Greetings!!!!

I am excited because I actually got the chance to cook today and BAKE!

I have had the urge to bake cookies lately and I finally got the chance to today.  I must say I was not in the mood to do so for a bit since I got dental work today and you know how that goes. Just thinking about going back to the dentist for my wisdom teeth extractions next week makes me queasy.  

But moving on…after a much needed nap I went straight to the kitchen and made the EASIEST, quickest and lightest most mouth watering shortbread cookies EVER [I know that was a bit much description wise but hey! I was jumping for joy, you must share my excitement!]. 

These cookies were a spin off of a few recipes I found online.  I took one from Epicurious and altered it to my taste.  I took 1 stick of butter, melted and added the zest and the juice of one lemon and 1 cup of powdered sugar and mixed until creamy.  Then (here is the kicker) I added 1/4 cup of fresh basil (chopped finely).  I know you are probably thinking, “Basil, isn’t that a savory herb?” Well, No! I was in your boat and felt the same way before Italy.  It all dissipated after I tasted lemon basil gelato.  I was in heaven.  The combination of lemon and basil is a melodious one.  They simply meld together wonderfully.  

After that mixture is incorporated I added 1 cup of whole purpose flour and 1/4 teaspoon of salt.  I made little tiny balls out of the mixture and placed it on a buttered sheet pan and put it in a 350 degree oven for about 10-15 minutes.  Since there is a good amount of butter, you really need to watch these cookies.  

As my cookies were baking I made some Mac ‘N’ Cheese.  Okay, so I cheated.  I used the boxed Kraft Mac ‘N’ Cheese but I didn’t use the whole packet of that powdered cheese (I think that’s gross).  I added butter, milk, herb goat cheese and Parmesan cheese.  Talk about a tasty comforting meal to be served with sauteed asparagus with a balsamic reduction.  The balsamic reduction snuck its way into my Mac ‘N’ Cheese and it gave it this tang and bit of sweetness.  It was DELICIOUS.  

I served my Basil Lemon cookies with some powdered sugar and a bit of chopped basil for garnish.  

I think I’ll go have another cookie before they disappear since my parents seem to love them! I might make another batch tomorrow just for the heck of it.

Well readers have an amazing Saturday!

Peace, Punch, Captain Crunch (And remember…NO BEEF HERE!)

Guramrit 

Juggling these two internships while finding motivation to cook is STILL a challenge.  Mind you my frequent trips to Trader Joes and Whole Foods have only provided minor inspiration.  I recently bought freshly made pasta (well, I don’t really know if Trader Joes made it themselves but it wasn’t dry pasta for that matter).  In particular I bought pesto filled Tortellini and ricotta and spinach Ravioli.  I created a few easy dishes here and there but I am really feeling the urge to make some with a WOW factor.  I want to try a 3 course dinner: appetizer, entree and dessert.   [Pictured here is Trader Joes Spinach & Ricotta Ravioli with Morningstar Vegetarian Sausage sauteed in garlic and sage…it was simple and delicious…I was just sad I finished it so quickly]

Right now…the only thing that seems to motivate me to cook is because I really NEED to eat something.  The whole working 10 to 6/9 to 5 really drains the body.  The commute home adds to the exhaustion and finding the ingredients in my currently messy home (which is in the process of being “renovated” so to speak) is insanely difficult.  

I did purchase a rather helpful frozen product the other day: pre-made polenta with spinach and carrots.  I plan on making this tomorrow (God willing) with some sauteed vegetables and adding a bit of goat cheese to the polenta.  Since it is rainy weather something porridge and comforting is definitely what the doctor ordered.