Guess #whatsfordinner tonight 5/9/2016 #food

Asian. Ever since I learned about velveting meat I love to use that method. It really does make all the difference in the quality of the meal.

If you don’t know what velveting is it is a method of cooking commonly used in Chinese restaurants in which the meat if first marinated then blanched and finally stir fried. It’s involved but worth it. Especially with this recipe for

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Kitchen Conversion Charts #cooking

With the internet has come the opportunity for sharing just about every form of information, including recipes. It’s a wonderful and exciting opportunity to experience all sorts of cuisine, if we are brave enough to prepare them. Dishes we would otherwise probably never have the chance too try. Sometimes though its a challenge. In the U.S. we tend to measure things by volume. Most every where else they measure by weight. Either way its sometimes a challenge to convert. Below you will find several charts for common measurements. Enjoy.

Menu for Week Starting 5/15/2016

Keeping with the theme of taking a culinary adventure as we try new recipes from around the world. This week we start here at home with a recipe shared by our friends at What’s for Dinner Moms , Ranch Slow Cooker Pork Chops. our taste buds  will  then be taking us to familiar and delicious places in Thailand and Mexico. Though these tastes are familiar to us some of the recipes we haven’t posted before. Enjoy

Menu for Week Starting 5/8/2016

One of the nice things about having joined the blogging community is the opportunity to discover new recipes. Every week now almost feels like a culinary adventure as we try new recipes from around the world. This week our taste buds  will be taking us to places in Thailand, Pad Grapow via The Richmond Avenue, and Russia, Fried Green Peas via PetersFoodAdventures, that we have never been before in addition to several familiar and tasty locations.