During the month of November, when I'm trying to crank out a 50,000+ novel for NaNoWriMo, my definition of 'culinary success' is different than that of the rest of the year. A culinary success in November meets three criteria: 1. Is a meal at home. 2. Is from scratch (i.e. not from box) 3. Has a degree of "maturity" (i.e. not cold cut sandwiches and chips) As you can see, I'm not so worried about nutritional value/ingredients. It's the tradeoff. I'd like to report two successes this week. Both come from the Food & Family magazine, put out by Kraft about every quarter. I love that magazine, and have collected many recipes from it, many of which have been thoroughly enjoyed by my family. The two this week are no exception. First, we were asked to bring a side dish to the end-of-year cross country awards banquet. I dithered, and finally settled on Slow-Cooker Scalloped Potatoes . The recipe was straightforward, and the only thing I a
"People who love to eat are always the best people." - Julia Child