This post was hard to write. I don’t really have any idea how to encapsulate all the things I’m feeling. Just know that readers, family, everybody….I love you and I’m glad you’re in my life. And since today is all we are sure of, today especially, you are important to me.
Right now, I am sitting on my couch, with two people that I love very much. They are playing a video game called ‘Splosion Man, and laughing like lunatics. The windows are open, the fan is on.
I will be making Mikey Perillo’s favorite PeanutButter Pie tonight, for these guys that I love. And we’ll share it, and we’ll probably eat it all. A friend has instituted “family dinner”, where her friend family gets together and makes/eats dinner together at a scheduled time. The inaugural event will be at our house on Monday, and I will probably make another one for us to share then.
Mike Perillo, father, husband, and friend, died last Sunday suddenly, shockingly and heartbreakingly. Jennie lost her husband. Their two beautiful daughters lost their father. Judging by the crowd of people at the memorial service, I can only assume that hundreds of people lost a dear, good friend. I never met Mikey, and the first time I saw Jennie in person was yesterday morning, at the memorial. But she said “Josie” with such joy when I told her who I was, and hugged me like a friend. There was love everywhere yesterday, and support, and smiles, and food and, as Jennie memorably announced, “Eat up! And there are 10 different kinds of wine!”
Food can heal. And it can celebrate. And it can bring people together, which is what we’ve all been talking about for as long as there have been bloggers.
Maybe the most affecting part about the hundreds and hundreds of people who answered Jennie’s request and made Mikey’s favorite peanut butter pie and wrote about it (check it out on Food Network, Food52 and Facebook) is that people are taking this time to remember how precious life is, and share this pie and the words and feelings that come with it. Every single post that I read talks about making today special, and spreading the love and making sure that the people you love the most are aware of your love.
Photo from Barbara of Creative Culinary's lovely post.
My pie will probably have some tears stirred in. And it might get a little misty when I serve it, even if I don’t or can’t tell people why. But salted peanuts are the best. And nobody minds a weepy baker if the result is something like this:
I love you. I am happy to know you. I am blessed and lucky that you are in my life. All of you.
Have a slice of pie.
2011 has been a rough year.
A very rough year.
Looking back on a month that I *hoped* would bring good things, and started with such promise and success, I have to say that July …. you’re in the doghouse. You sucked too.
I lost my job this month.
So, instead of writing about anything that I’m cooking, or making, or whatever, I’m going to post pictures of the food I made for 4th of July weekend. The things that I made when it felt like everything good was on the horizon and nothing bad would happen.
I had recently learned that you could fry your own tortilla shells, and have now resolved to not eat soft tacos all that much. I tried to make puffy tacos from a respected recipe (I won’t link it until I nail it, I don’t want to embarrass myself) and that tanked on July 3rd, so I fried my small flour tortillas, and stuffed them with seared tuna, shredded lettuce, tomato, and an avocado-parsley-jalapeno crema. And they. were. awesome.
Back in July, Shauna, the amazing Gluten-Free Girl, held a pie party on Facebook. And I decided to jump in. Blueberries were the only thing on my mind in early July, so on the 3rd of July, I made a blueberry pie. And it was awesome. And I’m amazed. I’ve had problems with blueberry-based pies, being too runny, being messy, not tasting right. But this one was fantastic.
For dinner on the 4th of July, I made fried chicken, and potato salad. I made the mayonnaise for the potato salad. Like, made it from scratch, from egg yolks and vinegar and lemon juice and olive oil and… I was so proud of it. And then I mixed the mayo with the potatoes and learned a fundamental issue: Your homemade mayonnaise will run all over the place, if your potatoes are too hot when you mix them. Which…. mine were. But oh well. It was delicious, and I mixed some of the dill we got from our CSA into it, and I will definitely be making mayonnaise again. For sure.
And then for dinner, we had this. The last slices of pie, with peach-pie ice cream that I made myself.
They were good times. It was a good weekend. And I need to remind myself of that, when things get hard and jobs are scarce and frankly, I’m getting a little afraid. I can be strong, and brave. I can get through this, and there will be pie. And fried chicken. And many other things. Good things. Again.
