Tuesday, August 02, 2011


Last week I spent an abundant amount of time in the kitchen. I posted about stealing grape leaves, and the next day I cooked dolmades with them. I'm going to break these up into separate recipe posts and just talk about the short list here and when I cooked what.

Last tuesday Zac's mom came to visit us for dinner, which I was very surprised by, because she has been talking about visiting since I first moved in but always has some kind of unforseen difficulty. So, I really wanted to cook her something special. I originally was thinking shrimp scampi, but with the trip to the vineyard the day before I decided that fresh stolen grape leaves left open a rare opportunity for a meal that I couldn't pass up: dolmades made with fresh picked leaves.

So I made a tomato, basil, and mozzarella salad, then I fixed a helping of whipped sweet potatoes, and served it with fresh lemony (though not lamb-y as Kroger did not have any ground lamb) dolmades.

A few days after that I cooked for Mike and Co., fixing a recipe I had seen at work, though, I improved it since I didn't remember the recipe. Buffalo Chicken Mac and Cheese. It is every bit as delicious as it sounds.

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