Lasagna is a very easy dish to make so when I was thinking of a dish to make for a small group, I thought that would be a great option. Now, I could have just dumped some marinara onto some pasta and stick it in the oven, but that’s just not how I do it. While I wasn’t going to take on my own sauce, I did try to bring out some more flavor than you would otherwise see. I started with some onion and garlic in olive oil.
After reading Adam Roberts go on and on about pasta, how delicious it is, how easy it is, I decided to make my own. After reading about his spring vegetables pasta, I ventured out to make a carnivorous and less cheesy (in the literal sense) pasta. So I decided to start off with the base of many great things, an onion.
The weekend before last we got to spend a few days with our good friends Mario and Majo. They are both extremely talented operatic singers and even better friends. Right now they are in Guatemala preparing some concerts that we’re very sad to miss out on. So if any of you have a chance to go, be sure not to miss out on it!
Lately we’ve been putting aside some money every month so we can go out to eat. This month we’ve been hitting up some great mexican food right here in Lancaster. First of all, was at home! Susan found this great recipe on The Foodies Kitchen website to make Dobladas. Now I’m not a huge cheese guy (as many of you know) but this was really good. She did an amazing job!
This last week was the Lancaster Taste the World in Downtown Lancaster.
Susan and I are always excited about this event but due to the rain, she stayed home and I ventured out with my dad (he heard about the pig ears and the cactus salad and was more than happy to go). Our first stop was Upohar.
So a few weeks ago we decided to try the Conestoga Restaurant. It’s right on the bank of the Conestoga river, with outdoor seating that’s incredibly attractive. Unfortunately we had to head inside as it was a bit cold and the mosquitos were out of control! the interior was a little less charming, it seemed more diner and less restaurant to be honest. The food however was quite a bit more interesting. Continue reading
I feel like it’s been a while since I experimented with something new. A couple days ago I was reading The Amateur Gourmet, which I read every day, and Adam Roberts mentioned something about crispy chicken skin. Now, I have always loved chicken skin and I did have the idea of chicken chicharron that we had once upon a time, but reading how easily he made it (read all about it here) made me decide to give it a try. I mentioned it to friends but everyone balked at the idea. None the less, I decided I was going to give it a shot.
As I started writing this post I suddenly realized how far behind I am in these posts! You see February is a big birthday month and to celebrate my brother turning 31 we went to Carrabba’s Italian Grill. I was curious since I’ve had a couple good comments about it and I wanted to see how much of it was true. We started off the evening with a Sangria. I wouldn’t say that it was something that would compel me to rush back but it was a decent enough accompaniment to our meal.
Recently I was approached about an interesting opportunity to support an organization called Kids and Cultures with a local foodie project called Taste the World (Lancaster) where people can buy a passport and visit local multicultural restaurants and try some of their food. They have a great Facebook page and if you’ve been paying attention, you’ll notice that I’ve been posting some of those pictures and that is because I got tapped to take the pictures.