You should all know by now that I love a challenge, especially in the kitchen. My sister sent me a text the other day presenting me with such a challenge and immediately the wheels started turning. She sent me a picture of a cookie one of her coworkers had made. It was an Oreo cookie, INSIDE a chocolate chip cookie. Now of course I couldn’t just recreate this and be on my way, because I’m an obnoxious pain in the ass. I had to figure out how to make it better. By a show of hands, who knows what ingredient will make ANY recipe better? Anyone? Thats right…
Some of you may be rolling your eyes, some of you may (sadly) be gagging, and some (hopefully most!) are throwing up your arms in joy. Ladies and Gentlemen, I present to you…
Oreo Stuffed Bacon Chocolate Chip Cookies
Start with a basic chocolate chip cookie recipe a package of Oreos and 5 slices of thick cut bacon. End with a mouthgasm.
While you are putting the cookie dough together, cook the bacon in the microwave until very crispy. Crumble/dice the bacon when its done and cooled and add it to the dough with the chocolate chips.
I had some trouble trying to figure out the best way to “stuff” the Oreo inside. First I tried to sandwich the Oreo between mounds of cookie dough, and that worked out pretty well, but I wanted to try some other methods. So then I greased up my hands and totally engulfed the Oreo into a ball of dough. Again, pretty good, but I tried one more method just because I could. The third time around I stared with an Oreo on the cookie sheet then just mounded the dough on top. All three methods are acceptable and effective, it just depends on which one you feel like.
Just like regular cookies, bake them at 375, for about 7 minutes.
Posted: June 5, 2011 |
Author: Alyssa |
Filed under: Alyssa |
2 Comments »
As cooks I think we have the tendency to over complicate. Normally this is a good thing, trying to increase the complexity of a dish by layering flavors and balancing all the components to acheive that perfect bite. However I think that sometimes these goals give us tunnel vision, and make it easy to lose sight of the fact that sometimes some things should just be left alone.
Today I was in the grocery store and they had the most beautiful strawberries I’ve ever seen. Immediately my mind started racing with ideas of things I could do with them. Strawberry-basil filled chocolate cake, strawberry balsamic sauce over porkchops, strawberry rhubarb crumble, strawberry margaritas, the list goes on….So obviously I had to buy them.
Of course, with all those things in my head I just couldn’t decide so I just started eating them. They were so delicious! In my efforts to be creative and expand my cooking horizons it hadn’t even occured to me to just eat them as they were. Those of you rolling your eyes right now, its cool, I know I’m an idiot.
When I was little my mom always used to cut up strawberries and mix them with sugar or whipped cream as a treat, and when I was in Denmark, dessert was almost always fresh berries with whole milk poured over them. Its been so long since I just ate a strawberry without anything else I had forgotten how much I really like them.
I feel like this has sort of been a theme in my life recently. I spend so much time worrying about all the crazy things that complicate life, I tend to forget the simple things that help me relax and keep me focused, like cooking, listening to music and reading. Its easy to say this now, with summer break just a week away, but I really want to try and focus on keeping things simple, both in my food and in my life.
Lets see if I can…
Peek. Peek. Anybody still here?
I’m sure that everyone has noticed my distinct absence of late. And by “of late”, I mean “over the past 7 months”. As sometimes happens to people, I went through some hard times emotionally and personally this winter, and cooking just stopped being fun. Writing stopped being fun. In fact, most things stopped being a whole lot of fun, and started feeling like a whole lot of pressure and pain.
But, with changes in seasons, come changes in outlook, and as the spring started, I got a much-needed return to normalcy and joy. And so, here we are. Memorial Day. Day of grills, and outdoor day drinking, and the official unofficial start of the summer. Many people will be firing up their grills today, and indeed I can smell my next-door-neighbors’ smoker, already working. And yes, I am WICKED glad that I managed to score an invitation to go over to their place tonight and hang out in their yard and eat food and talk smokers. I WIN.
I recently received a gift of a subscription to Food and Wine Magazine. Their most recent issue was about grilling, and involved an article on the best way to cook a burger – on a grill, or on a griddle.
Let me just say, any recipe that requires a cast-iron skillet, and gives you a turkey (yes, TURKEY) burger that looks like that one up there? Is the ultimate.
