First, remember that kitchen curtain post? I finally got my act together and sewed ’em up today! I found out this morning that the library would be closed for the day (snooowwww!), so I figured there was no better time to finish a project that had been hanging over my head.
In other news, I’ve embarked on my very first BLOG CHALLENGE!
Not long ago, I was cutting a mango and just happened to look across the counter. I noticed all my cookbooks, and suddenly saw them with new eyes: there were some books there that I’d never even opened! And that’s when the challenge started to take shape…
So, here’s the plan: every week, I’ll post one new recipe that I’ve tried to make from a cookbook that I’ve either never used, or have used very little. I have a lot of cookbooks that don’t get much use, so I think this challenge will be going on for a while. Additionally, I’ve invited a few friends to join me in the challenge! I look forward to seeing what everyone makes–we’re all so different, but food has that unique quality of unification, I think.
Don’t forget to follow this blog to keep up to date with how the challenge is going, not to mention get a few new recipe ideas for your own kitchen. If you’re interested in participating leave a comment below.
My plan for this evening is to use a cookbook I bought at Baldface Books in Dover, NH about five or six years ago. It’s Gourmet’s Menu Cookbook, from 1978. I was mostly intrigued because it has some gross-sounding foods (like calves brains fritters), and I figured it would be a fun conversation piece more than anything else. Because it’s a menu cookbook, it includes sample menus for different types of gatherings along with recipes for all the items. I was not only weirded out by some of the recipes a few years ago, but severely intimidated by them; they seemed really, really difficult.
We bought a couple of leeks the other day because for the first time in weeks they actually looked pretty good, but I didn’t know what I’d do with them. This morning I decided to crack this puppy open and see what it told me about leeks. I’m happy to report that I found a very tasty-sounding recipe, and we’ll be trying it out tonight!
I’m going to give it a whirl, and it doesn’t sound too hard. Of course, we’re only making two leeks instead of 12, so it’ll require some adjustment. Still, I have high hopes for this gourmet meal! Wish me luck. 🙂