New recipe, October 31, 2015

Halloween! The new recipe is Pumpkin Corn and Lemongrass Soup from the November 2007 Gourmet, by way of Epicurious. This has only 6 ingredients, and it is delicious. We blended but did not strain it--why take out all the good stuff? We give it a 4.

New recipe, October 30, 2015

Halloween party at the neighbors, so the new cocktail is the tweak on the Negroni by Chiltern Firehouse, from the October 2015 Bon Appetít. This is nice (I like Negronis anyway), it gets a 4.

New recipe, October 29, 2015

We saw the excellent production of As You Like It tonight at the Denver Center, so the new recipe is the Daiquiri from the October 2015 Bon Appetít. It is really good--not sure we've ever had a regular, non-frozen daiquiri before. It gets a 4

New recipe, October 28, 2015

Greek Shrimp with White Beans Tomato Sauce and Feta from the November 2015 Cooking Light. Very nice flavors--it gets a 4.

New recipe, October 27, 2015

We have quite a few left overs, so Mark enjoyed a new cocktail--the Vesper from the October 2015 Bon Appetít. A nice variation on the martini--it gets a 4.

New recipes, October 26, 2015

Tahiree Vegetable and Rice Casserole, and Indian Chopped Salad, both from the October 2015 Cooking Light. These were both nice, with many layers of flavors. We give the casserole and the salad gets a 5.

New recipe, October 25, 2015

Baked Spaghetti Squash with Beef and Veggies from all recipes.com.
This is reminiscent of a shepherd's pie, and the spaghetti squash really added a nice new layer of flavor. Another 4.

New recipe, October 24, 2015

Smoky Sunchoke Sausage and Pepper Hash from the November 2015 Cooking Light. The instruction to boil the sunchokes and then peel them seemed odd, but the flavors were great--we give this a 4.

New recipe, October 23, 2015

Autumn Farmers Market Salad from the October 2008 Bon Appetít. Very nice, this gets a 4. Served with turkey sausage.

New recipe, October 22, 2015

Tomato Orzo and Dill Soup from the October 21, 2015 Denver Post. This is pleasant and filling, we give it a 3.

New recipe, October 21, 2015

Roasted Cauliflower and Greens Soup with Cheesy Rye Toasts from the October 21, 2015 Denver Post. Quite nice, we give this a 4,

New recipe, October 20, 2015

Lamb Rib Chops with Walnut Fig and Goat Cheese Salad from Ottolenghi The Cookbook. Amazing, it's another 5!

New recipe, October 19, 2015

Buttered Prawns with Tomato Olives and Arak from Ottolenghi The Cookbook. Another stellar 5! Served with a mixed salad.

New recipe, October 18, 2015

Harissa Marinated Chicken with Red Grapefruit Salad from Ottolenghi The Cookbook.

Another amazingly delicious recipe, we give this a 5.

New recipe, October 17, 2015

Carl cooked a masterpiece--Seared Duck Breast with Blood Orange and Star Anise from Ottolenghi The Cookbook. We don't have blood orange yet, so we settled for navel (all there is in the markets today). A 5!

Served with a spinach salad with radishes and mild peppers.

New recipe, October 16, 2015

Breaded Pork Cutlets with Root Vegetable Mash and Sage Gravy, served with Sautéed Lemony Brussels Sprouts from the October 2015 Cooking Light. The pork gets a 4, the sprouts get a 3.

New recipes, October 15, 2015

Two spectacular recipes from Ottolenghi The Cookbook: Baked Okra with Tomato and Ginger, and Grilled Cauliflower with Tomato Dill and Capers. Both get a 5!

New recipe, October 14, 2015

Baked Pasta with Merguez and Harissa Spiked Sauce from the October 2015 Bon Appetít. Harissa is highly variable in its spiciness--we used the Les Moulins Mahjoub Harissa, which is fairly mild to our taste. We give this a 3, and think it will be at least a 4 with a spicier Harissa. You can get Merguez sausage at Marczyk's in Denver, and it really adds to this dish.

New recipe, October 13, 2015

We attended Project Angel Heart's A Taste for Life--a wonderful and delicious fundraiser for a great organization. We filled up on excellent food so the new recipe is the Sazerac from the October 2015 Bon Appetít, which Mark enjoyed. This is very tasty, it gets a 4.

New recipe, October 12, 2015

Green Posole with Cod and Cilantro from the October 2015 Bon Appetít. Very tasty, a definite 4.

New recipe, October 11, 2015

We went to Glenwood Springs on the California Zephyr for the weekend with Mark's parents, and had a great time. But the train home was delayed, so no time to cook. Mark enjoyed a Bolero Cocktail from Gary Regan's Joy of Mixology. Very nice, it gets a 4.

New recipe, October 10, 2015

Three Ingredient Pancakes from the October 2015 Cooking Light (with a topper, of course). These are simple and very tasty. We give them a 4.

New recipe, October 9, 2015

As we still have lots of food from friends, the new recipe is another cocktail--the Ruby Diamond from Epicurious enjoyed by Mark. The combination of Mezcal and Campari is quite smoky-- nice, but may not be to everyone's taste. It gets a 4.

New recipe, October 8, 2015

Friends brought food today, so Mark enjoyed a new cocktail, the Blood and Sand, from the Joy of Mixology, by Gary Regan. A decent cocktail, it gets a 3.

New recipes, October 7, 2015

Chicken and Chickpea Tagine from the Cooking Light Soups and Stews, and Cucumber and Poppy Seed Salad from Ottolenghi The Cookbook. Both get a 4.

New recipe, October 6, 2015

Pork and Wild Rice Soup from Cooking Light Soups & Stews, served with tomatoes with basil. The soup resembles a tortilla soup--we give it a 5--great flavors!

New recipe, October 5, 2015

We reprised the Cassoulet in a Flash from Cooking Light Soups & Stews, and the Pear and Chioggia Beet Slaw from the September/October 2015 Eating Well. The new dish is Seared Mushrooms with Garlic and Thyme from the October 2015 Bon Appetít, which we liked a lot--it gets a 4.

New recipes, October 4, 2015

Pear and Chioggia Beet Slaw from the September/October 2015 Eating Well--really excellent, we give it a 5. Served with Cassoulet in a Flash from Cooking Light Soups & Stews, also really nice, it gets a 4.

New recipe, October 3, 2015

Mark's mom brought some of her wonderful minestrone, so our new recipe is Green Beans with Toasted Garlic from Cooking Light Soups & Stews. Simple and quite good--we give this a 4, and Ann's minestrone is a 5!

New recipe, October 2, 2015

Carl got to come home from the hospital today!! We had Chicken and Okra Stew from Cooking Light Soups & Stews. Delicious--a touch of habanero and clove make this shine--we give it a 4.

New recipe, October 1, 2015

22 Minute Pad Thai from Epicurious. This is pretty good, we give it a 3.