them to the pot. Add the butter, lemon juice, and pepper. Stir until the butter is melted, then stir in the chives.
Sometimes, a recipe looks good in theory and even executes well, but just isn’t worth repeating. I’ve had a few of those recipes recently. The first was a garlic bread recipe from America’s Test Kitchen. I watched the video, and it looked delicious. Nothing too crazy if it actually worked as well as it said. Well, it ended up being fussier than I would like for garlic bread that tasted worse than what I usually make. Soooo, that was definitely not a keeper. I thought about trying it again, but I really don’t think it would matter.