Burgers are one of those things that people get pretty passionate about, while still being kind of easygoing. We all have our favorite method, but we’ll all also agree that you have to work REAL hard to make a burger that’s just flat-out BAD. The smashed burger method gives you a way to use whatever meat you want, make small, flat burgers, and get great results. There’s a LOT of surface area for this burger, which means there’s a LOT of caramelization. And you don’t have to worry about overcooking them, because you have to accept that these are NOT the kind of burgers that you can make medium-rare, whether you’re using beef or turkey (I don’t have to tell you that you cannot, under any circumstances, make a medium-rare turkey burger, right??) And best of all, there are literally zero special ingredients.
Shall we begin?
1. Begin with a pound to a pound and a quarter of your ground meat of choice. For beef, go with something higher in fat content, like an 85/15 or 80/20 — this is sometimes called “chuck”. For turkey, if you have the option, go with dark meat. Season the meat liberally with salt, and shake or grind in some pepper as well.
2. Mush, mash, and smash your meat until you have something cohesive. Form into balls, like you’re making mutant meatballs. If you’re making single burgers, obviously you only need one per eater. We like doubles in this here establishment, however, so make two smaller meatballs per eater. Take this opportunity, after you’ve washed your hands, to get your cast-iron skillet, cast-iron griddle, or a heavy skillet that is NOT NON STICK over medium-high heat. Also, turn on the vent system in your kitchen and/or open a window if you’re lucky enough to have one.
3. When the pan is hot, place the meatballs into the pan, and let them sizzle there for about 30 seconds. Then, smash them flat with the back of a spatula.
4. Once the burgers are smashed, cook for about 30 more seconds, maybe a minute, then top with thinly-sliced onions and flip. The onions will steam, and cook, and get all the juices from the meat that are already in the skillet, and transfer them into a vortex of deliciousness.
5. Cook for another 30 seconds to a minute, top with cheese, and cover to let the cheese melt. For turkey burgers, you are totally allowed to let them go a little longer, and trust me when I say that all these times are approximate, since who slices the onions before she puts the burgers in the pan?! Not this Improviser.
In the end, you get a burger that looks like this.
And let me just say, it is delicious. It may not be the thing you make for Memorial day, since you’ll probably want to use your grill a little more. But if it’s sturdy enough to hold your skillet, and since even mine is I’m pretty sure everybody’s is, you can have your first successful grilling of the summer, without worrying about ANYTHING sticking to the grill grates.
Posted: May 20, 2011 |
Author: Alyssa |
Filed under: Alyssa |
1 Comment »
Spring is finally here!! Of course, this week its disgusting and rainy, but last week was beautiful and I was finally willing to go outside for more than just a few minutes. So when a friend invited me over to grill out for the first time this year, I was SUPER pumped. She offered to provide the salad, tequila and grill and I provided the meat. Grilled steak and ceasar salad, the perfect summer meal (yes, I know its only spring but don’t hate on my hopefulness).
When I got to her place, I realized we might have a problem…neither of us really knew how to keep a charcoal grill going. We kept setting it on fire, but it didn’t really take. Finally out of seer perseverance and statistics we got some of the charcoal going. So we put the lid on and let it heat up for a bit, then we put the steak on. Barely a sizzle. Damn.
I think that we weren’t getting enough air to the coals because after five minutes on a side, we discovered that we hadn’t so much “grilled” it, so much as smoked the shit out of it. Oddly enough at that point the grill had gotten enough to cook the other side, so the steak had sort of a Joker thing going on. It was delicious, but the experience made painfully obvious the fact that as competent as I am in the kitchen, I am completely challenged in the realm of grilling. As summer rolls around, I plan to spend a lot of time outside with friends, drinks and food, so hopefully I will gain some MUCH needed experience.
Summer Goal: Stop being a crappy griller…
These last couple of weeks have been a bit of an adventure. Tons of stuff at work, family stuff, friend stuff and just general life stuff have all converged this month, like that giant Power Ranger from when I was a kid (although not as young as I probably should have been to be watching Power Rangers). Somewhere in the craziness I got suckered into volunteering some baked goods for the annual parent auction that the school puts on to help fund scholarships. When you put something in the context of helping students apparently I just start volunteering things. The family that won my “prize” is the family of one of my students so when his mom called me to ask if I would do the desserts for his confirmation this weekend, I was more than happy (and obligated) to do it.
