The Fab Food Blog Jumbo Empanadas is having a huge and I mean HUGE giveaway!
Brilynn is giving away a Vita-Mix 5200! That is HUGE!
I have been drooling over a Vita-Mix ever since my sister got one. They’re quite pricey, but they’re amazing. You can make the most incredible smoothies, delicious soups, and even desserts. Oh Yes, they’re Great!
So head over to Jumbo Empanadas and enter now!! Tell her Lauren sent you! Have fun!!!
Ah… completed. The final place we were going to register at is DONE! I love this place and Rodney got wild with the scanner, so I may have to go online and figure out everyone he added to the registry.
So fun though. Some people haven’t heard of Sur La Table before, it’s a lot like Williams Sonoma, but ten times better I think. It’s fabulous kitchen jazz at its finest. There’s so many fun things about this place I can stay in there for hours! Makes me want to cook and bake something very yummy.
Take a look at the website and tell me what you think? Also we’ve found that the name “Table” part is pronounced “tob”. It’s French, Voila!
So I did it. I attempted Polenta. <- click here to see my previous post about it.
I decided to cook it one night after a workout and um… well… ok I don’t know what the heck I’m doing.
It wasn’t terrible, it wasn’t fantastic, it just… was.
I would describe the texture something close to grits, or at least what I think grits texture is like. Hmm… maybe I should take some cooking classes?
Is there any food item you’ve ever attempted and thought to yourself.. “What was I thinking?”
Happy Friday Everyone!!
So glad the Weekend is here! Tonight Rodney and I are going to a High School (his old high school) Football Game! Wee!
After an awesome workout last night, I stopped by the grocery store to pick up a few things, one of which I’ve been hearing a lot about and thought I’d attempt at making it: Polenta.
You ask, “What is Polenta?”
Well, Rodney’s favorite site, WikiPedia describes it as “Polenta is made with ground yellow or white cornmeal, (ground maize). It can be ground coarsely or finely depending on the region and the texture desired. As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge) commonly eaten in Roman times and after. Early forms of polenta were made with such starches as the grain farro and chestnut flour, both of which are still used in small quantity today. When boiled, polenta has a smooth creamy texture due to the gelatinization of starch in the grain, though it may not be completely homogenous if a coarse grind or a particularly hard grain such as flint corn is used.”
Hmm interesting enough, sounds tasty. So here’s where you come in. How the heck do I make this stuff? What are your favorite recipes? How can I not botch this up basically.