Thoughts

This quarter I wanted to get away from having pasta on the weekend. Don't get me wrong, I make a good pasta (in my humble opinion), but I realized at the end of this summer that I have never cooked fish before. I hadn't even eaten any fish that someone else cooked the whole time I've been at Cal Poly. So when I made my weekly menu, I turned regular ol' Friday into Fish Friday. Spicy Breaded & Baked Cod with Garlic & Butter Asparagus Let's get an opinion, shall we? Troy "Jesse, if there was one thing you could change about this meal, what would it be?" Jesse: "Hold on, I haven't tasted the fish yet. I'm still eating my asparagus." * Okay, so Jesse likes to eat things one at a time. We'll let him finish and then come back to him. In the meantime, let me discuss the recipes I worked from. Now, mind you, I don't follow a recipe 100%, especially not if I'm in experimentation mode. In fact, most of the time I coo...

I have never in my life had nor heard of a grape pie. Then pie-day (3/14) came along, and I was looking around for an interesting pie to make, and behold, I found the the Concord Grape Pie ! Of course, I couldn't find concord grapes at Food-4-Less, so I used red seedless grapes instead. You can see the results below. Completed red-seedless grape pie, fresh out of the oven A note to the individual who is going to take my path and make this pie with red seedless grapes: you probably don't need to squeeze the innards out of each and every grape because they are already seedless; you can probably just cut them in half and boil them like that. It was worth the work, though.