I have also recently found out that when I put my head phones in and rock out while making dinner, my neighbors who are also colleagues can totally hear me. Awesome…
These two previously mentioned facts led to my awesome day of baking today. I figured it was way too late to save face now since I’ve lived here for about 8 months now, so I hurled caution and embarassment to the wind and put together an epic baking play list and jam while I baked for the confirmation dinner. I started at around noonish and finished up at just about 6 when I had to leave to bring them to the event. I made meringue sandwiches with chocolate ganache and lemon curd filling, chocolate chip cookies, brownies, and truffles.
I started with the meringues since those had to bake the longest. For this one I left out the chocolate chips since I was sandwiching and filling. I whipped up the egg whites and sugar until the meringue was really tight and then piped it in even rounds about an inch across. I smushed down the peaks to make them as even and flat as possible. If you want to smooth out your meringue just dip your finger in a little water and gently poke them down. I put them in the oven and then got started on the chocolate ganache and then the lemon curd. Chocolate ganache at this point is one of those things that I’ve done enough so its like second nature, so that went pretty quickly, but the lemon curd I had never made before, so it was a bit more time consuming/confusing/challenging. First you have to wisk together the sugar and egg yolks, then add the lemon zest and juice and wisk it over boiling water until it thickens, which mine did not do easily. Finally you remove it from the heat and stir in the butter one pat at a time. the end result is delicious, but I’m definitely going to have to make it a few more times before I get the swing of it.
When I was done with the ganache and curd, I still had like 30 minutes for the meringues so I put together my brownie batter and cookie dough. At this point, chocolate chip cookies are about as natural to me as breathing, so I pretty much just turn on my stand mixer and go down the list of ingredients.
I took the meringues out and put the brownies in, then set up my sammich station. meringue, dollop of ganache or curd, meringue, done. I meant to get pictures of all the finished products, but that went by the wayside, as a lot of things often do.
Once the brownies were done, I started in on baking the cookies which is easy but requires more attention since each batch only cooks for 5-7 minutes. In between, I used the left over chocolate ganache to make truffles. half coated in dutch processed cocoa, the other half coated in sprinkles. Who doesn’t love sprinkles?
The truffles are super easy. Take chilled ganache, spoon out desired amount, roll into a ball and then coat in whatever. the major challenge here is being willing to get your hands dirty. I tend to use cocoa powder to keep enough friction on my hands so that the truffle doesn’t just melt into the shape of your palm. Use the cocoa like you would flour on your hands while kneading dough.
You are going to get dirty while doing this. Suck it up, try to remember not to rub your face and wash your hands before and after. I tend to be of the mind that if you aren’t willing to get your hands dirty, then you should be willing to get the hell out of my kitchen.
22 oz bittersweet chocolate
2 cups heavy cream
Chop chocolate, or use chocolate chips and put in a large bowl. Bring cream to a summer then pour over the chocolate wisking contantly. If you just pour the cream over the chocolate and don’t stir it, the chocolate might separate and your ganache will be really liquidy. If that happens, add some COLD cream and wisk until it is the desired thickness.
5 Egg yolks
1 cup sugar
1/3 cup lemon juice
zest of 4 lemons
1 stick unsalted butter sliced into pats and chilled.
Wisk together eggs and sugar, then add lemon zest and juice. Place over a saucepan of simmering water (not touching water) and wisk until it thickens. Remove from heat and add butter one pat at a time, wisking along the way. TaDa! Lemond curd.
Chocolate Chip Cookies:
1 cup shortening OR butter
1 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
1 tsp vanilla
1-1/2 tsp salt
2 cups flour
Start with shortening and both sugars in the bowl of a stand mixer with the paddle attachment. Keep the mixer on medium speed and add each ingredient, allow each one to be incorporated before you add the next. Once everything is mixed in, turn the mixer off and fold in 12 ounces of semisweet chocolate chips by hand. Spoon onto cookie sheets and bake for 5-7 minutes each, until the edges start to brown but you are still a little nervous that they are under cooked. They will keep cooking, I promise. Pull them out and let them cook on the sheet. If you keep letting them cook in the oven, they will be over cooked and then you will be frustrated and asking yourself why you didn’t listen to me in the first place.
