I blame it (again) on my camera. I documented several things without my memory card in and now cannot transfer those images onto my computer to share. So here are a few updates with borrowed photographs/ no photographs.
So last weekend (same day as Ben's Chili Bowl, in fact- I should have worried more about nutrition) I decided to make a snack/dinner that is rather wintery- Panfriend Smashed Potatoes from Gourmet via Epicurious. I had made these once before. I loved them, though my boyfriend got creeped out watching the amount of oil you use to cook them. An important thing here is patience. You really need to let the potatoes fry up nicely or they will be greasy. I was a little impatient this time and they were not as tasty as the first time I made them.
Tonight I made a healthier dinner. I was in charge of cooking for the house and after finding a good deal on basil at the grocery decided to make pesto. I more or less made up the recipe as I went, blending the pesto in a blender instead of a food processor due to our limited kitchen appliances. A key to that was going slowly and starting off with a much higher proportion of olive oil and then slowly adding the greens. All in all I used about 7 cups of basil, 4 cups of spinach, 1.5 cups of toasted pine nuts, 2 bulbs of garlic, salt and pepper to taste and olive oil to get the right consistency. Everyone loved it, though it was very garlic-y. I pour this over 3 boxes of pasta. Because we have a few vegans in the house, I just put Parmesan on the side but it would have been nice to blend it in. I'm very excited to have the leftovers for lunch tomorrow!