tag:blogger.com,1999:blog-62463613528358781352011-07-08T07:34:45.766-04:00We must eat daily. Why not do it well?Sethnoreply@blogger.comBlogger311100tag:blogger.com,1999:blog-6246361352835878135.post-66585613581053941192009-12-04T13:23:00.001-05:002009-12-04T13:23:54.656-05:00

I managed to rock Thanksgiving leftovers for a solid week, but I'm over it. Enough with the soup, casserole and the sandwiches. Bring on the eggs and butter!It is crab season in Humboldt Bay. A friend recently brought over several fresh ones. I couldn't think of anything more attractive to my palate than crab and advocado Benedict. It was delicious. A couple of notes:I started with this recipe:

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-17438120293649378602009-11-29T11:56:00.001-05:002009-11-29T11:56:32.274-05:00

A year ago I began blogging on food. The past year has seen many changes but good food and (normally) healthy eating are still a major focus. Last year Thanksgiving was just three of us. We pushed ourselves into the realm of the gourmand and shared an intimate dinner amongst family. This Thanksgiving we served a traditional menu, with some Northern California touches (what meal is complete

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-63950558565312182752009-09-06T13:44:00.002-04:002009-09-06T13:48:13.086-04:00

http://notitleyet.tumblr.com/Wow. Thanks, Mama.

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-18904762228771964722009-08-31T10:05:00.001-04:002009-08-31T10:05:44.011-04:00

What do you take to a vegetarian pot luck wedding? It needed to be portable, servable without bowls or exotic utensils. There was no way to reheat anything and the event was a two hour drive away from the kitchen. Another consideration involved using some of our fresh garden produce. A roasted vegetable rattatouie fit the bill very well and went over nicely. It was actually better once served

Sethnoreply@blogger.com2tag:blogger.com,1999:blog-6246361352835878135.post-77819479585080195122009-08-14T17:26:00.000-04:002009-08-14T17:30:59.632-04:00

My favorite thing this time around was using the grill for frying. I set the two large pots right sown on the grill surface. The wind made consistent heat levels a challenge but the benefits were clear. I saved two spots on the stove for the kale, mashed potatoes, etc. I also saved a lot of cleanup work as all of the oil stayed outside with th grill.Happy cooking and dining!

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-45478437955001532962009-07-23T14:56:00.001-04:002009-07-23T14:56:15.535-04:00

My favorite breakfast in a while. Fried Salmon with leftover BBQ sauce

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-32219057563033497582009-07-23T12:07:00.002-04:002009-07-23T12:18:24.169-04:00

This one was fun. Grilled endive and radicchio served as the base. Steaks of tofu and garden fresh zucchini hold down the plate. Grilled corn and spicy bbq finished it off. It was a perfect summer dinner.

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-45687376255514275152009-07-22T15:59:00.001-04:002009-07-22T15:59:36.444-04:00

Yes, I'm still cooking. It's just the life has become way more interesting than the interwebs!This simple curry makes for a great mid week meal.

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-72488724661183290102009-05-22T14:20:00.002-04:002009-05-23T15:21:48.269-04:00

Mmmm. Don't forget the Rooster!-- Post From My iPhone

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-78726127936272207452009-05-18T12:40:00.001-04:002009-05-18T12:40:46.797-04:00

All I've got is, Wow. It was a great couple of days.It started with breakfast.... Humboldt Bay cod and sweet potatoes...I love that agave ketchup!Maple syrup and ice cream mix quite well. Never quite expected Northern California beaches to be this inviting and warm.Restorative Sunday dinner. All weekend long I kept thinking, "Wow, things are really looking up. And everything was fine to begin

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-66647639401775316222009-05-14T01:44:00.001-04:002009-05-14T01:44:58.373-04:00

I wanted Pad Thai. I wanted to cook it. I wasn't about to let a lack of ingredients or experience stop me. Pistacios worked for peanuts. Spinach replaced the bean sprouts. All from a recipe i couldn't follow on the back of the noodles box. -- Post From My iPhone

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-88936327937342076112009-05-08T11:06:00.004-04:002009-05-08T11:36:03.633-04:00

After a brief hiatus and a complete relocation, Cogito returns.This blog is now based in the pastoral beauty that is Northern California. I am surrounded by rolling hills, green vines, fresh ingredients, knowledgeable cooks, and top shelf libations. I get my milk, rawand whole, from the nearby dairy. Our eggs come from under hens, not styrofoam containers.This should be fertile ground for a

