It was a nice combination of flavors, though I think I probably should have chopped the mushrooms a bit smaller, to keep with the similar size of the rice.  But it tasted very good.  It took a while to make, as risotto tends to do, but it was a nice process.  Using the mushroom rehydrating water in combination with the chicken stock made for extended flavor.

Dried Porcini Mushroom Risotto with Goat Cheese

Three-Cheese Mac And Cheese

This was a fairly complicated way to make make and cheese.  It used a lot of pans and at some point I diverted from the recipe and just followed my own way.  I did like the separation method of creating the semi-roux (cream is mostly fat, right?), by taking a cup or so of the warm cream and then putting it in a separate dish to combine with the flour.  This made it easier, I think.  Then combining it back to make the sauce thicker.  I liked that.  It is much easier to whisk in a bowl then it is a straight sided pan.

The problem I had with this recipe (other then the cost, 10oz of goat cheese) was the size.  1.5 pounds of noodles, while good, generates a whole lot of mac & cheese, which is fine, but doesn't work well for most pans.  I'd reduce it by a third, if I were to to make these again.

The taste was good, we both enjoyed it, but this would be a more of a special occasion type of thing, rather then a common thing.

Three Cheese Mac and Cheese

Fajitas with Roast Beef

This was simple, quick and I skipped the part about gravy, cause...well...I wasn't going to buy or make gravy just for this and also the idea of adding gravy, didn't make sense to me.  So I added some table sauce instead (spicy), which worked.

Rice and Beans with Fried Eggs

After a mild to warm week, we had a dip in temperate for the day, so I decided this would be a good day to make this.  It turned out pretty well.  Came together quickly and easily and anything that finishes off with a semi-runny fried egg on top will probably go over well for me.  Though I suppose it could use a bit more spice in the building and perhaps a bit of heat.

Rice and Beans with Fried Eggs

Black Bean and Pepper Jack Burgers (p17 Fine Cooking June & July 2012)

Delayed until next week.

Pork Burgers with Sauerkraut and Gruyère (p 18 Fine Cooking June & July 2012)

I fried the sauerkraut in bacon fat...it was good.  Anyways enjoyable meal.

Pork Burgers with Sauerkraut and Gruyère

Good, as always.

Medium Rare Meat Company Bratwurst (this does not count as an endorsement, just trying)

Meh.  For how it was presented vs how it actually was...Meh.

Caramelized Onion, Gruyère, and Sausage Panini

So we were out of bread, and I though, hey I could go to La Mie and pick up something.  I made a lunch run to La Mie (after I finished my sack lunch) and they had this mini-baguette, which was perfect for this sandwich.  And let me say that this turned out incredibly well.  These were very tasty, combining the bread Cajun chicken sausage, onions (I had to cook the onions faster, I don't think I could've gotten away the long slow cooking).  I used emmenthaler, instead of the one called for, because I was cleaning out my cheese (and I had some already).  I would make these again, maybe next time with a nice Gruyère (or similar style)

Caramelized Onion, Gruyère, and Sausage Panini

Spaghetti with Pecorino Romano and Black Pepper

I know I added to much pepper.  It was still good, but a bit too spicy.  And not so good heated up the next day.

Spaghetti with Pecorino Romano and Black Pepper

Dried-Porcini-Mushroom Risotto with Goat Cheese

Meet up with the Mediocre Superheroes guys (Taka, Brandon, Casey, Jason and Ed)?  Sorry Risotto, you'll have to wait.  Delayed for next week.

Pork Jowl Bacon Frittata

This was the last of the Pork Jowl bacon.  It turned out pretty good, but again, the same reservation apply to the Pork Jowl Bacon.

Pork Jowl & Feta Frittata

I couldn't find a decent small, but sturdy leafy green last week, so it worked out for the best when I found, last Sunday, a nice package of 4 young small sturdy leafy greens in the store.  Which made this a bit easier to make.  It turned out pretty well, but we've had similar things in the past and they have turned out well too.

Chinese Chicken Lettuce Wraps

Grilled Pork Banh Mi (p35 Food & Wine May 2012)

So after deep cleaning and reorganizing my kitchen for the majority of the day on Saturday, I had forgotten to add the pork to a marinade, so I figured I could riff it.  So I cut the pork tenderloin fairly thin, added salt, pepper and 5 spice powder, seared it on each side, then added what was left of a bottle of Chili Garlic Sauce, a few dashes of fish sauce, soy sauce and Worcestershire sauce.  It tasted pretty good, and vaguely like a less salty version of a McRib, or at least what I remember what a McRib tastes like (I don't remember the last time I had one, it's has to have been half a decade at least).  We both liked it and on the 

Crunchy Pork Kimchi Burgers (p92 Food & Wine May 2012)

This is my first, I think, experience with Kimchi. They have these jars of it in one section of the store that look like they're about ready to explode, and reading the label, it certainly sounded like it would when I opened it. It didn't, but it did de-stress the bottle quite a bit after the air pressure was removed from it. It certainly has a pungent aroma. So instead of taking the time to chop everything up nice, I food processed it gently, then combined it with the pork. and then made the patties as the recipe called for. I really liked this the spiced pork flavor on the inside and the light crunch on the outside.

