MasterChef! | Cooking for the Other Half

So, tomorrow I audition for?MasterChef Season 4 in Boston!!!

The past few days have been a total whirlwind of preparation. Now, can I please remind everyone that the majority of our apartment is in boxes. I.e. the entire kitchen. Food processor. KitchenAid. Measuring cups. Rolling pin. I have NO idea where any of these things are, and instead of unpacking everything a week prior to the big move, I decided to get a little creative. Slash take an emergency trip to Sur la Table at the mall.

I?ve been practicing my dish all week and I think I have it down to a science. I am making a tartlet with fig jam, goat cheese, caramelized onions, & fresh basil with a salad of arugula, toasted walnuts, golden raisins, and a lemon-parmesan vinegarette. Whew. Say that 5 times fast.

I?ll post recipes in a few days, but here?s a picture of my dressing in its fancy bottle:

After work today, I spent more time than I wanted to out in town. I got sidetracked at Whole Foods and somehow ended up with avocados and organic spaghettio?s in my bag. I wonder what Gordon Ramsay would say about the latter.

Regardless, considering the amount of time I have spent in our kitchen over the past few days, I probably deserve a dinner of spaghettios from a can. Right? Right.

But let me turn my attention to the other issue at hand- not only are all of our kitchen supplies packed, but 95% of my wardrobe is as well. This means, of course, that I probably have 25 outfits still in our closet, because I own too many clothes to discuss, but that?s neither here nor there. I decided that the only thing to do was go shopping.

I love this blazer but I?m still torn between the two pants. Decisions, decisions.

So, tomorrow it is! I?ve made a few dozen tartlets over the past few days, a few different bottles of salad dressing, and have eaten a whole lot of arugula. My hands are exhausted from rolling and working the dough (like a Colonial woman) and our apartment perpetually smells like fresh basil and balsamic, but that comes with the territory. I am ready! Bring it on, Bostonian cooks, bring it on.

To be continued?.

Source: http://cookingfortheotherhalf.com/2012/11/02/masterchef/

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