I am doing all this “gourmet” cooking so I though to really finish the meal I needed a good wine. So I ordered the Blue Apron” wine service. This is the first lunch I made with wine. For years I’ve wanted to learn about wine so I thought this was a good time.
It is a room temperature Barley salad (Carrots, Vidalia Onions, Greek Yogurt, and Pearled Barley cooked then cooled to room temperature), with a cold marinated cucumber salad (Cucumber., Honey, Fresh Tarragon, and White Wine Vinegar), and a side of Pad Thia noodles with chicken.
The wine is a Palmina Sangioverse from a vineyard East of San Francisco.
I’m here to restart and change the focus of a blog I started in 2015 but let languish in 2016. I have a new and unexpected passion in my life- COOKING!
I’m trying to become something of a gourmet cook. If you look at some of the dishes I’ve made I’m on my way. I’ll add more pictures of dishes I’ve made in future posts. Maybe all those years of watching the Food Channel haven’t been wasted. Thanks to trying it out with “Blue Apron” ( https://www.blueapron.com ) I’ve found I can actually do it!
It’s been a dream of mine to become a gourmet amateur chef for years. But I didn’t think I could because I must cook sitting down. If I need to move some chopped garlic from the prep area to the stove I must carry it in my wheelchair to the stove.
That gives me the difference that will make my blog stand out from the thousands of other cooking blogs on the web. If you do a search just using the key word “cooking” you get over seventeen million hits. But when you add modifiers like “cooking disabled” or “cooking sitting down” you find very little. Maybe my blog on cooking sitting down can fill that niche.
Opening picture my Asparagus and Arugula Pesto Pizza with Pink Lemon Ricotta
Next time accommodating the Oven and Cooktop.
For months, I tried going purely vegetarian both because I did not like the way animals were treated ethically and the added hormones and other chemicals used by commercial meat producers and even produce farms in the US. Beside that doctors always say a meatless diet is healthier.
Sadly, I was having almost constant headaches and did not feel that well in general. Then there were the ethical problems, hormones, and other chemicals used by commercial farms.
So, I decided to try Blue Apron about five months ago. The produce is fresh and produced without all the chemicals added. The meats and other animal products are not commercially produced with all the hormones and other chemicals added. It’s taken awhile but now the headaches are going away and I’m feeling both physically and ethically better.
The picture above is my latest effort. It is Seared Steak and Fingerling Potatoes with Charred Onions and Butter Lettuce Salad. The salad was dressed using a combination of Blue Cheese, Dion Mustard, Crème Fresh, and Verjus Rougeand topped with Chopped Wallnuts.