Books for My Birthday

First, my birthday flowers. I bought them on Sunday, my actual birthday, but the lilies just opened yesterday. So pretty!

Ok, so my birthday was several days ago, but I keep getting gifts!

Technically, Hot Dish Heaven was given to me by my sister for Christmas, but the Le Creuset casserole dish was my birthday present, and so they really go together. At first glance, it doesn't seem like the kind of thing either my sister or I would go for, but it was highly recommended by the New York Times, and Jane and Michael Stern, so I'm all about it. There is one recipe that calls for a cup and a half of Cheese Whiz, and I will not be trying it. I don't think I could even bring myself to buy some, much less use it as an ingredient. I guess I'm just an ingredient snob, but who didn't already know that? I did make Moussaka on Sunday, and it was wonderful. I'm still working through reading it, and it really is interesting. And really, how could I not love a book published by the Minnesota Historical Society Press?

The second wonderful gift is this book from my brother. I have asked for this for several years now, and finally someone bought it for me. I can't wait to savor every morsel. (Yes, I stole the image from Amazon.)

And just when you thought I had no knitting to share, this arrived from Amazon for me today:
From Gwen. I was hoping someone would get this for me; if they didn't I was going to have to buy it for myself. It is the reason I didn't go to Barnes&Noble to knit tonight -- I just had to stay home and get to know my new friend. It's a beautiful book and full of information. I can't wait to absorb it all.

Babies, a Sock, and Le Creuset

First, some gratuitous baby shots:


On the left is my niece, and on the right is my dad and his grandson. His grandson/my nephew is having a hard time coming off the narcotics; please send some good thoughts in the general direction of Seattle.

I finished the first of the "Lichen Ribbed Socks" from Knitting Vintage Socks. I lurve it. It's very pretty and it was fun to try some new techniques. The heel is a "Welsh" heel and the toe is a "Star" toe. I don't think I'll choose the Star toe in the future, but it's fun to try new things.


And this is my birthday present from my sister:
Isn't it purty? It wasn't on my list, but my sister knows me well, and I'm always happy with quality cookware. She could have gotten the regular round 2-qt. casserole and I would have enjoyed that too, but how much do you love the heart shape? I can't wait to use it. I haven't decided what to make in it yet, but the possibilities are endless. She got me a cookbook to go with it, for Christmas, so I'll probably inaugurate them together. Tomorrow is my birthday, so I'd better decide soon.

Shrimp Uggie

Have I ever told you that I'm an excellent cook?

I don't do it as often as I used to because I'd rather knit, I haven't built up my pantry since the move, I don't like my kitchen or my oven, there may be some backlash from culinary school and the fact that I work with food (ok, flavors, big difference), etc. etc.

This evening I made a fantastic dinner I've been looking forward to for a week. It's from my favorite St. Louis foodie friend, Ann Lemon, whom, with her husband, writes a fantastic blog: St. Louis Eats and Drinks with Joe and Ann Pollack. If you're not from or in St. Louis it has limited value (it just makes me homesick) but if you're there, you shouldn't miss it. But then again, I may be a bit biased. On the other hand, if you are from or in St. Louis, Joe and Ann have written a few books about the St. Louis food scene which are readily available at Barnes & Noble with which you are probably already familiar, so you can rest assured their blog is a treat to read as well as informative.

Anyway, tonight's dinner was Shrimp Uggie, (as seen above) which you can read all about in the post attached. Basically, it's based on a dish served at the now-defunct Uglesich's in New Orleans, my favorite place in the world, destruction-and-sludge or no destruction-and-sludge. I particularly liked this recipe because it was assembled in such a way that I can easily have it fresh two nights in a row. The sauce/marinade sits for up to a week, and the rest of the stuff (shrimp and potatoes) is added as the sauce/marinade cooks. I just used half of the sauce/marinade and will use the other half tomorrow. I made french bread to accompany it, and that will not be fresh tomorrow night, but that's ok. I'd rather have day-old homemade french bread than fresh store-bought any day. (Unless it's from a real bakery, that's different.)