So, my latest food hang up is pesto. All different sorts. Last week it was this roasted red bell pepper version; today I’ve done one with arugula and walnuts. I’m not sure how the whole pesto idea got stuck in my head to begin with. I’ll lay blame on a favorite sandwich that I always order when catching lunch downtown. It’s a toasty hot Panini on ciabatta with grilled chicken, sliced tomato, melty fresh mozzarella and a fantastic arugula basil pesto. It’s so good that I dream about the pesto long after lunch is done. I’m attempting a recreation of the sandwich for dinner tonight.
I had a blast channeling my inner 15-year-old girl yesterday when a friend and I took two carloads of giggly girlie girls over to Noah’s Ark in the Dells for the day. Oh. My. Gosh. If you haven’t shrieked like a teenage girl in a while, you should definitely give it a go. It’s cathartic and fun and no one even cares because they’re all screaming their faces off, too. Somehow we lucked out and there were no lines for anything at all, which meant we were able to run from slide to slide without navigating any crowds, and we rode slides until we were completely waterlogged and absolutely could not climb one more stair. Read the rest of this entry »
As I write this, it’s Wednesday morning and I’m hanging out at home, waiting for all of this bad weather they’ve promised to show up. So is the DamDog, poor thing. I don’t know if she can actually understand what Scott Steele is saying in his forecast, or if she has some sort of meteorological sixth sense, but the she can definitely sense a disturbance in the force and as such, she’s hiding in the bathtub as we speak. Bad weather isn’t really her thing, bless her heart. That doesn’t have anything to do with Father’s Day, I know — other than that hopefully the outlook will be better for dads everywhere this coming Sunday.
Everyday we work to have the absolute best products readily available. When it comes to whiskey, we offer something a little different and something you’ll only find in a few select locations in the world. We’re talking about our Single Barrel Selections from the land of bourbon.
Since I’m all about learning new tricks and facing down fears in the kitchen, I taught myself how to roast bell peppers over an open flame this morning. Up until now, I’ve been a purchased-jarred-peppers-kinda-girl when I’ve needed them for a recipe, mainly due to the fact that roasted capsicums resemble pepper-shaped lumps of Kingsford briquettes, and I guess I was intimidated by the idea of charring anything that badly in my own home. Well, I’m here to tell you that it wasn’t at all difficult to do and although it makes a little bit of a mess, I had a great time and the results are delicious. I watched this video and got perfect results. Give it a try, don’t be afraid. It’s fun! : )
Hi again and welcome to this week’s edition of Enjoy Sendik’s All Week, where, as per usual, I will recommend three of my very most favoritest (not really a word) recipes to help you make the most of some delicious sale ingredients. As always, all three dishes have been punk tested and mom approved. This week’s ad has lots of stuff I like to cook with, so sharpen your pencils and make your grocery list along with me. Read the rest of this entry »
In honor of June being Dairy Month, I decided to kick things off with summer’s first batch of ice cream from scratch. I sacrificed a waffle maker in the process. While I was standing on a chair above my pantry this morning, I moved our behemoth bread machine to the side and inadvertently knocked my thousand year old waffle maker to its (timely?) death on the kitchen floor. It was quite a scene, let me tell you. All in the name of homemade vanilla bean. Oh well … what’s that phrase? If you wanna make an omelet, you gotta break a few waffle makers.
Anyway, this lightened up ice cream is outstandingly good. It’s smooth and rich and I promise you won’t miss the full fat version one teeny little lick. In fact, just do yourself a favor and buy double of all the ingredients. If your family gobbles it up the way mine did, you’ll probably want to make the whole sh’bang more than once over the course of two days. Read the rest of this entry »
Type of Milk: 100% Cow’s Milk
Country of Origin: USA (Wisconsin)
Notes: Aged 2 years. Deep, bold, complex flavors. Best cheddar attributes from around the world.
Last year, Deer Creek became a name to reckon with. At a time when no one knew their name or their story, they quietly entered their cheese to be judged at the American Cheese Society. While the awards are history, the results are still coming in, as these highly coveted awards bring brand awareness that typically take generations to achieve.
When it comes to dishes you can create with ingredients from Sendik’s current sale ad, I’m kind of all over the map this week. On one hand, I’d kill for a salad right now. On the other, I’d love a warm and toasty sandwich. Had I a third hand, I would really just like to sit down beside a cake stand full of gorgeous homemade cookies. I can’t explain it. It’s likely because I think like a food blogger and not a normal person.
Anyway, here are three kid tested, mom approved recipes for hungry (yet indecisive) people just like myself. Read the rest of this entry »
Memorial Day was kind of a bust as far as the weather went, wasn’t it? Too bad. Too chilly and damp to have any fun at the lake on Monday, although my girls are crazy and decided it wasn’t too cold to go tubing both Saturday and Sunday. The husband was happy to pull them around (he’s also crazy). They had the entire lake to themselves because no one else had the desire to die from hypothermia over summer’s first holiday weekend. Good grief. With goose bumps, blue lips and chattering teeth, they asked for hot chocolate afterward (uh, hello - who keeps such an ingredient at a summer cottage?) but had to settle for hot showers instead. At least they have a story to tell. Read the rest of this entry »
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