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Glorious food     

Posted by Katherine Putnam on August 27th, 2012

“Food, glorious food, what is there more handsome?”

So, Pinterest has a rabid hold on my online life. It’s addicting, I tell ya. Like chips. Or seafood. Or Battlestar Galactica.

The problem with my Pinterest addiction is that it is almost all pinning and no doing. Of course, this may stem from the plethora of ideas I pin for that far-off day when we own a house (and therefore get to decorate, organize, and clean it). Rather than twiddle about until most of my pins became relevant, I turned to a category of pins that held a more immediate draw: food. (In the interest of full disclosure, I came really, really close to typing “categourmet” back there, instead of category. And yes, I do realize that I negated the purpose of editing out such nonsense by explaining it.)


Point being, I’m making an attempt to try a few Pinterest-inspired recipes here and there, mixing them in with other new (to me) recipes from non-Pinterest sources. As per usual, I forgot to take pictures of some of the meals we’ve tried already, so I’ll have to circle back to them the next time they pop up on the menu.

This past week we tried Fiesta Lime Rice. I’m on a summer kick with corn, cilantro, lime, and tomatoes. I also added some thin-sliced, breaded chicken breasts to provide some dead animal meat (the black beans provide protein, but it makes Chris sad if we go more than one day a week without dead animal protein, so I did my best to please). I realized, belatedly, that I’d actually love to cook up some shrimp to throw in the mix. An idea to try next time, I suppose.

Also, is it weird to really love and crave a dish you make? It seems weird to me. Regardless, I’m a big fan of our homemade pizza and am always happy when Chris suggests we add it to our food schedule. We use the pizza dough recipe from my BHG cookbook and opt for the thin crust method; it really doesn’t take more than half an hour (tops) to prep the dough. We opt to divide the dough and make our own pizzas.

We both throw on mozzarella, green peppers, and mushrooms. Chris opts to bathe his with marinara sauce and cover it with a pepperoni blanket.

I prefer white pizza (Chris likes to call me racist whenever I share that fact), so I drizzle a little olive oil on the crust and call it a day, sauce wise. While I enjoy snacking on a slice or two of pepperoni while we prep our meals, I prefer to leave it off my pizza. Not sure why. I also opt to add in a sprinkling of beautiful onions to complement the peppers and mushrooms.

Now I’m hungry.

More culinary adventures…..whenever I get around to it.


Katherine Elyse

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