January 2009

After adding lemon to baby red potatoes the other night, I realized that lemon can make a nice, bright addition to certain dishes. I decided to try another dish that featured lemon. And, since I've been slacking on the veggies lately, I wanted to incorporate something green. That's where the healthy part comes in. I didn't use ANY butter, either.

On Saturday, I drove to Fresno to pick up a new foster.

I took Tess in for a haircut on Friday.  She could barely see, first of all, and the hair on her face was always wet and dirty. So I took her to the groomers, and had her cut into the Crested standard cut. She went from being a ragamuffin to being such a beautiful little dog!

This was my second foray into pie crust making.  I tried the first time for my New Year's Eve party, when I made the dough for the spicy beef empanaditas. While that dough turned out good, I wanted to try another recipe.  In order to do so, I needed a reason. And that reason, my friends, is the almighty beef pot pie.

A childhood favorite, I had sworn off commercial pot pies due to the sheer caloric monstrosity they have become.  A Marie Callendar's pot pie has over 1300 calories.

I've always wanted to try making it. I've only eaten it once, and I think that was under peer pressure because everyone at the table had ordered it, so I was compelled to order it to.  I liked it, although looking back, I was likely more enamored with the fact that it came in a bowl, covered with toasted bread and mounds of melted cheese.

After the success of the spinach and brie crepes with artichoke cream sauce, I decided to try again. This time, I used the recipe for crepes from Julia Child, and I learned from the mistakes I  made last time.  For starters, I measured out the flour into the mixing bowl, then I whisked in the cold water and milk until it was smooth.

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