Or maybe just spending a little too much time enjoying the kitchen :-)
It's been a good week for me, food wise. I've had people over for dinner recently, so I've been cooking more than my standard "must get food in me" fare.
On Saturday, I made salsa chicken (partially cook chicken, then smother in salsa and let slow cook until done) with sauteed asparagus and wild rice. My friend made mangoes con leche for dessert, and it was pretty snazzy. My friend also brought over this truly amazing Vidal Blanc from Thirsty Owl Winery that I would recommend to anyone.
On Monday, I made the apricot glazed salmon again. I know; it's getting to be a date standby. I've actually cooked it for other people too. It's just nice for dates because it's impressive and oh so delicious. I pretty much followed everything on the linked page: salmon, steamed green beans tossed with toasted garlic and lemon juice, wild rice, and baked pears. We had a dry Riesling that went well with the meal.
On Tuesday, I had a bunch of leftover rice from Monday's meal. I also had uncooked chicken from Saturday. This, I think, was my most brilliant dish. I decided to combine the leftovers. I poached the chicken in chicken broth and then shredded it up as best I could. I sauteed garlic and onion together with green beans, and then I dumped in the rice with a little olive oil to counteract the dryness (somehow, my leftover rice gets quite dry. I think the humidity in my fridge must be low). I cracked in an egg too, for good measure. Ended up with a fabulous fried rice that I've been eating for lunch for the past several days. It was so wonderful that I made my roommates all try it too.
Last night, I was treated to a yummy dinner by a friend. He made this really amazing bruschetta with fresh basil from his garden, and we also had spinach sausage soup and pasta. It was tons of food, so I feel bad for not really finishing everything even though it was all good. For dessert, I made a sour cream and amaretto sauce, and we dipped whole cherries in the sauce and then dipped them in powdered sugar/chopped almonds. It was pretty good -- the cherries were great -- but I'm mulling over modifications in my mind.
Overall, I'm excited by the overall level of my foodiness recently. It's been nice to cook for other people, and I'm finding that those people in turn now want to cook for me. The friend I made the salmon for is making something (stuffed peppers? I forget) for me tomorrow night.
Me? I'm trying to figure out what recipe I want to tackle next. Tonight, I was thinking that a nice grilled salmon Caesar salad would be nice, so now I've got to figure out how to get the grill working. Or maybe you can do salmon on a George Forman grill? I've also been wanting some beef stroganoff, and I think that would be good for using up some of the red I bought. And after that, something else great. Much culinary excitement abounds.
About the red I bought, and about wine in general. I bought six bottles of wine the other day, since the grocery store gives a 10% discount on the purchase of six bottles or greater. I think I've really decided that I much prefer white wine to red, but I still have two more bottles of red to get through (a Shiraz and a Pinot Noir, I think; we drank the cab sav with the pasta). I've been enjoying the whites much better. I wonder if I can get away with pairing white wine to almost everything?