Aja's Blah-log Blog at Allrecipes.com (10/2009)

Aja's Blah-log

 
Oct. 19, 2009 5:59 pm 
Updated: Oct. 31, 2009 11:44 am
I've recently begun logging all expenditures in the hopes of tracking just exactly where our money is going and why. I was shocked to see that in past months we had been spending close to 700 dollars a month on groceries for a three person household. Our budget has been set at 500 a month for a… MORE
 
 
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Oct. 12, 2009 9:57 pm 
Updated: Oct. 21, 2009 7:26 pm
I'm heading up to the Seattle area to care for my in-laws for a few days while my father-in-law recovers from a stroke. I'm looking forward to the opportunity to cook for them. My mother-in-law was quite the cook and entertainer in her day. They are on a diabetic diet so I'm going to have to be… MORE
 
 
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Oct. 11, 2009 8:03 pm 
Updated: Oct. 12, 2009 9:43 pm
My mouth is mostly back to normal already and I've been enjoying chewing my food for the last couple days. I had some butternut squash leftover from the soup I made so I made a simple pasta with it. My friend Nancy gave me this recipe at some point but it was so simple that I memorized it and… MORE
 
 
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Oct. 8, 2009 8:17 pm 
So I had my wisdom teeth out yesterday. Thanks to my brilliant surgeon, I have very little swelling and no noticable pain. Still not able to consume solid food though. I tried a new recipe for spinach enchiladas tonight just because I was hoping to get a few bites of something more substantial… MORE
 
 
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Oct. 5, 2009 7:09 pm 
I failed to mention that for the last four days my mouth has been giving me some trouble. Long story short, my wisdom teeth need to come out. I can't close my mouth all the way which has made eating solid food unpleaseant and painful. I'm still cooking though. I made the white cheddar crab… MORE
 
 
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Oct. 3, 2009 1:04 pm 
The Swordfish ala Siciliana turned out to be one of the most delicious fish recipes I've ever tasted let alone created. The smell while cooking was a beautiful harmony of savory and sweet and one of those comforting smells that make you feel warm and expectant. I'm so pleased that not only… MORE
 
 
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Oct. 2, 2009 9:10 am 
Updated: Oct. 20, 2009 8:22 pm
During my weekly grocery shopping yesterday, I looked and looked for tahini for this new hummus recipe I wanted to try. The grocery store only had one brand and it was outrageously expensive, then Trader Joe's didn't have any at all...this is the Northwest, land of granola munching, birkenstock… MORE
 
 
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Aja

Home Town
Portland, Oregon, USA

Member Since
Mar. 2009

Cooking Level
Expert

Cooking Interests
Baking, Dessert, Gourmet

Hobbies
Knitting, Hiking/Camping, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting

Links
 
 
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About Me
Although I do have other hobbies, cooking...and eating are at the forefront of all my time well spent. The artform of flavor and aroma paired with the visual beauty of a dish, delights my soul to the core! Not only do I love to experience food, but I love to feed my friends and loved ones and watch as they experience each flavor and texture sensation. My husband and I love to entertain and to cook together. We also love to eat out on the town and recreate the dishes that we try.
My favorite things to cook
I love to cook rissotto. I love the time consuming but mindless task of adding the broth and stirring. Watching as the husks on the rice slowly turn transparent and the gluten begins to thicken and look creamy. I also love to make home-made pudding. I think I must like stirring...mind-numbing bliss with a delicious reward!
My favorite family cooking traditions
Pie crust the way my mom makes it. It's a science, you know? Half lard, half butter. Keep the fats cool but not too cool as to be too hard to incorporate. Cut in the lard first using butter knives, then cut in the butter leaving large pebbles. Add ice ice ice cold water 1 tablespoon at a time while stirring till dough just holds together then turn out onto the counter and knead 2-3 times. Roll out to 1/8 inch thickness. You can see the butter in the dough as you roll it out...there's your flaky crust. The trick is to not let the dough come to room temperature where the fats in the crust will begin to break down.
My cooking triumphs
Created recipes for a brandied pear gallette and seared scallops in a lobster mushroom cream sauce. These are the only original recipes I have created although I have "copied" several dishes that I've tasted on many different occasions.
 
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