Just Here For The Noms

The food adventures of someone who only vaguely knows what she's doing.

Posted 4 months ago
Lunch at Sushi Zen in New York. Zagat rated and all that jazz. I had yellowtail and avacado maki and a piece of salmon nigiri. It was quite good, if pricey.
- food
- sushi
- new york
- 5
Posted 4 months ago
A stop at Penn Station means to visit to Krispy Kreme for my favorite raspberry filled treat. This is one thing that the great city of Chicago is sadly missing.

True story: My cousin used to live in Connecticut near the Krispy Kreme factory. They apparently put a light on that you can see from the road so you know when the donuts are warm and fresh.
- food
- sweets
Posted 4 months ago
It would seem they now make flat marshmallows specifically for s’mores.
- s'mores
- food
Posted 4 months ago
Pre-Christmas dinner appetizers. Shrimp and cocktail sauce, deviled eggs, fresh veggies and blue cheese. Deliciousness!
- christmas
- food
Posted 6 months ago
Today, we sushi. I shall report back on our (hopeful) success.
- sushi
- food
- 1
Posted 6 months ago
Chicago Soup Club, Meeting #2: Butternut Squash and Apple Soup by the Barefoot Contessa.

Helpful notes:

This recipe yields 3 and a half quarts. If you are like me, and don’t think about how much that actually is, I will put it into perspective. After dinner for two people we had 5 tupperware containers full of leftovers. So, be prepared to feed an army or give some away if you make this.

Also the skill level on this is marked “intermediate” but there wasn’t any thing particularly complicated about this soup. If you are unsure how to go about dissecting your squash, thankfully, the internet is a helpful place.
Posted 6 months ago
Quesadilla I made for dinner the other night.

1 large tortilla (burrito size)
shredded cheese (I usually get the mexican or taco blend)
slightly less than half an avocado
a few sprigs of fresh cilantro, chopped up
spoonful of salsa

I add a little more cheese on top and then fold and flip until it’s all melted. Serve with sour cream if that’s what you’re into.
- cooking
- mexican
- quesadilla
- recipe
- 12
Posted 6 months ago
Chicago Soup Club, Meeting #1: Almost Famous Broccoli Cheddar Soup, with a few small changes.

We went heavier on the carrots, probably about three. I think maybe two would have been sufficient. It was very carrot-y.

We upped the shredded cheese from 2.5 cups to 3. It’s cheese soup, guys. Go big or go home. Also, we subbed in a cup of mozzarella. This was mostly because we ran out of cheddar, but also because mozzarella is delicious. It gave the soup a nice stringy effect.

The recipe says it yields 4 servings, but we served four that night and had enough leftovers for at least 2-3 more meals.
- 12