This Saturday I'm having friends over for a "Christmassy" dinner, but I haven't decided on the menu yet. At first I was thinking of doing a more Italian twist, with either lasagna or another baked pasta with bechamel. Then I saw this amazing recipe on Italian tv with a molded rice dish with sauteed zucchini and shrimp, which just looked beautiful. But then, I started wondering if maybe a roast would be more traditional. I've never really made a roast, but I know it's not that hard. Now I need to make a decision between pasta and a roast, because I think both would be too much since these friends aren't such big eaters.
What do you think? Can it be Christmas dinner without a roast?
January 20, 2013
January 15, 2013
January calls me to cook. again.
This year I'm going to try for short but frequent blog posts, keeping track of what I'm making, and keeping me on track to keep cooking.
This morning I finally decided to make that acorn squash that's been living in my fridge. I cut it in half, drizzled it with evoo, sprinkled some s&p and dried thyme, and put it in the oven at 400 degrees F. It's probably going to bake for at least an hour.
I'm still wicked jet-lagged from my trip to Europe, so having this ready to eat for later will be awesome.
This morning I finally decided to make that acorn squash that's been living in my fridge. I cut it in half, drizzled it with evoo, sprinkled some s&p and dried thyme, and put it in the oven at 400 degrees F. It's probably going to bake for at least an hour.
I'm still wicked jet-lagged from my trip to Europe, so having this ready to eat for later will be awesome.
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