That’s haute!

SITSAS–Thanks for checking me out!  I just have a few people/entities I’d like to thank for getting me where I am today.  First, thank you to the Internets and all their tubes.  Thank you to my cat for not blocking those tubes today.  Thanks to my husband for letting me constantly take 40 points off his IQ in my blog posts.  And as my son prays every night, thank you for thank yous.  Oh!  And thank you Heather and Tiffany, our SITSAs House Mothers!

 

*Feel free to leave your web address with your comment, as I seem to be the only person in the world who doesn’t run my blog through blogger.  🙂

 

QUICKIE: When Kevin got home from work yesterday, Vincenzo yelled, “Take your clothes off and get in here!”

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I was having a hard time deciding what was for dinner tonight so I decided to look through a few old Martha Stewarts.  I didn’t find any recipes I could make without buying shisho or salsify or other ingredients people outside of the Martha Stewart staff haven’t heard of.  Then I saw a recipe she had for dessert.  It was called “Cherries on Ice” and consisted of two ingredients that you simply put in the bowl: cherries, and ice.  I realized then that it’s not at all about what you cook but about how you market it.  I reread a few recipes, went to the fridge, and had dinner planned quicker than you can say “Vacherin with Chamomile-Poached Nectarines and Crème Fraiche.”  I will now share these valuable learnings with you.

 

1.  Use fancy words for regular stuff.  For example, call peaches “stone fruits” and pie crust “pate brisee.”
2. Think of a name for the dish that includes some of its ingredients and voila!  “Salad” becomes “Romaine Lettuce with Candied Pecans and Pear.”
3. Also name some of cooking methods in the title.  Instead of rice for dinner, my family could be eating Hot Steamed Arborio, for example.
4. Add extra adjectives.  Turn chocolate cake into Old Fashioned Chocolate Layer Cake, or pecan pie into Texas State Fair Pecan Pie.

 

Now that’s haute.  And with that in mind, I bring you…

 

WHAT’S COOKIN’ 2NITE:
Colorful Microwaved Mid-Summer Leftovers
Hand Torn Lettuce with Drizzled Vinaigrette
Freshly Scooped Blue Ribbon Ice Cream 

 

And please feel free to leave your own dinner menu in the comments section!

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