Sethnoreply@blogger.com2tag:blogger.com,1999:blog-6246361352835878135.post-49334886046896372982009-03-27T08:03:00.005-04:002009-05-08T11:36:53.863-04:00

Cogito has hit the road.While Atlanta has been good for food and fun, the time for a change has arrived.But just because one has no kitchen is no reason to stop enjoying eating, cooking, and good friends.Over the next several weeks, the food and fun will travel cross country, with the bow pointed west, eating and writing all the way.The first stop was at the home of relatives in Michigan. The

Sethnoreply@blogger.com2tag:blogger.com,1999:blog-6246361352835878135.post-66978523957581747852009-03-10T16:36:00.003-04:002009-03-10T20:25:28.691-04:00

Prime or Choice? Grass or Corn Fed? Organic? Local? Dry Aged?Yes, yes, and yes.The more I learn about food, the more I understand that we just don't need beef that often. This simple reality makes me want to appreciate it when I do indulge. When I eat steak I try to do it well. This local dry aged rib eye was just the thing to cure my craving this weekend.Given all the questions and the

Sethnoreply@blogger.com1tag:blogger.com,1999:blog-6246361352835878135.post-29352201847767921372009-02-26T19:48:00.007-05:002009-02-26T20:14:10.141-05:00

No real recipes or magic, here. This one is as easy as it gets. Spaghetti squash has directions on a decal Right On The Squash! While it cooked, I sauteed some shrimp in some sliced shallots, scallions, garlic and oil.That's it. Simple. Easy.Many thanks to one Lindsay for reminding me of the taste and timeliness that is the spaghetti squash. More thanks to another

Sethnoreply@blogger.com3tag:blogger.com,1999:blog-6246361352835878135.post-83679544359705831282009-02-22T12:19:00.005-05:002009-02-22T18:43:03.334-05:00

Nothing extravagant. Just delicious.

Sethnoreply@blogger.com1tag:blogger.com,1999:blog-6246361352835878135.post-78592233131617220652009-02-17T11:26:00.006-05:002009-02-17T12:27:40.511-05:00

Last week I went to a nearby tapas restaurant with a friend. While perusing the menu, something caught my eye. Shrimp in a honey chile sauce sounded perfect. It has been warm in Georgia over the past few days and this has me longing for spring, with its blustery weather, budding trees, warm aromas, and the return of fresh foods.The problem was that I was left underwhelmed by honey chile sauce.Of

Sethnoreply@blogger.com1tag:blogger.com,1999:blog-6246361352835878135.post-55287067045174247652009-02-13T11:20:00.004-05:002009-02-13T11:25:23.049-05:00

From A Softer World. I love their aesthetic.

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-70922114965548068282009-02-04T22:47:00.005-05:002009-02-05T11:40:20.350-05:00

"Preparation of good food is merely another expression of art, one of the joys of civilized living." ~Dione Lucas "We may find in the long run that tinned food is a deadlier weapon than the machine gun." ~George Orwell Blues is to jazz what yeast is to bread. Without it, it's flat.”~Carmen McRae, Jazz Great (1920-1994) “Iced tea is too pure and natural a creation not to have been invented as

Sethnoreply@blogger.com1tag:blogger.com,1999:blog-6246361352835878135.post-33831109065850042682009-02-04T13:04:00.004-05:002009-02-04T14:00:44.543-05:00

It's COLD in Atlanta. Is it Indiana cold? Colorado cold? Of course not.But for Georgia, this is dead of Winter cold. The wind is howling and we will not get above freezing today.On Monday, after a look at the weather forecast, a lady at our office suggested we throw a soup and chili pot luck lunch to insulate ourselves from today's chill.We all shared and compared notes. My personal favorite

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-9452068364192765602009-02-02T20:24:00.005-05:002009-02-02T21:40:41.698-05:00

I've been wanting to have a dinner party for a while, now. Now that the holidays have passed, the timing seemed right. I managed to con a couple from work and some new friends from the Liberty Lofts to join me for a meal this last Saturday.While I had some ambitions to wow the crowd with wild mushroom risotto or an authentic paella, I took the wise advice of one of my guests and kept it

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-89942858073763339252009-01-23T08:29:00.002-05:002009-01-23T08:45:48.184-05:00

I Love this web site. From it's look to its functionality, cookthink.com has a good grasp on food. It has a great user interface and initially, their recipes seem varied and attractive. My favorite part is that you can have it query its recipe database with very abstract search terms like, "peasant food," "gingery,""restorative,""sensual", etc.Take a look.

