I’ve been spending a lot of time in the kitchen lately. Mostly baking, but it would be good to also learn how to cook meals, as opposed to just treats. So, once in a while, I attempt to make more meal-like food. This salad was so simple to make, I think I’ll be making it often.
This was the first time I had to brine and poach chicken, easy to do and worth learning; the chicken was so moist and delicious. I really enjoyed the combination of textures and flavours, the crunch of the celery and walnuts, the sweetness of the cranberries, moist chicken and creamy dressing. MMMMM!
And of course, a dessert. These are buttery. And perfect. This recipe is nice because it uses a combination of raspberry preserves and fresh raspberries for it’s centre, making it not too sweet, not too tart. The crumble is also SO GOOD. Mine came out a lot chunkier and crunchier than the above photo though, which I prefer. I also used an 8.5x11 pan, since I don’t have the 9x13 pan all the recipes call for, but I like the extra thickness. If you like raspberries, you will like these.
Using reusable bags in retail has become a recent eco-trend. I wonder what they are most often reused for… Groceries, beach, gym/workout, and as extra bags (for such things as groceries) on road trips would be my top four answers, although the road trip one is sort of a repeat answer.
This is the latest from Puma. A bit over branded, but still, a nice idea. Called Clever Little Bag, the product consists of a recyclable heat-woven bag and a flat-pack cardboard tray that provides structure. This new product uses 65% less cardboard than a standard shoe box, has no laminated printing and does not contain tissue paper. Plus, you can use the bag as a shoe bag afterwards…or for whatever else you’d like. I bet assembling the cardboard isn’t a fun job.
It’s so nice to be able to prepare food you enjoy. I am also in love with smitten kitchen, there are so many things I want to make! Today’s recipes both came from there (click on name for link to recipe):
I would have actually added more butternut squash, I would say a 3-4 pound squash (vs. the 2-2.5 pound advised, I had to cut away more of the squash than I thought); also, I love butternut squash. Otherwise, the recipe is perfect as is, a delicious salad.
Lemon bars/tarts are my favourite dessert, if they are on the dessert menu, I will order them above anything else. These turned out soooooooo well, the lemon filling is tart, but not too tart, and has more of a creamy texture and appearance as opposed to an overly citrus lemon one. I made the 1:1 ratio, so not too much filling. I have to stop myself from eating these non-stop.