What is the shared obsession with gelatinious things in food from the 50s and France? This all looks quite scary. The more traditional recipes in the book are quite good but I make sure to never look for the pictures of them because the photographer found a way to make everything look frightening.


Casino Lobster. Did it just finish playing poker? I dont get it.


Fish in Outerspace. Apparently these are not fish of some sort and not creatures from another planet.

Edible Horse. This is an appetizer of some sort. Im still looking for the appetizing part.


Chest Burster Chicken. I made the mistake of reading this recipe. Thats a whole chicken then coated in candied aspic. The other things are hard boiled eggs with the same treatment then on a bed of aspic. It looks dangerous.

Roulette Ham. Who looks at a perfectly good piece of meat and thinks "hey lets put goo on it, that would be awesome."

All of this from Modern French Culinary Art which is a self contained gallery of regrettable food.

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Broccoli Stir Fry

2 medium size Fresh Broccoli
McCormick Grill Mates Roasted Garlic & Herb Seasoning(2.75 oz)
3tsp Oil
1 tsp Salt

Cut Broccoli into medium-size pieces. You can even slice the hard stem from out side and use the soft part of stem.  Take microwaveable bowl Add Cut Broccoli and soak in water with 1 tsp salt.
Microwave 4 min on high. Drain all the water with help of Colander.
Heat nonstick pan, put 3 tsp oil and put Broccoli. Use wooden flat spoon to stir Broccoli time to time for 5min. Once Broccoli is slightly pan roasted from all sides sprinkle McCormick Ready Seasoning. Sprinkle generously till all the broccoli is covered with Seasoning. Keep stirring till for another 3min.

Note: Don’t add salt as McCormick Ready Seasoning already has salt and all spices. Don’t cover while cooking as we want Broccoli to be crispy.

Chilli Stuffed

10 Long Green Fresh Chillis with Stem(jalapenos)
2 Tsp Jeera Powder(Cumin Pwd)
1 Tsp Salt
½ tsp Hing(Asafetida)
Pam(Spray oil)

Wash Green Chillis and wipe it dry. Don’t take out the stem of chillis. Slit chillis with help of Knife from one side and let other side remain intact.  Scrape out seeds very gently with help of tip of the knife.

Now mix the Cumin Powder, Salt and Hing and keep this mix on flat plate. Lift that mix on knife  tip and gently spread it evenly inside the slit green Chillis. You can even use the spoon end to spread the mix inside chillis. Once done stuffing all the chillis with the mix, heat the nonstick pan.

Keep chillis on hot pan and spray oil or sprinkle little oil evenly on all the chillies, after a minute turn the chillies with help of fork. Make sure to cook very little on both sides of chilies and remove from pan.

Serve as side dish for pulao or Roti Subjior Curd Rice or with Sambar Rice. It goes well with all Indian meal.

Note: Keep exhaust fan on as sometime chilli smoke can really make you cough hard. Don’t overcook chilli as semi crispy chillis taste great.

Red Spinach/Chaulai/Rajgiri  ki Subji

Ingredients:
1 bunch Red Spinach(Clean it by separating leaves from hard stem)
1 big onion chopped
3 red dry whole chili
1-2 whole garlic pods(Optional)
1 tsp cumin seeds(jeera)
Salt to taste

Method to cook:
Wash the cleaned Red Spinach leaves properly under running water and chop them.
Heat oil in a kadai/pan. Add cumin seeds, Red Whole Chilli, chopped Onions. You can add sliced Whole Garlic pod(it’s optional). Cook till onion turns soft and slightly golden.
Add chopped Red Spinach and salt. Cook for 4-5 minutes. The leaves will release water. Lower the flame at this point. Don’t cover the pan it should be cooked in open pan.
Bhaji needs to be cooked in that water only. If water dries out, add splash of water and cook again.
Your Subji(Veggie) is ready to eat with rice or roti.

By: Reena Sharma

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It took Dan and I a long time before we were able to get pregnant, but during the time we were trying we had many conversations about how we would handle having a child. Both of our work schedules had been kind of crazy since we started our careers... especially Dans... and we just never could figure out how we would juggle our work schedules with a baby. And since neither of us had close family that lived nearby we knew that our child would be in daycare during the weekdays and we would even need someone to watch him or her some evenings, weekends, and holidays with little to no notice. YIKES! Good luck finding someone able to do that. Plus, a daycare in the Indy area would have taken pretty much my entire paycheck to pay for. We knew that if we were to have a family then things would be changing drastically in our household... and they did.

So when we finally did become pregnant we quickly decided to see if we could live off one income. Every paycheck I received went directly into our savings and we totally lived off Dans income. We did this for my entire pregnancy. So, by the time I needed to make my decision on whether to continue to work or stay home with our baby we knew that we could survive off just Dans income if we changed our lifestyle a bit. Plus, we had a nice savings racked up from 10 months of not using my income at all. 

You see where this is all going right?  It wasnt a hard decision. I put in a 2 month notice at work to give my employer more than enough time to find my replacement and started planning for the hardest but most rewarding job Ill ever have. Being able to stay home (at least for a while) was the greatest gift Dan could have ever given me. Even though I have moments where I just need to get out of the house for a little while, I continue to thank my husband daily for making it possible for me to be with our son everyday and getting to watch him grow up before my eyes. It isnt a lifestyle that everyone would choose or want... and that is okay... but it is the lifestyle that we decided on and Im so glad we did. 

I am so very blessed!

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Ive just found out that Im not actually sitting over here talking to myself in cyberspace for the last couple of months, its that there is just some weird glitch that has been hiding all your lovely comments from me. So if youve commented and I havent gotten back to you its because technology has failed us and I didnt see any of them. I appreciate all your comments and feedback a lot so keep them coming, you just might get a belated response. If you want a more immediate response feel free to e-mail me.

Also I didnt think I had to mention this but it was brought to my attention last night that I apparently do. All the pictures I post here are my personal pictures that I took and host and are copyrighted to me. I dont put water marks on them because I want you to see the yummy food not my name sprayed across them. So feel free to cook anything I post here and link back to my pictures just dont steal my pictures and my original recipes without even giving me credit.

Food bloggers are a community. I see yummy things on other peoples sites and cook them, modifying them for my gluten free and sugar free diet for the benefit of others on the same journey I am on. But when I post these recipes to share I always link them back to the person I found the idea from. I am 100% honest about the fact that many of these recipes are not mine Im posting my experience about cooking what they created and telling you where to find more of their ideas.

People worked hard on these recipes and posting them so other people could enjoy them, I would never steal their creative spirit by passing them off as mine. So its not very neighborly when the few recipes I did create are being posted without being credited back to me in any way. If you like what you found here give me some credit when you repost it. You wouldnt steal the braised cucumbers out of my kitchen so why steal my photos and recipes.

How rude. Now lets all go have a gluten free brownie and play nice.

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#52weeksofRoarke

(this is by far the best #52weeksofRoarke pic so far)

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