January is always a good time to try on new ideas – or at least tweak what’s already there. So I am doing a little experimentation with format that should do a better job – visually – of interfacing with my content.
Everything I write still comes out of my core ideology, which is, essentially, “Live like you mean it! Because each one of us was created with extraordinary love and for extraordinary purpose.”
In looking back, however, I have noticed increased variety around that unifying ethos, and more interest in my photography. So I would like my blog to look more like a magazine, with the latest post presented as featured content and recent stories resembling a “table of contents.”
You will still be reading a mixture of inspiration, reflection, commentary, Op-Ed, story, photo-journalism, and observation, but it will look – hopefully – more accessible.
Food for Saturday:
A couple of things that have not changed are the fact that my time is increasingly taken up caring for my parents, and my love for great food.
The time thing is unavoidably impacting my ability to cook complex meals. So I am having to use what I already know in more imaginative ways. The following two meals from this week are great examples that I am sure you will enjoy.
Earlier this week I sifted through my refrigerator the put four ingredients into Google as keywords to go along with recipe: Search: recipe, hamburger meat, mushrooms, gouda cheese, potato rolls.
The result was a Rachael Ray recipe that turned out wonderfully (I included Worcestershire sauce in the hamburger meat, caramelized onions along with the mushrooms, and some fries alongside). Rachael added ranch dressing.
The presentation was excellent, and the flavor even better. Score one for Google (and Rachael Ray).
Ah, the lowly chicken biscuit. The concept sounds like a throwaway idea from Bojangles but can also be so much more!
So Friday evening I pounded a chicken breast into tenderness, made a couple of plus-sized buttermilk biscuits, and assembled a memorable meal in less than an hour.
The chicken, marinated in Greek dressing then dragged through a mixture of breadcrumbs and parmesan, was pan fried quickly in a little olive oil.
While the chicken was marinating, I caramelized the carrots and onions in butter and garlic, with a teaspoon of cumin along with sea salt, adding a serving of artichoke alongside.
I recommend a little ranch dressing on the chicken in the biscuit, and a light IPA to drink.
Bon Appétit! Also, let me know what you think of the new blog format. So far reviews are 100% positive.