It has been a while since I’ve used my camera. Spending most of my time catching up on novels, so the camera has to take the back seat. But earlier in the week, we prepared this wonderfully healthy rice and fish dinner enjoyed with a wonderful glass of rose wine.
Haha. Today was an experimental day where I felt adventurous enough to try making a Russian dumpling with ground pork and beef, also known as Pelmeni. The meat filling recipe went so well, I didn’t even break a sweat. Then when it came to the dough, I was misguided with the recipe and it became runny. Several additional cups of flour later, and I got the texture needed to make the dumpling skin.
Boil these suckers in hot water for 5 minutes and then pan fry it in butter, then serve with a side of sour-cream … oh goodness.
Here’s another series from my cooking on the barbeque. Things are all starting to look like the same color, but do you expect any thing less from a barbeque?
This is my new invention. It is Curried Chicken Garlic Orzo that I made for supper and tomorrow’s lunch. I had leftover Orzo from making a salad and knew that I wanted to make some kind of curried dish. The recipe was incredibly easy and the dish tasted real good. It was a good base and now I can tweak and improvise on the original recipe to my own style. I have some ideas that I will try another day. 