This past weekend I finally at home enough to really cook. With the latest issue of Gourmet for some inspiration, I spent the better part of Sunday in the kitchen (now I understand why cooks wear special shoes and stand on cushy mats, sheesh). Here's what was on the menu:
Marinated Flank Steak-a blend of mustard, Worstershire, Hoisin, soy sauces, lime juice, garlic and ginger
Honey Caramel Peach Pie (I pulled off the all-butter crust! a moment of personal culinary triumph)
So I scratched that itch to cook real real food. I think I'm done until I decide it's time to christen the Kitchenaid and make our own pasta. Rosemary fettucine anyone?