OMG! I cooked!

Yes, I've somehow made it back to the kitchen. Yay me! But not before some of my nice organic produce was spoiled. Booooo. I still say it's totally not my fault. Organic plums have a surprisingly short shelf life. I'm still learning about all this stuff.  

Today I was S.T.A.R.V.I.N.G. by the end of the work day. I needed food and I needed food NOW.  What was I to do??? I decided to try out Melissa's spinach alfredo since she swears its quicky, fast, and tasty and I have spinach that really needs to be used (that post refers to an earlier post of hers that can be found here). Tasty. 

banana.gif Monkey Note: Be careful how much garlic you add. I added too much.  It made the sauce a bit harsh. 

And last night I made this recipe from Epicurious
Parsnips in maple mustard sauce

2 tablespoons pure maple syrup
1 teaspoon Dijon-style mustard
2 tablespoons unsalted butter, cut into bits
2 large parsnips (about 1/2 pound), peeled and cut into 3- by 1/4-inch sticks

In a microwave-safe shallow baking dish combine the syrup, the mustard, the butter, and salt and pepper to taste, add the parsnips, and toss them to coat them well. Microwave the parsnips, covered partially, at high power (100%) for 10 minutes, or until they are tender.

Serves 2 (or one hungry Monkey)

banana.gif Monkey Note: It was good but I think it needed more mustard.

And yes Tarrant, we really do put maple syrup on everything.

If I can find the time I'm going to try to update more often this week.  I have so much to do before I take off for a week, but on the "not to do" list is grocery shopping. I'll be using stuff from my fridge/freezer/cupboards only.  Well...except Thursday when I got out for sushi at Sushi Time J-Time (they changed their name for some reason). 

Hopefully I'll have some fun stuff to post after my trip. I know that my mom and I are planning to spend some time in the kitchen. We're going to make raspberry jam for me to take back (I'm sooooooooooooo spoiled). Which means we'll also be making biscuits. My mother's biscuits so kick my biscuits ass even though I use her recipe, 40 years of experience will do that you know. We're also going to have lobster (I'm actually going to have lobster twice - I know you guys are jealous).  I'm going to make Mom some of TW's Mock Chicken Salad....err well...I'm going to use real chicken. My mother doesn't do tofu or fakey meat. And I may make sweet and sour meatballs as a treat for my graduating nephew because they are his favourite.