The last 48 hours have been rough. I fell victim to the infamous 24 hour flu and was sick in bed. I had just enough energy to sleep, sip water, take Tylenol, and pray that my fever would break. Thankfully, after 30 hours of slumber, I emerged from my feverish haze as good as new, perhaps a bit peckish. Okay, make that famished. I barely ate anything but my appetite has not yet return. I hope I’ll be back to 100% soon so I can resume my active and food-friendly lifestyle.
In the mean time, I’ll share with you a couple of dishes I tested last week for upcoming publication of America’s Test Kitchen. A couple of years ago, I signed up to be a recipe tester for Cook’s Illustrated magazine. Recipes would arrive at my inbox occasionally and I would provide feedback after testing. Sometimes I would see an incarnation of the recipe appearing on newsstand a few months later. Sometimes not. But it’s all in good fun. I try to follow the recipe as close as possible and that means no ingredient substitution or using my usual technique.