Trying to get the word out there…

A simple white image with the word 'bloglovin' repeated in shadowy letters, with a bolder version of it in the lower right-hand corner.Today, I signed up on Bloglovin’, among other blog-listing services (see my sidebar). I’m rather excited by the idea that I may get new readers this way. Excited and nervous, actually. I love the idea, but am nervous that I will disappoint. Is this normal?? Heh. Anyway, here is the obligatory “share this code on your blog” before I add it to my sidebar. Thanks for putting up with a non-food post. 🙂

If nothing else, if you have the bloglovin’ app on your iPhone or Android, you can follow me a little more easily, perhaps. Hope this helps!

Follow my blog with Bloglovin

Guinness Cheddar Bread: an experiment in baking

A wire cooling rack holds a loaf of rustic-looking Guinness cheddar bread with a single slice lying next to it.I’m not a baker. I’ve said this a few times, I think. But when I came across Miss…in the Kitchen’s Colby-Jack Beer Bread recipe, I knew I just had to give it a try. I had a leftover can of Guinness from making my Irish Guinness Beef Stew and plenty of cheddar, so I thought, “Why not??”

I had to make some substitutions based on the ones provided, as I did not have self-rising flour. And I didn’t use Colby-Jack cheese. I also found that the recipe, as-is, turned out a bit dry, so I added more liquid. I know that humidity levels and elevation can affect how a dough turns out, so I took a chance.

I will warn that if you try this recipe, start with the measurements from Miss…in the Kitchen’s site first. Then make adjustments as necessary. With my lack of baking skill, I don’t recommend starting from scratch based on my recipe, but you could use it as a secondary source to the original if you find it’s too dry.

With that said, here’s what I did… Continue reading

Just checking in (here, have some Timbits)

A box of doughnut holes.I feel terrible, but I have nothing to post this week, save for a whiny little thing to say I haven’t cooked at all this week! It’s all been leftovers from New Year’s, frozen dinners and take-out. How horrible, I know! The puppies in the picture are Timbits from Tim Horton’s. (Doughnut holes for the parts of the world which have not yet been taken over by this coffee shop chain from the North.)

So whenever I’ve had a week of not-cooking and not-experimenting in the kitchen and my garbage and recycle bins are full of empty take-out containers and wrappers, I start thinking toward the weekend? Why? Because I’ve obviously had an insanely busy/crazy/tiring week if I can’t be arsed to cook! Not that I’m trying to whine. I’ve had leftover butter chicken, Guinness cheddar bread (which I suppose I could post about — maybe I will do so later!), order-in pizza and (gasp!) take-out burgers. I won’t mention what restaurant chain. It’s evil. I don’t know why I go there once in a blue moon. Convenience. I’ll leave it at that and move on. Oh yes, and then there were frozen dinners for lunch. Blech.

I really need to cook again, and soon.

So! This weekend, I think I might get hubby to pick up all the fixings for DIY tacos! Sure, it’s not completely from scratch. We buy pre-made tortillas/shells, pre-made seasoning and pre-made salsa. But hey, they are fun to make and everyone gets what they want. Less or more meat. Mozzarella or cheddar. Tomatoes and green onions, or just lettuce! Hubby is always happy with a taco night, so I think that’s what I’m going to aim for on Saturday. We have some white wine that needs using up (of course) from New Year’s Eve, so maybe we’ll pull out the orange juice and have mimosas while we’re at it!

Decisions, decisions…

What are your favourite, easy weekend meals? What do you like to make after a crazy week of take-out meals?

Butter Chicken & Rice: Indian cuisine made easy for the Irish-English Canadian

A counter and stove-top are littered with the fixings for an easy-made Indian-inspired dinner: butter chicken in a slow cooker, saffron water in a Pyrex dish, rice & raisins set aside in a container, olive oil, store-bought naan bread, etc.My husband and I were introduced to Indian cuisine many years ago and still love it. Although I cannot handle anything too spicy, due to a set of very sensitive tastebuds, I find myself going back again and again for one favourite: butter chicken.

Lately, we’ve had some difficulty getting our favourite Indian restaurant to make our butter chicken orders mild. Maybe they got a new chef, but at some point, whenever we ordered butter chicken, if we did not stress “not spicy” or “very mild”, we would get it delivered in one flavour: “too damned spicy for my palette”. (Insert pouty-sad-face here.)

As a result, I started whipping it up at  home. Sadly, I have not been brave enough to do so from scratch. I cheat!  Continue reading