WO and I made a catfish dinner on Sunday night that is very much worth posting and spreading. We got it from a Better Homes and Gardens cookbook, which is, honestly, one of the coolest cookbooks ever. It’s a real cookbook that includes descriptions of pots and utensils and meat cuts and vegetables, which is necessary for folks like me that didn’t eat a lot of meat or use funky utensils as a child. Anyway, this catfish is amazing. Ingredients 1 lb fresh or frozen catfish filets 1 beaten egg 3 tablespoons Dijon mustard 1 tablespoon milk 1/4 teaspoon black pepper 1/4 cup flour 1 cup coarsely crushed pretzels 2…

This afternoon, I modified this recipe for Spicy Black Bean soup for my lunch this upcoming week: 1 serving cooking spray (5 one-second sprays per serving) 1 medium onion(s), finely chopped 4 medium garlic clove(s), minced 45 oz canned black beans, undrained (three 15 oz cans) 1/2 tsp red pepper flakes, or to taste 1 tsp ground cumin 14 1/2 oz fat-free chicken broth, or vegetable broth 10 oz canned tomatoes with green chilies, such as Rotel Tomatoes Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes. Place one can of beans…

This process of “seasoning” cookware seems so very odd to me. I’ve used cast iron skillets my entire life, and as far as I know, they weren’t seasoned. We washed them with soap and water, and they still work fine. Seasoning a wok is even more foreign. Especially since there aren’t even any damn seasonings involved! I think my wok could have used a little basil and salt, quite frankly. This Saturday, WO and I opened doors and windows and attempted to salvage my wok so that we could make fried rice. It was rusticated, so WO Brillo’d off the rust, we brushed on oil, and we burnt the oil…