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Recipe: beef tenderloin wraps

It’s December and I am officially in what I call “shit pants” mode because there is an overwhelming amount of stuff to get done. I’ve been spending a lot of time in the kitchen and so far I’ve burned my hands twice in two days. I am on a roll, baby!

there’s the beef: tenderloin (salted)

Well, party season is here whether you like it or not. Hard for me to say if I like parties or sit down dinners better. I guess I like the intimacy of a sit down dinner because you can have a nice conversation with a few people versus the social butterfly flitting from one guest to the next – getting only 15 minutes tops with each guest. That said, I like parties because it’s a great excuse to make tons of little foods.

grilled rare

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The first time I tried to arrange to meet with Manisha and Kitt for lunch, I asked for suggestions or preferences. Manisha immediately ruled out most of the Indian restaurants in Boulder. I chuckled to myself over that because I would have done the same regarding any of the Chinese restaurants in Boulder. I never doubted for a second that the woman knows her Indian food and today was proof of exactly that.

when i walked in, shalan was heating up malaysian parathas

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Recipe: wassail

I’m in California now, wrestling with the suckiness of what hotels claim to be “wireless” connections… my ass. I can’t transfer any of the photos I shot today (yet). But I need to get this post off because I’m blogging each day for NaBloWriMo! Luckily, I planned ahead and have a recipe ready.

[Edit: With the help of my remarkable guy, we have photo-age! Thanks, Jeremy!!]

at denver international

puffy clouds between colorado and california

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