Crunchy Pork Kimchi Burgers

Crispy Corn Tortillas with Chicken and Cheddar (p90 Food & Wine May 2012)

Instead of frying these, I baked them. the idea of going through that much oil again, just kind of disturbed me. So I brushed the tortillas with oil and baked them. They ended up like a slightly crisp enchilada and it was good. Though the corn tortillas that I was using did not want to be wrapped. Even though they had been in the warm kitchen (mid 80˚'s) for a good 30-40 minutes, most of them tore at least to some extent, some quite a bit.  It was frustrating.  After backing them at 350˚ for 15 minutes I put it up to 400˚ for another 5 minutes.  I dressed them up a bit with some salsa and sour cream.

American Chop Suey (p14 Cook's Country April / May 2012)

So we both had in our mind something other then this.  Even Shannon called it out to be what it is more like (a goulash).  Though now that I look around at other places, it clearly is what it is supposed to be.  I added a bit more red pepper flakes then the recipie called for, and it turned out pretty well.  Considering there still leftovers, it clearly did not make the favorite list of either of us (though I did make it on Friday, so I probably would've taken it to work if I made it earlier in the week).  I added an extra dash of hot sauce on my plate, which added enough heat to make me happy.

mp3.com band trip stop at Arby's (ED in the foreground, Bob in the background, I don't remember who the others are)

Then I bought my own camera, here is the first saved picture off of a Kodak DC280 From 11/11/1999.

Casey in Jason's Basement at band Practice.So then a lot of time passed, the camera got older and more crappy , but I had a hard time justifying the purchase of a new one.  Eventually I did.  On 10/15/2005 I took my first picture with a Cannon Powershot SD550.  Quite the jump from the 2 mega pixel Kodak to the 7.1 mega pixel SD550.

George (the cat) playing with window blind strings in the dining room.So on 2/16/2007, the lens retraction mechanism on the SD550 stopped working.  This was a problem.  We were at Dan's Wedding and some time during the rehersal dinner, ths unfocused mess was taken.  We took 5714 pictures before it needed repair.

Place setting at Cantina Loredo, I think?We ran off to Fry's on 2/18/2007 and picked up a Cannon Powershot SD800 IS.  First picture, through the window of the hotel we were staying at, of the courtyard.

Courtyard of...uh...some hotel in Texas.

We did send the SD550 for repair and it allows us both to take pictures with our cameras now.  They both are showing their age and I kind of want something better.  Even if we only get a newer pocket camera, I'd also like a DSLR.  A new camera has added into the mix.  After much debate, my place of employment decided my logic was correct and allowed me to get an iPhone 4.  So the first picture off of that, was...well...

Freyja and Loki in our basement on their kitty tower.That was from 6/9/2011.  We've also added iPads to the mix earlier this year, but really, that not that convenient of a camera.  So at this time we have the new iPad (mine), an iPad 2 (Shannon's), iPhone 4, SD800 IS, SD550 and I actually thing the DC280 still works.  And the winner is:

20,000th Photo. At work, new cube, cup handed out at All Hands meeting (sent to Brandon) (iPhone 4)

So 20,000 photos over 4,592 days, 136.81 GB in my iPhoto library.  I know some have more, some have less, but it's still quite an accomplishment.

Why did I add bacon?  Well I was slicing the pepperoni and thought that I wouldn't have enough and starting frying bacon.  After I assembled the pizza...  I did have enough but I also had bacon.  So what could I do?  It was pretty good.

Pepperoni and Bacon Pizza

White Bean and Tuna Salad with Radicchio (p49 Bon Appétit April 2012)

So I learned something. I don't really like radicchio by itself. We both don't. When I had it for lunch, mixed with some local greens, it was quite a bit better (certainly less bitter). I had intended to half the recipe and apparently forgot leaving a whole lot of left over salad.

White Bean and Tuna Salad with Radicchio

Chinese Chicken Lettuce Wraps (p10 Cook's Illustrated May & June 2012)

After spending a surprising amount of time at the district 3 convention (almost 12 hours), I brought home food instead.

Risotto Primavera (p26 Cook's Country April & May 2012)

I used the current mushroom strategy (food process into small pieces) and this turned out very good. Though if I am going to spend the time making risotto, I really want to have leftovers, or at least feed a few more people. I had to replace the lemon juice with balsamic vinegar because I misplaced or used the lemon. But with the great vinegar and the actual Parmesan, worth making.

Risotto Primavera

Grilled Turkey-Mango Chutney Burgers (RC Cook's Country April & May 2012)

These were pretty good. Not great but we both ate them.

Skillet Kielbasa Macaroni and Cheese (RC Cook's Country April & May 2012)

So while I was making this I couldn't help but to think of the not so famous (but oh so dirty) song with kielbasa sausage in the lyrics. It kept me smiling while making it. Most of the recipe card items are pretty easy to do, this one included. It was quick to make and another way to make a creamy sauce for mac and cheese. I added more spice then the recipe called for and it turned out very well. We both liked it and both had it for lunch the next day.

Skillet Kielbasa Macaroni and Cheese