Songs that my neighbors heard my belting out all afternoon (I know, its ecclectic, and I have some seriously contradictory taste in music, don’t judge)
Adele- One and Only
Adele- Someone Like you
Adele – Rolling in the Deep
Adele- Rumour Has It
Alkaline trio – Love, Love, Kiss, Kiss
Amanda Seyfried- Thank You for the Music
Avenue Q- What do you do with a B.A. in English
Avenue Q -Mix Tape
The Beatles- Let It Be
Ben Folds – Annie Waits
Ben Folds- Zac and Sara
Doug Stone- Why Didn’t I Think of That
The Fray- You Found Me
Garth Brooks- She’s Every Woman
Glee-Dont Stand So Close To Me
Glee- Loser Like Me
Glee-Somebody to Love
Glee-Never Going Back Again
Ingrid Michaelson- Be Ok
Miranda Lambert- More Like Her
Mumford and Sons-Roll Away Your Stone
Mumford and Sons – Sigh No More
Natasha Beddingfield- Never Had A Love Like This
Nora Jones- Come Away With Me
Van Halen- Why Can’t This Be Love
Posted: April 25, 2011 |
Author: Alyssa |
Filed under: Alyssa |
2 Comments »
Have you ever had one of those recipes that sounds simple and delicious, andthen about half way through you realize its actually a giant pain in the ass, and it damn well better be worth it? I found this recipe for chicken with mushrooms and tomatoes, which sounded super good and at first glance is pretty simple. Look again my friends, because some of that stuff doesn’t make a whole lot of sense. Like the part where it says you might need to brown the chicken in batches, and then it tells you to put it all back in the skillet with all the other stuff you’ve put in there. Now I’m nowhere near a professional chef, and my spacial skills are pretty suspect, but if I can’t fit all the chicken in the pan by itself, how the hell am I going to fit it in with all the vegetables and sauce?! So as usual, I have taken the basic recipe and changed it to fit my lifestyle choices.
Start by putting about 1 tbsp olive oil into a large pan over medium high heat. Sautee 1 oz pancetta until its brown and crispy (as bacon should be). Remove it from the pan and set it aside. Season 8 boneless skinless chicken thighs with salt and pepper and brown on both sides. I did this in three batches because thats what my pan would fit. I also like to spread out my chicken thighs so they cook faster. yes I know that sounds super dirty, but get your damn heads out of the gutter…
Set aside the chicken and add another Tbsp olive oil to the pan. Quarter about 10 oz ( one container) of mushrooms and add them to the pan. I used white mushrooms because thats what I had, but I feel like any sturdy mushrooms would do it. When I threw in the mushrooms, they absorbed the liquid so fast I couldn’t believe it, so I ended up throwing in about a Tbsp of unsalted butter as well. Brown the mushrooms until they are done then add 1 medium diced onion and three diced garlic cloves. At this point I also threw in two sliced leeks because I had them and felt like putting them in, wanna fight about it? Once everything is pretty well cooked, open a small can of whole plum tomatoes and crush each tomato with your hands and put them in the pan. BE CAREFUL I almost took a freaking eye out with one of those bad boys, you might want to pierce it before you squeeze because the pirate look is not really in this season. I also like to leave out the tough top part of the tomato, but thats just my own weird hand up. So once the tomatoes are added cook them for a few minutes. The recipe says cook them until they are brick red, but that seems like a weird indicator to me, so I just cooked them for about 5 minutes. Then add the liquid from the tomatoes, throw the pancetta back in and bring it to a simmer. This is where the recipe stopped making sense to me so I went rogue. Pour and juice from the chicken into the sauce and put the chicken into a casserole dish (roasting pan, whatever you have). Simmer the sauce for a few minutes and then pour it over the chicken. Bake it at 400 for 20-30 minutes until the chicken is cooked through. Take it out of the oven and remove the chicken. Add some shredded parmesan and mix the sauce until the cheese is melted. The pan I used was metal so I just threw it on a burner for a minute until the cheese was fully incorporated. Plate the chicken and top it with the sauce. Luckily, for all the pain in the ass-ness, this was super yummy and comfort foody. I just ate it as it tonight, but I think tomorrow I’m going to have it over parmesan and pepper spaghetti squash.
I am not posting a picture of this one because it looked like a giant mess, but once again I assure you it was very delicious.
Crazy things happening in life right now, so I will be relying heavily on my kitchen therapy for the next couple weeks. Get ready for some interesting kitchen shenanigans.
