The first post!

It's official...an internet copy of recipes from the cookbook and other tales of my misadventures in cooking. I'm hoping to limit the number of home appliances I set fire to (though I have used the background image to pay homage to the one or two dishwashers that may or may not have been harmed in this crazy process). Feedback is great (but be nice!), and definitely let me know if you try any of the recipes. Enjoy :)


No cooking for me today though, we went to Rod's Steakhouse in Motown for Mother's Day and I gotta work on recreating their ridiculously good ginger cream sauce.


In the meantime, the recipe of the day: Asparagus Rollups


These are always a favorite, especially as appetizers at big family dinners. They are easy, but tedious (if that makes sense).

1 bundle thin asparagus

1 tbsp water

1 family size bag Pepperidge Farm white sandwich bread slices

1 large container Alouette garlic and herb cheese

½ stick butter, melted

In s amall saucepan, place asparagus with a tablespoon of water over medium high heat and cover. Cook 3-4 minutes until tender. Remove cover and remove from heat.  

Roll white bread slices thin with rolling pin. Cut off crusts.

Spread small amount of cheese on one side of bread slice to cover. Place asparagus spear lengthwise on spread-side of bread and roll up bread end to end. Continue until all the bread is used up (usually there is enough bread to match the number of asparagus spears in the average bundle).

Roll each rollup in melted butter and place on cookie sheet. Place cookie sheet in refrigerator for about 15 minutes or until cold enough to cut through easily with a knife (do not wait to cut the rollups until after they are cooked as they will pull apart).

Bake at 350 on top of baking parchment or nonstick aluminum foil, shaking the pan every few minutes to prevent burning or sticking, until golden brown and toasted. Uncooked leftovers can be frozen for about 2 months.