Ups and Downs

Ok - so I did hurt myself today. Once was prior to cooking. A nice burn on my finger from pulling toast out of our toaster/oven. It's easy to do when the toaster oven isn't on the counter, but on the first shelve (read: near the floor, requiring one to stoop) of a small baker's rack. Ah, small kitchens.

So, I made a marinade. It's got macadamia nuts, coffee, molassis, chili... etc etc. I'll throw some pork tenderloins in that mix and hope for the best. If it's good, I'll put it up (if I can find a link).

This recipe did lead to a health issue I've experienced before... What's the trick to dicing up jalopenos (or other) without choking to death? I'm sure a bigger kitchen with ventilation would help. Anything else? I did wisen up and do the mincing with gloves on. I have been that genius who rubs my eyes after touching chilis. But mid-way through I coughed so hard my husband (from his seat in front of football playoffs) called out in worry.

I also put together a little stir-fry using leftover beef tenderloin and uncooked broccoli. I found a peanut sauce and assembled it all in a wok. It's terrible. Not so bad that I won't eat it (I hate the waste)... but it won't be my favorite lunch this week. I think I overcooked the broccoli and the peanut sauce was just bland. I haven't really found a good peanut sauce... or good recipes for the wok. My mom had a few that I remember loving... I wish she'd kept them tucked in her files. I'd love some good resource...

I ended on a high note (thank goodness). I pulled a recipe for mashed potatoes from Saveur that's classic and simple. It was no culinary feat, but I love knowing I've got an easy, no fail recipe. It calls for a ricer and a TON of cream and butter. (Note: I halved the butter. 8 tbsp AND heavy cream just seemed like a good idea only if I was interested in drumming up a heart attack.) Jeff had two servings right from the pan.

I'm still pissed about my boule but I'm done in the kitchen for a while. Well... maybe I'll try again later.