I wasn’t going to post this, but I feel like I owe it to you. This is the best stuffing I’ve ever eaten. It’s the one I’ve been making for years, but this year it tasted especially good. Was it the wine? Was it my technique? Doubtful. It’s just a good recipe. I follow it, don’t alter it…..
Simply put this is fantastic. This is the stuffing you want to eat on the holidays, it will make you weep because it’s that good and because you’ve been making lesser versions all your life. There’s no breakfast sausage, no sage, no apples, no greens, no dried fruit. Thank goodness! There’s Italian sausage, bacon, and fennel. The fennel mellows, so even my fennel-ly challenged husband enjoys this. Yes, there’s both bacon and Italian sausage, but not so much that it’s overpowering. It’s the kind of stuffing you want the next day and the day after. Then you remember, it’s not exactly health food, so maybe it’s best to only make it for the holidays. Yummy holidays. Continue reading
This is my new football food go-to. Kimchi pancakes. Salty and crunchy and entirely addictive. These are best enjoyed with an ice cold beer, hence my labeling them football food. They can be made in small pancakes, as I did here, or one large pancake. I like the smaller size because they can be turned into appetizers or in my case a bar-type snack. Continue reading
The other night I roasted two chickens for my birthday dinner with the idea to have lots of chicken for leftovers. I normally stick extra chicken in a quesadilla or taco – a dinner I happily return to again and again. Rarely do I put chicken and pasta together. Most of the time, it reminds me of “family style” restaurants who’s food is always too…. much….too much cream, too much sodium, too much everything but taste. It’s a lot of bland calories.
However, I was watching some “old” Nigella on TV, an episode where she tore apart a roast chicken with her bare fingers – and somehow made that look alluring and delicious. When I tear apart a chicken, which I do often, it’s a bit more of a cavewoman going at a carcass. But when Nigella does anything…. well you know. She’s Nigella! And she was talking about a Claudia Roden recipe she swears by called Tagliatelle Frisinal. The ingredients are minimal; the dish is simple. You do, however, need to roast your own chicken. This is crucial because all those delicious succulent juices comprise the sauce. Truly, the pasta dish is out of this world. Continue reading
I had a birthday. A big one. The big 4-0. And I’m loving my new decade. I don’t feel older than I normally do. I’d say I don’t feel old, but my kids ensure I get no more than three hours of sleep a night…. so in that way, I feel oooold and tired. But, that’s it. I do feel wiser in a “screw what the world thinks” kind of way. Of course, I didn’t pay much mind before, but even less now. I already see myself turning into the batty old woman that others mutter about when they see me coming “Oh God, here comes Dana again. What’s that lunatic up to this time?” I love that feeling and I truly hope I’m the village nutter. Continue reading