Cooking Mag Mommy

For two months now, I have made every recipe in Gourmet for each month. April, however, may be a bit trickier. On April 19 th , Eyrleigh and I will tag along on Richard's business trip out west for 3 weeks. That doesn't leave much time for cooking unless I feel like cooking at a hotel, which I don't. As of right now, all I can promise is that I'll make as many recipes as time allows. Today I used my ever growing cooking confidence and I blanched almonds. It was really cool. I knew that blanch meant to boil for just a few minutes. So I boiled my almonds for just a few minutes and sure enough, the skins came right off. This is a great example of why I'm having so much fun doing this project. I'm gaining cooking know-how and the confidence to try different things. Tonight, I made dinner to go. I took the Pasta in Garlic-Almond Sauce on page 58 and the Strawberry Mascarpone Tart with Port Glaze on page 60 to our friend's house for dinner. The tart was essentia...