Posted: April 17, 2011 |
Author: Alyssa |
Filed under: Alyssa |
2 Comments »
This year when I moved into my new apartment, I was excited to see that it had a dining room. Unfortunately I quickly realized that I have no furniture for a dining room, so I really had no reason to be excited. In fact, it even has these great built in glass front cabinets for china…that I use as bookshelves. So finally, FINALLY, a couple weeks ago while I was at IKEA I decided to bite the bullet and buy a table. But now, I have no chairs. Eventually I’m sure I will get my dining room (and life) together, and at that point I will be extremely excited to be able to have people over for a legitimate dinner rather than pizza on my coffee table in front of the Pats game ( don’t worry I’ll turn the TV so we can still watch the game, what kind of fan do you think I am?). Because I haven’t been able to have people over and put together a meal for more than just me, I have all these creative ideas backing up in my head. Sometimes I have to let one or two out so that I my head doesn’t explode like a water balloon that you leave on the faucet for too long. Tonight was one of those nights. I’ve had this idea for a while, and tonight I decided to put it into action, or at least see how big a failure it would be. So this evening I made my first ever parmesan bowl.
All I did was grate about a cup of parmesan and put it in a really good non-stick pan over medium heat. I sprayed the pan, just in case, but it probably wasn’t necessary. Spread the cheese in a even layer on the bottom of the pan and let it sit until it all melts and forms a disk. Once it starts to get a little brown turn the heat off and let it cool in the pan for a couple minutes until it is cool enough to handle but still pliable. Put it in whatever size/shape bowl you want and let it cool fully and harden. Then you can do anything you want with it, just be careful. The shell is pretty resilient, but still breakable. I used mine as a salad bowl tonight, but that was just beacuse thats what I had for dinner. I’m really liking this idea, I think I’m going to test it out with different cheeses and shapes…perhaps I’ll starts a whole new trend of cheese sculpting (probably not, that sounds gross). Hopefully boyfriend won’t get too excited about this next statement but I think this would make a pretty good taco shell too (he really likes tacos). Leave some of your creative ideas on what you might do with this. I know you have them…
PS. I figure this could go unsaid, but its also super delicious. It kind of filled in where croutons should have been in my salad. Yum!
Posted: April 13, 2011 |
Author: Alyssa |
Filed under: Alyssa |
No Comments »
This week seems to have exploded on me. Yesterday work went crazy and my whole schedule got all bajiggidy (I swear its a word, but don’t look it up) so I couldn’t attempt my scallops until tonight. All day I’ve been thinking about making dinner, which probably doesn’t instill much confidence in the fact that I was supposed to be working, but I promise I was attentive to my students today. I decided to adapt a recipe that I had seen from the Blue Jean Gourmet who has an incredible blog, by the way. Most of my modifications were out of necessity, but others were just a matter of preference. Those of you that have read me before should know that I literally can not look at a recipe without changing it somehow, apparently I’m a food diva…who knew? Here’s how this one rolled out, once again please forgive me for not having exact measurements (my sister hates when I do this).
I started with about a half pound of bay scallops, because they were on sale, which worked out to be about 10ish scallops. I seared them in a pan with a couple Tbsp of butter. I used a nonstick pan, so I didn’t get as good a crust as I could have, but I worked out my chest, back and arms yesterday so the prospect of cleaning (or moving) my cast iron was really upsetting. Im pretty sure that by the time I had finished cleaning it I would have been so tired I would have settled for a string cheese and croutons for dinner and these damn scallops would have never gotten cooked. I think I made the right decision. Anyway…
I seared the scallops for about 3-4 minutes on each side, then took them out of the pan and set them aside. I added about another 1-1/2 Tbsp of butter along with a mixture of chopped leek and white onion. Those were the only kind of onions I had so I just threw them in. I also added diced garlic and about 2 tsp of the same garlic-chili paste I used for the shrimp in my last post. That cooked until the onion and leeks were soft, then I added white wine. I didn’t measure it, I mostly just pour until I want to take a drink of the wine and have to stop. Maybe 1/2 to 3/4 of a cup. Let that simmer until its thickened a bit, then I added about 2 Tbsp of cream and simmer again to thicken it. Throw the scallops and some fresh basil back into the pan and cook for about 5 minutes. I served it over couscous because thats the only starch-ish thing I had, but it actually worked really well and was super delicious. I still think I can do better cooking the scallops, but for the first time cooking them, I would call it a success.
Thanks to the Blue Jean Gourmet for the great inspiration, it was delish! Now hopefully the rest of my week will settled down because my weekend is going to be BANANAS.