I had a craving for some egg rolls. I bought some wrappers some time ago and found them in the freezer the other day so figured it was a sign to make these! I wasn’t quite sure what I was going to put in them, so I thought of all the best flavors I’d had in egg rolls and what sounded good to my palate and came up with these. Simple, tasty, and only a few ingredients; just how I like to cook!
German potato salad reminds Walter of the time he lived in Germany. Memories of his time there inspired him to combine the perfect combination of ingredients based on these memories to make his own version of a German potato salad. He made this recipe a few years back out of deep craving for the flavors of Germany. Last night we made it for dinner to go with some grilled brats! It was delicious and I had to share it with everyone!
We went to dinner last weekend to a Peruvian restaurant in our neighborhood. It was a first for me and I have to say, the food was delicious. We will be returning for sure! What really won me over was the garlic rice. It was so simple but so flavorful. I could not get enough of it. I was sure there was not much to it and after some searching online I found the recipe on southamericanfood.about.com. I was so excited to make it! I actually served it with the leg of lamb from last week! …
Osso buco is such a delicious dish. So many flavors layered in. So delicate. Traditionally made with veal, I am using beef instead. For those who don’t know the difference, veal is still beef, just slaughtered around the 6-7 month mark in life while beef is slaughtered around 12 months. While the veal is more delicate to eat, I think the amount of flavors in this dish combined with the low temp slow cooking of it leads way to making this dish just fine for us everyday folk.