I cook a lot. Meaning I cook dinner for my husband, Josh, and the occasional straggler 27 out of 30 days a month. I eat out about once a week for lunch, but most days I come home and wolf down leftovers or I whip something up. Sometimes it's fancy and sometimes not.
I've been eyeing Ad Hoc for awhile, then my friend, Sean, said that he was going to start cooking out of it and I could borrow it whenever I wanted. Lucky me for Christmas my Mom sent it to me. I've been reading it ever since. I decided that this year I'm going to cook my way through it.
It won't be a Julie and Julia moment. First of all I don't want to cook straight though it. Second expect me to cheat. Like when I read the Beef Stock recipe and after an hour of roasting the bones and charring the onion you boil it for 5 hours. Skimming often. I decided right then that I would be purchasing beef stock and if the recipe wasn't fantastic and I thought it needed a 7 hour beef stock I will do it on the second attempt. I promise that if I ever open a restaurant it will be fresh stock, but since Josh hasn't put me on all day staff the boxed stuff will do.
I'm a pretty busy person, so it might only be a recipe a week, but I promise to keep you posted.
Here's to my waistline...let's hope I have one at the end of this.
This Week's Menu:
Buttermilk Fried Chicken
Braised Beef Short Ribs
Marinated Skirt Steak
Chicken Soup with Dumplings
Little Gem Lettuce Salad
Labels: Ad Hoc, fun, health and happiness, yum