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-84530842097734662732009-01-22T19:35:00.007-05:002009-01-23T09:22:11.282-05:00

Yep.That's right.It's a Totino's Party pizza. I had a craving. It was Delicious. I apologize for nothing! I'll do it again.

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-60761300844778948052009-01-05T11:17:00.006-05:002009-01-05T11:39:08.862-05:00

It was decided, with reasonable foresight that we would serve a traditional Standing Rib Roast (also known as the Prime Rib Roast) this Christmas. We started with an Alton Brown Recipe.http://www.foodnetwork.com/recipes/alton-brown/dry-aged-standing-rib-roast-with-sage-jus-recipe/index.htmlThe key to this recipe is the dry aging of the beef. This is something that quality steak houses do to all

Sethnoreply@blogger.com2tag:blogger.com,1999:blog-6246361352835878135.post-21355394591649656242008-12-18T23:55:00.002-05:002008-12-18T23:59:19.755-05:00

Here's a fun Little itunes trick. Make a new smart playlist. Make it follow the rulesyear is 2008 ANDplaycount is more than 4. Boom, you have your favorites for 2008.For a slightly more flexible version make the rulesdate added is after 1/1/08ANDdate added is before 1/1/09AND playcount is more than 4.This will give you your favorite songs that you added to your collection this year.

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-91572266577961819372008-12-18T14:27:00.004-05:002008-12-18T14:46:33.775-05:00

I had my friends C & E over for dinner the other night. We had a great time enjoying my favorite things, listening to good music and drinking wine.We also made some good food. This Beef Burgundy is a Rachel Ray recipe but it is a good, easy one. It's one of her 30 minute meals. It usually seems to take me 40 minutes and it's easy to stretch to an hour, in a social situation.Rachel's RecipeIf

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-64227289430947133322008-12-12T09:00:00.005-05:002008-12-12T14:27:16.493-05:00

Every Friday, someone at our office makes breakfast for everyone. One signs up, gets a forty dollar budget, and presents a breakfast. I'm pretty sure I went over budget (imagine) but I just added the ingredients I needed and the $40 to the weekly grocery budget and made the numbers work.First off, this is work. This is my first time cooking for 50. I believe I put in around 5 hours.The Menu.

Sethnoreply@blogger.com0tag:blogger.com,1999:blog-6246361352835878135.post-48718765770172829642008-12-09T19:47:00.004-05:002008-12-09T21:25:20.726-05:00

My Friend, CJ came over the other day to hang out and cook some holiday appetizers. As we discussed our favorite holiday dishes over a pot of coffee, a trend emerged. Bacon.Now, of course bacon is always tasty and delicious, but especially so, in this season of comfort food, of hot food on chilly Winter evenings. One of CJ's strong seasonal food memories is a classic appetizer from the middle

Sethnoreply@blogger.com1tag:blogger.com,1999:blog-6246361352835878135.post-67699804778500219992008-12-05T08:58:00.009-05:002008-12-09T19:47:14.449-05:00

This should be the last of the leftover ingredients posts. I've just about made it through the remainder of the Thanksgiving stores. I am pretty pleased. While I did go vastly over budget on the feast grocery shopping I have made those ingredients extend for a week with some really good meals.So, I had leftover....Whipping creamTurkeyBrussels sproutsPine nutsParmesan and Provolone cheese.So I

Sethnoreply@blogger.com2tag:blogger.com,1999:blog-6246361352835878135.post-11061794925278505022008-12-03T09:41:00.007-05:002008-12-03T10:18:56.006-05:00

So for the past few days, I have been content with Thanksgiving leftovers.Now I'm over it. I cannot face another turkey sandwich.When I did my grocery shopping, I may have gone a Little overboard. Aside from over spending, I also find myself with several ingredients that weren't needed for our feast and that I don't want to waste.In my pantry I had left over fennel, onions, garlic and some

Sethnoreply@blogger.com1tag:blogger.com,1999:blog-6246361352835878135.post-75212349559935485332008-11-30T11:51:00.012-05:002008-11-30T19:25:32.644-05:00

As we race headlong into the holiday season and the dawning of a new year, we focus on family, giving, sharing thanks, and quite importantly, good food. This seems to be an excellent time to begin a blog discussing the merits of eating well, and my desire to do so, consistently.As I enter this time of year and my own new chapter of life, in Atlanta, Georgia, I decided to celebrate these moments

Sethnoreply@blogger.com0