More Blogs About Buildings and Food (sans the Buildings Part)

This is a continuation from this post...

Again, I apologize in advance to any sensitive vegetarian/vegan readers...

Brisket and Sauteed Spinach


This takes about three hours to cook! Recommended only when cold outside (since your oven's on for the entire time) and you have little plans for the day other than reading the paper or watching movies and football.

Salmon with Tomatoes and Capers, Asparagus and Risotto


Risotto has become one of my favorite things to eat, however, making it is a long, arduous, monotonous and ultimately frustrating experience. In the hour or so it takes to perfect, I find myself running a gamut of emotions from anticipation to impatience to outright anger to acceptance that it won't be that good to ultimately triumph at taming thy beast.

Crepes (two varieties: one with berries, one with lemon juice), Turkey Sausage, and Espresso


Breakfast of Champions!

Well until next time, this is Chef Mortimer wishing you good eating.

What's For Dinner

For the most part this little blog of mine focuses on cinema with an occasional foray into sports, but sports and film are but two of my passions. One of my more recent acquired interests is cooking. Thanks to my lovely wife, I have discovered a culinary jones and thought I should share some of the meals we have made together.

These photos are presented with apologies to my vegetarian and vegan readers.

PAN ROASTED CHICKEN WITH SPAGHETTI SQUASH AND BALSAMIC ROASTED TOMATOES



This was a particularly good dish, the squash and tomatoes were purchased from the Silver Lake Farmer's Market.

SALMON IN WHITE WINE SAUCE WITH TOMATOES AND CAPERS AND SALAD WITH VINAIGRETTE DRESSING

Yes there is actually a salmon underneath all that, unfortunately it was from the Trader Joe's frozen section which is never as good as salmon purchased from a fresh fish market.

GREEK CHICKEN WITH TOMATOES AND FETA AND ASPARAGUS

I felt that this could of been much better than how it ended up tasting, but one of the pleasure of cooking is in perfecting recipes to your liking.

Well thanks for indulging. If you have any recipes you'd like to share, feel free to post them in the comment section.

Bon Appetit!