The Happy Nappy Bride

About weddings. About relationships. About the first year of being married.

the power of food July 20, 2010

Filed under: Building a life,Meals/Meal planning — Happy Nappy Bride @ 1:56 pm
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At some point I wrote about creating a life with The Mister and actively thinking about the life we’d create together.   I got some grief about wanting to be “traditional” in the sense that I’d do the cooking.  Let’s get one thing straight.  The Mister was single for a long time before me and he didn’t die of starvation, so he knows how to cook…sorta.  But it’s not his forte.  He’s good at tons of things, but this just isn’t one of them.  It does happen to be an area that I excel in and happen to love doing.

I’ve always loved cooking.  When I was in college, our fraternity brothers would come over and I’d pull some chicken out of the freezer and get to frying.  And when I lived in Houston, I’d have holiday parties all the time where people were only required to bring themselves and a happy attitude.

For us, part of the life we’d like to create is having people over and entertaining.  I’ve already said that I love to cook, so that’s a no-brainer.  And The Mister is fantastic with people (and I’m just alright), so we’re the perfect party-having couple.  People always seem to gather around food.  To just sit and talk or tell funny stories or play games or just catch up.  I love the feeling that food brings to people.  Like many women before me, sharing my food and my home with you is my way of showing love.  I want folks to be comfy and at home when they’re at our place.

And even when it’s just our little family, I want everyone to feel loved through our food.  I try for most of what we eat to be organic because I believe it’s better for us…there’s nothing that’s just out of a box on our table.  The act of eating together is pretty important to us in terms of creating a family.  The Mister’s daughter will set the table and he’ll help me get everything on the table.  One of us will say grace and we’ll chow down.  And life goes a little slower and I like that…we listen to music instead of the television, we sit and chat rather than looking at our phones or laptops…we connect with each other.

Have you thought about the life you and your hubby would like to create?  Why is it important to you?

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grilling 101

Filed under: Meals/Meal planning — Happy Nappy Bride @ 1:38 pm
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Remember that ghetto song “She Get It From Her Momma”…about a chick with a big booty?  Whose mom had a corresponding big booty?  Anyhoo, I’ve got something that I get from my momma…and it ain’t a large derriere.  I love to cook and in the summertime, I love to cook outside.  One day, I hope to be as good a cook as my mom…but for now, I’m happy with where I am.

Anyhoo, here’s how to guarantee a fabulous meal of grilled meats (mmmmm…grilled meat!):

Marinate the meat for a few hours, then take it out of the fridge about an hour before you want to grill it so that it’s room temperature.  Yesterday I did chicken legs and ribeye.  Make sure your marinade has oil in it so that the meat doesn’t stick.

After you set the meat out, time to get the fire started.  Now I know there’s lots of debate over charcoal vs. gas grills, but in my mind there’s no question…charcoal is the way to go.  Yes, it takes longer to get ready than gas, but do you want your food done quickly and not so tasty or have to wait a bit and have it taste fabulous?  I’m going with fabulous.  Anyhoo, pyramid your coals, light ’em up and wait ’til they turn ashy.  Or you can use a coal starter, then dump the coals into your grill.  This here fancy Weber grill was a wedding gift…yippee!

Spread out the coals after they’re ashy and put on your meat.  I typically make a fire with a hot side and a not so hot side.   That way I can move meat around once its browned and it’ll keep cooking but not get much browner.  Here I’ve got the steak (about an inch thick) away from the hot side of the coals…cooking on indirect heat for about twenty minutes.  The steak isn’t over coals at all.

I know that some folks keep a spray bottle of oil and vinegar around for basting the meat and I used to, but I’ve found that if I marinate the meat well, it doesn’t need it.  So that eliminates a step and keeps the grill from getting all greasy.  Here’s the chicken right before I took it off…tasty!   Like I said before, I took the ribeyes off after about twenty minutes and they were medium well.

I didn’t yesterday, but I often do veggies on the grill…I’m sure I’ll post about that at some point.  Now get to grillin’!  If you’re in the north like me, we’ve only got a few months left before it’s too chilly to be outside cooking.