How many ideas or actual recipes have you snagged off the food blogs?
I get inspired all the time.
But it was just today that I realized how comfortable I'm feeling about trying new things in the kitchen, simply because you, my friends, have done the scary work and encouraged me. If you can do it, shouldn't I at least give it a try?
Zoomie has been doggedly perfecting her peasant flatbread, and even though I'm a baking flake, she's given me confidence to try.
Several of you, notably Sam, whose bread I actually tasted (and died for), have finally pushed me to bake my own no-knead bread. And because of that, I always have a batch of dough maturing in the fridge.
I finally took the plunge on making my own bacon, because so many of you brave types have done so, right Mr. Genius? It's awesome. I'll tell you about it soon.
I could go on and on, naming all the ideas I've learned from you.
Take today's simple lunch: Potatoes based on Anita and Cameron's pan-braised vegetables, paired with "egg muffins," which were a frittata-style riff on Kalyn's low-carb breakfast bombs — and as it turned out, she's currently blogging about a baked egg dish studded with vegetables, so we are channeling each other.
My little individual muffin-tin "frittatas" came out tender and fluffy. I never expected that, but, wow, what a treat. They were simply beaten eggs mixed with salted (and squeezed-out) grated zucchini, sauteed onion, a bit of (essentially unnecessary) chopped un-hot jalapeño, a drizzle of cream and a handful of grated Parmesan. You know me: No proportions. It's not a recipe blog.
I will tell you that 25 minutes at 350º is just perfect.
Thank you, my blog friends. Good food, good folks.